Specialist in Natural Fermentation Course
What will I learn?
Level up your baking skills well-well with our Oga for Natural Fermentation Baking course. This one na for bakery people who really want sabi sourdough bread proper. You go learn everything about how to make and take care of sourdough starter, how to feed am, and how much water e need. You go sabi how to control the heat and time to bake bread wey get correct crust and soft inside. You go learn how salt, water, and flour work together for fermentation, and how to make your own recipe balance well-well. This course go give you correct practical knowledge wey go make you a better baker.
Apoia's Unique Features
Develop skills
Enhance the practical skills listed below
Sabi sourdough starter like your own pikin: Know how to feed am and give am the correct water wey e need for strong starter.
Bake bread like a proper oga: Control time, heat, and how your oven be so your bread go be correct.
Understand how ingredients work: Use salt, water, and flour well-well so your dough go sweet pass.
Sabi fermentation proper-proper: Do shaping, proofing, and bulk fermentation with your eyes closed.
Make your own special recipes: Balance water and flour, and adjust for how the weather be.
Suggested summary
Workload: between 4 and 360 hours
Before beginning, feel free to 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 akin to a technical, undergraduate, or postgraduate course, but offers practical and relevant knowledge for your professional journey.