“Scoring” the surface of bread prior to baking gives a more artisan look, but also has important functions for making the final loaf. Though difficult to practice, and even more so to master, we’ll help prepare you to make scoring the most fun part of the baking process. Topics/demos will include a brief history of scoring loaves, scoring functions in bread baking, recommended tools (both makeshift and purchased), and techniques of different scoring styles. 

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. This winter she'll be a Maker in Residence for Chatham’s Center for Regional Agriculture, Food, and Transformation (CRAFT) where she can continue to develop her craft, expand her business, and engage her communities with sustainable baking.