European Sourdough Bread (Can)

Table of Contents



Learn European sourdough bread making from scratch. You’ll study the history and cultural significance, types of flour, rising agents, and methods. Learn the science and create your culture. Explore different styles, shapes, toppings, and traditional baking techniques. Through this course, You’ll learn to bake basic and advanced recipes using traditional and modern equipment. 


Note: Content may not be in order.

  • Lesson 1
    • Sour dough starter (Natural Yeast)
    • Plain Sourdough Bread
  • Lesson 2
    • Sesame Cracker
    • Sesame Sourdough Bread
  • Lesson 3
    • Flaxseed Sourdough Bread
    • Muffins (with sour dough discards)
  • Lesson 4
    • Country Sourdough Bread
    • Fig & Rye Walnut Bread
  • Lesson 5
    • Cookies (with sour dough discards)
  • Lesson 6
    • Chocolate & Yuzu Sourdough Bread
  • Lesson 7
    • Chocolate Swirl Sourdough Bread
  • Lesson 8
    • Pita bread(with sour dough discards)

Your Instructor

Chef Jennifer

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Students who achieve a minimum attendance of 75% may apply for “Attendance Certificate in European Sourdough Bread”.  Award will be issued within 3 months.

Tuition Fee



What should I prepare on the first day?

Kindly pay the initial deposit for the course as well as prepare the following items:

  1. Chef uniform set deposit - total $392 in cash (uniform - $300, apron - $50, big towel - $30, and chef hat - $12; non refundable)
  2. Two new kitchen clothes with different colors $12 

What payment methods do you accept?

Valid payment methods and their instructions can be found here.

What is your policy on make up classes?

Make-up classes are allowed but are subject to: prior approval, validity of proof of absence and availability. In addition, make-up classes do not count as attendances.

Are there additional charges?

Miscellaneous charges can be found here.

How to Enroll

You may download our enrollment form here or fill out our online application form. 

The Academy reserves the right to adjust course arrangements, assessments and teaching methods. For further inquiries, please feel free to contact us.