Unfortunately because of COVID-19 this workshop has been canceled. We will reschedule this class as soon as possible. Thank you for understanding.
This workshop is a part of CRAFT’s Maker in Residence program. Chloe Newman, owner of CrustWorthy LLC will be completing a residency during the Winter of 2020.
This 3-hour workshop will teach you how sourdough methods can be used to make beautiful and delicious flatbreads in Chatham University’s new wood-fired oven. Our versions will have all of 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 naturally-leavened pita and manakish, along with instructions for other variations for the dough we make in class. The workshop will include a tasting of finished flatbreads, as well as the opportunity for participants to take home dough and a starter.
Newbies to sourdough baking are encouraged to join!
If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118.
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! 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. 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.