The Delicious Science of Baking

This class has passed
This class has passed

What’s it all about?

Why is my souffle not rising? How is my custard like a pumice stone? And who ate my sourdough, dammit?

This class will examine the science behind baking and leave you with a satisfied mind and stomach!

What will we cover?

We’ll look at different patterns for creating cakes, muffins, biscuits and other deliciousness. Dairy free cupcakes? Not a problem. Want to substitute one thing for another? Sure! – learn how. We’ll also learn how to troubleshoot noms with science.

If you’ve always wanted to make bread but ran screaming at the phrase ‘requires 75% hydration’, this class is for you. Come away with some sourdough starter and be ready to roll.

Who will be teaching?

Maia SaurenMaia is a geek of various sorts. Arguably her biggest claim to fame is killing a bee for science at the age of 5. She has been experimenting with food and science for most of her life, and has found out rather a lot of trivia about both along the way.