Specialist in Natural Fermentation Course
What will I learn?
Level up your baking skills with our Specialist in Natural Fermentation Course, ah! It's specially for bakery professionals who are keen to become sourdough experts. Go deep into the secrets of sourdough starters, learn the best times to feed them, and understand how much water to use. Fine-tune your baking by controlling the temperature and getting that perfect crust and crumb, you know? Learn how salt, water, and flour affect the fermentation, and improve your recipes by balancing the water and flour properly. Enhance your skills with practical, high-quality knowledge that will really transform your baking expertise, leh!
Apoia's Unique Benefits
Build skills
Enhance your practical skills in the areas listed below
Master sourdough starter care: Learn how to feed and hydrate for strong starters, hor.
Perfect baking techniques: Control the time, temperature, and oven settings to get the perfect bread, can?
Understand ingredient roles: Use salt, water, and flour to make better dough, you see.
Refine fermentation skills: Shape, proof, and bulk ferment like a pro, ok?
Develop unique recipes: Balance the water and flour, and adjust for the weather, lor.
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 it offers practical and relevant knowledge for your professional journey.