Category Archives for "New Baking Courses"

Sourdough Baking has Exploded in Popularity!

In the early 2000’s it was rare to find any information on the internet about how to bake real sourdough bread. Now it seems like everyone is interested! When I tried to figure out how to bake real sourdough bread so long ago, I had very little help or resources. There were only a few books […]

Better Baking Bakers

In this last week of May, when people are transitioning from spring to summer barbecues and picnics, take a moment to check into a new baking course. The following courses are all on sale for $10.99 until the end of May. Most of the courses have not one, but many types of bread formulas. Click […]

San Francisco Style Bread Course and Private Group

The San Francisco Baking Course and Private group have really taken off. We are having a lot of fun experimenting and sharing our San Francisco style loaves as we learn to promote the “sour” in sourdough baking. The course is available at discount here: Bake San Francisco Style Sourdough Bread. You will find a link […]

New Online Course Launch – Panettone!

I’m super excited to bring you this new online baking course,”Learn to Bake Panettone.”  Beesham Soogrim, whom many of you know from Perfect Sourdough on Facebook, is teaching this course and I collaborated with him by filming, editing and being your guide. We both attended the Quest for Sourdough workshop in Belgium last summer and […]

Newly Launched Course – Sourdough Bread Baking Exploration

Hello everyone! I’ve been working for months on a new baking course and it’s finally finished! It’s called “Sourdough Bread Baking Exploration.” In this course I explore different aspects of sourdough baking. The course covers: Exploring protein quality in flour. This shows an easy test to see if your flour is suitable for bread baking. […]

An Accident and an Interesting Outcome.

Hello everyone! I wanted to tell you about an accident and an interesting outcome. I made up some San Francisco dough. I had a slow cooker going with some broth in it. So instead of using the Brod and Taylor proofer I put the dough container near the slow cooker. I woke up early this morning and checked my […]

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