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Adults as Learners Remember to use adults learning principles in planning your field day. Adults learn differently from children, therefore teaching techniques need to differ from those used in many schools and universities.
Session 1 The Science of Sourdough and the Flours Used for Starters Session 1 - Presentation Recording Handout: Session 1 - Notes pdf Session 2 Making and Maintaining a Sourdough Starter Session 2 - Presentation Recording Handouts: Sourdough Starter Best Practices Sourdough New Starter Schedule Sess...
The amount of sourdough starter in a recipe can vary significantly because different bakers prioritize different aspects of the dough and fermentation process. Heres a breakdown of the main factors influencing this variation: Less Starter (e.g.
Sourdough bannetons, or proofing baskets, are excellent for proofing dough because they are designed to encourage airflow and manage moisture during the fermentation process.
Do you love preserving food? Do you have volunteer spirit? Do you like to teach and share your knowledge and skills with others? Do you enjoy working as a team with other like-minded food persevering enthusiasts? We are no longer accepting applications for the 2026 training.
Seguridad Alimenticia (Food Safety) Image by Waldkunst from Pixabay Almacenamiento Seguro de Alimentos: El Refrigerador y el Congelador - MF3130S Extensin de la Universidad Estatal de Kansas Safe Food Storage: The Refrigerator and Freezer - MF3130 Kansas State University Extension Image by Devon Bre...
