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.
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.
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.
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.
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.
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.
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.
information may be obtained by calling Marissa Lontoc, College
Lecturer, at 201-360-4643 or emailing