Class description:
used machine only for this class
To compliment the class learning, straight dough method was shown. This is to compliment the class who may has beginners and intermediate learner. 
Straight dough method is important to guide participants the differences when using without and with sourdough formulation.
Sourdough in class participants learned left over sponge method, biga, 30 minutes sponge and sourdough starter sponge without using yeast. 
Sourdough making steps were shown in class and explained. This method requires 5-7days to activate before using and if use without any instant yeast to support the recipe, proving may takes between 12-24 hours per period. 
**Each photo indicate the method use.

Lesson 3 Content:
This last session, review on chocoalte tempering skill using temperture control melting pot. Making Bar chocolate. Making Almonds Rocher and Desserts cups.