Hudson County Community College Hosts The Science Behind Sourdough

Posted: 4/25/2018
Contact: Christopher Ciely, cciely@hccc.edu, 201-360-4069

April 23, 2018, Jersey City, NJ - Hudson County Community College (HCCC) will host a class sponsored by the Bread Bakers Guild of America entitled, "The Science Behind Sourdough.” The course is for bakers looking to take their skills to the next level by developing a deeper understanding of sourdough systems.


Since the course is science-based, more time will be devoted to lecture than the average bread-baking class, and in the spirit of experimentation, the breads made in class will compare how different processes affect the fermentation of same or similar formulas based on flour, water, salt, and cultures. Discussions on fermentation and acidity will include some simple chemistry, so — while not required— a general understanding of what atoms, molecules, and bonds are helpful. Lectures and discussion topics range from factors that influence sourdough microorganisms and the effects they produce, to troubleshooting tools and development strategies.


The course will be led by instructors Karen Bornarth and Debra Wink:

  • Ms. Bornarth studied baking and pastry at the Culinary Institute of America. She later worked as a production baker at Amy's Bread, taught at The French Culinary Institute, and spent five years with Le Pain Quotidien in product development and quality control. She is currently Training Director at Hot Bread Kitchen in New York City.

  • Ms. Wink is a microbiologist by education, medical technologist by profession, and baker by passion. It was studying her own starters and experimenting with natural leavening that led to translating current scientific research into lay language and real-world application. Her writing has appeared in Bread Lines and Fideles au bon pain of the Amicale Calvel.


Founded in 1993, The Bread Bakers Guild of America is a nonprofit alliance of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers. The Bread Bakers Guild of America has dedicated itself to advancing the artisan baking profession. The Guild is well known in the baking community and is considered cutting edge in providing the tools needed to produce the highest quality bread products.


The Culinary Arts Institute (CAI) at Hudson County Community College is dedicated to giving students the knowledge and skills that will help them succeed in the culinary field and hospitality industry. The HCCC CAI is nationally recognized for its award-winning curriculum and is one of only two programs in the New York region to be accredited by the American Culinary Federation Accrediting Commission. The HCCC CAI program is ranked number eight in the United States.


The College will hold “The Science Behind Sourdough” classes on Friday and Saturday, April 27 and 28 from 9 a.m. to 5 p.m. in the kitchens of the award-winning HCCC Culinary Arts Institute, located at 161 Newkirk Street in Jersey City – just two blocks from the Journal Square PATH Transportation Center.


More information may be obtained by calling Marissa Lontoc, College Lecturer, at 201-360-4643 or emailing mlontoc@hccc.edu .