Basic wheat leaven

CHF 29.00 incl. VAT

COURSE Content

Video lessons with step-by-step instructions

Recipe as a handy PDF download

List of all necessary equipment

Personal certificate upon completion of the course

Basic wheat leaven

CHF 29.00 incl. VAT

Basic wheat leaven

Basic wheat leaven is at the heart of all natural sourdough leavening and is crucial for taste, rising capacity and freshness in breadmaking. In this course you will learn how to refresh and maintain an existing sourdough – adapted to different recipes, applications and storage forms.

An expert will guide you step by step through the entire process. You will learn how to control the activity and stability of your basic wheat leaven, what to look out for in terms of pH value, and how to safely store your sourdough in a jar, in a water bath or as a powder, and how to reactivate it later.

This course is particularly characterized by the direct connection of theory and practice. You get everything you need to keep your basic wheat leaven fit for a long time – with reliable baking properties, mild acidity, and consistent baking results.

Skillful refreshing

A stable basic wheat leaven brings rising capacity, aroma and freshness to your baked goods.

Tips and tricks

An expert will show you in detail how to prepare and maintain your basic wheat leaven.

Ready for immediate use

Available at any time and explained step by step in the video with text description.

Florence Strebel

Master Baker-Patissier

I love working with dough, especially sourdough. The long-leavened doughs fascinate me because they require patience but reward with great aroma and character. I also really enjoy the precise art of laminating croissants. My favorite? Quite simply: sourdough croissants. A major highlight for me was passing the professional exams in 2020 – and even coming top of my class. In the online courses, I want to share my love of the craft with you and show you that you can continue baking with confidence and a newfound enthusiasm.