BKP 182 - Artisan Breads

Lec. 2 Lab. 3 Cr. 3

Prerequisite(s): BKP 119
This course introduces the fundamental skills, concepts andtechniques of artisan bread baking. Use of sponges, wild yeast, bigas and poolish will be incorporated in making uathentic rustic bread. Students will make an assortment of international breads as well as breads for special occasions.