Advanced Naturally Leavened Breads

Catalog description

This course provides students with an understanding of a variety of grains and their effects on fermentation. Each student develops a starter culture and begins a baking journey from seed to loaf. The close-knit partnership between farmer/miller/baker is explored. Each team of students develops a naturally leavened bread and a grain-based snack item. Students study the properties and characteristics of grains, mixing methods, fermentation styles, and baking methodology. Prerequisite(s): Completion of all freshman & sophomore baking & pastry labs, junior status, or department chair approval. Offered at Providence 3 Semester Credits