Bread is not a piece of cake and at Baking Lab you an learn why. Book a course on “Baking with LABs” to learn more about using Lactic Acid Bacteria (LAB).
In our open bakery we offer different bread course options, for beginners as well as more advanced bakers. We also provide customised programs that address social, historical and scientific themes about bread making. Making bread is not difficult. But baking good bread requires things you must know and can help you understand “mistakes” or explain your baking results. In the course we address important topics, like the role of water, the importance of enzymes, the effect of heat and the role of living microorganisms.