Bij de Roos Science sessions



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In 2022 we started with a series of Science Sessions. Our first sessions are about sourdough. In the future we’ll add other science session. All related to milling and baking.


Michal Shemesh is a home baker and  scientist with a Phd in structural biology. That means she can combine her personal experience in sourdough bread baking with understanding of the underlying microbial processes. So, if you really want to understand what’s going on inside your sourdough, sign up for this science session.

We invite you to bring a sample of your own sourdough to view under the light microscope and get a peak into your personal microbes!

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 to know:

this is NOT a bread baking course, we will not actually be making bread or sourdoughs. This science session will be given in English and lasts for 2.5 hours