Catalog Number: 10316168
...emphasizes hand-crafted breads with preferments and includes creating and using perfements, including starters. This course will focus on principles of gluten development, aging doughs, simple, complex, and multi-grain breads and herbed artisan crackers.
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|Spring 2018||01/22/2018 TO 05/11/2018|
|Summer 2018||06/04/2018 TO 08/17/2018|
|Fall 2018||08/27/2018 TO 12/21/2018|