Bread Making and Breakfast Pastries
The aroma of your own bread permeates this course while you learn the chemical reactions when you proof and bake, make a levain, and learn the perils of overmixing and undermixing. Many things occur when yeast, liquid and air meet and become a broad range of breads such as pain à la bière, or a classic French baguette, a flaky croissant, or a buttery brioche.