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!!!STAY TUNED!!! 2025 Two Days Course : Century-Old Classic German Bread by Taiwanese Master Chef Katsumi Wu (吳克己師傅)

$980.00

 

Century-old Classic German Bread 🇩🇪 Elective Course by Taiwanese Master Chef Katsumi Wu (吳克己師傅)


Date : 2025 (Two days course)
Time : 9am ~ 5pm
Class Type : Hands-on

Course items and content will explore:

  1. Preservation and cultivation of the sourdough starter
  2. Fermentation and cultivation of sourdough
  3. Usage of the seeds and grains
  4. The origin and preservation of German bread
  • Berliner Sourdough Bread
  • Stuttgart Brezel
  • Raisin and Hazelnut Farmer's Bread
  • Swabia Multi Grains Bread
  • German Spice Spirit Bread
  • Sourdough Brot
  • Classic Apple Cinnamon Bread
  • Weinheim Twin Castle Sourdough Bread
  • Classic Stollen

課程品項與內容將會探討:
1.酸種酵頭的保存與培養
2.酸種的發酵與培養
3.種子與穀物的運用
4.各式德國麵包的由來與保存
5.柏林人酸種麵包
6.斯圖加特布雷結
7.葡萄榛果農夫麵包
8.斯瓦本混合小麥
9.德國香料靈魂麵包
10. Sourdough Brot
11.蘋果肉桂經典麵包
12.韋因海姆雙城堡酸種麵包
13.經典史多倫麵包

本次課程使用了德國有機小麥與黑麥麵粉製作,並且可以帶走德國酸種酵頭回家續養,希望大家可以有更棒的體驗!

 


Chef Background : 
Well-known Taiwan Baking Master Chef & Best-selling author Chef Katsumi, he is the founder of the Boulangerie-K and he own a bakery shop - Boulangerie Anthonys in Chungli City Taiwan, 

https://www.facebook.com/BoulangerieAnthonys/?hc_ref=PAGES_TIMELINE&fref=nf

https://www.facebook.com/pg/Boulangerie-K-968305639931111/photos/?ref=page_internal

Chef Katsumi is one of the top baking teacher in Taiwan, HongKong, China and Singapore, he has been the Taiwan endorser of the Bosch Oven, Lescure Butter, Taiwan Uni-Flour. He has been worked as master chef in Taiwan famous bakery shop Taipei - Un Jour A Paris, Kaoshung - Shakespeare, Kaoshung Johan Paris before he own his bakery shop. Also a visiting Professor in National Kaohsiung University of Hospitality and Tourism.

In 2016, Chef Katsumi were been interviewed by media, regarding he went to a typhoon affected tribes, to be a volunteer instructor and taught those natives how to use the nature ingredients for baking to restore their livelihoods.  

 

吳克己/麵包職人 
 
現職
國立高雄餐旅烘焙管理系畢業,現經營桃園中壢「安德尼斯烘焙坊」。曾赴日本與法國進修專攻麵包技術,對麵包製作的投入程度可以「一生懸命」來形容的克己老師,希望每一位對烘焙有興趣的讀者都能從這本書中啟發出自己的麵包魂。
 
著作
《安德尼斯烘焙訪的祕密》、《Chef手感烘焙》、《職人手感吐司》、《Chef手感烘焙2》、《小家庭麵包:30天幸福日常提案》、《東京巷弄麵包》、《白神小玉酵母 輕鬆烤出柔軟麵包》

 

Class Type : 
Maximum of 16 participants.
The class will be conducted in Mandarin, and the English recipes provided.
Demonstration by Chef & participants followed by hands-on session
*Do note that this course is not redeemable with SkillsFuture Credit.


Venue : TBD

 

 


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