Baking for One, Two or a Few

Creating and adapting recipes for quality, tasty baked goods can be fun, challenging and rewarding. Baking is a science. In this program, we'll talk about basic equipment, kitchen gadgets, understanding recipes, ingredient challenges, pan equivalents, baking times, and adapting your own recipes. Adapting recipes for smaller yields may take putting on a scientist's hat and experimenting - but once that perfect end product has been achieve there will be many baking experiences in the future.