CUL 220 Breads and Baking Theory*

An introduction to the essentials of baking theory, gluten development, and baking mathematics, with a focus on the use of proper kitchen equipment. Includes instruction in the preparation of yeast doughs and the baking of quick breads, lean and rich dough breads, and artisan breads. 

2 hours lecture, 2 hours laboratory.





CUL 107, concurrent enrollment, or permission of instructor.