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 is also covered. Lecture time covers current research on sourdough and its relation to gut health, history, and the science of bread making. Homework prior to the first day of the course is required. Organic, regionally grown, whole grain (gluten) flours are used.
Prerequisite
None.