Baking Schools and Amateurs Cooks: Now for a Moment of Silence
by Kirk Bangstad
kirk.bangstad@chefschoolreview.com
Chef School Review Columnist
Baking powder is finally getting its just desserts for being such an instrumental baking ingredient.
It’s About Time!
The American Chemical Society recently announced that it is going to honor the discovery of baking powder in East Providence, Rhode Island. It’s about time! Baking powder has been an unsung hero at restaurants, baking schools, and homes throughout America for approximately 150 years. As a leavening agent that releases carbon dioxide when mixed with water, baking powder made the art of baking more efficient and consistent.
Baking powder was discovered by a Harvard chemist named Eben Horsford in the 1850s. He later partnered with a fellow named George Wilson and manufactured the stuff at the Rumsford Chemical Works plant in Rhode Island. Rumsford Baking Powder was a household item back then and surely made those two men a bundle of money. The American Chemical Society is designating the old Rumsford Chemical Works as a National Historical Chemical Landmark for its part in providing this staple baking ingredient.
Don’t Know the Science Behind Baking? Try Baking School
If you’re passionate about baking and want to know the science behind leavened bread, you might want to take a few classes at a baking school. Baking schools offer classes for interested amateurs and for those who want baking careers. Baking schools show students how to make a variety of different baked goods and pastries, and also teach them how to put a little creativity behind their creations. Decorating pastries is as much a part of baking as adding the right amount of baking powder.
So dust off your apron and poofy white hat and show the American Chemical Society what their latest honoree can do.
Source
About the Author
Kirk Bangstad is a singer living in Chicago, IL. Having received his B.A. in Government at Harvard, Kirk previously worked as a management consultant.
Posted on August 21, 2006 at 4:49 PM
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