ABC of Sourdough Bread

ABC OF SOURDOUGH BREAD

Taught by Diego Veras

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

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. Leave your questions in MY COMMUNITY, where Diego Veras answers questions about the registration process and baking practice. We remind you that you will find the course content in the unlimited access videos.

Get unlimited access for one year to the ABCs of Sourdough Bread course.

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

$40.00

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Pay in AR$ 35,000

With a single payment, access to all the content for one year. Join with Mercado Pago in up to 3 interest-free installments of $11,666. If you choose to make a bank transfer, contact us at [email protected] or send us a WhatsApp.

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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
2. Flour and Milling Notes
1. Sprouted grains
2. Recipe book : Sprouted Grains
1. Soakers and Scalding
2. Soakers and Scalding
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.
1. Video 1. Beginning of kneading.
2. Video 2. Dough Recording and Salt Addition
3. Video 3. Log Kneading
4. Video 4. First fermentation and folds
5. Video 5. Bread Forming and Proofing in Piece
6. Video 6 .Cutting and baking in a cast iron pot
7. Video 7. Halfway through cooking and remove the lid of the pot.
8. Video 8. Bread comes out of the oven
9. Recipe book: Pan de Campo
1. Video 1. Start of Kneading.
2. Video 2. Registering the dough and adding salt and extra ingredients.
3. Video 3. Log Kneading
4. Video 4. First fermentation and folds.
5. Video 5. Forming of buns and breading.
6. Video 6. Cutting and baking.
7. Video 7. Bread comes out of the oven
8. Recipe booklet: Seed Bread
1. Video 1. Start of kneading. Autolysis
2. Video 2. Levain aggregate.
3. Video 3. Salt addition
4. Video 4. First fermentation and folds
5. Video 5. Shaping of the bars
6. Video 6. Cutting and baking on stone
7. Video 7. The bread comes out of the oven
8. Recipe book : Rustic Bars.
1. Sourdough Refreshment
2. Second Sourdough Refreshment
3. Annotations Phase 3 Sourdough

About the Course

62 lessons
2 hours of video content
Initial Level
Spanish - English
E-Book and Downloadable Certificate

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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