The Sourdough Discard workshop give you the skills to be able to convert your Motherdough excess into different types of delicious eats. Make chocolate brownies more "chocolaty" or make rusks that will have Ouma in second place.
DurationThe Sourdough Discard workshop give you the skills to be able to convert your Motherdough excess into different types of delicious eats. Make chocolate brownies more "chocolaty" or make rusks that will have Ouma in second place.
When you use your discard to cook or bake you are leveraging the flavour benefits of the fermented flour, not to mention improved digestibility and absorbability of the nutrients.
This is a full day course packed with knowledge, and practical hands-on experience from start to finish.
As an added bonus we will dive a little deeper into caring for your Motherdough covering topics such as bathing, balancing and alternative storage methods.
This is an ideal course for any Motherdough baker, or baker with their own sourdough starter, to understand how to use discard in almost any recipe that uses flour. We'll even show you how to practically convert your favourite recipe.
We'll make:
Motherdough is sourdough. We have everything you need. Cultures | Courses | Ingredients | Tools.
Become a pastry chef. Food Preparation and Cooking - Patisserie offered by FBI Chef School & Patisserie Academy.
This programme has been designed to provide a range of skills appropriate for a person working in a kitchen specialising in desserts, cakes and decoration.
You’ll learn how to laminate an enriched dough to create croissants, pain au raisins and pain au chocolats. In addition, you’ll create a crisp and flaky sweet pastry and use it to create fruit, custard and frangipane tarts.
This programme is more specialised and provides in-depth knowledge of the Patisserie (Pastry).
The objective of this qualification is to provide a range of skills for a front-line worker or learner aspiring to specialise in pastry, desserts and cakes in a kitchen environment.
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