314-121 Breads and Rolls
Take an in-depth look at the production of breads and rolls. Examine the principles of scaling, mixing, fermentation, proofing and baking while learning about artisan-style breads and rolls, sour starters, bagels, pretzels, crackers, flat breads and other ethnic preparations.
Sections this Semester
Offering number: 314-121-001
Course NotesPrerequisite(s): 314-120 Science of Baking Principles (or concurrent)
Seats Open: 2
Instructor: Oliver, Rachel N
Days: Monday Tuesday Wednesday Thursday