Through intensive practical exercises, we work on specific bread improvement techniques. These sessions allow you to experiment with various engredient additions and recipe adjustments. The differences beteween using solid fats and oils and how they affect flavor, shelf life and texture. Observe how minor adjustments of yeast impact lightness, flavor, and the rising speed. Learn about sugar's dual role as a nutrient source for yeast and a flavor enhancer, as well as how it extends bread freshness. And how the use of Ascorbic acid (vitamin C) is a common dough improver that strengthens the gluten network. See how a small amount can enhance dough elasticity and improve consistency. We compare different mixing methods: slow mixing, combination mixing, over-mixing, and hand mixing. You’ll learn how each technique affects the dough structure.