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Bakerpedia will be here to give a course on the Science of Sourdough. Below is some information on the course.


By Dr. Lin Carson and Richard Leboucher

What would it take for you to make sourdough? How can you cultivate the right kind of bacteria? Can you make your sourdough less sour? How can you obtain a crustier boule? If you’re looking for theses answers to perfect sourdough bread, you’ve come to the right place. From unusually long fermentation times to rustic crusty appearances, we have seen an increase in demand for sourdough bread. But can you make this bread in your bakery? Do you have the space and resources for it?