Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4!
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Discover the secrets to making perfect sourdough bread with our comprehensive online course. Learn the fermentation, shaping, and baking techniques to create delicious, homemade sourdough bread with our step-by-step instructions and expert tips. From beginner to expert, our course covers all levels of sourdough bread baking: Level 1, 2, 3 and 4. Whether you’re a beginner looking to learn the basics or an experienced baker looking to perfect your skills, this course is for you. Sign up now and start your journey to becoming a sourdough bread baking expert today!
Complete Sourdough Bread Baking Course – Bake Your Own Homemade Bread Today –
Bread Baking Sourdough at Home – San Francisco Sourdough Bread Baking
Imagine waking up in the morning with the fresh smell of sourdough bread baking that you cooked out of your own oven. Your bread fills your home with aromas that excite all your family members to come to the kitchen to discover the masterpiece you baked. They immediately notice the appearance of your sourdough bread, that was baked in your own oven. Their senses are heightened, and they ask a simple question, “Where did you get that sourdough bread, is your your own sourdough bread baking?” and you get the pride and privilege to tell them you made in at home with this course.
The course provides you with everything you need to get started for your sourdough bread baking adventure. You will learn every step of the sourdough bread baking process from how to make or find a starter, to how to stretch and fold the dough to develop the strength the bread needs to rise and to bake your bread in your own home.
Sourdough bread baking isn’t challenging, it is a skill that takes practice and over time, with effort (and lots of flour) you too will master the skills necessary to bake your very own homemade sourdough bread.
We start first with making your very own sour dough starter (or learning where you can buy one to get started right away!). I will teach you every step of the way what your starter should look and smell like to make sure you are successful.
We then will work on developing the skills needed for your first sourdough bread baking task. I don’t overburden you with vocabulary but rather focus on key factors that will allow you to be successful right away. In your second loaf, we get into more detail about what you need to do to bake an even better looking and tasting sourdough bread.
Each instruction is clearly shown clearly through word and video to demonstrate each process. We’ve also included a recipe calculator to help you figure out the right measure of ingredients I case our original formula is too little or too much for the tools you have at home.
In this course you will:
How to bake your very own artisan breads at home
Make your own homemade sourdough starter
Learn how to buy a sourdough starter if you don’t have one
Learn how to make a homemade scoring tool, called a lame
Learn how to dry and freeze your starter long term storage
Understand how and where you should store your starter to get certain flavors
Bake your own sourdough bread, in your own oven
Understand the sourdough bread baking process
Understand why you want to weigh your ingredients instead of measure them
Understand how to get an amazing oven spring
Understand how to strengthen the dough through time and successive stretches and folds
Get large holes in your sourdough bread from the very first bread
Understand when your starter is ready to use
Understand when your sourdough bread is ready to bake
Be able to not make a mess of your whole kitchen
Be able to develop impressive flavors through a bulk fermentation in the sourdough bread baking process
Wheat Germ can improve the flavor of your Sourdough Bread
Advanced Techniques for developing gluten
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6What Is a Sourdough Starter?Video lesson
Students will be able to understand what a starter is and how it is going to help them bake sourdough bread.
