Exploring the World of Fermentation and Maturation Through Ako Natural Cultured Yeast
October 20, 2026
This lecture does not primarily focus on teaching bread-making techniques. Instead, it treats Ako natural cultured yeast as a fermented food and examines what happens during the processes of fermentation and maturation, and how these processes contribute to the deliciousness of bread. By considering the role of microorganisms, the passage of time, and changes in ingredients, participants are encouraged to see bread-making from a new perspective.
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