Catalog Number: 10316169
...emphasizes hand-crafted breads with preferments and includes creating and using perfements, such as sourdough. This course will focus on principles of gluten development, aging doughs, simple, complex, and shaped and braided breads and spiced 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|