CUL 117  Artisan Bread

3 Units (Degree Applicable)
Lecture: 36   Lab: 54

Systematic approach to bread, including details of mixing, fermenting, shaping, and baking bread. The course covers baker's math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Includes prefermenters such as sourdoughs, levain, wild yeasts, mothers, and poolish. Introduction to breads of the world and breads for special diets.
Course Schedule

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