About this Event
JOIN US FOR A FASCINATING SERIES OF CLASSES 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 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.
*Each class below is a stand-alone event (i.e. a la carte). You are welcome to register for individual classes or register for all three separately. Ticket price is PER CLASS.
CLASS I: Microbiology of Starters
Friday, March 21 | 6–9 p.m.
CLASS II: Biochemistry of Mixing
Friday, April 11 | 6–9 p.m.
CLASS III: Physics of Baking
Friday, May 23 | 6–9 p.m.
LOCATION
McHenry County College, 8900 US Highway 14, Crystal Lake, IL
Building B, Culinary Lab an Scot Room
Tickets are $60/a person or $100/per couple. PER CLASS
Space is limited—register now!
If refunds are given, the buyer is responsible for all eventbrite fees
Please contact Marla Garrison, Director of LISI, at [email protected] or 815.479.7782
Event Venue & Nearby Stays
McHenry County College (MCC) - Culinary Lab, Building B, 8900 U.S. 14, Crystal Lake, United States
USD 60.00 to USD 108.55
