Sourdough Perfected | IREKS Sourdough | Chef Daria

Using IREKS Wheat Sour, RUCKDESCHEL’S RMS, and Spelt Sour, this session combines live demonstrations, aroma comparisons, and tastings to showcase their impact on dough behaviour and bread quality. Learn the science behind sourdough, fermentation, drying methods, and improver systems in practical, bakery-friendly terms.