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Fruit yeast, volumn making Sourdough breads

The workshop will use fruits to make yeast liquid, Mass produce natural yeast sourdough bread, baguette, bagel,  which will be combined with European wheat flour to develop sourdough starter.  In this class, we'll explain and prepare fresh fruit yeast liquid. Collaborating with students using our sourdough starter and the fruit yeast water, we'll create a variety of naturally fermented bread, like baguettes, sourdough loaves, Ciabatta, focaccia, dark rye sourdough, and more. Students will take home around 5 kilograms of diverse sourdough bread made with all-natural ingredients. The yeast starter can be preserved indefinitely for future use. Scan the QR code for course details and recipes.

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