Specialist in Natural Fermentation Course
What will I learn?
Enhance your baking skills with our Natural Fermentation Specialist Certification Course, tailored for baking professionals keen on mastering sourdough techniques. Delve deep into the nuances of sourdough starters, explore ideal feeding schedules, and understand hydration levels to achieve the best results. Perfect your baking techniques by carefully controlling temperatures and achieving that perfect crust and crumb structure. Learn about the importance of salt, water, and flour in the fermentation process, and fine-tune your recipes by expertly balancing hydration and flour proportions. Elevate your baking craft with practical, high-quality insights that will transform your expertise.
Apoia's Advantages
Develop skills
Enhance the development of the practical skills mentioned below
Master sourdough starter maintenance: Optimise feeding and hydration for strong, active starters.
Perfect baking techniques: Control time, temperature, and oven settings for exemplary bread.
Understand ingredient roles: Leverage salt, water, and flour for superior dough quality.
Refine fermentation skills: Skillfully execute shaping, proofing, and bulk fermentation techniques with precision.
Develop unique recipes: Balance hydration and flour, and make adjustments based on environmental factors.
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.