CLASSES
The Pantry
I teach sourdough workshops at The Pantry about once per quarter – check out their website for more info and to purchase tickets.
Private Classes
Let’s get together and bake some bread! Private classes are up to 4 people, 2.5hrs long, super hands-on, and include *lots* of goodies. Every student will go home with:
Loaf of bread
Shaped dough to bake the next day
Proofing basket
Active starter
Bread lame
Packet full of recipes, resources, and my favorite techniques
These classes can be hosted in my home bakery, or in your own kitchen. Base price is $250 for 1-2 people, and $75 per person after that.
Get in touch at hello@pennyloafbread.com if you're interested, I’d love to chat.
EQUIPMENT
A list of all my favorite bread gear.
Beginner:
Ambient thermometer/hygrometer (optional)
Bulk fermentation tub (at least 3-quart capacity for 2x loaves)
At least two bannetons. Here are some options:
Wicker w/ sewn-in linen lining (batard)
Wicker w/ sewn-in linen lining (boule)
Rattan w/ liner (batard)
Rattan w/ liner (boule)
Plastic bags or food-grade shower caps
Parchment paper
UFO bread lame (+ extra blades)
A heavy baking vessel with a tight-fitting lid. Some options:
Almost any dutch oven with an oven-proof handle will work
A dedicated and sturdy dish brush for dusting out baskets
Beeswax bag or wrap for proper storage
Intermediate:
Bulk fermentation tub with 10-quart capacity
Grain mill (Mockmill and Komo are much-loved options)
Cambros for flour and grain storage
More types/sizes/shapes of baskets
4x Lodge combo cookers usually fit in a home oven
Cottage Baker:
Other (potentially better!) options: Simply, RackMaster 2020, Nero 400
Extra baking mats
Extra gasket
Extra latch
Lightbulb
Lightbulb cover
3x proofing boards to use as peels
Full size dough tubs + lids (buy at your local restaurant supply store if you can to avoid pricey shipping)
More baskets!!