Monthly Archives: March 2015

Reflection for the three weeks’ learning of fermentation

My exploring for fermentation in VCC program is ending, but my learning of fermentation will continue for a long time. No one can be a good artisan bread baker in three weeks. To be honest, I don’t think I did … Continue reading

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Reflection for Fermentation

This week’s theme is Fermentation. We practiced to make lean dough and rich dough. Although they both need yeast to ferment, their characteristics are so different. So do the mixing methods and oven temperature. For lean dough, it has less … Continue reading

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Reflection for Professionalism & Organization

Compare to the past learning time, this week was so different for me. In the past, we focused on learning hard skills, such as mixing methods, the ways to operate equipment, knowledge of basic baking, and so on. But this … Continue reading

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