Fermentation Course
What will I learn?
Open up the secrets of fermentation with our strong Fermentation Class, made special for bakery people. Go deep inside the science of fermentation, learn about the chemistry, small bugs, and how the place around affect it. Learn well how to make sourdough bread with fermentation by understanding the 'starters', different kind of flour, and how much water to put. Make your skills better by matching sourdough with fermented drinks, balancing the taste, and fixing common problems. Make your baking skills high with real, good teaching that will change how you bake.
Apoia's Unique Features
Develop skills
Enhance your practical skills in the areas listed below.
Learn fermentation science well: Understand the chemistry and the small bug things.
Fix problems good: Know and fix common fermentation problems.
Make the taste good: Balance sour, sweet, and how the thing feel in your mouth.
Make sourdough good good: Take care of the 'starter' and how much water to put.
Make fermented drinks: Choose the things to use and use the fermentation ways.
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 it offers practical and relevant knowledge for your professional journey.