Basic, Doughs 

and Batters

There isn't much that can top a freshly-baked loaf of bread or a light and crispy pizza crust. To produce both, you need to get the basic elements right. This course will teach you about yeast and chemically-leavened doughs, and how to get the best products out of them. You will also learn how to produce the perfect batter, as well as the variety of ways in which batters can be used in the plant-forward kitchen. 
Overview

This course will enable you to

  • Explain the process of fermentation and chemically generating Co2 in gluten-based dough
  • Describe the steps in producing a basic yeast dough product
  • Describe the composition of baking powder and baking soda
  • Explain how to produce a basic chemically leavened dough product
  • Explain how batters, whole grain batters and vegetable-based batters can be used in the plant-forward kitchen

Course contents