Sour Dough based Advance Breads by APCA Malaysia- An International Pastry & Culinary SchoolUnderstanding of sour dough is very important if you have to bake breads like a professional. This program cover all level of different breads based on polish, Biga and Sponges. You will be covering one theory video about preferment, Product introduction and 9 recipes in this program which can be easily replicated in kitchen -Theory of Whole GrainSour Dough Culture - Learn the ins and outs of creating and maintaining a sourdough cultureBaguette Curry - This Baguette is made with sourdough giving it a complex flavor and chewier texture and combines with the aromas of curry powder Beet Levain - Sourdough batters hydrated with fresh beets and beet juice giving it more moisture and nutrition. Onion Poppy Seeds - Soft rolls with caramelized onions and poppy seeds. An addition of a little sourdough gives a slight chew and more complex flavor. Lodieve - High hydration loaf unshaped shappen loaves that produces an extremely fragrant and open crumb. Mitiel - A combination of wheat flour, rye flour, and rye sourdough create this moist and nutritious loaf. Olive Levain - 100% sourdough levain with sliced olives and overnight fermentation to give maximum flavorPain au Champagne - A classic french country bread that can come in a variety of shapes. The small portion of rye in the recipes attributes to the flavor and aroma. Potato Sour dough Bread - This loaf combines roasted potatoes and fresh rosemary for a classic country taste. Roasted Garlic Levain - Slow Roasted Garlic and sourdough create a rich and complex aroma in this flavourful batard. Toasted Walnut apple Bread - This high hydration rustic loaves combines, apple juice, roasted walnuts and apple reduction to gives a light and sweet texture to the crumb of this bread.
