Healthy breads and Sour Dough by Master Bakers
Learn the art of making healthy breads with master bakers. This program covers a variety of sourdoughs, breads with seeds, nuts, and fruits, as well as old grains. Discover the secrets to achieving the perfect flavors, crust, and taste while keeping your breads healthy. Perfect for both home kitchens and professional production.
What you’ll learn
- Learn Healthy Breads with Master Bakers
- Learn selection of Sour Doughs
- Learn breads based on Seeds , Nuts and Fruits
- Learn old grains breads
Healthy breads and Sour Dough by Master Bakers
Everybody like sourdough and in todays time people actually look out to find more and more details on breads based on different varieties of cultute. We all want to know more about sour dough ,healthy breads and what all we can add to our doughts to get those flavours , crust and taste in the breads but still remain healhty
Understanding of culture, preferment and how to bring acidity to our bread is very important and so is the understanding of different grain. We have used pumpkin , buckwheat, rye, spinach , cheese and many different fruits and nuts in the combination of bread making in this program. This program also polenta, vegetables and different type of grains in the recipes covering different techniques.
This program will be a perfect base to understand sourdough and help to master the skills of healthy bread making to next level. We hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production
You will be covering following 15 recipes in this program –
Purple Sweet Potato Sour Dough
Polenta Sour Dough
White Sesame dough
8 Grains Sour Dough
Veggie Fougasse
Whole Wheat Toast
Strawberry Pecan Sour Dough
Honey Oat Roll
Spinach Cheese soft Mini Batards
Beet Longan Sour Dough
Pumpkin Sour Dough
Spelt Sour Dough
100 % Rye
Pear and Buckwheat Miche
Fruits and Sous Dough
Who this course is for:
- students will learn about healthy breads which are based on pre ferment , sour dough
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