Bij de Roos Science sessions
Michal Shemesh is a home baker and scientist with a Phd in structural biology. That means she can combine her personal experience in sourdough breadbaking with deep knowledge of underlying bio chemical processes. So, if you really want to understand what’s going on inside your sourdough, sign up for this science session.
At the end, you will come out knowing how to:
– adapt the treatment for your sourdough population according to its appearance and to your baking needs
– be more flexible in your routine, without worrying to change or damage your sourdough population
– bring it back to life after a crisis (life is full of those)
Important remark: this is NOT a bread baking course, we will not actually be making bread or sourdoughs. This science session will be given in English