Picture of biscuits in a pan with The chemistry of baking with chelf Marion Cardwell-Ferrer
Announcements & Adult Programs New @ Southworth 

Lunchtime Learning at the Library- The Chemistry of Baking on Wednesday March 12 at noon

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The Chemistry of Baking: “ The Science Behind the Perfect Biscuit” with Patry Chef Marion Cardwell-Ferrer.

Ever wonder why some biscuits turn out light and flaky while others are dense or tough? In this hands-on lecture and demonstration, we’ll explore the fascinating science behind baking, focusing on the chemistry of leaveners, water ratios, gluten development, and dough manipulation. You’ll learn essential techniques and the “why” behind each step, so you can troubleshoot and perfect your biscuits every time. Whether you’re a home baker or a professional, this class will deepen your understanding of how ingredients interact—and how to use that knowledge to create consistently delicious results.

Register for this program here. Beverages will be provided. Bag lunches are welcome.