Specialist in Natural Fermentation Course
What will I learn?
Take your baking skills go top level with our Oga Natural Fermentation Course. E be special one wey dem design am for bakery professionals wey dey eager to master sourdough. Enter inside the deep things of sourdough starter, learn the correct time to feed am, and understand how water inside dey affect am. Perfect your baking by controlling temperature and getting the correct crust and crumb. Learn the work wey salt, water, and flour dey do for fermentation, and make your recipes better by balancing how much water and flour you dey use. Make your work fine with correct correct knowledge wey go change your baking know-how.
Apoia's Unique Features
Develop skills
Enhance the development of the practical skills listed below
Master sourdough starter care: Learn how to feed am and give am water well so it go strong.
Perfect baking techniques: Control time, temperature, and how your oven dey work so you go get correct bread.
Understand ingredient roles: Use salt, water, and flour well so your dough go be top quality.
Refine fermentation skills: Learn how to shape, proof, and bulk your dough with correct precision.
Develop unique recipes: Balance how much water and flour you dey use, adjust am for where you dey.
Suggested summary
Workload: between 4 and 360 hours
Before starting, you can modify the chapters and workload.
- Select which chapter to begin with
- Add or remove chapters
- Increase or decrease the course workload
Examples of chapters you can include
You can generate additional chapters like the examples below
This is a free course, aimed at 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.