Natural Baking With Sangjin Ko
Sangjin Ko is one of the proponents of bread baking using natural starter. He is the youngest person to receive the prestigious National Certificate of Baking in South Korea and has won many national science award for his research in naturally fermented bread.
Natural fermentation means using natural yeasts that are present in fruit or flour to help with the leavening process. While it takes longer compared to using commercial yeast, natural baking has many benefits:
- Healthy (free of chemical additives) and easy to digest
- Rich in taste and flavor
- The texture is soft and stays soft for longer
- The products have longer shelf life
In this class, you can learn about Sangjin Ko’s specialty of natural no-knead bread and its more detailed application, Bagel.
Almond Zucchini Cooking Studio
Wednesday, 22 and 23 August 2016
09:00 – 17:00
Rp. 2.000.000 for 1 day class
Rp. 3.600.000 for 2 day class.
What you get:
Printed Recipe,Tasting Portion Lunch Refreshment