Artisan Sourdough Made Simple
4.8 (10 ratings)
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Artisan Sourdough Made Simple

How to make stunning breads using natural leaven.
4.8 (10 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
60 students enrolled
Created by Dragan Matijevic
Last updated 4/2017
English
Current price: $10 Original price: $65 Discount: 85% off
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Includes:
  • 1 hour on-demand video
  • 9 Articles
  • 4 Supplemental Resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I Learn?
  • Create a natural, wild yeast starter using flour and water. Maintain this starter in the fridge. Use the starter to make your own leaven. Bake 6 different delicious, nutritious and beautiful artisan sourdough breads – including 2-day sourdough baguette. Use the principles of slow fermentation and fridge retardation to make the baking fit around your schedule, not the other way around!
View Curriculum
Requirements
  • Instructions for making a wild yeast leaven (sourdough starter) are given in the course. This takes about 3 days to be ready for use, so you should plan ahead for your first baking day. Most bakers will already have a basic range of equipment, but the list of what we use on the course is given here: The following is a list of basic equipment you will need for baking artisan sourdough. Digital scales, or measuring cups. Probe thermometer Jug Mixing bowl (which will fit in your fridge) Plastic scrapers Sharp lame, grignette or craft blade for scoring dough A couple of metal baking trays and a loaf tin A couple of bannetons or proving baskets. A clean dish brush (or similar) for brushing out bannetons A silicone spatula A flour shaker A couple of clean shower hats A plant sprayer for misting dough with water .
Description

Master the ancient art of baking with a wild yeast leaven to create nutritious, delicious and beautiful sourdough breads.

Learn how to make and manage your own leaven and bake genuine artisan sourdoughs with surprisingly little effort.

  • Follow step-by-step video instructions from expert artisan bakers
  • Complete six authentic sourdough bread projects
  • Get the sourdough taste and texture you’ve always wanted, from mildly tangy  to truly tart-  and, if you like it that way, properly holey!
  • Discover the trick of fitting “slow dough” into the fastest lifestyles!

Learn a wonderfully simple sourdough routine that’s good for you, body and soul.

Hand-made sourdough bread is real bread.

It’s better for your body, thanks to its low GI, and the way fermentation modifies gluten, making it easier for your gut to digest, while making nutrients in the flour more bio-available.

It’s also good for your soul. A freshly baked artisan sourdough on the table is guaranteed to warm anyone’s heart - and the good news is that you can easily do this every day.

Content and overview

Our practical course is designed to give you crystal clear instructions on how to build beautiful, sourdough bread-baking into your everyday life. No stress, no fuss. Just a simple, 5-minute routine.

We start by explaining what a natural, wild yeast starter (leaven) is, and exactly how to make and look after your own.  Creating the starter takes about 1 minute a day for 5 days, but after that you can keep it going for the rest of your life.

Once your starter is established, you’re ready to begin the first of our six authentic sourdough projects. Each one gives you an insight into a different technique, a different flour, or ways to incorporate other ingredients.  Together, they build your knowledge and experience of key sourdough principles such as leaven use, hydration, fermentation and retardation.

Whether it’s a crackling baguette, a fragrant thyme and olive bread  or a rich walnut rye, we aim to give you enough knowledge and confidence to regularly bake all your own sourdough breads for yourself with virtually no effort at all. 

Who is the target audience?
  • Students with some previous baking experience will find this course enriches their skill set, but it is also suitable for complete beginners, so long as they are reasonably confident in the kitchen.The information contained in this course has been verified and documented as carefully as possible. The authors cannot be held liable for the use or mis-use of its contents. This means, that we cannot be held liable for accidents or injuries resulting from mis-use of ovens, blades or other kitchen equipment. Baking is a very responsible business and under-18s should be supervised by a competent adult.
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Curriculum For This Course
22 Lectures
01:45:21
+
Welcome to The Artisan Bakery School
1 Lecture 01:13
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Mama mia! The mother, the wild yeast starter and the leaven.
6 Lectures 20:20

Learn the yeastie beastie lingo.  Undertstand the difference between starter and leaven, what they both are, and why they're both called sourdough or mama.

What IS Sourdough and Why Is It So Good For You?
03:37

How to make your own starter from scratch, and how to maintain it.

Making and Maintaining Your Starter & Preparing Your Leaven.
05:17

Here's what the starter mixture actually looks like.

Preview 04:35

Hacks for fixing moody 'mothers'!

Trouble shooting for starters
02:24

Using a starter to prepare a white leaven.

Making White Leaven
02:02

Using a starter to prepare a rye leaven.

Making Rye Leaven
02:25
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Flour & Water
2 Lectures 04:01

Insights into choosing the best flours, and why your choice matters both personally and environmentally.

Understanding Flour Power
02:21

Learn the international baking system, and see how using percentages, especially with water, can refine the balance of your recipe.

Hydration and Baker's Percentages
01:40
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All The Recipes
1 Lecture 20:39

All the recipes given by weight, volume and percentages, including tips, full instructions and photos. An easily printable pdf is in the resources section.

The Six Simple Recipes for Stunning Sourdough
20:39
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100% Sourdough Rye
1 Lecture 05:33
Making 100% Sourdough Rye & Walnut
05:33
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Using a Dutch Oven
2 Lectures 03:58
How and Why to Use a Dutch Oven
01:33

Using a Dutch Oven
02:25
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Heritage Sourdough
1 Lecture 06:16
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The F.A.B. Sourdough
1 Lecture 08:10
Making the F.A.B. Sourdough
08:10
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La Belle Baguette
1 Lecture 14:40
Making the Two-Day Sourdough Baguette
14:40
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Know Your Dough!
2 Lectures 07:48
Stages & Modes
05:11

Rock & Rolling - Get the Technique
02:37
4 More Sections
About the Instructor
Dragan Matijevic
4.7 Average rating
23 Reviews
106 Students
3 Courses
The Artisan Bakery School

Lifelong bakers Dragan Matijevic and his partner, Penny Williams, set up their first microbakery in Oxford, 2008, selling artisan bread to locals from "The smallest bakery in the world" -  a tiny, converted garden store.  It was originally intended as a side-project, something to complement their freelance incomes as a magician (Dragan) and a copywriter/ translator (Penny). But the bread had other ideas!  It proved such a success that they were soon baking six days a week, and being asked to give classes.   

In 2012, Dragan and Penny moved to Devon, establishing The Artisan Bakery School in a rambling Devonshire cottage with a good kitchen and a slightly bigger bakery. They now offer a wide range of one-day classes or baking mini-breaks, from Beginners through Artisan Sourdough & Rye, Woodfired Pizza, Viennoiserie, Gluten-Free, Wheat-Free and Heirloom Grains, Heritage Techniques.

The Artisan Bakery School focuses on teaching people how to bake bread with integrity.  That means authentic techniques, and ethical ingredients: no chemicals, no preservatives, no cheating and no cutting corners.  We also show people who are time-poor how to fit real, slow-rise bread into their hectic lifestyles with minimal effort.  We think baking should be fun and there’s no reason why you have to be a slave to your dough!

Teaching the craft of artisan bread making is our main trade.  This is because we believe that such skills need to be passed on to future generations – for their pleasure, for their health and for the health of the planet.