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.
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.