18/10/2016
Back to news"Sour-dough Technology" Seminar
During the two-day seminar on "Sour-dough technology" organised on 17 & 18 October at the ultra-modern facilities of the Greek Baking School in Keratsini, and conducted by Eleni Kamarda (baking professor & baker) and Mihalis Orestidis (Food Technologist), students were given the opportunity to learn various methods of making sour-dough, and obtain a full understanding of the factors affecting the production of sour-dough bread, and how sour-dough affects the bread's staleness and shelf life. Moreover, new sour-dough bread recipes were presented in the seminar, and students actively participated in the execution of these recipes.