Learn Sourdough Cooking - The New Artisan Course

Learn to make medium pizzas with baking methods: a soft New York style thin crust and a crispy cast-iron crust, using flour options, tomato paste sauce, mozzarella, onions, and basil.

Zero out a digital scale with the bowl, weigh 300 g flour and 225 g water, mix by hand, then rest three minutes under a damp cloth.

Mix in the starter and salt into the dough using your fingers, fold to incorporate the mix, scrape residue, then cover with a damp cloth and rest for 15 minutes.

Develop gluten and elasticity with three stretching folds. Rest 15 minutes between sets, and let the dough proof at room temperature.

Prepare your pizza dough for overnight fermentation by removing it from the bowl, splitting it on a clean surface with a spatula, coating each piece with roughly 10 grams of olive oil, and sealing them in airtight containers to rest in the fridge overnight.

On day two, shape and proof sourdough dough by stretching and folding each piece, then form balls, grease tray, space them, and proof for two hours at room temperature, covered.

Grate 250 grams of mozzarella, chill it to prevent overheating, slice an onion into thin strips, keep fresh basil ready, and consider toppings like avocado, mushrooms, or salami.

Learn two cast iron pizza baking methods, from shaping dough and olive oiling a pan to broiling topped pizzas in the oven for a crisp finish.

Learn the reversed baking tray method for pizza dough: preheat a scorching tray or stone, stretch and top the dough, then bake at 260°C/500°F, finishing with a brief grill.

Finish the sourdough pizza lesson with a taste test of two cast iron pizzas, noting tomato paste, basil, and olive oil, and reveal the reverse baking tray method winner.

Learn to make four medium burritos from scratch using soft sourdough tortillas, overnight starter prep, flour options, peppers, spices, and frying oil.

Knead your tortilla dough for about six minutes to develop gluten, folding with palm technique in a v-pattern, then rest 30 minutes before refrigerating overnight for best tortillas.

Shape eight 70-gram dough portions into tortillas 20 cm wide with a rolling pin, flatten, rest gluten if needed, reflow surfaces to prevent sticking, stack on flour plate.

Learn to cook tortillas on a hot pan or cast iron skillet, timing each side for optimal texture and heat, then keep them warm to prepare burrito fillings.

Prepare burrito fillings by cooking part of the ingredients while keeping a fresh portion, then chop cucumber, pepper, tomatoes, and make guacamole from ripe avocados.

Thinly slice onions and garlic, debone 600 g chicken into strips, mix chili flakes, paprika, and parsley, then sauté with oil, add tomato paste, water, salt and pepper, and simmer.

Assemble burritos by layering guacamole, tomato chicken, and fresh vegetables on a Souda tortilla, then fold and wrap, starting with little filling to avoid overfilling and ease rolling.

Conclude the tortilla burrito segment of the sourdough cooking course with a cross section reveal, share freezing and thawing tips, and hint at the next lesson on souda hot dogs.

Prepare handmade hot dogs with soured buns using flour, milk, butter, and egg to enrich and fluff the crumb. Use a starter, apply an egg wash, and pair with mustard.

Mix hot dog bun dough with flour, water, milk, egg, and salt, then fold in 70 g rising agent prepared the night before. Stir in 20 g unsalted butter after the initial mix and refresh your starter for reuse.

Knead the dough about six minutes to develop gluten, or use 15-minute stretching folds, then grease a bowl with butter, proof at room temperature for an hour, and refrigerate overnight.

Divide the dough into four pieces about 110 grams and fold corners. Flip to round with palms, roll into 15 cm tubes on a floured surface, rest 20 minutes.

Transfer dough to a greased or parchment lined tray, space evenly, cover with inverted tray if needed; proof two hours at 26 C (78.8 F) using the oven light.

Bake hot dog buns with a two-hour proof, preheat to 190°C/374°F, apply egg wash, cover to prevent drying, then bake 20 minutes on a medium-high rack until golden.

Sauté onions and tomatoes in vegetable oil, then fry four sausages in a medium skillet to create a hot dog filling.

