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Sourdough: Everything but Bread

  • Eden Hall Campus, Dairy Barn Cafe 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

If you’ve ever kept a “sourdough starter” at home, then you may have found yourself wondering just what to do with the excess “discard” that comes from regular feeding. We’re here to help you get creative, and get the same great sourdough benefits from non-bread recipes! Together we’ll learn how to incorporate sourdough into new and old recipes, and will demo a non-bread sourdough recipe, with a tasting of this final product.

This 2-hour workshop will go over the basics of sourdough, how to maintain and care for your starter, and why it’s such a fun tool to have in your kitchen.

Newbies and veteran sourdough bakers alike are encouraged to join. Everyone will leave with their own jar of starter and the knowledge to continue baking delicious non-bread treats with it at home!

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

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

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. The new challenge of bread-making proved an especially strong expression of her overlapping backgrounds in visual art and organic life sciences, as well as a catalyst for learning more about the cultural and political ties to local and global food structures.

Chloe is also the founder and baker for Crust Worthy LLC, a small-scale, community-supported baking operation in Pittsburgh, PA. Crust Worthy focuses on the hand-mixing, slow fermentation, and baking of all naturally leavened bread, as well as some “sourdough-enriched” cookies, muffins, and other creations. Crust Worthy sources as many organic, local, and seasonal ingredients as possible, in order to provide high quality, nutritious, and delicious baked goods.

Earlier Event: November 23
Introduction to Rye Sourdough
Later Event: December 8
Butchering 101: The Whole Lamb