KBPA 160 Artisan Breads

This course is an immersive grain-to-loaf workshop of wholegrain and healthy breads. Through baker’s math, formulation, and the study of fermentation, the skills of bread-baking across cultures and eras are brought into living practice. Students gain proficiency in building and maintaining sourdough cultures and use of fermentation to enhance specialty flours and grains. *All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

Credits

3