Sourdough Baking for Chefs & Cooks – Tuesday 21st April


(including 23% VAT)

7 in stock


Product Description

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.


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