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The Liebman Institute for Science Innovation Proudly Presents... 

The Science Behind Sourdough Immersive Seminar Series 

JOIN US FOR A FASCINATING THREE-PART SERIES LED BY CHEMIST-TURNED-MASTER BAKER YOUNG CHO, CO-OWNER OF SIMPLE BAKERY & CAFE 

Dive 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. 

PART I: Microbiology of Starters Friday, March 21 | 6–9 p.m. 

PART II Biochemistry of Mixing Friday, April 11 | 6–9 p.m. 

PART III Physics of Baking Friday, May 23 | 6–9 p.m. 

Sign 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! 

https://www.eventbrite.com/e/lisi-presents-the-science-behind-sourdough-tickets-1234982689469?aff=oddtdtcreator