Sourdough Module Series - Dough Development - Module B
“Dough Development” (Module B) teaches you how to develop structure in your dough through various passive and active processes that develop gluten and also at the most critical phase of development, fermentation. Selected Tuesdays from 9am-1pm.
Perfectly fermented bread is an art. It represents a key success factor in bread-making on parallel with the health of your culture. Fermentation affects both flavour and structure. Fermentation is affected by many variables, particularly temperature, and we cover how temperature affects dough both positively and negatively.
We have introduced a series of modules that look in a more focused way at the 7 key stages of baking with natural fermentation. These can be booked together as a course that is well paced, allowing time for practice and self study between sessions, or standalone modules as a refresher on a particular aspect of the process that you want to revisit.
"The Bake" (Module C) click here to book this module
“Discovering Discard” (Module D) click here to book this module