In a world where bread quality has once again become a strong indicator of high standards and authenticity, sourdough stands out as the beating heart of artisanal, vibrant, and sustainable bread making. But learning how to make good sourdough bread cannot be improvised. It requires much more than a recipe: a detailed understanding of biological […]
Sourdough bread course in Philadelphia Lire la suite »
Sourdough bread, like all other traditional breads, has a metric called the glycemic index. This metric, which ranks products according to their effect on blood sugar levels, is used in particular by people with diabetes to assess their carbohydrate intake and control their diet. With this in mind, you may be wondering what the glycemic
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Are you a baker, restaurateur, or hotelier who is hesitant to start using sourdough on a daily basis in the production of your specialties? Such a change could bring many concrete benefits to your establishment. For professional bakers, sourdough is much more than just an ingredient: it is a statement, a signature. But then, why
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Are you about to bake sourdough bread for the first time, or are you still in the process of finding out about the recipe? You may be wondering about the quantity ratio between sourdough and flour, as well as the other ingredients. Indeed, making sourdough bread means having to work with a variable you may
How much sourdough starter for 500g flour ? Lire la suite »
Do you run a bakery, restaurant or hotel in Las Vegas or the surrounding area? Discover the many ways in which sourdough can transform your establishment! With sourdough bread, you can sustainably transform the image of your establishment by adopting a differentiating product, limiting night-time working hours for your team, or offering your customers a
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During the development of sourdough, a natural phenomenon is used: fermentation. And in the course of this fermentation, two major acids develop, helping both to develop flavors and improve the final texture of the bread made with this sourdough: lactic and acetic acids. But what are their roles in practice, and why are these acids
Lactic acid and acetic acid in Sourdough Lire la suite »
The sourdough bread training course in Seattle offered by BRO is a comprehensive program that teaches you how to make sourdough bread from start to finish. Founded in 2020 by two bread experts, Thierry Delabre and Guillaume Etlin, our training course specializes in slow fermentation using natural sourdough. Our sourdough bread training in Seattle
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Are you starting to make sourdough bread for the first time? Before you get to this stage, you may have a lot of questions about sourdough production, including how much sourdough to discard. Indeed, natural sourdough is maintained by regularly refreshing it by adding fresh flour and water. This is called the refreshment stage. And
How much sourdough should I throw away? Lire la suite »
Do you suffer from gluten intolerance? Depending on your type of intolerance, you may still be able to eat small quantities of certain breads, such as sourdough bread. Indeed, thanks to sourdough’s long fermentation process, micro-organisms degrade part of the protein network, making sourdough bread more tolerable for gluten-intolerant consumers. But what exactly is the
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Creating a differentiating bakery offering in a major city requires know-how, time and the right mentors. With our sourdough bread course in San Francisco, we provide your teams with direct expertise that will be a real differentiator for your establishment. Over 5 intensive days, our bakery chefs train your bakers in every stage of sourdough
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Bread course:
Your employees will be happier because you will be able to avoid night shifts if you want, they will enjoy fewer repetitive tasks, and will finally learn the beauty of “living bread”. You also decrease salary expenses because there will be less work at night.
Panettone course:
Sourdough panettone requires a special organization that we will teach you.
You might need to buy fridges and add a fermentation room (optional for sourdough bread but necessary for panettone) – it doesn’t cost a lot and will pay back. But it is important.
We will teach you to bake baguettes also if you want, and very good sourdough bread of course.
We do follow-ups, a WhatsApp group and ongoing support is included.
We train your team. Don’t lose them all at the same time. The head baker is supposed to train the replacement, and we can support the new one. We can also come back and train your team again.
Bread training:
You will still be able to bake sourdough bread. But the result won’t be consistent. The more control you have over your environment, the more consistent will be the results.
Panettone training:
Sourdough panettone baking requires dedication, time, and temperature control. You need to control your environment to avoid problems and be consistent.
Bread training:
Overall no. The salary expenses will go down (fewer night shifts) – a normal person doesn’t eat more than 200g of bread per day (so it costs less) – plus you have to bake fewer times – big loaves of bread can be baked in bigger quantities at the same time in the oven, it is more efficient in terms of the workforce input, the electric bill will get lower, and the sourdough bread lasts longer. Baguette lasts less and baking baguette consumes more electricity. Also, you can make avocado toast, croutons, pain perdu, and croque monsieur with sourdough bread.
Panettone training:
Yes, but you will sell about 50 dollars product.
Bread training:
Overall no. The salary expenses will go down (fewer night shifts) – a normal person doesn’t eat more than 200g of bread per day (so it costs less) – plus you have to bake fewer times – big loaves of bread can be baked in bigger quantities at the same time in the oven, it is more efficient in terms of the workforce input, the electric bill will get lower, and the sourdough bread lasts longer. Baguette lasts less and baking baguette consumes more electricity. Also, you can make avocado toast, croutons, pain perdu, and croque monsieur with sourdough bread.
Panettone training:
Yes, but you will sell about 50 dollars product.
