What you'll learn
- 🥖 Master the art of baking gluten-free sourdough breads, baguettes, brioche, focaccia, doughnuts, and crackers!
- 🧾 Discover top-notch tips for creating starters and perform a starter fitness test for ultimate results!
- 🍞 Learn how to skillfully handle young, mature, and old leavens using the four leaven levers!
- 📜 Unveil the secrets of recipe creation and explore the four powerful recipe levers!
Course Content
Introduction
4 lecturesHello and welcome!
To get the best from this course, please print out the Gluten Free Sourdough Masterclass Recipes and Handbook which are available as pdfs in the Resources (folder icon) for this lecture. Use these to make your own notes on as you watch the videos.
Please note, where Penny refers to Lecture 17, the Sourdoughnuts, please go to Lecture 27 (it moved!)
Limit of Liability/Disclaimer of Warranty
The information contained in this course has been verified and documented as carefully as possible and the authors have used their best efforts in preparing the course. However, the authors cannot be held liable for the use or misuse of its contents, or for accidents or injuries resulting from misuse of ovens or other kitchen equipment, nor for any issues connected with ingredients or methods, including the management and usage of live sourdough culture. Baking is a very responsible business and minors should be supervised by a competent adult. . The advice and strategies presented here may not be suitable for your individual situation, and you should consult with professionals where appropriate.
Most commercial GF breads are more fakery than bakery. Making your own is the best way to ensure an authentic, artisanal product with multiple health benefits.
How master bakers do it.
Greater precision = more consistent results!
Here are the ingredients you will need to complete the course - please refer to individual recipes for quantities. You probably won't need them all at once; just pick a recipe you like and start with that. The flours are listed more or less in order, starting with what we use most of.
In case you haven't baked with us before, where we refer to 'House White' flour, the formula for our own blend is given in Lecture 19.
This list is also included in the Course Handbook pdf, in the Resources for Lecture 1.
Fermentation, wild yeasts and friendly bacteria.
1 lectureDefining the two kinds of fermentation in your sourdough, plus the vital roles of wild yeasts and bacteria.
Starters
8 lecturesIntroduction and overview, plus how to tell when your starter is ready!
How to build brown rice, sorghum or buckwheat starters from scratch.
These instructions also appear in the pdf of the Handbook for this course, which you can find in the Resources for Lecture 1.
The Where? When? and What? of starter maintenance, plus how and when to discard and refresh your starter.
Watch starters being started and fed.
Why time, temperature and age make all the difference to both starters & leavens.
Please check the Resources for a guide to recognising and troubleshooting unhealthy starters ;)
Leavens
4 lecturesHow to make sure your leaven reaches its peak just when you want to mix dough.
The Four Principles of Gluten Free Bread-making
1 lectureThe four pillars of GF bread making, and our own House White flour blend.
Vegan Sunflower Power
1 lectureRead this before you start watching!
Prepare your leaven at least 3 to 4 hours ahead:
100g sorghum starter [3/8 cup]
90g sorghum flour [scant 3/4 cup]
90g tepid water [1/3 cup + 1 Tbsp]
= 280g sorghum leaven
Measure starter from fridge into a bowl, then add tepid water and flour. Mix. Put into a straight sided glass jar and mark level with an elastic band.
Cover this new leaven with a cloth, leave to develop at room temperature for 3 to 4 hours. (Feed the starter with more flour and water again before you put it back in the fridge.)
After 3 to 4 hours, the leaven should rise by at least one-third to double of the height of the band. It will dome, then fall slightly and appear quilted on top.
You can leave your leaven up to 8 hours; you may see that it has ‘peaked’ and then dropped in the jar, but it is still good to use.
The Root of Perfection
2 lecturesPlease read this before you start watching!
Prepare your leaven at least 3 to 5 hours ahead:
100g buckwheat OR brown rice starter [1/3 cup ]
75g buckwheat flour [3/4 cup ]
75g tepid, filtered water [scant 1/3 cup]
= 250g buckwheat leaven
Measure starter from fridge into a bowl, then add tepid water and flour. Mix. Put into a straight sided glass jar and mark level with an elastic band.
Cover this new leaven with a cloth, leave to develop at room temperature for 3 to 4 hours. (Feed the starter with more flour and water again before you put it back in the fridge.)
