In this course you will learn all the basics of baking with natural fermentation. A full day of learning and attention so that you can assimilate all the content safely and with lots of practice. Classes of a maximum of 8 students for special attention. You will learn: • Levain theory: how to make natural yeast from scratch, how to keep it after it's ready, how to feed levain, difference between natural yeast and organic yeast. • How to adapt household tools to make a good levain bread, detailed step by step. • Fermentation theory: how it occurs in bread, benefits of natural fermentation, difference between fermentation times and their expected results. • Correct handling of domestic and professional ovens in natural fermentation Revenue: Italian bread Multigrain semi-wholemeal bread Bread stuffed with gorgonzola cheese and apricots And other recipes will go in the booklet to make at home.