Specialist in Natural Fermentation Course
What will I learn?
Level up your baking game with our Oga for Natural Fermentation Course, tailor-made for bakery people ready to become masters of sourdough. Dig deep into the secrets of sourdough starters, learn the best times to feed them, and understand how much water to use. Sharpen your baking skills by controlling heat and getting that perfect crust and crumb. Discover how salt, water, and flour play their part in fermentation, and fine-tune your recipes by getting the water and flour just right. Boost your skills with real, quality knowledge that will change the way you bake forever.
Apoia's Unique Features
Develop skills
Enhance the development of the practical skills listed below
Become a sourdough starter boss: Know how to feed and hydrate them just right for strong starters.
Bake like a pro: Control time, heat, and oven settings to make top-notch bread.
Understand what your ingredients do: Use salt, water, and flour to create amazing dough.
Master fermentation like a real chef: Shape, proof, and bulk ferment with serious skill.
Create your own special recipes: Balance water and flour, and adjust for the weather.
Suggested overview
Workload: between 4 and 360 hours
Before getting started, you can adjust the chapters and the workload.
- Choose which chapter to begin with
- Add or remove chapters
- Increase or decrease the course workload
Examples of chapters you can include
You'll be able to create 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.