Assemble hot dogs by splitting buns, spreading mustard, and layering sausage with tomato paste and a tomato-onion filling for a delicious, classic experience.

Learn to make four souder buns with a tank tsong for soft bread, then pair lean beef mince with tomato paste and egg wash for a delicious burger.

Make your tangzhong by heating a mixture of 20 g flour, 24 g water, and 52 g milk on medium heat, stirring until thick, then transfer to a bowl.

Mix burger bun dough by combining flour, milk, eggs, salt, and the starter, then incorporate Tang Zhong and butter, rest 15 minutes, and refresh the starter for reuse.

Develop gluten with three sets of stretch and folds, resting 15 minutes between each, cover with a damp cloth, then proof at room temperature for two hours and refrigerate overnight.

Shape dough into four equal pieces, about 150 grams each, fold corners to the center, flip, then use your palms to roll into smooth, round buns.

Grease a baking tray with oil, space the buns, cover with an inverted tray to prevent drying, and proof in a warm oven at 26 degrees celsius for two hours.

After proofing, preheat the oven to 200 C (392 F) for 15 minutes, brush tops with egg wash, and bake the buns on a rack for 18–20 minutes until golden.

Season 280-gram ground beef mince patties with salt and pepper, fry three minutes per side with onions, melt 30-gram cheddar on top by covering, and toast buttered buns.

Assemble a souda burger by applying tomato paste to the lower bun, adding the patty with melted cheese, tomato, caramelized onions, pepper and salt, and topping with the toasted bun.

Learn to bake a soft sandwich loaf for BLT sandwiches using a sour starter prepared the night before, with avocado guacamole for moisture.

Combine 900 g flour, 350 g water, and 250 g milk in bowl and mix for 3–5 minutes. Cover and rest 30 minutes to hydrate dough and extend shelf life.

During the second dough mix, add salt, a starter, and 60 grams of unsalted butter, mix until homogenized, then cover and rest 15 minutes while refreshing your starter for later.

Develop gluten through three stretch and folds, with 15- and 30-minute rests, then proof 1.5 hours, grease a larger bowl with butter, move the dough, and refrigerate overnight.

Shape your loaf by flouring the work area and dough, roll to a 1 cm thick rectangle, then roll into a tube with sealed seams for uniform sandwich bread texture.

Grease the loaf pan with butter, shape the dough, cover with a damp cloth or inverted pan, and proof in a cold oven at 26 degrees Celsius for two hours.

Complete two-hour dough proof, preheat to 220 C (428 F) for 20 minutes, bake bread 35 minutes, then 10–15 minutes at 190 C (374 F), and cool for 20 minutes.

Heat a large pan over high heat, coat with 20 grams of oil, cook bacon for three minutes on one side, flip, fry 1.5 minutes, and finish the remaining pieces.

Master sourdough texture with a cross section and assemble a gourmet BLT with toasted bread, guacamole or mayo, bacon, lettuce, and tomato, then preview Souda Tagliatelle pasta with chicken alfredo.

Learn to craft handmade sourdough pasta from scratch for a chicken alfredo dinner for two, using 400 g tagliatelle, prep a day ahead, and adjust for no rising agent.

Measure 240 g flour and 2 g salt, whisk two eggs with 3 g olive oil, create a crater, gradually mix in flour, knead with 50 g salt and starter.

Knead your pasta dough using either a v-pattern with both hands or palm folds to develop gluten, then rest airtight in the fridge overnight or for about an hour.

Shape your pasta into tagliatelle by rolling to two millimeters thick and cutting into one-centimeter ribbons. Dust with flour to prevent sticking and refrigerate up to five days.

Sauté onions and mushrooms, brown chicken, then simmer with cream while boiling pasta to al dente, and finally combine for a creamy chicken alfredo.

Plate generous portions of Souda tagliatelle chicken alfredo, then finish with black pepper, salt, parsley, and basil, and look forward to the final bonus lesson to expand your Souda knowledge.

Wrap up the sourdough cooking course with the final bonus lesson, celebrating artisan breads from bagels to sourdough loaves and croissants. Explore pastries and desserts using a sour starter.