Book Online Tickets for BreadMaster Course: Bread Module 6-Natur, Mumbai. The module will cover in depth, the process of fermentation in the art of bread making and the crucial role of sour dough in adding flavour and as a natural fermentation agent. Participants will learn the importance of overnight fermentation for maki

BreadMaster Course: Bread Module 6-Natural Ferments and Pre Ferments

 

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About The Event

The module will cover in depth, the process of fermentation in the art of bread making and the crucial role of sour dough in adding flavour and as a natural fermentation agent. Participants will learn the importance of overnight fermentation for making sourdough breads, and the technique on how to “feed” the sourdough starter to keep it alive & will also cover in-depth knowledge on maintaining the ferment quality. Participants will make three different variations of sourdough bread including basic sourdough, garlic sourdough, and multigrain sourdough breads. In addition, you will be taught essential kitchen safety and food hygiene protocols that are crucial to maintain as a home baker or as a professional.

  • hands on class, independent workstation, take home what you make, eggless options available

     

  • DATE30 May, 20161 June, 2016 
    2 June, 2016, 
    3 June, 2016, 
    4 June, 2016, 
    7 June, 2016, 
    8 June, 2016, 
    9 June, 2016, 
    10 June, 2016, 
    11 June, 2016, 
    DURATION (TIME)9.30 AM - 1.30 PM
    9.30 AM - 1.30 PM 
    9.30 AM - 1.30 PM 
    9.30 AM - 1.30 PM 
    9.30 AM - 1.30 PM 
    9.30 AM - 1.30 PM 
    9.30 AM - 1.30 PM 
    9.30 AM - 1.30 PM 
    9.30 AM - 1.30 PM 
    9.30 AM - 1.30 PM 
    9.30 AM - 1.30 PM 
    ELIGIBILITY

    Beginner

    Speak to counsellor on 022-30213333

     

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