Bread Making Mastery by Robert Walker Msw Lcsw
Bread making is one of the time honored traditions in western culture and has a rich history. There are many styles of bread making which involves certain basic ingredients of flour, yeast, water, milk, oil and eggs. Bread making typically involves the baking of these ingredients after yeast rises and adds to the overall volume of the dough. Generally speaking, wheat varieties with a higher gluten content are selected to add consistency, elasticity, and texture to the dough, though in situations where individuals suffer from celiac disease or other illnesses, low-gluten or gluten free varieties of bread can be made and enjoyed.-
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Robert B.Walker works in the John Pappajohn Entrepreneurship Center at the University of Iowa's Tippie College of Commerce, where he teaches students how to pursue their passions and transform them into business. He graduated from Miami University with a bachelor's degree in philosophy, an MBA from the University of Iowa, and a doctorate from Iowa State University. Before founding his own consulting firm, he worked for 18 years in community banks. He was the Executive Director of the American Institute of Banking, a subsidiary of the American Bankers Association, in East Central Iowa at the time. He spent nine years as the Banking and Finance Coordinator at Kirkwood Community College and five years as the Department Chair at Mount Mercy University before returning to his alma school, the University of Iowa.
Dr. Walker was a member of the Accreditation Council for Business Schools & Programs (ACBSP) Associates Degree Board of Commissioners and was instrumental in Kirkwood Community College's inaugural ACBSP certification. Sam M. was his name. Sam M. is a Walton fellow at Kirkwood Community College who founded the school's Students in Free Enterprise (SIFE) team. Walton Fellow with the Enactus team at the University of Iowa.
He also serves as a faculty adviser for the Sigma Nu Tau entrepreneurial honors society and I-Envision, the University's student organization.
| SKU | Unavailable |
| ISBN 13 | 9781634289993 |
| ISBN 10 | 1634289994 |
| Title | Bread Making Mastery |
| Author | Robert Walker Msw Lcsw |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Speedy Publishing LLC |
| Year published | 2014-08-24 |
| Number of pages | 72 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |