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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, how to maintain a starter, and 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 or call 412-365-1118

10% discount for all Chatham University alumni!

Instructor: Lori Sands

Baker Lori Sands has been baking, sharing and selling breads since 1981, when she made her first loaf of 'white sandwich bread' from a recipe in Joy of Cooking. The amazing alchemy of flour, water, salt and yeast became an ongoing obsession, culminating in serious study and training with renowned bakers Stefan Senders of Wide Awake Bakery in Trumansburg NY, Jeffrey Hamelman of King Arthur Flour in VT, andCecile Piot of Pain, Partage et Fantaisie in Mantes-la-Jolie, France.

Lori now owns Going with the Grain Bakery in Harrisville, PA, and at her bakery they know that you care about where your bread comes from, who grew the flour, and how your bread was made. The small batch, long-fermented bakes ensure the highest quality and flavor. Local flours and grains contribute fresher flavors and aromas and also retain more nutrition in each loaf.

Simple ingredients+

hand crafted techniques =

Real Bread.

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