Fermentation Course
What will I learn?
Unlock the secrets of fermentation with our comprehensive Fermentation Course, designed specifically for bakery professionals. Delve into the science of fermentation, exploring biochemistry, microbiology, and environmental factors. Master sourdough bread fermentation by understanding starter cultures, flour types, and hydration levels. Enhance your skills in pairing sourdough with fermented drinks, balancing flavours, and troubleshooting common issues. Elevate your baking expertise with practical, high-quality insights that transform your craft.
Apoia's Differentials
Develop skills
Strengthen the development of the practical skills listed below
Master fermentation science: Understand biochemistry and microbiology fundamentals.
Troubleshoot effectively: Identify and resolve common fermentation issues.
Optimise flavour profiles: Balance acidity, sweetness, and texture in products.
Perfect sourdough techniques: Manage starter cultures and hydration levels.
Craft fermented drinks: Select ingredients and apply fermentation methods.
Suggested summary
Workload: between 4 and 360 hours
Before starting, you can adjust the chapters and the workload.
- Choose which chapter to start with
- Add or remove chapters
- Increase or decrease the course workload
Examples of chapters you can add
You will be able to generate more chapters like the examples below
This is a free course, focused on personal and professional development. It is not equivalent to a technical, undergraduate, or postgraduate course, but offers practical and relevant knowledge for your professional journey.