What you'll learn

  • 🍞 Master the art of baking your first or best-ever sourdough bread.
  • 👨‍🍳 Learn step-by-step how to create a sourdough starter and bake delicious bread from scratch in your own kitchen.
  • 📈 Elevate your sourdough baking skills to a whole new level!

Course Content

Baking Basics

5 lectures
Best Supplies To Make Rustic Sourdough Bread
Second Best Supplies List
Different Ways to Cook Your Sourdough Bread
What is the Baker's Percentage?
Different Types of Flour

Sourdough Starter Basics

8 lectures
What Is a Sourdough Starter?

Students will be able to understand what a starter is and how it is going to help them bake sourdough bread.

How Do You Get a Sourdough Starter?
Buying Wet vs. Dry Starter: Dry Recommended!
Flour Used to Feed or Create Starter
Make a 50/50 Mixture of Flour to Feed Your Starter
How to Store Your Sourdough Starter Indefinitely!
How to Store Your Sourdough Starter Indefinitely! The Final Product.
Starter vs. Levain (Leaven)

How To Make Your Own Sourdough Starter

7 lectures
Day 1 - Making Your Starter from Scratch
Day 2 - Making Your Starter from Scratch
Day 3 - Making Your Starter from Scratch
Day 4 - Making Your Starter from Scratch
Day 5 - Making Your Starter from Scratch
Day 6 - Making Your Starter from Scratch
Day 7 - Making Your Starter from Scratch

Make a Starter from Dry Starter Flakes

6 lectures
Day 1 Make a Starter from Dry Flakes
Day 2 Make a Starter from Dry Flakes
Day 3 Make a Starter from Dry Flakes
Day 4 Make a Starter from Dry Flakes
Day 5 Make a Starter from Dry Flakes
Day 6 Make a Starter from Dry Flakes

How to Make Your First Artisan Loaf of Sourdough Bread

20 lectures
What tools will you need?
How to Feed Your Starter
When is Your Starter Ready to Use?
When is Your Starter Ready to Use? Use the Water Test!
Mix the Flour and Water Together!
Add the Salt and Leftover Water.
Your First Stretch and Fold!
How to Stretch on the Bench.
Final Stretch and Fold.
Initial Shaping & Bench Rest of Loaf.
Final Shaping and Transfer to Proofing Basket.
The Easy Way to Make a Homemade Scoring Lame
How to Make Your Own Scoring Lame, Another Example.
Transfer Your Dough to the Crock Pot.
How to Use A Bread Pan.
Time to Clean Your Proofing Basket.
Removing the Crock Pot Lid - See That Oven Spring!
Remove the Finished Bread from Crock Pot.
The Finished Product! Let's Cut into The Bread.
How Can You Store your Bread?

Your Second Loaf of Sourdough Bread

12 lectures
Starting your Second Loaf
What is the autolyse?
Let's Add Our Salt!
The First Stretch and Fold
Store Your Dough in the Fridge Overnight.
Stretch and Fold After 24 Hours in the Fridge.
Bring The Dough to The Bench & Initial Shaping
Final Shaping & Into Your Proofing Basket
Time to Bake!
Remove Your Crockpot Lid
We Finished Baking Our Second Loaf.
The Final Product and Slicing in for a Bite.

High Hydration Dough with All Purpose Flour

7 lectures
High Hydration All Purpose Flour Introduction
Mixing a High Hydration Dough
Autolyse and Adding Salt
Slap and Fold to Build Gluten and Strength
Bench Rest, Initial & Final Shaping
How to Bake on a Baking Stone
Finished High Hydration All Purpose Flour Loaf

High Hydration Dough with Bread Flour

9 lectures
Mix it together!
Add Salt & Water
A New Stretch and Fold Method
2nd Stretch and Fold
3rd Stretch and Fold
Initial Shaping & Bench Rest
Final Shaping
Transfer to Dutch Oven
Finished High Hydration Bread.

Sourdough Pizza

8 lectures
Learn How to Season your Brand New Pizza Stone
Mix Up The Ingredients!
Use the Lamination Technique to Build Gluten
Second Lamination to Build Gluten
Third Lamination to Build Gluten
Reshape Dough Ball after Refrigeration
Shaping Your Pizza and Preparing for Cooking
Your Homemade Delicious Pizza is Done Cooking!

20% Rye Flour Sourdough Recipe

12 lectures
How to Toast Wheat Germ
20% Rye Mix It Up!
20% Rye Add The Salt
20% Rye First Stretch and Fold
20% Rye Second Stretch and Fold
20% Rye Third Stretch and Fold
How To Prepare a New Proofing Basket
20% Rye Pre-Shaping for Batard
20% Rye Final Shaping for Batard
20% Rye Baking Time
20% Rye Finished Baking
20% Rye Time to Slice In!

