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Sourdough Bread

A course to learn how to work with natural ferments with more than 25 techniques and 8 recipes

Preparation of bread with natural ferments and preparation of sourdough

Master Baker Xevi Ramon, right from its bakery Triticum, teaches how to produce bread since the very beginning.  From preparing natural ferments – sourdough, to eight delicious recipes of exceptional natural bread, sweet and salty.

The hallmark of this online course is that you will not only learn how to prepare different kinds of bread but also that Xevi Ramón will explain how to prepare sourdough at home using water and flour. As the baker says, this course is also a “life project”.

Thanks to the natural ferment you will prepare and following the baker’s steps, you will be able to create up to eight different kinds of bread.

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Course curriculum

What you'll learn

You will learn how to prepare a treasure such as Espelta de Mar bread and Natur bread

You will learn how to prepare sourdough, create ferment, refreshment, prepare liquid to solid ferment and how to preserve it. You will apply all these techniques in different natural breads:

  • Tradició bread
  • Pau bread
  • Espelta de Mar bread
  • Natur bread (100% natural)
  • Different types of rolls (brioche) from which you will be able to prepare 4 types of sweet breads (filled with chocolate, chips, curry and matcha and white chocolate)

It is a complete, dynamic and didactic course. Would you like to learn how to prepare breads out of natural ferments and be a master baker? Subscribe now!

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Very Informative!
Daphne Schwarz

I have worked with sourdough for years and still came away with information that I can use in my baking.

too slow
Simona Preda

the trainer talks a lot and very slow, it is boring

Really good professor
Duda Naoum

Liked the way the professor teaches; very detailed and easy to learn.

Nice
Konstantinos Petrogiannakis

Nice

Maravilhoso
Álex Sebásthyan De Souza

Muito bom

Learning experience with scoolinary
Renevil Burnett

This was a nice experience. The videos were clear. We could learn a lot and now we are more skilled in the preparation of Sourdough bread.

Master baker and owner of Triticum, a cutting-edge company in the sector of pre-baked bread for haute cuisine that makes exquisite bread

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 36 min HD video
  • 8 Recipes
  • 27 Lessons
  • Recipe Book
  • 2 Quizzes
  • Certificate
  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Medium

Ratings and Reviews

4.6
Avg. Rating
1744 Ratings
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What's your experience? We'd love to know!
Evren Bingøl
Posted 1 week ago
Missing Instructions for most breads

Nature bread, where is the mix? Whole wheat bread is missing altogether

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mas_911mas
Posted 1 week ago
good

good

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Álex Sebásthyan De Souza
Posted 1 week ago
Maravilhoso

Muito bom

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Nikolas Tsafos
Posted 3 weeks ago
Great job

Great job

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Vincent De Pauw
Posted 2 months ago
amazing!

hi, amazing professional techniques explained in a very clear way! thanks!!!

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Simona Preda
Posted 2 months ago
too slow

the trainer talks a lot and very slow, it is boring

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charalampos markakis
Posted 3 months ago
Excellent

Very informative course. the chef has very good knowledge of the subject

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Raimondas Gedutis
Posted 4 months ago
Awesome

100%

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Artjom Vassiljev
Posted 4 months ago
Good recipes, but…

While the instructor is good and experienced, and I have learned few new tricks, you will be better off using youtube and free videos there than spending money on this course. It lacks a lot of small details that help you with bread making: things like temperature of the flour, water, the final dough. There is a talk about pre-ferment, yet there’s no recipe for that. And so on, and so on…

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Millerleidy Arango
Posted 4 months ago
calificacion

se ve muy interesante

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