The Great Fermented Products Masterclass is an intensive experience designed for professionals looking to master sourdough and advanced fermentation. Over the course of 3 days, we dive deep into technique, formulation, and the development of high-end products within specialized baking.
To develop the technical skills and judgment necessary for participants to work with sourdough professionally, understanding its processes, controlling key variables, and applying them to the creation of complex, high-quality fermented products.
Professionals with experience in baking.
• Introduction to sourdough
• Long-term sourdough maintenance
• Recipe formulation
• Various glazes and pearl sugar
• Introduction to candied fruit
• Classic candied fruit
• Pear and chocolate
• Pistachio and cherry
• Lemon Pandoro
• Chocolate and orange Colomba
• Maritozzo
• Q&A
• Product packaging
• Presentation and tasting
• Buffet setup
José Romero is a leading authority in the world of specialty baking and fermentation, recognized for his technical approach and his ability to turn complex processes into clear, precise, and replicable methods.
Throughout his career, he has trained professionals around the world, establishing a methodology that allows students to understand and master every stage of fermentation with confidence and consistency.
His teaching goes beyond just following recipes: it focuses on developing judgment, control, and technique, achieving high-level results that can be applied in both professional kitchens and personal projects.
Learning from him means gaining access to a way of working in baking defined by precision, deep knowledge, and excellence.
