A class for junior high bakers and all who want to know how and why baking works. What makes a cake a cake? Can we put anything we want in it? Is there any difference using real butter or fake butter? What are all those white powders that go into the mixing bowl and are they important? Does it matter if we measure or can we just guess? In this class, former science teacher and accomplished baker Lois Nokleby will give you an understanding of the ‘whys” of ingredients and the importance of different steps. You will be a more confident baker and better able to understand the recipes you use.
Baking a cake has a complicated chemistry that this class will investigate. We will identify how the cake changes from thick and sticky to a piece of deliciousness. Each class member will carry out chemical tests and evaluate the results. And yes, there will be sampling!
Note: Registration for this class closes on Wednesday, October 30th so Lois will have time to prepare the materials for each class member. Sorry, no exceptions.
Please call Ingebretsen’s main store (612.729.9333) to reserve your participation with a credit card. If you have questions about a class, please email firstname.lastname@example.org
About the Instructor: Lois Nokleby
Lois Nokleby started baking in 4-H at age 9. She grew up with a mother, grandmothers, and neighborhood mothers who were all role models. She has a BA in biology with a minor in chemistry, and an MA in science education. Lois taught middle school science for 35 years and really enjoys baking and cooking.