BKP182 — Artisan Breads
BKP 182 - Artisan Breads BKP 182 - Artisan Breads Lec. 2 Lab. 3 Cr. 3 Use of sponges, wild yeast, bigas and poolish will be incorporated in making uathentic rustic bread. Students will make an assortment of international breads as well as breads for special occasions.
Prerequisites: BKP119