100% Whole Wheat Flour 100% Hydration

11 lectures
One Last Chance to Make This Course Better for Your Permanent Learning Library
How to Toast Wheat Germ
100% Whole Wheat Mix it Up
100% Whole Wheat Add the Salt
100% Whole Wheat Stretch and Fold
100% Whole Wheat Lamination to Build Gluten
100% Whole Wheat Pre-Shaping for a Batard
100% Whole Wheat Final Shaping for Batard
100% Whole Wheat Time to Bake
100% Whole Wheat Finished Baking
100% Whole Wheat Time to Slice in!

Description

🍞 Discover the secrets to making perfect sourdough bread with our comprehensive online course. Learn the crucial fermentation, shaping, and baking techniques to create delicious, homemade sourdough bread through 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 new and looking to learn the basics or an experienced baker aiming to perfect your skills, this course is perfect for you. Sign up now and embark on 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 to the fresh aroma of sourdough bread baking, prepared from scratch in your own oven. Your bread fills your home with aromas that invite your family to the kitchen to uncover the masterpiece you have baked. They will immediately admire the appearance of your sourdough bread, baked entirely at home. Their senses are amplified, leading to the ultimate question, “Where did you get that sourdough bread? Is it your own sourdough bread baking?” Gain the pride and privilege to joyfully share that you made it at home with this remarkable course. 🍽️

This course provides everything you need to start your sourdough bread baking adventure. Learn every step of the sourdough bread baking process from creating or finding a starter, stretching, and folding the dough to build the requisite strength for rising, to baking your bread in your home.

🔥 Sourdough bread baking is not challenging; it's a skill that demands practice. With dedication and persistence (and a lot of flour), you will master the skills to bake your very own homemade sourdough bread. 🍞

We start by helping you make your unique sourdough starter (or finding one you can purchase to get started instantly!). You will be guided on every step to ensure your starter is just right for success. 🥣

Soon after, we will focus on honing the skills required for your first sourdough bread baking task. Simplifying the vocabulary, we emphasize essential factors for immediate success. By your second loaf, we explore ways to make an even better-looking and tasting sourdough bread. 🥖

📝 Each instruction is clearly demonstrated through words and video, showcasing every process. We also provide a recipe calculator to aid you in figuring out correct ingredient measures in case our original formula doesn't match your equipment.

In this course, you will:

  • 🎯 Learn how to bake your own artisan breads at home

  • 👨‍🍳 Make your own homemade sourdough starter

  • 🛒 Learn where to buy a sourdough starter if needed

  • 🔪 Create a homemade scoring tool, known as a lame

  • ❄️ Learn to dry and freeze your starter for long-term storage

  • 📦 Discover how and where to store your starter for unique flavors

  • 🥖 Bake your own sourdough bread in your oven

  • 🔍 Understand the sourdough bread baking process

  • ⚖️ Realize the importance of weighing ingredients over measuring them

  • 🚀 Learn how to achieve a remarkable oven spring

  • 💪 Learn to strengthen dough with time and successive stretches

  • 🎉 Achieve large holes in your sourdough bread from the start

  • ⏰ Identify when your starter is ready for use

  • 🥨 Master knowing when your sourdough bread is ready to bake

  • 🧼 Avoid making a mess of your kitchen

  • 😋 Develop impressive flavors through bulk fermentation in the sourdough bread baking process

  • 🌾 See how Wheat Germ can enhance the flavor of your Sourdough Bread

  • 💪 Advanced techniques for developing gluten

Who this course is for:

  • 🏠 Home bakers eager to make their own homemade bread.
Start the Course

Course Reviews

  • 😀 Rajat Shrestha
    3.5
  • 😐 Puranjay Gautam
    3
  • 😀 Alexandros Tsolakis
    4.5
  • 😀 Vishwajeet Dubey
    4
  • 😀 Brian Quilatan
    5
  • 😀 Amalia Dorgan
    5

    The instructor was clear, concise, to the point, and his demonstration was very helpful as well.

  • 🙁 MARK PETERS
    1

    His courses have the same material. He doesn't respond to questions in the Q&A. He won't stop spamming me with unwanted emails.

  • 😀 Yinka Atoba
    4.5

    Awesome course to learn how to make sourdough.

  • 😀 Ernest Manamela
    5
  • 😀 Rania Bennouiri
    4.5
  • 😀 Anél-Mari Koen
    3.5
  • 😀 Gamal Mahmoud Hanafy Rashed
    5
  • 😀 Waseer Alam
    5
  • 😀 Carl Johannes Steyn
    4.5
  • 😀 Thanawat Au
    5
  • 😀 Elouahabi
    4
  • 😐 Mark Wood
    3

    Course content is ok so far. Quality of information for me is a little simple

  • 🙁 Ellen Christner
    1
  • 😀 Marija Lazic
    5
  • 😀 Tylar Cooper
    4
  • 😀 Vihra Hristova
    4
  • 😐 Amanda Dobson
    3
  • 😀 Fissehatsion Shewankitaw
    4.5

    Yes, it's a good match!

