This basic course shows how to develop your own sourdough starter and rye sourdough. Only thanks to nature you will develop a living sourdough culture in your kitchen or bakery, which will make all your breads not only more aromatic, but also more digestible and longer lasting. All this in a completely natural way, only from flour and water, without any additives and without much equipment. The necessary knowledge about the right times, temperatures and techniques is imparted by our expert in this online course. Immerse yourself in the world of fermentation and become a rye sourdough baker. With recipe booklet and certificate of participation.
