Depois de um bom tempo estudando e testando os pães de fermentação natural resolvi dar um passo a mais e compartilhar tudo o que aprendi nestes anos.
O curso tem acesso vitalício, ou seja, você poderá assistir pra sempre. Ele não acaba.
No curso vocês aprenderão a fazer o fermento natural e mais 9 receitas, incuindo pães, focaccia, brioche e pizza
- Pão com 65% de hidratação usando farinha comum
-Pão com 75% de hidratação usando farinha italiana
-Pão semi integral
-Pão 100% integral
-Pão Multigrãos com crosta de sementes
-Pão de cacau com chocolate
The Warranty Period is the time you have to request the total refund of what you paid in your order, if you are not satisfied. As soon as it is requested, your refund is processed automatically by the platform in up to 10 days. For payments via bank payment slip, it is necessary to provide bank account information for the refund to be made. After the information has been provided and the processing period of 10 days, the amount will be credited in your account in up to 7 business days. As for the reimbursement in your credit card statement, it varies according to the payment method, and may take from 30 to 60 days.
It means that the product CURSO COMPLETO DE PÃES DE FERMENTAÇÃO NATURAL will be delivered 100% digitally. It may be an online course, an eBook, a series of video lessons, and so on. This content will be accessed or downloaded through a computer, mobile phone, tablet, or any other digital device. When you buy a digital product, you get a link via email with all the information to access the product.
Some online courses offer a digital completion certificate. The students may issue this certificate inside the course itself or by contacting the Producer. These certificates can be shared on social media such as LinkedIn and added to a resumé.
To order this product, click “Buy” on the top of this page. Keep in mind that not all products will always be available to be purchased. A Producer may be preparing a new class and registration for the course may not be open yet.