Sourdough 2.0

Description

You have already mastered the basics of sourdough baking and now want to really dive deep? In this course, you will learn not only simple recipes but also immerse yourself in the professional world of sourdough – completely without commercial yeast! We will show you how to bake breads that are not only aromatic and digestible but also have a wonderfully airy and light crumb through long dough fermentation and the targeted use of natural leavening agents. Here, you will be pushed step by step to your limits, learn advanced techniques, and understand the complex processes behind fermentation. This course is perfect if you want to take your sourdough craft to a new level and bake true masterpieces. Learning objectives This course is aimed at everyone who has already gained initial experience with sourdough bread or attended our starter course and now wants to significantly deepen their baking technique. You will learn to make breads exclusively with sourdough – without adding commercial yeast – that become particularly aromatic, light, and digestible through long dough fermentation. You will understand the natural leavening forces of sourdough and be able to control them precisely to achieve optimal baking results. What to expect in the course? Deepening your knowledge of sourdough management and care Making various bread doughs without industrial yeast Practical tips for planning and baking at home Baking and tasting several types of bread together Exchange with other bread enthusiasts What you take home Together with bread sommelier Urs Röthlin, you will bake various sourdough breads that you can, of course, take home. As a memento of the course evening, you will receive a trendy jute bag filled with a baking apron, a dough scraper, the biography of Fredy Hiestand, as well as all theoretical materials and recipes.

Highlights

• Deepening sourdough management
• Practical tips for baking at home
• Baking and tasting together

General Information

The course 'Sourdough 2.0' is aimed at everyone who has already gained initial experience in sourdough baking. Participants learn to make breads exclusively with sourdough and without commercial yeast, focusing on long dough fermentations and natural leavening agents.

Location

Neuenhoferstrasse 109, 5400 Baden, Switzerland

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