  • 😀 Jude Inao
    5
  • 😀 Laura Wright
    5
  • 😀 Zevar Aminova
    5

    Not now

  • 😀 Shelley Sampson
    5

    It's a good course

  • 😀 Brittany Whiting
    4
  • 😀 Wendy Hilburn
    5
  • 😀 Jeff Catalano
    3.5
  • 😐 Swati Sood
    3
  • 😀 Sarah Sawah
    4.5
  • 😀 Ronald Summers
    5

    I have been making sour dough bread for a couple of years. I learned alot from this course. I make a sour dough cornbread recipe that is awesome.

  • 😀 Sharon Meyerhoff
    5

    I am learning a lot about starter in the videos. Seeing it is better for me than reading a book about it.

  • 😀 Stefan Greeff
    4.5
  • 😀 Stephanie Bernard
    5
  • 😐 Andréa Ferreira
    2.5
  • 😀 Martin Kostadinov
    5
  • 😀 Gülay Yalcin
    4

    Duidelijk

  • 😐 Siu Ha Helena Ho
    3
  • 😀 Irina Kaplan
    5
  • 😀 Rita Kallas
    5
  • 😀 Charlene Kim
    5
  • 😀 R.Prahadeeswaran
    5
  • 😐 Christi Masi
    3

    Too much repitition

  • 😀 Gergo Borus
    5
  • 😀 Nadia Pelayo
    4.5
  • 😀 Khuong Tran
    4.5
  • 😐 Shahbaz Gul Khan
    3

    Even though there is lot to learn through the course, but as a student if you're are expecting some advice or response to your queries from the instructors then its not a course to opt in for. It doesn't seem to be maintained well as of now.

  • 😐 Andrea Vanin
    3

    Audio is not always clear. Captioning for words that should be known in this course (i.e. sourdough, levain and preferment) are often comically wrong.

  • 😀 Shipra Khandelwal
    4.5
  • 😀 P Nelson
    4.5
  • 😀 Nompumelelo Mabhida
    5
  • 😀 Ametefe samuel
    5

    good

  • 😀 Dennis L Jobe
    5

    I so much enjoyed this class

  • 😀 Hristina Georgieva
    5

    This course is just perfect. I love it!

  • 😀 Azlifa up Ibrahim
    5

    this was very good

  • 😀 Jay Lee
    5

    this is good course...more courses like this please...

  • 😀 Hajira Faiyaz
    4.5
  • 😀 Edward Fleifel
    5
  • 😀 Pooja rao
    4.5

    Yes

  • 😀 Hirantha Dharmakeerthi
    3.5
  • 😀 Süleyman SÖNMEZ
    5
  • 😀 Arpita Das
    5

    Yes it's good

  • 😀 Vipin Wilfred
    5
  • 😀 Srijita Shyamchowdhury
    5
  • 😀 Raquel Scarin Massari
    5
  • 😀 Natashia Morebodi
    5
  • 😐 Dhananjay Jarikote
    3
  • 😀 Milena Petrova-Geneva
    5
  • 😐 Catherine C.
    2

    With such a title, one expects to receive information and advice, if not at a professional level, at least really useful! Much more detailed and useful information (with many printable resources) can be found in other courses. Disappointing...

  • 😀 Melanie Dedoroy
    5

    I learn more

  • 😀 Iván Francisco Bey Vives
    3.5

    En este punto podria decir que habla de usar harina de pan, pero no siento que este muy bien explicado el porque, explica que para cierto tipo de pan es necesaria, pero no el porque. Si aprendi que la piedra para pizza es buena eleccion, he aprendido cosas, gracias.

  • 😀 Yegon Vincent
    5
  • 😀 Shahin Sadygov
    5
  • 😀 Abhirup Dey
    5
  • 😀 Shamitha
    4
  • 😀 Jacquelene Snyman
    5
  • 😐 Renu Gadgil
    2

    Now i know why this course was free.

  • 😀 Raanan Adut
    5
  • 😀 Dafna Shaharabany
    5
  • 😀 Mary Kay Casteel
    5
  • 😀 Rashid Shamsudeen
    5

    yummy

  • 😀 Lahcene SEDDIKI
    5
  • 😀 Rod McColl
    4

    Good information delivered in a precise manner. I of repitition but all in all a good course.

  • 😀 Phúc Minh
    4

    Detail

  • 😀 Dan Vincent
    4
  • 😀 Linda Baker
    4.5
  • 😀 Otto Muller
    5
  • 😀 Md Tasfeen
    4.5
  • 😀 David Medrano
    5

    Como esta el consejo de instructor practica y prectica para afinar detalles es parte de ese secreto de este curso por cierto bien llavado por quien graba los videos paso a paso hasta terminar correctamente el objetivo puesto en la seccion. Gracias por el curso esta muy bien diseñado y con una buena calidad en la enseñanza. Saludos

  • 😀 Mike Worsham
    5
  • 😀 Stephane Fruitier
    5

    My sourdough bread was perfect the first time!

  • 😀 Ramanjit Kemp
    5
  • 😀 Tim Williton
    5
  • 😀 Theresa Young
    5

    My first bake was gorgeous!

  • 😀 Jodi Cox
    5
  • 😀 Rajan Ganesan
    5
  • 😀 Indira Sarais
    4.5

    yes

  • 😀 Paul Hong
    5