LISI Presents: The Science Behind Sourdough

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.

Friday, March 21 | 6–9 p.m.

Friday, April 11 | 6–9 p.m.

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

Host or Publisher McHenry County College