Specialist in Natural Fermentation Course
What will I learn?
Boost your baking skills proper wit our Oga Baker for Natural Fomentation Course. Dis course na for bakery people dem wey ready to sabi sourdough inside out. Enter di deep part of how sourdough starter dey work, find out di correct time to feed dem, and understand how water level dey affect am. Make your baking techniques sharp by controlling how hot di oven dey and how long you bake am, so you go get crust and crumb wey correct. Learn how salt, water, and flour dey play their part for fomentation, and fix your recipes by measuring water and flour well. Make your handwork betta wit correct and useful knowledge wey go change your baking skill.
Apoia's Unique Features
Develop skills
Enhance the development of the practical skills listed below
Sabi sourdough starter like di back of your hand: Know how to feed am and put water so e strong well-well.
Make your baking techniques top class: Control time, hotness, and oven settings so di bread go sweet.
Understand how ingredient dem dey work: Use salt, water, and flour correct so di dough go fine.
Make your fomentation skills sharp: Shape di dough, proof am, and use bulk fomentation wit correct measurement.
Create your own special recipes: Balance water and flour, adjust am for di place wey you dey.
Suggested summary
Workload: between 4 and 360 hours
Before starting, you can adjust the chapters and the workload.
- Choose which chapter to begin with
- Add or remove chapters
- Adjust 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 growth. It is not equivalent to a technical, undergraduate, or postgraduate course, but offers practical and relevant knowledge for your professional journey.