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BEGIN:VEVENT
DTSTART:20250523T230000Z
DTEND:20250524T020000Z
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SUMMARY:The Science Behind Sourdough Immersive Seminar Series
DESCRIPTION:The Liebman Institute for Science Innovation Proudly Presents...\n\n \n\nThe Science Behind Sourdough Immersive Seminar Series\n\nJOIN US FOR A FASCINATING THREE-PART SERIES LED BY CHEMIST-TURNED-MASTER BAKER YOUNG CHO\, CO-OWNER OF SIMPLE BAKERY & CAFE\n\n\n\nDive 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 home-baked 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.\n\n\n\nPART I: Microbiology of Starters Friday\, March 21 | 6 9 p.m.\n\nPART II Biochemistry of Mixing Friday\, April 11 | 6 9 p.m.\n\nPART III Physics of Baking Friday\, May 23 | 6 9 p.m.\n\n\n\nSign up for all three as a mini course to become an expert in sourdough\, or take an individual class for a perfect date night or friends' night out\, complete with dining and socializing. Tickets are $60/each or $100/couple. Space is limited register now!
X-ALT-DESC;FMTTYPE=text/html:<p>The Liebman Institute for Science Innovation Proudly Presents...<br />\n&nbsp\;</p>\n\n<p>The Science Behind Sourdough Immersive Seminar Series<br />\nJOIN US FOR A FASCINATING THREE-PART SERIES LED BY CHEMIST-TURNED-MASTER BAKER YOUNG CHO\, CO-OWNER OF SIMPLE BAKERY &amp\; CAFE<br />\n<br />\nDive 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&rsquo\;s home-baked ancient grain masterpieces\, plus expertly paired specialty appetizers and local craft beers. Whether you&rsquo\;re a passionate home baker or a curious foodie\, this unique series will elevate your baking skills through science and hands-on experimentation.<br />\n<br />\nPART I: Microbiology of Starters Friday\, March 21 | 6&ndash\;9 p.m.<br />\nPART II Biochemistry of Mixing Friday\, April 11 | 6&ndash\;9 p.m.<br />\nPART III Physics of Baking Friday\, May 23 | 6&ndash\;9 p.m.<br />\n<br />\nSign up for all three as a mini course to become an expert in sourdough\, or take an individual class for a perfect date night or friends&rsquo\; night out\, complete with dining and socializing. Tickets are $60/each or $100/couple. Space is limited&mdash\;register now!</p>\n
LOCATION:McHenry County College 8900 U.S. Highway 14 Crystal Lake\, IL 60012
UID:e.2851.15951
SEQUENCE:3
DTSTAMP:20260407T231833Z
URL:https://business.woodstockilchamber.com/events/details/the-science-behind-sourdough-immersive-seminar-series-05-23-2025-15951
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