Course curriculum

    1. A. Introduction

    2. B. How To Learn Best From These Lessons

    3. C. Let's Be Friends

    4. D. Best Place To Ask Questions

    5. E. Setting Expectations & How Long It Takes To Get Good At Making Sourdough Bread

    1. A. Baking Soda

    2. B. Baking Powder

    3. C. Instant Yeast

    4. D. Levain/Sourdough Starter

    1. A. How To Feed It For Storage When You Are Not Making Bread, Just To Keep It Alive

    2. B. How To Feed It To Make Bread

    3. C. How To Feed It By Sight

    4. D. How To Feed It Using A Scale

    5. E. The Difference In Ratios (Starter: Flour: Water) When Feeding Your Starter

    6. F. Temperatures Of Your Environment & How It Affects Your Starter

    1. A. What Type Of Flour I Recommend Using

    2. B. Protein Content In Flours

    3. C. Wheat Berries, Different Types Of Flour & How To Grind Them

    4. D. Favorite Brands Of Flour

    5. E. Environmental Effects Of Temperatures & Humidity On Your Flour

    6. F. Types Of Flour & How They Affect Recipes Differently

    1. A. What Water To Use

    2. B. Water Temperature Affects

    1. A. Autolyse

    2. B. Developing The Gluten

    3. C. Coil Folds Tutorial

    4. D. Stretch & Fold Tutorial

About this course

  • $49.00
  • 66 lessons
  • 22.5 hours of video content

Discover your potential, starting today

Enroll today