This hands-on workshop will teach participants how sourdough methods can be used to make beautiful and delicious challah. Traditionally a Jewish braided bread made with eggs, our version will have all the familiar soft textures and rich flavors with a few added benefits from the slow fermentation. Chloe will go over the mixing, shaping, and baking of a naturally leavened challah loaf, along with some different braiding techniques and other variations. The workshop will include a tasting of our finished loaves, as well as the opportunity for participants to take home dough and starter.
Newbies to sourdough baking are encouraged to join!
This will be an in-person class. Chatham University’s current policy states that mask-wearing is required indoors, regardless of vaccination status.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
Instructor: Chloe 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. Naturally-leavened bread has become a strong expression of her overlapping backgrounds in visual art and organic life sciences, as well as her more recent studies in sustainability and local food systems.
In January 2019, Chloe became the founder and baker of Crust Worthy, a small-scale, community-supported baking operation, providing organic-grain, hand-crafted, naturally-leavened bread and specialty baked goods to local areas in Pittsburgh, PA.
