In the Theory section of this unit, we will be comparing techniques for building sourdough cultures. You will find out how bakers control technological parameters to obtain cultures with desired characteristics.
In the Practice section, you are going to explore how different mother cultures influence dough characteristics and bread flavor.
You will also learn to taste bread like professional bakers, taking care to consider its appearance, crumb texture, aroma and flavor.
We have tried to translate most of the materials except for the supplementary reading/videos Go to Unit 2