What is an ancient grain, and why are they so popular today? Join Chloe Newman from CrustWorthy for this 3-hour workshop where participants will learn the many benefits and unique qualities of ancient grains, including Emmer, Kamut, Spelt, and Einkorn. Together we’ll delve into a bit of their histories, clear up some common misconceptions, explore how to source these locally-grown grains, and of course, how to bake some bread! We will go over the mixing, shaping, and baking of a yeasted loaf that features ancient grain flours. Newbies to baking are encouraged to join! The workshop will include a tasting of some ancient grain sourdough bread, as well as the opportunity for participants to take home dough.
This will be an in-person class. Chatham University’s current policy requires COVID-19 vaccinations for all students participating in face-to-face classes or campus activities. Additionally, the current policy states that mask-wearing is required indoors.
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.
