Pablo will introduce “yeast water” and the advantages of using yeast water for natural fermentation. He will describe how to produce yeast water for baking bread using freshly milled flour. He will also cover autolyse techniques and the advantages of the no-knead concept in this baking constellation.
Pablo is a German-American baker, qualified officially in Germany and by experience in both countries.
His first training as a baker began in 2002; after graduation from baking college (Bäckergeselle) in 2014 he managed bakeries in California and Florida. He returned to Germany in 2016 where he began giving baking seminars in parallel to his certification training for the title of Master Baker, which he earned in December 2016.
Since then, he has been Head of Baking R&D and Baking Consultant at Wolfgang Mock GmbH, where since early 2016 he has explored on a practical and theoretical basis the endless possibilities of baking with exclusively whole grain, 100% extraction, freshly milled flours.