What you'll learn

  • 🍞 Master the art of baking perfect sourdough bread from the comfort of your home!
  • 📚 Get familiar with essential baking jargon like 'hydration,' 'proof,' and 'shape' and enhance your baking skills.
  • 🥖 Explore techniques for baking in tins and using proofing baskets for open bakes.
  • 💡 Discover the crucial role of gluten and its impact on your bread-baking success.
  • 🌾 Learn how to incorporate a variety of grains into your bread for unique flavors and textures.
  • 🌟 Kickstart your own sourdough starter and learn to maintain it with confidence.
  • 🌿 Understand the unique characteristics of different flours, from refined white to whole wheat and emmer, to enhance your bread.

Course Content

Introduction

1 lecture
Introduction

Let's get introduced. Find the follow along recipe attached here!

The History of Natural Bread & The Rise of Active Dry Yeast

1 lecture
History of Sourdough Bread

The bread of our ancestors was always sourdough! Learn the history of how Belgium monks discovered yeast and kicked off the creation of active dry yeast that is used so commonly today. *Hindi terms may be used in this section: 'atta' = whole wheat and 'maida' = refined white flour.

Setting the Record Straight on Gluten

1 lecture
Understanding Gluten

Gluten, oh gluten! It's gotten a pretty bad reputation lately. From Laura's extensive background in food systems & ancestral diets, she breaks down the misconceptions around this plant protein, the effect it has on our bodies and how we can best work with it to make it digestible. *Hindi terms may be used in this section: 'atta' = whole wheat and 'maida' = refined white flour.

Bread Baking Vocabulary

1 lecture
Bread Baking Vocabulary

Many of you will go on continue learning and exploring bread across cookbooks and other internet sources. These vocabulary terms are essential to understand this course and for your continued learning outside this course. Learn terms like autolyse, dough, levain, starter, hydration, proof, shape and bulk ferment.

Sourdough Starter

1 lecture
Sourdough Starter

Starting and maintaining a healthy sourdough starter is the most essential part of sourdough bread baking! Learn to feed it, how to store it, and how to maintain it if you go away on vacation. *Hindi terms may be used in this section: 'atta' = whole wheat and 'maida' = refined white flour.

Bread Baking 1: Starting the Levain & the Dough

1 lecture
Bread Making 1: Starting the Dough & Levain

*Hindi terms may be used in this section: 'atta' = whole wheat and 'maida' = refined white flour.

Bread Baking 2: Mixing for Bulk Fermentation

1 lecture
Mixing for Bulk Fermentation

*Hindi terms may be used in this section: 'atta' = whole wheat and 'maida' = refined white flour.

Dough Pre & Post Bulk Fermentation

1 lecture
Dough Pre & Post Bulk Fermentation

Check out the difference before and after bulk fermentation. Learn what to look for during this process! *Hindi terms may be used in this section: 'atta' = whole wheat and 'maida' = refined white flour.

Bread Baking 3: Stretching the Dough

1 lecture
Bread Baking 3: Stretching the Dough

Stretching the dough is optional but does improve the overall texture of the bread. *Hindi terms may be used in this section: 'atta' = whole wheat and 'maida' = refined white flour.

Bread Baking 4: Proofing

1 lecture
Bread Baking 4: Proofing

Proofing is the essential last step before baking. There are multiple ways to do depending if you are baking in tins or in a dutch oven. *Hindi terms may be used in this section: 'atta' = whole wheat and 'maida' = refined white flour.

Baking, Slicing & Storing Sourdough

1 lecture
Baking, Slicing & Storing Bread

Wild yeast sourdough bread functions very differently from bread made of active dry yeast. Learn how to bake, slice and store this lovely ancestral bread. *Hindi terms may be used in this section: 'atta' = whole wheat and 'maida' = refined white flour.

Description

🍞 Discover the art of creating delicious and nutritious bread, a staple of humanity! Modern yeasted breads often leave us with gastric disorders, but wild yeast sourdough bread is here to save the day. It's digestible and incredibly nourishing, even for those with gluten intolerance. This course brings the goodness of home-baked bread back with easy and clear methods, perfect for any busy lifestyle. Join life-long home bread baker and ancestral diet expert, Laura Christie Khanna. 👩‍🍳

🌐 The internet can be a confusing place for learning bread making. But this course offers a practical approach to making delicious sourdough bread in just about 15 minutes of active time. Let the wild yeast and bacteria do the rest during their natural fermentation process. Empower yourself and let food be thy medicine by acquiring the ancestral skill of baking nourishing bread at home. Your taste buds, your belly, and your family will thank you! 🥖

The benefits of baking your own sourdough bread are endless! 🥇 Sourdough bread is not only more digestible and nutritious than store-bought bread, but it also boasts a moist texture and complex flavor. It easily becomes the centerpiece of any meal. Moreover, sourdough's impressive savibility allows you to bake once a week and enjoy fresh bread all week long. 🍽️

Who this course is for:

  • Everyone who is tired of eating lackluster store-bought bread or paying $8 for an artisanal loaf! 🤑
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