Baking bread with rye can be tricky; it is not at all like wheat and requires different techniques. Join Chloe Newman from CrustWorthy to learn all about the nuances of baking sourdough bread with rye flour! This workshop will cover the fundamentals of baking with a rye sourdough culture including basic mixing and shaping techniques as well as sourdough culture maintenance. Each participant will leave with a jar of sourdough starter, recipes, and the knowledge to continue baking at home.
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.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
This workshop is sold out! To add your name to the waitlist, please fill out the following form:
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.
