How To: Food Chemistry

How to: Food Chemistry 

Why does bread rise? What is the difference between bread flour, pastry flour and all purpose? Are milk and water interchangeable in a recipe? Learn why some things work and others don’t in home cooking. Participants can come with questions or recipes they’d like help with. Instructor: Martha Jirovec

Saturday, December 5, 11 a.m.–12 p.m. in the Just Food Event Space

Cost: $12; please preregister at the front of the store.