Nov 24, 2024  
PUBLISHED 2020-2021 Credit Catalog 
    
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PUBLISHED 2020-2021 Credit Catalog [ARCHIVED CATALOG]

BAKE 221 - Yeast Fundamentals II

Course Description:
Create a variety of yeast products, exploring lean and rich doughs. Learn how to control the fermentation process to produce sourdoughs and pre-fermented doughs using a variety of traditional flours.

3 Credits

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