BAK116 — Artisan Bread II
BAK 116 - Artisan Bread II BAK 116 - Artisan Bread II 3 Total Credits Students will have the opportunity to build on their skills in preparing traditional artisan breads. The making of a sourdough culture, flat breads, and decorative bread shaping will be reviewed. The students will have the opportunity to produce a variety of preferments and naturally leavened dough will also be used to produce crusty artisan loaves. 0 or higher Course
Prerequisites: CUL105