Sourdough Bread
A course to learn how to work with natural ferments with more than 25 techniques and 8 recipes
5th generation baker at Triticum (Barcelona, Spain)
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 Syllabus
Course Content
Chapter 2 - Theory
Chapter 3 - Tradició Bread
Chapter 4 - Espelta de Mar Bread
Chapter 5 - Pau Bread
Chapter 6 - Natur Bread
Chapter 7 - Brioche
Chapter 8 - Filled Brioche: Dough division and rising
Chapter 9 - Chocolate chip Brioche
Chapter 10 - Curry Brioche
Chapter 11 - Matcha and white chocolate Brioche
Before you go
You will learn how to prepare a treasure such as Espelta de Mar bread and Natur bread
What you'll learn
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!
Course recipes
In this course you will learn
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Meet your Instructor
5th generation baker at Triticum (Barcelona, Spain)
Master baker and owner of Triticum, a cutting-edge company in the sector of pre-baked bread for haute cuisine that makes exquisite bread
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.
If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.
Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
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Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.
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Ratings and Reviews
4.7
Avg. Rating
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joão ricardo
Excelent teaching, lessons and Content
The Headline sum it up. Some lessons were out of order but that is a technical problem. The only thing I did miss was some Sensorial analysis at the end of the video tho. No need to be fancy, but some insight about how it is and/or how it should be would be great.
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Very Informative!
I have worked with sourdough for years and still came away with information that I can use in my baking.