Title: Cooking Laboratory Exercise
Course: WVA 103 Fermentation Methods > Section: WVA 103 Fermentation Methods

Cooking Laboratory Exercise

Grain Based Fermentation

In lecture, the instructor will discuss and review equipment needs, recipes, proper sanitation, and fermentation processes and procedures prior to the cooking laboratory. The instructor will review steps of yeasted dough and bread production. In the cooking laboratory, students will prepare a variety of foods based on local food sourcing, sustainability, and seasonality. In today’s class, students will prepare sourdough starter, pizza, focaccia, brioche, calzones, cinnamon rolls, and lavosh.
Click on the item below to download Unit 7 Recipes document
- Unit 7 Recipes.doc (64 KB)