How Baking Works (SHBW)


Course Memo

Have you ever wondered why your baked goods didn't come out right? Were they too chewy, not soft enough, maybe cracked while baking? Come learn about the importance and function of the main ingredients in baking. Why use baking soda instead of baking powder? What ingredients can I use to substitute for other ingredients and how will it affect my end result? Why bake with room-temperature ingredients? These are a few of the many topics that will be covered in How Baking Works. (Culinary, Cooking, Hands-on) To view other short-term classes, visit