Fermentation Course
What will I learn?
Learn all the ins and outs of fermentation with our Fermentation Course, made specially for bakers like you. Dig deep into the science of fermentation, looking at the biochemistry, microbiology, and how the environment plays its part. Become a master of sourdough bread fermentation by understanding how starter cultures work, the different types of flour, and water levels. Get better at matching sourdough with fermented drinks, balancing the taste, and fixing common problems. Boost your baking knowledge with useful, top-quality information that will change your baking game.
Apoia's Unique Features
Develop skills
Strengthen the development of the practical skills listed below
Master fermentation science: Understand the basics of biochemistry and microbiology.
Troubleshoot effectively: Know how to spot and fix common fermentation problems.
Optimize flavor profiles: Balance the sourness, sweetness, and feel of the products.
Perfect sourdough techniques: Manage starter cultures and water levels like a pro.
Craft fermented beverages: Choose the right ingredients and use fermentation methods.
Suggested summary
Workload: between 4 and 360 hours
Before starting, you can change 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.