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Here is comment from student.
〝Thoughts on the Certificate Course of Hoshino Natural Yeast Bread Making
Driven by my love and curiosity for baking, I signed up for the 4-day certificate course of Hoshino Natural Yeast Bread Making.
This experience not only enabled me to master a new skill but also felt like a wonderful journey of exploring food and culture, bringing me many profound and pleasant feelings.
In the class, the teacher first introduced in detail the concept, source, and cultivation method of natural yeast, which gave me a brand-new understanding of bread making.
It turns out that natural yeast is not as simple and straightforward as dry yeast. It comes from nature and is carefully cultivated, full of the vitality of life.
During the process of cultivating natural yeast, watching the flour and water gradually ferment in a specific environment, producing rich bubbles, it was as if I was witnessing the growth of a tiny life. This experience was full of surprises and anticipation.
When it came to the bread-making stage, the teacher demonstrated every step from kneading the dough, fermenting, shaping, to baking. Every movement was precise and skillful.
When kneading the dough, I could feel the dough gradually becoming smooth and elastic in my hands, as if having an intimate conversation with it. I could truly experience the wonderful change of the flour from loose to tightly combined.
During the fermentation process, seeing the dough slowly expand and double in size filled me with a great sense of accomplishment.
The shaping stage was full of creativity and fun. Shaping the fermented dough into various shapes was like engaging in an artistic creation.
When baking, the bread gradually turned golden brown in the oven, and the rich aroma of wheat filled the entire classroom. At that moment, the waiting became extremely blissful.
Through this course, I not only learned the techniques of bread making but also gained a lot of valuable knowledge. I learned that compared with ordinary bread, natural yeast bread has a richer and softer taste. Its fermentation process is slower, which can better bring out the flavor of the flour. Moreover, making bread with my own hands made me have a deeper sense of awe for food.
I realized that behind every delicious dish is meticulous preparation and patient effort.
This four-day certificate course of Hoshino Natural Yeast Bread Making was an unforgettable experience. It allowed me to find a peaceful haven in my busy life and immerse myself in the joy of baking. I not only learned how to make delicious bread but also felt the charm of food and the beauty of life.
In the future, I hope to continue to explore the world of baking in depth and create more delicious food with my own hands.
Thank you very much to Teacher Miki Watanabe for her professional guidance.〟
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