As I mentioned, I am taking an online course in molecular gastronomy. It is a Harvard University class (so now can I say I "attended" Harvard?!) It has given me an opportunity to wrestle with my Chemistry demon (left over from high school chemistry class which was NOT a friend of mine!) I am hoping to improve the texture of my breads which due to the high concentration of whole grains and fiber are not as light as I would like.
So, why the blog entry? Well, this week we are working on "modernist" cooking--better cooking through chemistry. I would say this is the antithesis of what we stand for at Lacefield Farms if it were not for the fact that in the class they mention that baking powder is a human/chemically engineered product--a product I have obliviously used for years! I haven't gotten very far into it yet but the "previews" indicate the instructor will argue that these manufactured ingredients are healthier than using sugar. We will see. Stay tuned for more.