#10 More Fun With Sourdough Bread Baking

🎉 #10 More Fun With Sourdough Bread Baking 🎉

Course Updated: May 2022
Course Headline: Incorporate More Whole Grains Into Your Sourdough Bread Baking

Dive into the World of Whole Grains with Sourdough! 🌾

This is my tenth sourdough baking course, and as many of you have been eager for more whole grain inspiration, I've crafted this advanced course with ten new formulas that feature a variety of wholesome, freshly ground whole grains. These aren't your average loaves; we're talking about unique and delicious formulas that are all leavened with sourdough starter, eschewing commercial yeast for an authentic and natural process.

Whole Grain Wonders:

• Khorasan Boules 🌱
• July Loaf 🥐
• Spring Fling Seeded Sourdough 🌼
• CranNut Sourdough 🍓🥜
• Khorasan Batards 🎖️
• Organic Red Spring Wheat Rustic 🌾
• One Day Miche ⌛️
• Ranch Sourdough 🏫
• Stegosaurus Bread 🦕
• Beetroot Sourdough Bread 🍠

In this course, you'll not only bake with whole grains but also learn to:

• Figure Out the Desired Dough Temperature (DDT) ♨️
• Grind and Use Fresh Grains ⚫️
• Utilize Leftover Bran from Sifting Flour 🛠️
• Incorporate Low Hydration Motherdough 🌱
• Shape 100% Hydration Dough 🧪
• Make and Use Dough Binders 💥

Who is this course for? This course is designed for intermediate to advanced bakers who are already familiar with the basics of sourdough baking. If you're new to sourdough, please start with my foundational courses where I cover essential skills and techniques.

🌟 Student Reviews: 🌟

"Teresa is a master at communicating her passion for sourdough bread. She doesn't just hand over recipes; she teaches techniques, shares her knowledge, gives support, and offers tips that make the process approachable and fun!" - Julie Fiset

"The step-by-step guidance, combined with written and video instruction, makes this course super easy to follow." - Meri Issel

"I am a beginner, but Teresa's courses have equipped me with the skills to bake beautiful bread. Her recipes are fantastic, and I can vouch for the quality of her teaching." - Hanle

"The whole process is broken down in a way that's incredibly helpful, even if you're watching it all at once. Teresa's hands-on method really shines here." - Karen Yancey

Ready to get your hands floured and have some sourdough fun? 🥖

Join me in this enriching journey through the complex, rewarding world of whole grain sourdough baking. I can't wait to see the beautiful loaves you'll create! Let's bake together, Teresa. 👩‍🍳✨

🌟 Course Review Summary 🌟

Overall Rating: 4.85/5

Pros:

• 🎓 Engaging Instruction: Teresa's teaching style is highly appreciated, with users finding her fun to watch and easy to learn from. Her clear explanations and step-by-step guidance make the learning process enjoyable and effective.

• 🧑‍🍳 Comprehensive Content: The course covers a wide range of topics including different flours, hydration, and various bread-making techniques, which is highly beneficial for learners at all levels.

• 🌍 Diverse Bread Recipes: Users have enjoyed the array of different breads presented in the course, with some even experimenting with milling grains and whole grain sourdough.

• 🤝 Supportive Community: Teresa's approach to handling dough and her calm demeanor encourages learners to tackle challenging recipes with confidence.

• 💡 Skill Enhancement: The course, especially the introduction of the band method, has significantly upped users' sourdough game, leading to improved baking skills and more consistent results.

Cons:

• 🤔 Complex Concepts: Some users found aspects like percentages and scoring to be somewhat confusing and expressed a desire for more in-depth explanations on these topics.

• 📚 Desire for Theoretical Understanding: A few learners mentioned they would appreciate additional insights into why certain choices and techniques are used, which would help them develop their own recipes and techniques.

• 📉 Temperature Challenges: One user highlighted the challenge of adapting the fermentation process to higher ambient temperatures when the course is based on a 70-degree environment, requiring creative solutions like cooling fermenting doughs.

Additional Feedback:

• 🛠️ Technical Details: Users have indicated a desire for more content on baker's math and scoring, which would enhance their understanding of the craft.

• 🌱 Advanced Topics: Some learners are excited about future courses that delve deeper into advanced topics like whole grain sourdough and the use of preferments.

In conclusion, this course receives high praise for its engaging instruction, comprehensive coverage of bread-making techniques, and the positive impact it has on learners' confidence and skills in sourdough baking. While there are areas for improvement, such as providing more theoretical background and addressing specific technical aspects, the overall experience is highly satisfying and educational. Teresa's approachable teaching style and the course's content have clearly made a significant difference in the bread-making journey of many learners.