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
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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Ratings and Reviews
4.7
Avg. Rating
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Mujahid Freihat
best course
The sourdough bread theory and techniques course is outstanding! It provides a deep understanding of sourdough science, practical tips, and clear demonstrations. The instructor's expertise and passion shine through every lesson. Whether you’re a beginner or experienced baker, this course elevates your skills and inspires confidence. I highly recommend it to anyone interested in mastering sourdough
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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.