Students in the Food class have been exploring leavening agents and the role they play in our favorite baked goods. They experimented with biological agents and quickly learned to respect the sensitive nature of yeasts and sourdough starters; they are living and require care, lots and lots of care. Most recently, they experimented with swapping out different leavening agents in a biscuit recipe; using buttermilk instead of eggs or using baking powder instead of baking soda. The results were varied but delicious!

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