Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4!

Sourdough Bread Baking from Beginner to Advanced Levels The Only Course You Will Need to Bake Sourdough Bread Like a Pro

4.16 (226 reviews)
Udemy
platform
English
language
Food & Beverage
category
instructor
27,515
students
5 hours
content
Jan 2023
last update
$69.99
regular price

What you will learn

How to bake their first or next best sourdough bread.

Students will learn every step they need starting from scratch how to make their own sour dough starter and sourdough bread right at home.

Take their sourdough bread baking to the next level!

Description

Discover the secrets to making perfect sourdough bread with our comprehensive online course. Learn the fermentation, shaping, and baking techniques to create delicious, homemade sourdough bread with our step-by-step instructions and expert tips. From beginner to expert, our course covers all levels of sourdough bread baking: Level 1, 2, 3 and 4. Whether you're a beginner looking to learn the basics or an experienced baker looking to perfect your skills, this course is for you. Sign up now and start your journey to becoming a sourdough bread baking expert today!


Complete Sourdough Bread Baking Course – Bake Your Own Homemade Bread Today –

Bread Baking Sourdough at Home – San Francisco Sourdough Bread Baking

Imagine waking up in the morning with the fresh smell of sourdough bread baking that you cooked out of your own oven. Your bread fills your home with aromas that excite all your family members to come to the kitchen to discover the masterpiece you baked. They immediately notice the appearance of your sourdough bread, that was baked in your own oven. Their senses are heightened, and they ask a simple question, “Where did you get that sourdough bread, is your your own sourdough bread baking?” and you get the pride and privilege to tell them you made in at home with this course.

The course provides you with everything you need to get started for your sourdough bread baking adventure. You will learn every step of the sourdough bread baking process from how to make or find a starter, to how to stretch and fold the dough to develop the strength the bread needs to rise and to bake your bread in your own home.

Sourdough bread baking isn’t challenging, it is a skill that takes practice and over time, with effort (and lots of flour) you too will master the skills necessary to bake your very own homemade sourdough bread.

We start first with making your very own sour dough starter (or learning where you can buy one to get started right away!). I will teach you every step of the way what your starter should look and smell like to make sure you are successful.

We then will work on developing the skills needed for your first sourdough bread baking task. I don’t overburden you with vocabulary but rather focus on key factors that will allow you to be successful right away. In your second loaf, we get into more detail about what you need to do to bake an even better looking and tasting sourdough bread.

Each instruction is clearly shown clearly through word and video to demonstrate each process. We’ve also included a recipe calculator to help you figure out the right measure of ingredients I case our original formula is too little or too much for the tools you have at home.

In this course you will:

  • How to bake your very own artisan breads at home

  • Make your own homemade sourdough starter

  • Learn how to buy a sourdough starter if you don’t have one

  • Learn how to make a homemade scoring tool, called a lame

  • Learn how to dry and freeze your starter long term storage

  • Understand how and where you should store your starter to get certain flavors

  • Bake your own sourdough bread, in your own oven

  • Understand the sourdough bread baking process

  • Understand why you want to weigh your ingredients instead of measure them

  • Understand how to get an amazing oven spring

  • Understand how to strengthen the dough through time and successive stretches and folds

  • Get large holes in your sourdough bread from the very first bread

  • Understand when your starter is ready to use

  • Understand when your sourdough bread is ready to bake

  • Be able to not make a mess of your whole kitchen

  • Be able to develop impressive flavors through a bulk fermentation in the sourdough bread baking process

  • Wheat Germ can improve the flavor of your Sourdough Bread

  • Advanced Techniques for developing gluten


Content

Sourdough Starter Basics

What Is a Sourdough Starter?
How Do You Get a Sourdough Starter?
Make a 50/50 Mixture of Flour to Feed Your Starter
What tools will you need?
How to Store Your Sourdough Starter Indefinitely!
How to Store Your Sourdough Starter Indefinitely! The Final Product.

How To Make Your Own Sourdough Starter

Day 1 - Making Your Starter from Scratch
Day 2 - Making Your Starter from Scratch
Day 3 - Making Your Starter from Scratch
Day 4 - Making Your Starter from Scratch
Day 5 - Making Your Starter from Scratch
Day 6 - Making Your Starter from Scratch
Day 7 - Making Your Starter from Scratch

Make a Starter from Dry Starter Flakes

Day 1 Make a Starter from Dry Flakes
Day 2 Make a Starter from Dry Flakes
Day 3 Make a Starter from Dry Flakes
Day 4 Make a Starter from Dry Flakes
Day 5 Make a Starter from Dry Flakes
Day 6 Make a Starter from Dry Flakes

How to Make Your First Artisan Loaf of Sourdough Bread

How to Feed Your Starter
When is Your Starter Ready to Use?
When is Your Starter Ready to Use? Use the Water Test!
Mix the Flour and Water Together!
Add the Salt and Leftover Water.
Your First Stretch and Fold!
How to Stretch on the Bench.
Final Stretch and Fold.
Initial Shaping & Bench Rest of Loaf.
Final Shaping and Transfer to Proofing Basket.
How to Make Your Own Scoring Lame.
Transfer Your Dough to the Crock Pot.
How to Use A Bread Pan.
Time to Clean Your Proofing Basket.
Removing the Crock Pot Lid - See That Oven Spring!
Remove the Finished Bread from Crock Pot.
The Finished Product! Let's Cut into The Bread.
How Can You Store your Bread?

