Introduction to Rye Bread

The Center for Regional Agriculture, Food, and Transformation at Chatham University works to transform the future of food and agriculture in Western Pennsylvania and beyond.CRAFT provides resources, learning opportunities, and technical assistance on food systems, regional food cultures, and sustainable economies to individuals, organizations, and businesses. CRAFT serves as a home for food systems information and data at the regional level, creating a network for research, education, and outreach on sustainable food.For more information, please visitwww.craft.chatham.edu

CRAFT

If you're interested in learning how to bake 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. 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. 
Sign up for the Introduction to Whole Wheat Bread workshop on October 27th to bundle and save! 
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
 
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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 <A HREF="https://www.youtube.com/watch?v=fa_f7SjbqaQ&feature=youtu.be" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">here</A>. 
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Chatham University Eden Hall Campus, Lodge Kitchen

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Introduction to Rye Bread

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Introduction to Rye Bread

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