#8 Advanced Sourdough Bread Baking Experiments
- 4.5 hours on-demand video
- 12 articles
- 21 downloadable resources
- Full lifetime access
- Access on mobile and TV
- Certificate of Completion
Get your team access to 4,000+ top Udemy courses anytime, anywhere.
Try Udemy for Business- Find out how to make the elusive Cristal Bread, super high hydration with large open holey crumb!
- Learn different methods for fun dough treatment - boil bread!
- Combine heritage grains with bread flour for a tasty loaf.
- See how to do a double hydration - and how NOT to! Yes, a failed experiment!
- Learn to work with multiple starters in one dough.
- Find out how to use low inoculation rates to slow down fermentation.
- Dive in and have fun experimenting with sourdough baking.
- Advanced bakers should already have the baking equipment needed in this course.
- A baking scale is essential.
- An open mind and willingness to fail... and have a lot of fun is an absolute!
- This course uses a sourdough starter, methods to make your own starter are included in the course material.
- You should have taken some of the earlier courses in this series, this course does not cover any basics.
Hello fellow baker!
Sourdough Bread Baking Experiments is a fun course for advanced bakers. In this course we will be playing around and experimenting with a very high hydration dough called Cristal Bread. It's all the rage right now!
We will also boil bread, try out low inoculation rates, bake a motherdough only loaf, use double hydration and mix different flour together as we explore some heritage grains.
There is also a failed experiment with double hydration. Yes, failed! There's nothing like failure to learn the most and be the best baker you can be.
This main purpose of this course is to have fun and open your mind to exploring and experimenting with sourdough baking.
Please be advised that this is an advanced class and it will not cover sourdough basics. Intermediate students will benefit from this course if they've taken some of the earlier sourdough baking courses.
See some of the reviews from my other popular sourdough baking courses:
- This course for me was a success!! Bravo!
- Another great course, Teresa! My family is enjoying your cornbread frequently and your cinnamon rolls are fabulous! Thank you!
- great detail, I find Teresa's explanation and demonstration incredibly helpful.
- Teresa is an excellent instructor; is informative and makes sourdough baking enjoyable.
- Videos are such a great help when learning how to mix your dough. If you want to learn the proper way to make sourdough, enroll in this class. It is fun to do and you get fabulous results!
- Everything is easy to understand, step by step and we can go back and review information. Both ways of learning, reading the material and then watching by video is provided (to be followed eventually by our own hands-on learning) It is at a nice comfortable pace, not rushed. I am very impressed and happy with this course.
- Clear instructions, easy to follow. Teresa is a great teacher.
- I haven't seen anything this thorough. She covers a recipe from A to Z videos included. You have to take this course and her other courses. Your bread baking skills will no doubt be boosted with Teresa's courses. Her videos are fantastic and honestly, you get more than what you paid.
- Very well done, I learn by watching then doing. Teresa is very good at show and tell...Thanx Teresa
- This course has been so helpful, as I think I would have struggled without it. The instructions and videos are very clear. I would definitely recommend it!
So come on and join in the fun! Teresa
- This course is for the more advanced baker or the intermediate baker willing to stretch their skills
- This is not a beginners course.
- This course is for students who have taken the earlier baking courses in this series or who are more advanced home bakers.
Hello! Welcome to my course! Let's get started!
Rainy Day Sourdough is a low inoculation (small amount of starter) dough. It is mixed early in the morning, autolysed and the dough is folded over the course of the day. Then the dough is shaped and refrigerated overnight. This is a low salt dough with half the normal amount of salt (my mistake!). The regular amount of salt is also given if you prefer to use it.
Autolyse is done and it's time to add the salt.
The finished loaves and slicing.
See the finished loaves and watch me slice into them!