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Program Description
Event Details
Before the invention of baking powder all cakes were leavened with yeast or whipped egg whites. Most of those recipes have been adapted to baking powder now, but there are still a few cakes that rely on yeast to develop the rise needed for a soft yet strong crumb.
We'll discuss some of these recipes, just in time to use them for your holiday baking.
Disclaimer(s)
Accommodations
If you need accommodations for this program, please contact the Library as soon as you are able.