This 3-hour workshop will teach you how sourdough methods can be used to make beautiful and delicious fougasse. Traditionally a French, leaf-like or sculpted bread, our version will have all the familiar chewy textures and flavors, with a few added benefits from the slow fermentation. We will go over the mixing, shaping, and baking of a naturally leavened fougasse, along with some different shaping techniques and flavor variations. The workshop will include a tasting the finished bread, as well as the opportunity for participants to take home dough and a starter.

Newbies to sourdough baking are encouraged to join!

Note: If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

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This workshop is sold out! Please add your name to the waitlist to be informed if tickets become available.

Instructor: Chloe J Newman

Chloe first fell in love with sourdough baking in 2016, although she’s always had a deep connection to cooking and the community of food. The new challenge of bread-making proved an especially strong expression of her overlapping backgrounds in visual art and organic life sciences, as well as a catalyst for learning more about the cultural and political ties to local and global food structures.

Chloe is also the founder and baker for Crust Worthy LLC, a small-scale, community-supported baking operation in Pittsburgh, PA. Crust Worthy focuses on the hand-mixing, slow fermentation, and baking of all naturally leavened bread, as well as some “sourdough-enriched” cookies, muffins, and other creations. Crust Worthy sources as many organic, local, and seasonal ingredients as possible, in order to provide high quality, nutritious, and delicious baked goods.