Sourdough Bread Baking Exploration
- 2.5 hours on-demand video
- 13 articles
- 7 downloadable resources
- Full lifetime access
- Access on mobile and TV
- Certificate of Completion
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- When this course is done, the student will learn to challenge standard ideas of baking methods and explore baking methods.
You will learn to wash gluten, see what gluten and starch looks like, test the suitability of the flour you are using to bake bread and more!
You will have several printable formulas for Ciabatta, sourdough pancakes and several hydration level sourdough breads.
- Have a better understanding of the stages of a sourdough starter.
- Learn a method for recovering from a formula mistake.
- You will learn an easy way to test your local flour to see if it is strong enough for making bread with.
- A willingness to learn and patience are require for this course.
- Kitchen scale and basic baking ingredients and utensils are necessary, unless you just wish to watch.
- Bring your curiosity as we explore bread techniques, issues, science and methods.
- Be willing to have your preconceived notions challenged!
I decided to make this course after being asked many questions behind the "why" of bread baking. I am always exploring the "why" of baking so I thought I would share with you the fun I've had experimenting. This course would be a good one to follow my Sourdough Bread Baking 101 course and it is aimed at beginning and intermediate sourdough bakers.
If you don't have a sourdough starter, don't worry, I will show you step by step (with videos) how to make your own starter. You'll also get a free downloadable e-book on how to make your own sourdough starter that you can print out.
The course covers:
- Exploring protein quality in flour. This shows an easy test to see if your flour is suitable for bread baking. After the test we will use our test doughs to bake up a loaf of bread, so depending upon the flour your testing everyone's loaf will turn out different.
- Gluten washing - see how to extract gluten from flour. See how it looks and performs, also see how the starch looks.
- Recovering from a mistake. I made a huge mistake when I was doing one of the experiments, so instead of ditching the experiments, we explore how to recover from a mistake and we make beautiful Ciabatta bread.
- All purpose flour VS bread flour. In this experiment we explore the differences between all purpose flour and bread flour. We'll use three experiments and do a higher hydration each time. You might be surprised at the outcome.
- With the last iteration of the comparison loaves, we will use a high quality bread flour and a double hydration to bake up an 88% hydration loaf.
- The last thing we will look at is the life cycle of a sourdough starter from feeding to it's death. We'll also make pancakes from the discard!
We'll talk about freezing dough and what happens as well as how to protect gluten in a weak dough and how to slow down fermentation (see the links in the bonus section).
We are going to have a lot of fun! So join me in this exploration of sourdough baking!
- Beginners, Intermediate students.
- Any person with the curiosity to explore some of the techniques and methods around sourdough bread baking.
Welcome to Sourdough Bread Baking Exploration. We will be exploring different aspects of flour, protein, gluten, hydration and seeing the different stages of a sourdough starter. We will also be baking bread while we experiment. Let's have some fun!
You will need a sourdough starter to follow in this course. The video series in this lecture will help you get your own sourdough starter going and show you how to take care of it, how to make sourdough waffles and bread!
In this lecture we will begin our test of four different types of flour to determine their quality and whether we can use the flour to make bread with. We will bring the flour to 70% hydration and allow it to set for 30 minutes.
After the flour test we will be mixing the doughs together and making a loaf of sourdough bread from it. This lecture is the formula for the bread (or the instructions to turn our test into a loaf!) Everyone's bread will come out different depending upon what type of flour they tested. Look forward to having a lot of fun with this experiment.
In this formula I used a higher quality bread flour called Morbread flour and took it to an even higher hydration level of 88% I also used a double hydration method and an autolyse to help the gluten bond better before adding the additional water, starter and salt.
Let's bake up our high hydration loaf and slice into it.
The third stage of a sourdough starter is peak.