The Sourdough in the preparation of bread and desserts is a high-profile training course with limited number that allows you to acquire skills and high practical skills in making bread and desserts using natural mother yeast and evaluate the correct management of the dough with this sour mother.
The in-depth technical course aims to train who:
The program is divided into 120-minute lessons that will be held for 2 consecutive days, during which the students will have the opportunity to interact in real time with the teacher to ask questions and constantly have clarifications.
To attend this course it is necessary to have a fast internet connection and it is strongly advisable to use a personal computer or a tablet with the Google Chrome browser installed.
Teacher:
Salvatore De Rinaldi
Price:
€ 280,00
1st DAY:
Yeast management
Bakery with technical flours
2nd DAY:
Sweets with mother yeast: panettone, brioche, treccia
Management of surplus of mother yeast
