Specialist in Natural Fermentation Course
What will I learn?
Level up ya baking skills with our Oga Natural Fermentation Specialist Course, wey dem design for bakery people wey serious to sabi sourdough inside and out. Enter inside di deep of sourdough starter dem, check out di correct feeding schedule dem, and understand how water level dey affect am. Make ya baking techniques correct by controlling temperature and how di bread dey brown for outside and inside. Learn how salt, water, and flour dey work for fermentation, and fix ya recipes by balancing how much water and flour you put inside. Make ya handwork better with correct and top-quality knowledge wey go change how you dey bake.
Apoia's Unique Features
Develop skills
Strengthen the development of the practical skills listed below
Sabi sourdough starter like ya own pikin: Know how to feed am and wet am well well for strong starter.
Make baking techniques correct: Control time, temperature, and oven settings for bread wey correct.
Understand how ingredient dem dey work: Use salt, water, and flour well well for dough wey sabi.
Make fermentation skills sharp: Do shaping, proofing, and bulk fermentation with correct correct.
Create ya own special recipes: Balance water and flour, adjust am for where you dey.
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.