Fermentation Course
What will I learn?
Unlock the secrets of fermentation with our comprehensive Fermentation Course, designed specifically for bakery professionals in Namibia. Delve into the science of fermentation, exploring biochemistry, microbiology, and environmental factors relevant to our local context. Master the art of sourdough bread fermentation by understanding starter cultures, flour types readily available in Namibia, and hydration levels. Enhance your skills in pairing sourdough with traditional Namibian fermented beverages, balancing flavours to suit local tastes, and troubleshooting common issues encountered in our baking environment. Elevate your baking expertise with practical, high-quality insights that will transform your craft and make it relevant to the Namibian market.
Apoia's Unique Features
Develop skills
Enhance the growth of the practical skills listed below
Master fermentation science: Understand biochemistry and microbiology fundamentals applicable to Namibian ingredients and conditions.
Troubleshoot effectively: Identify and resolve common fermentation issues specific to the Namibian baking environment.
Optimise flavour profiles: Balance acidity, sweetness, and texture in products to appeal to Namibian palates.
Perfect sourdough techniques: Manage starter cultures and hydration levels using locally sourced flours.
Craft fermented beverages: Select local ingredients and apply fermentation methods to create traditional Namibian drinks.
Suggested summary
Workload: between 4 and 360 hours
Before starting, you can modify the chapters and the workload.
- Select which chapter to commence with
- Add or remove chapters
- Increase or decrease the course workload
Examples of chapters you can include
You’ll be able to generate additional chapters similar to the examples below
This is a free course focused on personal and professional growth. It does not equate to a technical, undergraduate, or postgraduate qualification, but offers practical and relevant knowledge for your professional journey.