ABOUT THE COURSE...
Learn step by step in an easy, didactic and simple way how to make sourdough bread at home.
Flour, water, salt and time are the only ingredients you will need.
Find out what you will learn!
How to make Sourdough
Solution to typical problems
Care of sourdough
How to make Sourdough Bread
Variations of home baking
Mistakes at baking
Baker's percentage explanation
Pre-shaping and shaping techniques
1 YEAR ACCESS
Watch the classes wherever and as many times as you like.
Share questions with other students in the respective forum.
IT ALSO INCLUDES...
You will be awarded with a certificate of accomplishment upon completing 100% of the course.
ACCESS FROM ANY DEVICE
Access classes from our app, your computer or tablet.
WHAT DID OUR STUDENTS ACHIEVE?
“I loved this course! It was super educational and easy to understand. It managed to supplement the information that I got from the Zoom classes I took with Ramón, he is the best. What I love the most is that as an amateur and beginner baker I can go back and read all the information as much as I need.”
“Amazing course! Just like any good bread, I devoured it. The course is really enlightening and the perfect introduction to the subject. It got me deeper into this new and passionate world of bread-making. Now I got tons of books to read and I follow a bunch of influencers from all over the world and I am able to enjoy different techniques and results. Thank you so much Ramón for sharing your knowledge, you are terrific!”
“Interesting course for those who are dipping their toes into the wonderful world that is breadmaking. I love that it shows how to bake different types of bread using different kinds of flour. Now I want to learn more!”
Ramón Garriga, better known as Gluten Morgen, is a self-taught baker and promoter of artisanal bread. Specialized in sourdough breads, wood-fired pizzas, succulent hamburgers and everything that has flour.
Baking in the internet since 2016 and based on its Gluten Morgen Lab Buenos Aires, he is dedicated to the research, dissemination and development of recipes, classes, seminars and the creation of digital content for his community with more than 1.5 million bakers.
His book "Sourdough" written jointly with Mariana Koppmann, has already 4 editions by Editorial Sudamericana (Penguin Random House).
In 2022, he inaugurated the Gluten Morgen Lab Barcelona, from where he will also be generating new recipes, content, workshops and will continue to spread his passion for the doughs.