After 3 to 5 hours, the buckwheat leaven will probably look pink on top, and may not have risen a lot, but you should be able to see a more mousse-like texture under the surface, indicating the activity of CO2. It should rise by at least one-third of the height of the band. If you use the brown rice starter, it will rise a bit higher, and be paler in colour.
You can leave your leaven up to 8 or more hours; you may see that it has ‘peaked’ and then dropped in the jar, but it is still good to use.
Baguettes!
2 lecturesPlease read this before you start watching!
Prepare your leaven at least 3 to 4 hours ahead:
100g brown rice starter [1/3 cup]
50g brown rice flour [1/4 cup]
50g tepid water [scant ¼ cup]
= 200g brown rice leaven
Measure starter from fridge into a bowl, then add tepid water and flour. Mix well. Put into a straight sided glass jar and mark level with an elastic band.
Cover this new leaven with a cloth, leave to develop at room temperature for 3 to 4 hours. (Feed the starter with more flour and water again before you put it back in the fridge.)
After 3 to 4 hours, the leaven should rise by at least one-third of the height of the band, or even more. It will dome, then fall slightly and appear quilted on top.
You can leave your leaven up to 8 hours; you may see that it has ‘peaked’ and then dropped in the jar, but it is still good to use.
Please read this before you start watching!
Prepare your leaven at least 3 to 4 hours ahead:
100g brown rice starter [1/3 cup]
50g brown rice flour [1/4 cup]
50g tepid water [scant ¼ cup]
= 200g brown rice leaven
Measure starter from fridge into a bowl, then add tepid water and flour. Mix well. Put into a straight sided glass jar and mark level with an elastic band.
Cover this new leaven with a cloth, leave to develop at room temperature for 3 to 4 hours. (Feed the starter with more flour and water again before you put it back in the fridge.)
After 3 to 4 hours, the leaven should rise by at least one-third of the height of the band, or even more. It will dome, then fall slightly and appear quilted on top.
You can leave your leaven up to 8 hours; you may see that it has ‘peaked’ and then dropped in the jar, but it is still good to use.
Brioche
5 lecturesThis leaven is used for both vegan and dairy versions of the brioche burger buns, baby brioche, sourdoughnuts and cinnamon squiggles.
Vegan brioche burger buns, doughnuts and cinnamon squiggles.
Heavenly Chocolate Sourdough
1 lectureFor instructions on making a teff-cacao (chocolate) starter and leaven, see Section 3.
The Art of Focaccia
1 lecturePlease read this before you watch the video!
Prepare your leaven at least 3 to 4 hours ahead:
100g brown rice starter [1/3 cup]
90g brown rice flour [scant ½ cup]
90g tepid water [1/3 cup + 1 Tbsp]
= 280g brown rice leaven
Measure starter from fridge into a bowl, then add tepid water and flour. Mix well. Put into a straight sided glass jar and mark level with an elastic band.
Cover this new leaven with a cloth, leave to develop at room temperature for 3 to 4 hours. (Feed the starter with more flour and water again before you put it back in the fridge.)
After 3 to 4 hours, the leaven should rise by at least one-third of the height of the band, or even more. It will dome, then fall slightly and appear quilted on top.
You can leave your leaven up to 8 hours; you may see that it has ‘peaked’ and then dropped in the jar, but it is still good to use.
What to Do with Leftover Leaven / Starter
1 lectureNo need to make leaven here!! You can use starter from the fridge, or leftover leaven, and many different kinds of flour to create these super-yummy and super-easy sourdough crackers.
The Secret of Gluten Free Sourdough Recipe Development
3 lecturesHow to develop a successful recipe.
How to do it yourself!
The wrap-up: taking yourself seriously as a gluten free sourdough artisan baker.
Description
🥖 Delicious Gluten-Free Sourdough Breads Await! 🍞
Are you concerned about perfecting your GF starters and leavens?
- Feeling frustrated by unpredictable behavior of your sourdough?
- Ever wondered how much starter is needed to create a leaven? 🤔
- Do you know how to manage the time and temperature levers?
- Are you familiar with the Four Pillars of gluten-free baking?
- Can you adjust hydration and binders to achieve desired crumb effects?
If not, this Masterclass is perfect for you!
Do you dream of baking beautiful, artisan breads? 🌟 This course includes recipes that will help you fall in love with gluten-free sourdough leaven.
If you want to uncover the secret of creating sourdough gluten-free recipes, enroll now!
