Sourdough course for amateur
November 2nd, 2019 (9h00 - 15h00)Boulangerie Des Rosiers
1847 Boulevard Perrot #500Notre-Dame-de-l'Ile-Perrot, QC J7V 7P2
This course is designed for amateur of good bread interested in better understanding sourdough science. Since we want to deepen our knowledge of the science behind sourdoughs, a good number of discussions will take place to better understand the why of things. In the spirit of experiments, we will explore sourdough with high hydration and low hydration. How to manage the Ph of our sourdough and why manipulate the PH?
Understanding each of the components of sourdough, Wild yeast, lactic acid, acidic acid
What factor influences leaven production and how. To strengthen a dough with leaven or to weaken it
How to keep one's sourdough and feed it.
Price: $250 plus taxesParticipants: 4 per classes
Reservation Info@boulangeriedesrosiers.com
Sourdough course for baker
By AppointmentBoulangerie Des Rosiers
1847 Boulevard Perrot #500Notre-Dame-de-l'Ile-Perrot, QC J7V 7P2
This 40 hour course from Monday to Friday is designed for professionals interested in better understanding sourdough science. Since we want to deepen our knowledge of the science behind sourdoughs, a good number of discussions will take place to better understand the why of things. In the spirit of experiments, we will explore sourdough with high hydration and low hydration. How to manage the Ph of our leavens and why manipulate the PH?
Understanding each of the components of sourdough, Wild yeast, lactic acid, acidic acid
What factor influences leaven production and how. To strengthen a dough with leaven or to weaken it
How to keep your leaven and how to control your production according to your schedule
Price: $1,500 plus taxesParticipants: 1 per classes
Reservation Info@boulangeriedesrosiers.com