The Science Behind Sourdough - Microbiology of Starters
Join us for a fascinating three-part series led by chemist turned master baker Young Cho, co-owner of Simple Bakery in Lake Geneva, Wisconsin.
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 homebaked 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 on Friday, March 21 | 6–9 p.m.
- Part II: Biochemistry of Mixing on Friday, April 11 | 6–9 p.m.
- Part III: Physics of Baking on 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.