In Part One of the Masterclass, explore:
- The fundamentals of fermentation 🍶
- Building and maintaining starters (brown rice, sorghum, teff, buckwheat)
- Transforming starters into leavens
- The nuances of young, ripe, and old leavens
- Best practices for refreshing and utilizing discard ♻️
- The delicate balance of time and temperature
- The four leaven levers
- Recap on gluten-free baking basics: rise, bind, balance, blend
In Part Two, savor a collection of delightful vegan and dairy sourdough recipes:
- Sunflower Sour (vegan or dairy) 🌻
- Cheese & Chilli Baguettes 🌶️🧀
- Vegan Almond Baguettes 🌰
- Dairy and Vegan Brioche 🥐
- Dairy and Vegan Doughnuts 🍩
- Dairy and Vegan Cinnamon Squiggles
- Sourdough Chocolate Heaven (vegan) 🍫
- Focaccia Art (vegan) 🎨
- Beetroot & Buckwheat Boule (vegan or dairy) ❤️
- Crackers (vegan) 🥨
In Part Three, we reveal our recipe secrets! 🏆 Learn to use the Four Recipe Levers to perfect your crumb and crust, every time.
Our Teaching Method:
We focus on friendly, practical, and hands-on learning, emphasizing show over tell. We equip you with valuable knowledge from over a decade of teaching and baking expertise. We skip the pitfalls and share the secrets to our success, creating a win-win learning environment.
Engage in practice exercises and quizzes to test your knowledge. The Artisan Bakery School believes that baking your own naturally gluten-free sourdough bread is key to enhancing your personal health and wellbeing. Mastering starters and leavens is fundamental to this journey.
🔑 This course empowers you to:
- Comprehend your starters thoroughly
- Effectively leverage your leaven
- Confidently bake magnificent breads
- Troubleshoot baking challenges
- Track your progress from amateur to expert
- Create bespoke recipes
We can't wait for you to join our baking family! 🎉
🌟 5-STAR REVIEWS for our other GF courses:
Kara Mitchell: "I loved this course because every detail was explained thoroughly. My kind of learning - thank you!"
Adrienne Paciera: "The teacher is fabulous. The pace is great. I wish I had printed the guides/resources first!"
Hailey Andler: "Penny is the best! My sister and I have been diligently working through these recipes. Tip: read the recipes and watch the videos simultaneously - they complement each other perfectly."
Svetlana: "The course is amazing, very detailed. I gained new insights on various GF flours. Thank you!"
Emily Niedoba: "As a traditional bread baker, this course opened my eyes to new flours I hadn't tried!"
Hind Mahroug: "An amazing course! ❤️"
Suzie: "Very well presented with clear explanations. Can’t wait to start baking!"
Alessia: "Excellent! The instructor is friendly and explains everything clearly."
Who this course is for:
- People looking to enhance their GF sourdough skills
- Baking enthusiasts wanting to broaden their repertoire
- Anyone hoping to create their own recipes
- Students who enjoyed our Naturally Gluten-Free Sourdough course
Course Reviews
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😀 Susan
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😀 Kaylee
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😀 Yael David
I'm truly loving this course. Great explanations and tips. Excellent!
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😀 Elaine Dorr
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😀 Juanita L Meadows
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😀 Irini Rigaki
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😀 Kelly Smith
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😀 Marion Christie
Covers all the important things but want to view it a few more times to get the benefit and practice what is taught.
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😀 Usha
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😀 Liliana De La Cruz
I’ve made so many of these recipes. I usually sub cornstarch with tapioca starch and it’s turned out to be a solid substitute. I just bought the pizza course too :)))
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😀 Hati̇ce Ayhan Uğur
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😀 Tamara J Jaesperson
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😀 Cátia Isabel Teixeira de Freitas
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😀 Ricardo Morte Ferrer
Everything is fine
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😀 Lucy Kanellos
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😀 Bruna Pereira
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😀 Meena Kadhimi
I like the details and tips given by the instructor
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😀 Hannes Herbst
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😀 George Kiwarkis
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😀 Juliana Cb
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😀 Joshua Smith
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😀 Süleyman Bülent Tuğrul
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😀 Rudhram Gajendran
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😀 Scott Morriss
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😀 Esther Shilo
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😀 Laura Davison
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😀 Paityn Moller
A lovely in depth course. I am very happy with how the information is given and explained.
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😀 Sandra Aebi
perfect thank you !!!
