Fermentation Course
What will I learn?
Unravel the mysteries of fermentation with our comprehensive Fermentation Course, tailored for bakery professionals in India. Delve into the science behind fermentation, exploring biochemistry, microbiology, and environmental influences specific to the Indian context. Become proficient in sourdough bread fermentation by understanding starter cultures, flour types readily available in India, and hydration levels. Refine your abilities in pairing sourdough with fermented beverages, harmonizing flavours, and resolving typical problems encountered in Indian baking environments. Enhance your baking knowledge with practical, top-notch insights that will revolutionise your skills.
Apoia's Advantages
Develop skills
Enhance the development of the practical skills mentioned below
Master the science of fermentation: Gain a thorough understanding of the core principles of biochemistry and microbiology.
Troubleshoot with confidence: Pinpoint and address common fermentation challenges encountered in Indian baking practices.
Fine-tune flavour profiles: Achieve the perfect balance of tartness, sweetness, and texture in your baked goods.
Achieve sourdough perfection: Expertly manage starter cultures and hydration levels using methods suitable for Indian ingredients and climate.
Craft fermented beverages: Select the best ingredients and apply appropriate fermentation techniques, considering local preferences and availability.
Suggested summary
Workload: between 4 and 360 hours
Before starting, you can modify 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 provides practical and relevant knowledge for your professional journey.