This is the eighth course in the Sourdough Baking series of courses. In this course you will learn new techniques and experiment with new formulas. We will experiment with autolyse, combining different starters, low inoculation rate, double hydration, incorporating flaxseed water, adding unusual whole grains, using motherdough using super high hydration and even boiling dough! There are nine formulas in this course:
If you are not a member of The Baking Network, you can still join this online course on UDEMY for the next few days at a special discount for only $10.99. Coupon will expire Jan 29th 10:00 am PST (GMT -8) Join here: Advanced Sourdough Bread Baking Experiments
The first formula is called “Rainy Day Sourdough” and you will learn about low inoculation rate and double hydration.
In the second formula you will discover “Boiled Bread.” It’s an unusual technique and it’s fun!
The third loaf is a “bit of” Spelt Loaf. We will be working with this heritage grain.
The fourth loaf in the course will be a sourdough loaf with 10% Teff flour. Teff is an interesting grain, you will learn more about Teff and incorporate it into this loaf for a delicious full flavored bread.
The fifth loaf is called Moon Magic and has a high hydration and two different starters, there is no autolyse with this formula. This loaf has an open crumb with large holes.
The sixth loaf is called Buttermilk Sourdough. Buttermilk sourdough has two different starters and uses a double hydration plus the addition of buttermilk. It’s a soft white loaf with lots of flavor!
The seventh loaf is called Motherdough Bread and is made from a motherdough. It uses double hydration and a long cold autolyse.
The eighth loaf is called Cristal Bread. It is a super high hydration type of bread similar to a Ciabatta loaf but even more open holed and airy. You’ll need a mixer for this dough.
The last loaf is called Rustic Loaf and it is a roughly shaped double hydration loaf that goes from 50% hydration to 80% hydration, which is a bit of a stretch!
If you are interested in taking this course and you’re a member of The Baking Network, see it HERE. It is available immediately to yearly members and available to monthly members as a dripped course after seven months of membership (The course is called “Experiments with Sourdough” here on the membership site).
See ALL courses HERE.
If you are not a member but would still be interested in taking this online course, then see HERE.
If you are not a member of The Baking Network, you can still join this online course on UDEMY for the next few days at a special discount for only $10.99. Coupon will expire Jan 29th 10:00 am PST (GMT -8) Join here: Advanced Sourdough Bread Baking Experiments
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