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😐 Sofia Grimer
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😀 Daniela Weise
Ein 100% praxisorientierter Backkurs mit "Hands-on-Mentalität". Die Lernvideos nehmen einem auf jeden einzelnen Schritt mit. Super hilfreich finde ich auch die zahlreichen Tipps. Außerdem macht es richtig Spaß mit Penny in der Küche zu stehen. Klare Kaufempfehlung von mir.
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😀 Samy Jamal
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😀 Alison Airey
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😀 Melinda Brown
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😀 Marina Kovalska
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😀 Rosemaria Mihalek
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😀 Mark Polak
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😀 Astrid Groenewegen
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😀 Joana
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😀 Tam Smith
Besides the delightful presentation, the cheery sound of Penny’s voice and the adorable kitchen setting… all my questions are answered and I have the understanding to move forward!
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😀 Mick Suncokret
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😀 Mary N. Hitchcock
At the moment I am only at the level of working with the <Starters< ....so I can only say ....the course looks like what I am looking to achieve for my personal needs..
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😀 Laura Baldwin
Love the way she explains and how the videographer captures the process. Well done!
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😀 Marinda Hurd
There are differences between video instructions and recipe instructions. Also recipe instructions are rather vague. I see that many recipes include eggs and dairy and I wonder if they will work with the vegan substitutions. Maybe those questions are answered as I continue with the course. really love the course though and the information is invaluable!
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😀 Tanya Pavlyk
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😀 Jan Steele
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😀 Julie Cunniffe
I am so excited! Cannot stop watching and learning. Vegan and GF is a tricky combination and I am so grateful for you sharing your amazing knowledge and expertise! Would love to meet you on a trip from Oz one day! Been to Devon in my younger backpacking days so another trip needed. Thank you
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😀 Shruti Gupta
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😀 Ella Reade
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😀 Roberta Fernandes
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😀 Patricia Axt
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😀 Carol Weigel
Very positive teaching style. Great videos and written material
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😀 Dilek Parlak
Glutensiz ekşi maya yapımı çok açık anlatılmış
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😀 Alex Buley
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😀 Denada Economou
All the information on each recipees step is well explained. Great experience so far!
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😀 Krista Koets
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😀 Michelle Calcagno
It is a good match and I can hardly wait to try these starters out to make wonderful sourdough recipes!
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😀 Jasna Andres
Love it!
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😀 Paula Mordhorst
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😀 Eliyahou Frank
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😀 Diana Djlantik
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😀 Catherine Peacock
Interesting content and clear instructions
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😀 Debbie Murada
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😀 Maite
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😀 Colleen Dawes
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😀 Alain Blondin
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😀 Tong Lu
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😀 Anil Tawale
it was nice Experience to learn the new things like Gluten Free Products
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😀 Elizabeth Bennett
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😀 PINAR PEKÖZ
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😀 LeSage A Lorraine
yes, love the teachers ......very easy to understand. thank you
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😀 Sonal Bhandari
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😀 Anita Taylor
Lots of experimentation baking gluten free but never have tried sourdough before. Exciting!
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😀 Amy Ciancio
Fantastic so far!
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😀 Lisa Burnham
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😀 Zilka Gerritsen
This is the second course I've done with Penny and Dragan. ABSOLUTELY AMAZING, these guys are simply the best! so knowledgeable and charismatic. Husband and I would love to do a live training some day. Keep up the good work guys!
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😀 Nadina Liberatore
nicely organized and explained
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😐 Mike S
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😀 Gerald Gionet
yes it was a great match. appreciate seeing the creation of the starter in action along with quite a bit of background knowledge to understand what leavens to use for what flavour bread.
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😀 Rini Tainui
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😀 Sophie Naphegyi
Great course, well explained and very good recipes. Love it!
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😀 Kacie
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😀 Tammy Soule
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😀 Nubia Marquez
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😀 Lucy
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😀 Monica
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😀 Dardo Einar Mochi
Excelent resourses and information
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😀 Tsameret Teitler
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😀 Anissa Deen
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😀 Nida Pairam
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😀 Tina Stedman
I learned a lot!
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😀 Abbas yadollahi
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😀 Cristian Gajardo
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😀 Sally
Loved the course, but would really like the recipes in print out format .... please ...
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😀 Rick Granelli
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😐 Michele O’Key
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😀 Rebecca
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😀 Francis Harris
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😀 Patty Lawler
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😀 Marian
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😀 Elana Combrink
