The Science of Bread

THIS LECTURE IS AT CAPACITY. Please sign-up to join the wait list.
Join us for our monthly lecture series as a part of Now You're Cooking's 20th Anniversary celebrations in 2020!
What's the difference between sourdough and cultured yeasted bread? Rachel Langmaid, the baker at Centre Street Bakery, will be breaking down bread for us during this May 28 lecture. Let your inner gluten lover geek out about enzymes, proteins, and how they interact during this hour-long presentation.
Everyone who attends this lecture will receive a $5 coupon off $25 purchase* to be used at Now You're Cooking the night of the lecture.
This event is free but space is limited. This event is now at capacity. Please sign up to join the wait list.
*Excludes wine, beer, gift cards, classes and electrics. Not to be combined with any other special or promotion. Prior sales excluded.