A short course for everyone, who have the desire of fully understanding the processing process of the sourdough.
Themes of the course:
– Introduction to the sourdough
– Features – Storage
– Water bath system
– Linked system – Daily use
– The balancing of sourdough in the refreshment process
– Conservation for long periods
– Advantages of using natural sourdough
DURATION: 1 day
HOURS: 9 AM-5 PM (the timetable may vary)
LANGUAGE OF THE TEACHER: Italian / English
EDUCATIONAL MODE: Demonstrative lesson
THE COURSE INCLUDES: Educational material / Lunch / Coffee break
ADDRESS: Perpetual Laboratory, Piazza Iside 5, 00184, Rome (RM)
PRICE: € 160 + VAT, which requires a deposit of € 60 non-refundable.
for more information and to book the course, please fill the following form
EDITION: April 14th / 2018 30th November 1998 – D.P.R. November 30, 1998, n. 502.
Regulation containing rules for the revision of the legislation on the processing and trade of bread, in accordance with Article 50 of the Law of 22 February 1994, n. 146. Art. 1 (Partially cooked bread).