Fermentation Course
What will I learn?
Open up the hidden things (secrets) of fermentation with our full Fermentation Course, made well for bakery people. Go deep into the science of fermentation, learning about the chemistry, tiny living things (microbiology), and things around us that affect it. Learn well how to bake sourdough bread by understanding the starter, different types of flour, and how much water to use. Make your skills better in matching sourdough with fermented drinks, balancing the taste (flavours), and finding solutions to common problems. Raise your baking knowledge with useful, good quality information that will change your work.
Apoia's Unique Features
Develop skills
Strengthen the development of the practical skills listed below
Know fermentation science well: Understand the basic chemistry and tiny living things (microbiology).
Find solutions to problems well: Know and fix the common fermentation problems.
Make the taste better: Balance the sourness, sweetness, and feel (texture) in the food.
Bake sourdough perfectly: Manage the starter cultures and how much water to use.
Make fermented drinks: Choose ingredients and use fermentation methods.
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 offers practical and relevant knowledge for your professional journey.