Join Chloe Newman, owner and head baker of Crust Worthy, for this 3-hour workshop where you’ll learn how sourdough methods can be used to make beautiful and delicious fougasse. Traditionally a French leaf-like or sculpted bread, our version will have all 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 a naturally leavened fougasse, along with some different techniques and flavor variations. The workshop will include a tasting of the finished bread, as well as the opportunity for participants to take home dough and a sourdough starter.
Newbies to sourdough baking are encouraged to join!
This will be an in-person class. Chatham University’s current policy states that mask-wearing is required indoors, regardless of vaccination status.
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 notified if tickets become available.
Instructor: Chloe 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.
