This three-hour intensive workshop is designed to give participants a comprehensive understanding of sourdough bread baking.
Through extensive hands-on learning, this workshop will teach a wide range of topics that include: starter care, the science behind sourdough, the preparation of levain and dough, the benefits (and disadvantages) of baking with industrial versus local grains, bread shaping, and more. The bulk of the workshop will be spent shaping, scoring and baking bread, and will conclude with a tasting.
Participants are given sourdough starter to take home with them.
This advaned class is open to all levels of bread bakers, but be prepared to learn a lot of information in a short period of time!!
Tickets for this class are extremely limited so that participants get as much one-on-one time with the instructor as possible!
Note: Please bring a large bowl and small jar to take home dough and starter!
10% discount for all Chatham University alumni!
All proceeds from this event will go directly to building a wood-fired bread oven at the Eden Hall Campus! Learn more about this exciting project here.
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.
If you'd like to pay for this event with cash or check, please e-mail email@example.com or call 412-365-1118