An excellent way to elaborate one of the most noble and ancestral foods of mankind, using fermented cereals and artisan hands.

"Bread, with flour, water and fire you rise. thick and light, lying down and round, you repeat the womb of the mother, equinoctial germination terrestrial." Excerpt from "Ode to Bread" by Pablo Neruda. "

"In this course we will teach how to develop rich, nutritious and fermented breads, made with gluten-free flours. For its correct realization, you will need flours, starches, binders, sourdough and/or yeast, water and salt. Then, you can choose to add - or not - sugars, seeds and/or oils."

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PROGRAM

LEARN TOGETHER WITH MÁXIMO CABRERA and BRUNO SILVA

    1. In this chapter, Máximo Cabrera welcomes you and lists each of the ingredients and tools involved in the Bread process. We will reflect on mankind's ancestral relationship with cereals as food.

    1. We will see different fermentation strategies: how to pre-ferment grains to produce flours and how to generate sourdoughs from unfermented flours.

    1. They are the easiest breads to make and also the most primitive. They have the particularity of baking quickly on a hot surface. In addition, they are the best way to take advantage of the discarded sourdough when feeding it.

    1. In this lesson we will see Molded Bread and Lactal Bread, combining cereals and getting the most of the nutrients that these foods offer.

    1. In this lesson we will learn how to make baguettes, classic pieces of traditional bakery, in their best version with fermented cereals.

    1. We have reached the end of our course of gluten free breads with natural fermentation. The last piece will be the traditional country bread. We will see step by step how to integrate the cereals to achieve from this elaboration the noblest Bread.

About this course

  • $50.00
  • 7 lessons
  • 2 hours of video content

Máximo Cabrera

Learn with:

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo

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