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TRAINING: SOURDOUGH BREADS AND TRADITION – Nearby Nantes or Paris
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  • TRAINING: SOURDOUGH BREADS AND TRADITION – Nearby Nantes or Paris

SOURDOUGH BREADS AND TRADITION
Nearby Nantes or Paris

TRAINING: SOURDOUGH BREADS AND TRADITION – Nearby Nantes or Paris

With these 3 days of training, discover the making of original and diversified sourdough breads to highlight your baking know-how in your bakery. The leaven is a dough composed of wheat and / or rye flour, water possibly added with salt and subjected to a natural acidifying fermentation, the function of which is to ensure the leavening of the dough. It generally gives a more digestible bread, more developed aromas, a more distinctive taste and maximum conservation.

TRADITIONAL RECIPES FROM OUR EXPERT BAKERY CONSULTANTS

This workshop for making traditional sourdough breads and baguettes is based on the best recipes of our bakery experts: Vine root bread on rye sourdough, tradition on liquid sourdough in tray point, bread from the far north, bread with spelled on hard sourdough in vat point ... with these 3 days of training, you will stock up on aromas to boost your shop and offer your customers products with developed aromas, thanks to the use of diversified flour and cereals.

THE QUALITY OF OUR SHORT BAKERY TRAINING 

The products produced during this training workshop are for the most part made from millstone flours from  Minoterie Suire , our partner for organic flours and millstone flours. A grindstone flour is an unrefined flour obtained by crushing wheat between two stone grindstones, usually flint. This grinding preserves the essential components of the wheat grain, makes the flour more digestible and retains all the nutritional and energy benefits (fiber, slow carbohydrates, B vitamins, calcium, magnesium, phosphorus, iron, etc.)