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Introduction to Rye Sourdough

  • Eden Hall Campus, Lodge Kitchen 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

If you're interested in learning how to bake sourdough bread with locally grown rye flour, this class is for you! This workshop will cover the fundamentals of baking with rye flour, including basic mixing, shaping, and scoring techniques. You'll also learn the basics of sourdough, and how to maintain a starter. Learn how to adapt recipes to use rye flour, and learn where to source local grains in the Pittsburgh area! The workshop will be followed by a tasting.

Please bring a large bowl and small jar to take home dough and starter!

Fee: $50

NOTE: If you'd like to pay for this event with cash or check, please e-mail craft@chatham.edu or call 412-365-1118

10% discount for all Chatham University alumni!


Instructor: Shauna Kearns
Shauna Kearns is a baker and teacher from Toronto, Ontario. A 2016 graduate of Chatham's M.A. in Food Studies Program, Kearns has worked at wood-fired ovens and bakeries worldwide, including the UK, US, and Canada. Learn more about Shauna here.

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Earlier Event: March 17
Butchering 101: The Whole Bird
Later Event: March 30
Fermented Elixirs