A wonderful student, currently working as a pastry chef with bakery experience in UK, joined my Hoshino Natural Yeast Certificate course to prepare for opening his own bakery! From Day 1, his passion was incredible, filling the room with so many great questions☺ ✐Theory ＆Practice (Day 1-2) Deep dive into Hoshino natural yeast, comparing it with sourdough, levain, Raimen(老麺法), and Biga. He summarized his notes at his hotel every night- such incredible dedication! ✐Adva