Sourdough Baking (BAKG 1266)
This course provides students with an introduction to the study of ingredients, production processes, techniques, tools, and equipment used in the production of sourdough breads.
A variety of techniques including the development and maintenance of sourdough starters and levains, mixed fermentation, high hydration doughs, autolyse, dough mixing, handling, shaping, scoring, baking, and cooling are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
A variety of techniques including the development and maintenance of sourdough starters and levains, mixed fermentation, high hydration doughs, autolyse, dough mixing, handling, shaping, scoring, baking, and cooling are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Course code: BAKG 1266
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1266
Prerequisites
BAKG 1165, BAKG 1170, BAKG 1175.
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 41127 | April 7, 2025 to May 1, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 60268 | September 2, 2025 to September 25, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 71698 | November 24, 2025 to December 18, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 71708 | January 5, 2026 to January 29, 2026 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
Additional Information
- Sourdough formulas, production techniques, quality standards
- Baking science: cereal grains, alternative wheat grains, cereal-free grains, wild yeast, gluten, sourdough cultures, autolyse, fermentation, dough pH, sourdough bread formulas
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of sourdough breads
- Reflective practice: analyzing outcomes of sourdough breads based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculations for modifying ingredients in a formula
- Production planning and time management: reading and following a sourdough bread formula, preparing for production, direct vs. indirect production time, prioritizing production assignments; developing and managing a sourdough starter and levain; dough retarding schedules
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology, visual communication
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.