About

Simple bakes like cookies, lemon bars, and banana breads require some essential ingredients but still allow for some improvisation. You'll learn what makes up a basic recipe and where there’s wiggle room to experiment with your personal taste.

Knowing the flavor-chemical reaction balance is difficult when it comes to baking, which makes most of us stick religiously to a recipe. But if you can learn how something should feel or look, you can create with more freedom. For example, what differences exist between fresh, frozen, and dried when it comes to baking? Or, how do you achieve the feel-perfect balance of butter or liquid to make a perfect scone or pie crust, and when do you stop working the dough?

You can expect to work on:

• Cookies and lemon bars.
• Strawberry shortcake (with a biscuit dough) and banana quick bread.
• Cultural bakes like German apfelkuchen (apple tea cake) and French galette.
• Simple, take-home granola, and a more challenging lemon soufflé.

Details

• Ages 12-18.
• You must wear closed-toe shoes to class.
• You must be registered for the class (no drop-ins).
• Bring water and a snack.
• Registration closes Monday, July 15.

Details

A $50 materials fee, included in the price of this series covers everything you will need for this class.