327. The Science of Baking Bread with Shelby Wheeler

Join this fun and delicious science experiment in the kitchen,  looking at the way bread rises. We'll work with wild caught yeasts of a sour dough starter to chemical leveners, like baking soda. We'll address questions like, "what is gluten?" and "why do my cakes sometimes fall flat?" as we enjoy the tasty varieties of dough!

3rd-5th | 9:00 - 12:00 PM | Special Election Day, May 22 | $35 regular price / $30 with Family Membership