Specialist in Natural Fermentation Course
What will I learn?
Elevate your baking skills with our Specialist in Natural Fermentation Course, designed for bakery professionals keen to master sourdough. Delve into the intricacies of sourdough starters, explore optimal feeding schedules, and get to grips with hydration levels. Perfect your baking techniques by controlling temperatures and achieving the ideal crust and crumb. Learn the roles of salt, water, and flour in fermentation, and refine your recipes by balancing hydration and flour ratios. Enhance your craft with practical, high-quality insights that will transform your baking expertise.
Apoia's Advantages
Develop skills
Strengthen the development of the practical skills listed below
Master sourdough starter care: Optimise feeding and hydration for robust starters.
Perfect baking techniques: Control time, temperature, and oven settings for ideal bread.
Understand ingredient roles: Leverage salt, water, and flour for superior dough.
Refine fermentation skills: Execute shaping, proving, and bulk techniques with precision.
Develop unique recipes: Balance hydration and flour, adjust for environment.
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.