Through simple techniques, learn how to prepare Natural Fermentation Breads.

"If you start your way in the bakery, this course will generate solid foundations in your baking. That will not only be reflected in techniques and styles of breads but also in terms of sustainability, ecology, nutrition and cultural impact."

"In sourdough, the interaction between microorganisms, flour and environmental conditions allows the natural fermentation to generate a wide range of molecules that will be responsible for giving the bread an aroma, flavor and texture far superior to commercial bread. By learning to make bread with sourdough, personalized versions can be achieved, that is, according to the palate of each person, or designed to be the perfect pairing with other foods. "

Course Modality

For the course: ABC of Sourdough Bread, we have selected a mixed course modality: Audiovisual Material and Virtual Classrooms.

The course is aimed at all those who want to learn simple techniques that can be carried out in home kitchens. 

Through 8 video modules, you will access the step by step of each preparation. Join our virtual classrooms, where Diego Veras will answer questions about the registration process and baking practice. In case you can not attend the day and time of the live meetings, you can access the recording or join us on future dates. The virtual meetings will be repeated frequently. We remind you that the classrooms are only for answering doubts or queries. You will find the content of the course in the unlimited access videos.


The audiovisual material of this course was filmed in the context of COVID 19 , for educational purposes, respecting the sanitary and social distancing norms in force. 

We invite you to be part of Crudo Online and this silent revolution.

PROGRAM

Welcome to the world of ferments!

    1. Welcome to

      FREE PREVIEW

    2. Modality

      FREE PREVIEW

    3. Some notes about the course.

    1. Flours and Grinding

    1. Sprouts and Milkshakes

    2. Recipe Book : Milkshakes and Sprouts

    1. Video 1. Phase 1. Day 1. Start of natural ferment

      FREE PREVIEW

    2. Video 2. Phase 1. Waiting and observing

      FREE PREVIEW

    3. Video 3. Phase 1. Day 3. Signs of fermentation

      FREE PREVIEW

    4. Video 4. Phase 2. Day 4. Refining the ferment

      FREE PREVIEW

    5. Video 5. Phase 2. Day 5. Last refreshment before use

      FREE PREVIEW

    6. Recipe booklet : Sourdough Processing

      FREE PREVIEW

    1. Video 1. Activating levain

    2. Video 2. Starting the kneading process

    3. Video 3. Salt Addition and Moisture Correction

    4. Video 4. Kneading of register and addition of extra ingredient.

    5. Video 5. Continued from previous step.

    6. Video 6. Block rest. First fold

    7. Video 7. Forming and breading

    8. Video 8. Baking

    9. Video 9. Slicing, analysis and tasting of bread

    10. Recipe booklet : Basic Sourdough Bread

    1. Video 1. Beginning of kneading. Review of ingredients

    2. Video 2. Registration. Humidity correction

    3. Video 3. First fold and first fermentation.

    4. Video 4. Second fold

    5. Video 5. Continued from previous step

    6. Video 6. Forming and secondary fermentation

    7. Video 7. Second fermentation recording

    8. Video 8. Decoration and Baking

    9. Recipe booklet: Potato and Herbs Focaccia.

About the Course

  • 57 lessons
  • 2 hours of video content

Get unlimited access for one year to the ABC'S OF BREAD WITH MASA MADRE course.

With a single payment you can access the course, download our E-Books and become part of the Crudo Universe.

Diego Veras

Learn Natural Fermentation Bakery, simple and delicious breads.

Born in Argentina. Diego spent a good part of his life in Spain, but decided to return when he decided to follow his vocation as a cook and, later, as a baker. He worked in the kitchens of Bar Uriarte, L'epi, Sanbenito, Arturito (São Paulo), Casa Felix. Today he is part of the teaching staff of Crudo, where he teaches artisan bakery courses. In the classes, rather than focusing on teaching a recipe, the meetings emphasize transmitting a method: types of kneading, times and ways of resting the dough, shaping, fermentation, baking and natural leavening. In addition to generating a baking culture through courses and workshops, Diego advises restaurants, cafeterias and small bakeries.

Diego Veras

Professor Studio Crudo

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