Courses organized for the first time by specialists from the Faculty of Food Science and Technology for the Cluj community

It was for the first time that in April, specialists from FSTA held courses for the Cluj community, attended by dozens of people passionate about the essential processes behind successful sourdough.

The first course was titled “Bread with natural sourdough”, and participants had the opportunity to discover the secrets of bread with natural sourdough, following the whole process from kneading to baking and obtaining the final product. They learned the ‘stretch and fold’ technique, shaped the dough and familiarized themselves with each step of the process. The tasting was the long-awaited moment: bread with plain sourdough, gouda cheese, wholemeal (25%) and even chocolate! The surprise of the evening? Focaccia, which was tastier than ever, but also the raffle with prizes in sourdough bakery products!

Congratulations to the organizing team – Assoc. prof. dr. Oana L. Pop, together with Tehn. Florentina Zbucea, Mihaela Miclăuș and Alina Rișco – as well as to the passionate participants!

The second course – “Foccacia with yeast and sourdough”, also held at the Gastronomy Pilot Station of our faculty, was also a success, and the participants explored, under the guidance of Eng. Florentina Zbucea and Eng. Alina Rîșco, the essential processes behind successful sourdough.

The workshop focused on understanding the technological differences between focaccia made with natural sourdough and commercial yeast, providing a comparative perspective on the impact of each method on flavor, texture and fermentation time. A key element of the session was the correct application of the ‘Stretch and fold’ technique – an essential step in the development of the gluten network.

It was a valuable experience and a foray into the science behind the culinary art, reinforcing the role of our faculty as a space for dialog between education, innovation and community.

Congratulations to the organizing teams from the Faculty of Food Science and Technology and to the passionate participants!