Practice
1
GOAL
Develop three different wheat cultures. You will be using them throughout Module 1.
Analyze the changes in the appearance and flavor of your culture as it develops.
Learn to use leftover starter culture respectfully.
Analyze the changes in the appearance and flavor of your culture as it develops.
Learn to use leftover starter culture respectfully.
3
WORK
Usually a sourdough culture takes at least 7 days to build.
If you already have your own culture, feel free to use it during the course (either as an alternative to, or along with, the cultures on the syllabus).
After the culture acquires a pleasant aroma you may try your hand at recipes based on leftover sourdough culture.
If you already have your own culture, feel free to use it during the course (either as an alternative to, or along with, the cultures on the syllabus).
After the culture acquires a pleasant aroma you may try your hand at recipes based on leftover sourdough culture.
4
CONSOLIDATION
Describe the changes you observe in your new starter culture using the "organoleptic vocabulary". Take photos of your culture, following the recommendations in the Introduction.
Take photos of your products made with leftover culture. Analyze the results and draw conclusions.
Prepare the final report. Attach the photos
Take photos of your products made with leftover culture. Analyze the results and draw conclusions.
Prepare the final report. Attach the photos
5
WORK ASSESSMENT
Please e-mail your reports to hleb@professija.ru. You will receive feedback from the training staff within two working days.
Access to the next unit will open according to the course schedule.
Please make sure you submit your report whether you are happy with the results or not. Remember: it’s not about doing everything perfectly – it’s about understanding the process and developing analytical and practical skills.
Access to the next unit will open according to the course schedule.
Please make sure you submit your report whether you are happy with the results or not. Remember: it’s not about doing everything perfectly – it’s about understanding the process and developing analytical and practical skills.
Building sourdough culture: Jeffrey Hamelman's method W/O TRANSLATION
Building sourdough culture: Development of Raymond Calvel's method W/O TRANSLATION
Building sourdough culture: Chad Robertson's method W/O TRANSLATION
Measuring weights below one gram without special scale
W/O TRANSLATION
W/O TRANSLATION
Making blini with your leftover culture W/O TRANSLATION
Making pancakes with leftover culture W/O TRANSLATION
Making pizza with leftover culture W/O TRANSLATION
Making tart flambe with leftover culture W/O TRANSLATION
Making grissini with leftover cullture W/O TRANSLATION
Making waffers with leftover culture W/O TRANSLATION
Please mail reports to hleb@professija.ru
Please feel free to contact your tutors via WhatsApp with any questions about course materials and practical assignments.
Please feel free to contact your tutors via WhatsApp with any questions about course materials and practical assignments.