Guest Demonstration with Carlo Di Cristo
Join Le Cordon Bleu London for a special Guest Chef demonstration with Carlo Di Cristo. Carlo is a baker, biologist, and university researcher from Naples, specialising in fermentation science, sourdough technology, and advanced panettone processes.
His work combines scientific methodology with artisanal baking; he regularly teaches at leading Italian culinary schools with international collaborations.
The demo will focus on building a deep understanding of sourdough through both theory and hands-on practice. It explores the origins and role of sourdough in breadmaking, the science behind fermentation, and the distinctive characteristics of stiff and liquid sourdough starters.
Participants will learn how fermentative activity affects dough behaviour and bread quality, and how to choose the most suitable type of sourdough for different baking goals.
By combining scientific principles with practical sessions, the demo empowers bakers to confidently manage, maintain, and apply sourdough starters to refine and expand their breadmaking skills.
