TR9114 Whole Grain and Sourdough Bread Making
During this weekend course, students learn how to make sourdough and yeasted bread from sponge to loaf. A flatbread such as pizza or naan are also be covered. Lecture time covers current research on sourdough and its relation to gut health, history and science of bread making. Homework prior to first day of course required. Organic, regionally-grown, whole grain (gluten) flours used.
Prerequisite
None