You will learn

– how to maintain a range of sourdough starters
– how to manage the fermentation and flavour of your doughs
– how to blend flours and flavours
– how to maintain consistency in your baking
– how to shape and score (cut) your loaves to get the best results
– how to design a baking schedule to fit your working day
– how to regulate your recipes to suit your kitchen ovens and place of work
– how to use baker percentages to create and regulate your own recipes, as well as advice on the equipment required to get started.