#9 Bake Extreme Fermentation Sourdough Bread
What you'll learn
- At the end of this course you will have an understanding of how to do a moderate to extreme fermentation of your dough.
- Have an understanding of how to modify gluten using a long ferment, which makes the bread more flavorful and easier to digest.
- You will learn how to modify your method to make really "sour" sourdough if that is what you want.
- Understand how to make a large batch of dough and bake with only a few hours notice, yet still have long fermented dough.
Requirements
- You should have an understanding of the sourdough baking methods and be proficient in the kitchen.
- Please see my other beginning and intermediate baking courses before taking this course.
- You will need basic baking equipment, a good baking stone, a set of kitchen scales that has metric, and a sourdough starter.
- You will need an active sourdough starter.
Description
This course was inspired by Yohan Ferrant's "Do Nothing" bread which I observed him making at the "Quest for Sourdough" workshop in Belgium at Puratos.
My objects for this course are:
- To modify the gluten of bread, making it not only more digestible, but resulting in terrific flavor.
- Show the student how to vary the "sour" or mildness in their long ferments.
- Develop a method to ferment large batches of dough and be able bake up bread with only a few hours notice after the dough has fermented over the course of several hours or days.
- To offer an option for those who wish to go "Gluten Free" but still want to eat real bread. This is not free from gluten but the gluten is modified to the point where many with digestive issues can eat real bread again.
With this course, I believe I have achieved all of my objectives. You will learn not only how to do an extreme ferment of the dough, but how to make it either "sour" or mild and how to have dough handy to bake with only a few hour notice.
Although this course is aimed at the more advanced sourdough baker, it is easy enough to follow if you've taken some of the beginning and intermediate courses. Sourdough baking basics are not covered in this course.
This course will make it easy for the working person to have world class bread throughout the week with very little work and short notice. It will also be helpful for those who wish to modify gluten to make it more digestible.
Welcome to "Bake Modified Gluten Sourdough Bread" and enjoy the experimentation!
Teresa
Who this course is for:
- This course is for the advanced baker with an understanding of the sourdough method of baking bread.
- Although aimed at the more advanced sourdough baker, this course is easy enough for a baker who has taken some intermediate courses.
- Professional bakers who wish to learn to bake with extreme fermentation will benefit from this course.
Instructor
- 4.6 Instructor Rating
- 10,472 Reviews
- 48,406 Students
- 13 Courses
Teresa loves teaching serious home bakers, how to bake real sourdough bread! She worked at two different bakeries besides baking at home for over 40 years. Eighteen years ago, she built a business (Northwest Sourdough) along with a membership site (The Baking Network) around teaching others how to bake real sourdough at home. She published a four volume book called, "Discovering Sourdough," "Extreme Fermentation" and also, "Make Your Own Sourdough Starter." You can find the live series "Make Your Own Sourdough Starter with Me" on You Tube plus a free downloadable e-book.
Teresa's Facebook group, "Perfect Sourdough" is the largest sourdough bread baking group in the world. She also has other groups, "The Baking Network" and "Bread Bakers and Artisan Baked Goods" for all types of baking. Followers can also join her membership site at "The Baking Network" online.
Her Bread Recipes and Formulas from her books and blog and baking courses have been featured on TV and spread all around the world through online forums, her active Facebook group, Perfect Sourdough, Youtube channel and her site, Northwest Sourdough.
Northwest Sourdough is featured in the resource section of Peter Reinhart's book," Artisan Breads Every Day." Teresa was also one of the photographers for "The Grain Gathering" in it's early years when it was called, "Kneading Conference West." She has been featured in numerous articles, magazines and interviews including Forbes and First for Women. She was selected as one of the top ten Udemy instructors in 2015 and now has thirteen sourdough baking courses on Udemy.
Most of all, Teresa loves to see YOU pull a crispy, crusty, holey sourdough loaf from your own oven. Yes, you can learn to bake the best bread in the world!