Advanced hands-on course on sourdough starter with pastry chef Francesco Favorito. You will learn everything on the nature of sourdough starter, the processing, the preservation, the daily use, the classical and cold fermentation tecnique.
Each student will indipendently work on the following preparations: Italian brioche, panettone, Easter cake, international breakfast products and bread.

To who is the course addressed?

The course is dedicated to professionists and pastry chefs interested to know more about how sourdough starter can be used in pastry and bakery.

What’s included in your tuition fee:

Participation, recipe book, coffee break, lunch break and final tasting.
At the end of the course you will get a certificate signed by the teacher.

Hours:

Ore 8.30 welcome
Ore 9.00 morning class
Ore 13.00 lunch break in Hangar78
Ore 14.00 afternoon class
Ore 17.00 end of the day class