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Specialist in Natural Fermentation Course
Level up ya baking skills with our Oga Natural Fermentation Specialist Course, wey dem design for bakery people wey serious to sabi sourdough inside and out. Enter inside di deep of sourdough starter dem, check out di correct feeding schedule dem, and understand how water level dey affect am. Make ya baking techniques correct by controlling temperature and how di bread dey brown for outside and inside. Learn how salt, water, and flour dey work for fermentation, and fix ya recipes by balancing how much water and flour you put inside. Make ya handwork better with correct and top-quality knowledge wey go change how you dey bake.
- Sabi sourdough starter like ya own pikin: Know how to feed am and wet am well well for strong starter.
- Make baking techniques correct: Control time, temperature, and oven settings for bread wey correct.
- Understand how ingredient dem dey work: Use salt, water, and flour well well for dough wey sabi.
- Make fermentation skills sharp: Do shaping, proofing, and bulk fermentation with correct correct.
- Create ya own special recipes: Balance water and flour, adjust am for where you dey.
from 4 to 360h flexible workload
certificate recognized by MEC
What will I learn?
Level up ya baking skills with our Oga Natural Fermentation Specialist Course, wey dem design for bakery people wey serious to sabi sourdough inside and out. Enter inside di deep of sourdough starter dem, check out di correct feeding schedule dem, and understand how water level dey affect am. Make ya baking techniques correct by controlling temperature and how di bread dey brown for outside and inside. Learn how salt, water, and flour dey work for fermentation, and fix ya recipes by balancing how much water and flour you put inside. Make ya handwork better with correct and top-quality knowledge wey go change how you dey bake.
Elevify advantages
Develop skills
- Sabi sourdough starter like ya own pikin: Know how to feed am and wet am well well for strong starter.
- Make baking techniques correct: Control time, temperature, and oven settings for bread wey correct.
- Understand how ingredient dem dey work: Use salt, water, and flour well well for dough wey sabi.
- Make fermentation skills sharp: Do shaping, proofing, and bulk fermentation with correct correct.
- Create ya own special recipes: Balance water and flour, adjust am for where you dey.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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