Unit goals: Learn principles and schemes of development spontaneous mother cultures. Learn to compare the effect of different starter cultures on the properties of dough and on the organoleptic characteristics of bread. Learn how to taste bread professionally, evaluate the appearance, crumb texture, taste, aroma.
THEORY
Watch the video "Sourdough. Part 2: Commercial and spontaneous starters. Principles and schemes for development mother cultures" Download presentation and do the self-assesment test Go to theory
PRACTICE
Watch the video instruction "A Battle of the Three Masters". Do practical assignments Analyze results Complete reports and get feedback Go to practice
ADDITIONAL MATERIALS
For the most inquisitive. Video with Jeffry Hamelman about the starter (sourdough) generation (behavior) and application of the starter (sourdough) residues Go to additional materials page
FAQs
For your convenience, we have put together a list of questions commonly asked by baking students. Please consult the FAQs listbefore messaging your tutor directly.
You have gone through the list of FAQs and still have doubts about the learning materials or practical assignments? Contact your tutor via WhatsApp with any remaining questions.