Essential course to obtain perfect products both from a technical and taste point of view. Master Vincenzo Tiri will provide theoretical and practical explanations on the production, management and maintenance of mother yeast through the mastery of water-bathing techniques and legato. The panettone with sourdough and many other leavened products with sour dough and compressed yeast will be made. For all the bakers and pastry chefs who want to learn how to make their own traditional Italian desserts.
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