Artisan Bread (CULI 1141)

This course focuses on the broad world of artisan bread making. Topics include the use of wild yeast, flavor building using long fermentation times, hearth-baking, variety grains and flours and variety shaping and molding. Sour starters and pre-ferments are used extensively.

* Note: The CRNs listed below could be restricted to specific program areas.

To register for this course, check the information for your program: