Have you ever wondered how anyone can bake authentic sourdough bread? You know the kind of bread I’m talking about, with its crispy, crunchy crust, sour chewy crumb and amazing flavor. How do they do that? Well you can bake real sourdough bread in your own home oven, just like the pros do. I will show you how, step by step, it’s easy and fun. You will amaze your family and friends. No one will be able to bake a loaf like you can!

By taking this baking course you will have a better understanding of

• How to mix and shape dough
• How to handle sticky, wet dough
• Learn ways to get a crispy, blistered crust
• What one thing is absolutely necessary for a great crust
• How to get large holey crumb
• How to develop dough without kneading it
• Why measurements are important
• How to make your own sourdough starter
• What pre-ferments and motherdough are and how to use them.
• Learn to slash/score the dough
• How to follow a formula.
• What baking equipment you might need for baking hearth loaves

And lots more!

You will get answers to questions like: How can I get those large holes in the crumb? How do I take care of a sourdough starter? Can I make the crust shiny? How can I get those blisters on the crust? Can I really bake professional sourdough in my own oven?

When you are finished with this baking course you will be able to mix, fold, proof, score, steam and bake a loaf of authentic sourdough bread.

You will have a better understanding of dough hydration, fermentation, gluten development, baker’s percent and where to find resources to join other home bakers who are passionate about home baking real sourdough too.

Best of all you will be able to astound your family and friends with an amazing loaf of real sourdough that you baked yourself, in your own home oven.

It will take two weeks to make your own stable sourdough starter or  you can purchase one online. While getting your starter going, you will learn a short history of sourdough and go over some of the basic techniques including hydration and measuring. Once your starter is stable, we will begin with an Alaskan sourdough and then branch out to wetter high hydration dough like Ciabatta and Tyra Loaf (which includes motherdough). After that we go on to Blistered Crust Sourdough and a mixed whole grain and white loaf called March Madness Sourdough.  We’ll even tackle a challenging 100% whole wheat loaf at 100% hydration.

This is a self paced course with no pressure and instructor support when you have any questions. Come on and join us!!