Your Second Loaf of Sourdough Bread

Starting your Second Loaf
What is the autolyse?
Let's Add Our Salt!
The First Stretch and Fold
Store Your Dough in the Fridge Overnight.
Stretch and Fold After 24 Hours in the Fridge.
Bring The Dough to The Bench & Initial Shaping
Final Shaping & Into Your Proofing Basket
Time to Bake!
Remove Your Crockpot Lid
We Finished Baking Our Second Loaf.
The Final Product and Slicing in for a Bite.

Screenshots

Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4! - Screenshot_01Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4! - Screenshot_02Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4! - Screenshot_03Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4! - Screenshot_04

Reviews

Andrea
July 26, 2023
Audio is not always clear. Captioning for words that should be known in this course (i.e. sourdough, levain and preferment) are often comically wrong.
Catherine
March 13, 2023
With such a title, one expects to receive information and advice, if not at a professional level, at least really useful! Much more detailed and useful information (with many printable resources) can be found in other courses. Disappointing...
Iván
February 14, 2023
En este punto podria decir que habla de usar harina de pan, pero no siento que este muy bien explicado el porque, explica que para cierto tipo de pan es necesaria, pero no el porque. Si aprendi que la piedra para pizza es buena eleccion, he aprendido cosas, gracias.
David
October 14, 2022
Como esta el consejo de instructor practica y prectica para afinar detalles es parte de ese secreto de este curso por cierto bien llavado por quien graba los videos paso a paso hasta terminar correctamente el objetivo puesto en la seccion. Gracias por el curso esta muy bien diseñado y con una buena calidad en la enseñanza. Saludos
Rachel
June 16, 2022
I love good bread! So excited to be taking this course! <3 <3 <3 <3 <3 <3 <3 <3 <3 So detailed and step by step, however, I think my favorite part is when you slice into each loaf. They were all beautiful! Thank you for sharing your knowledge and expertise!!!!
Rebecca
April 7, 2022
I’m excited about the course. Module 3 was a little bit like module one. I’m not very far into it but getting excited to make my first loaf of bread.
Sabina
March 27, 2022
Very thorough instructions and easy to understand. Each recipe was very detailed. I wanted to learn how to make the starter and after this course I don’t have to look anywhere else on how to make it.
Clarissa
July 18, 2021
.Making your own starter He could have talked about the flours types, which one to use, difference between them, protein level, etc. In a Sourdough Course this is the minimum knowledge we should have. I also missed information about using organic or not, bread/multipurpose/selfraising/etc. He only said to use 50/50 white and whole. .Starter X Levain Really disappointing. Doesn’t make any sense this section into the course as its not clear at all the difference between both. .Using dry starter. Very good. Really enjoyed this part of the course. Specially when he compared both starters (from scratch X dry one). .How to storage your bread? Disappointing. He just talked about it, without showing. Doesn’t make any sense as the course is online by videos. But even if he didn’t cut the bread in half etc, he could just grab a photo from google to use as an example. Anyway, just a thought. .THE RESOURCES starting from section 5 Very nice all the resources as extra support during the course. Nice touch! .Autolyse Process He combined starter + water + flour and let it rest as an Autolyse. But I’m afraid AUTOLYSE is when we mix only flour and water, without starter/yeast/whatever to allow the flour hydrate before everything else to help develop a better gluten structure. I already study A LOT about it and never saw autolyse with starter/yeast together. Autolyse, according to many bakers from different countries and cultures, is the process to hydrate the flour with water, let it sit for a while, before starting the whole bread process. Maybe Im wrong, just something to review. .Second Loaf Very nice making in 2 days. Really liked he showing the dough being able to rest into the fridge from one day to the other. .All Purpose X Bread Four Very nice section. I believe a course is exactly to this purpose. To show the students the difference between ingredients, results, etc. Also, was really good when he was making the dough, he used more water than he supposed to. And he showed how to fix the recipe. This was pretty cool, because sometimes this happens to us in our own kitchen. And he showed how to fix. .Slap & Fold = Very good. Such a shame he didn’t sliced and showed the all purpose bread from inside. .New Stretch and Fold Very good. Is the method I usually use. .High Hydration Bread Just perfect. Such a shame he didn’t sliced to us to see inside. .Lamination Technique Great. .Sourdough Pizza Great .Toast Wheat Germ Great .Rye Bread Great. .100% Whole Wheat Great.
Fabiana
June 5, 2021
I wasn't expecting much tbh but the course is amazing. There is so much adventure in Sourdough baking. And he gives very good tips. Congratulations for the course. It's simple, nothing fancy but very good, specially for beginners. I just would like to see more videos for starter making, you should have done them till the end and not stop in day 5 even though you show the end in the next videos.
Mehraj
June 2, 2021
I think this is a best platform for learning online in this pandemic situations. this course will boost your knowledge. Thank you
Brian
March 5, 2021
This was a great course. Everything was really clear and concise. My bread making really improved since starting. Can’t wait to continue on my bread journey.
Belinda
January 21, 2021
So far the instructor speaks very clearly and to the point. The videos are short and the pictures are good.
Dave
January 12, 2021
Wow! What a great course! Dan really did a great job of breaking down the methods of baking a sourdough loaf. Thanks!
Anthony
January 8, 2021
I’ve always wanted to take my baking to the next level and I’m super glad I found this course! The instructor is very clear and thorough with his directions to the point where it’s never overwhelming. From the first video, everything is broken down and explained to make baking easy the way I want to bake it. It will take some practice but I couldn’t be more excited to give it a shot - would highly recommend!
Amy
December 31, 2020
This course is extremely informative and really well designed. Dan's a masterful teacher - he's clear and makes the topic accessible to sourdough newbies, while also giving great details and background that will bring an experienced baker to the next level!

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3612856
udemy ID
11/3/2020
course created date
12/27/2020
course indexed date
Angelcrc Seven
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