Title: Reading
Course: WVA 103 Fermentation Methods > Section: WVA 103 Fermentation Methods

Reading

(1/3)
On Cooking Textbook

In this reading assignment, students will read about the steps involved in straight dough and sponge dough methods for making yeast breads. Students will read and review the following information in the On Cooking textbook prior to the cooking laboratory exercise.
- Bakeshop principles
- Identifying types of flour and yeast
- Making yeast bread using straight dough and sponge methods
- Identifying compressed, fresh and active dry yeast
- 10 steps in the production of yeast breads

Chapter 29, Principles of the Bakeshop.

Chapter 31 Yeast Breads.

Read information pertaining to fermentation, leavening, and steps in dough production.