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 and almost no help finding answers. I struggled along, experimented and finally found success (after plenty of failures).
Because of the knowledge available now, bakers are upping their game quickly and becoming proficient in sourdough baking in a short amount of time.
The following 13 courses are my way of sharing my knowledge and helping you find success more quickly than I did. I love sharing what I know and seeing you bake awesome bread.
The following courses are all on a special Udemy site-wide discount of only $9.99 each for a limited time. If you’ve been wanting to learn more about sourdough baking then click on the links to see what each course contains and to begin your own baking success.
Some of the courses have many formulas, others are more focused. You can learn to bake crusty sourdough bread, tangy San Francisco style bread, open holey loaves, soft sandwich loaves, pizza, Panettone, biscuits, flapjacks, cinnamon rolls, desserts, honey cornbread, whole grain breads, tortillas, long fermented loaves, Challah, Baguettes, Ciabatta, Cristal bread and LOTS more.
Visit each link to find out more:
Bake Artisan Sourdough Bread Like a Professional
Old Fashioned Sourdough Baking
Bake Classic Sourdough Breads Like a Professional
Sourdough Bread Baking Experiments
Learn to Bake Magnificent Challah
More Fun with Sourdough Bread Baking
Extreme Fermentation Sourdough Bread
Bake San Francisco Style Sourdough Bread
Sourdough Bread Baking Exploration
Hi This is probably in the wrong spot for this question. I apologize if it is, but here it goes.
When I change a recipe from sourdough to an instant yeast recipe taking into account the starter as well, I find that the recipes dough with instant yeast is NOT as slack as the sourdoughs recipe. Why is this? or am I not getting something right? Thanks Greg
Sourdough levain has water in it. If you add say 300 grams of sourdough starter to leaven a dough, that’s an additional 150 grams of water in the dough and although it’s also 150 grams of flour as well, that ends up being more water (at 100% hydration) than the average commercially yeasted dough hydration which is usually in the 60’s percent. So if you want to have a wetter dough, just add some additional water to your dough.