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7How Do You Get a Sourdough Starter?Video lesson
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8Buying Wet vs. Dry Starter: Dry Recommended!Video lesson
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9Flour Used to Feed or Create StarterVideo lesson
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10Make a 50/50 Mixture of Flour to Feed Your StarterVideo lesson
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11How to Store Your Sourdough Starter Indefinitely!Video lesson
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12How to Store Your Sourdough Starter Indefinitely! The Final Product.Video lesson
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13Starter vs. Levain (Leaven)Video lesson
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14Day 1 - Making Your Starter from ScratchVideo lesson
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15Day 2 - Making Your Starter from ScratchVideo lesson
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16Day 3 - Making Your Starter from ScratchVideo lesson
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17Day 4 - Making Your Starter from ScratchVideo lesson
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18Day 5 - Making Your Starter from ScratchVideo lesson
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19Day 6 - Making Your Starter from ScratchVideo lesson
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20Day 7 - Making Your Starter from ScratchVideo lesson
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21Day 1 Make a Starter from Dry FlakesVideo lesson
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22Day 2 Make a Starter from Dry FlakesVideo lesson
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23Day 3 Make a Starter from Dry FlakesVideo lesson
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24Day 4 Make a Starter from Dry FlakesVideo lesson
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25Day 5 Make a Starter from Dry FlakesVideo lesson
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26Day 6 Make a Starter from Dry FlakesVideo lesson
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27What tools will you need?Video lesson
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28How to Feed Your StarterVideo lesson
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29When is Your Starter Ready to Use?Video lesson
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30When is Your Starter Ready to Use? Use the Water Test!Video lesson
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31Mix the Flour and Water Together!Video lesson
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32Add the Salt and Leftover Water.Video lesson
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33Your First Stretch and Fold!Video lesson
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34How to Stretch on the Bench.Video lesson
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35Final Stretch and Fold.Video lesson
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36Initial Shaping & Bench Rest of Loaf.Video lesson
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37Final Shaping and Transfer to Proofing Basket.Video lesson
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38The Easy Way to Make a Homemade Scoring LameVideo lesson
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39How to Make Your Own Scoring Lame, Another Example.Video lesson
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40Transfer Your Dough to the Crock Pot.Video lesson
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41How to Use A Bread Pan.Video lesson
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42Time to Clean Your Proofing Basket.Video lesson
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43Removing the Crock Pot Lid - See That Oven Spring!Video lesson
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44Remove the Finished Bread from Crock Pot.Video lesson
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45The Finished Product! Let's Cut into The Bread.Video lesson
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46How Can You Store your Bread?Video lesson
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47Starting your Second LoafVideo lesson
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48What is the autolyse?Video lesson
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49Let's Add Our Salt!Video lesson
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50The First Stretch and FoldVideo lesson
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51Store Your Dough in the Fridge Overnight.Video lesson
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52Stretch and Fold After 24 Hours in the Fridge.Video lesson
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53Bring The Dough to The Bench & Initial ShapingVideo lesson
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54Final Shaping & Into Your Proofing BasketVideo lesson
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55Time to Bake!Video lesson
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56Remove Your Crockpot LidVideo lesson
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57We Finished Baking Our Second Loaf.Video lesson
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58The Final Product and Slicing in for a Bite.Video lesson
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59High Hydration All Purpose Flour IntroductionVideo lesson
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60Mixing a High Hydration DoughVideo lesson
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61Autolyse and Adding SaltVideo lesson
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62Slap and Fold to Build Gluten and StrengthVideo lesson
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63Bench Rest, Initial & Final ShapingVideo lesson
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64How to Bake on a Baking StoneVideo lesson
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65Finished High Hydration All Purpose Flour LoafVideo lesson
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66Mix it together!Video lesson
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67Add Salt & WaterVideo lesson
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68A New Stretch and Fold MethodVideo lesson
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692nd Stretch and FoldVideo lesson
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703rd Stretch and FoldVideo lesson
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71Initial Shaping & Bench RestVideo lesson
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72Final ShapingVideo lesson
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73Transfer to Dutch OvenVideo lesson
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74Finished High Hydration Bread.Video lesson
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75Learn How to Season your Brand New Pizza StoneVideo lesson
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76Mix Up The Ingredients!Video lesson
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77Use the Lamination Technique to Build GlutenVideo lesson
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78Second Lamination to Build GlutenVideo lesson
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79Third Lamination to Build GlutenVideo lesson
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80Reshape Dough Ball after RefrigerationVideo lesson
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81Shaping Your Pizza and Preparing for CookingVideo lesson
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82Your Homemade Delicious Pizza is Done Cooking!Video lesson
