The Science Behind Sourdough: Immersive Seminar Series

The Liebman Institute for Science Innovation Proudly Presents...
 

The Science Behind Sourdough Immersive Seminar Series
JOIN US FOR A FASCINATING THREE-PART SERIES LED BY CHEMIST-TURNED-MASTER BAKER YOUNG CHO, CO-OWNER OF SIMPLE BAKERY & CAFE

Dive deep into the microbiology, biochemistry, and physics that transform simple ingredients into extraordinary loaves. Learn how to cultivate and maintain a lifelong sourdough starter, master the perfect dough consistency, and harness the power of heat to achieve the ultimate crust and crumb. Each session includes sourdough tastings, including Chef Cho’s home-baked ancient grain masterpieces, plus expertly paired specialty appetizers and local craft beers. Whether you’re a passionate home baker or a curious foodie, this unique series will elevate your baking skills through science and hands-on experimentation.

PART I: Microbiology of Starters Friday, March 21 | 6–9 p.m.
PART II Biochemistry of Mixing Friday, April 11 | 6–9 p.m.
PART III Physics of Baking Friday, May 23 | 6–9 p.m.

Sign up for all three as a mini course to become an expert in sourdough or take an individual class for a perfect date night or friends’ night out, complete with dining and socializing. Tickets are $60/each or $100/couple. Space is limited—register now!