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