CULA1613 — Natural Leaveners and Artisan Bread Methods
CULA 1613 - Natural Leaveners and Artisan Bread Methods CULA 1613 - Natural Leaveners and Artisan Bread Methods 3 Credits Students will explore traditional and modern bread-making techniques with a focus on natural leaveners and artisan methods. The course emphasizes fermentation, pre-ferments, shaping, scoring, and baking to achieve professional quality breads. Learners will also utilize modern professional bakery equipment to enhance production and consistency. 3C/0/3/0 Prerequisite(s): CULA 1612
Prerequisites: CULA1612