SOURDOUGH · HAND MIXING · PRACTICAL LEARNING
Your bread.
Your way to learn.
Understand your starter, work the dough by hand, and develop a bread that fits your flour, oven and daily life.
English presentation and new recipe drafts are available. The 20 technical articles are also available in English and Italian. The five original free recipes are translated too. The Signature notebook, learning paths and diagnostic tools still use French. Technical translations and recipes require review before commercial release.
Observe. Compare. Repeat.
Define your goal, start from a clear formula, record what actually happens, then change one variable. The site suggests trials; your baking results validate them.
Read the technical libraryLearn with Pierre-Jean.
A focused remote session or a tailored visit to your home, restaurant or bakery. The programme starts with your goals, ingredients and equipment. Based in the Var, France; travel, duration, preparation and follow-up are defined in the quote.
Personal training