#1 Sourdough Bread Baking 101

Sourdough Bread Baking for the Beginner. Learn to bake your first loaf of real sourdough bread in your own home oven.

Tired of baking bricks when everyone else is baking super gorgeous bread with a holey crumb and crispy crust?

This is the sourdough baking course you need if you are just starting out in sourdough bread baking. In my other courses, I teach how to bake all sorts of sourdough breads, but in this course, I won't load you down with lots of information, just enough so it is easy and fun to bake your first loaf of sourdough.

Then, once you've taken a basic white sourdough loaf, steaming hot, out of your own oven, you will be ready to move on to more complex formulas.

There are only two sourdough bread formulas in this course. I call them "First Loaf" and "Second Loaf." We will follow the easy step by step directions of the process together. The first loaf is easy. It is a round boule with a lower hydration dough, which means it is not too wet or sticky. The second loaf is a high hydration dough and is a batard or French style loaf. Working together, I will show you how to handle a wet, sticky dough.

This course is for BEGINNERS who have no idea of how to bake with sourdough or those who have tried and stumbled. I have eleven years of experience teaching the newbie sourdough baker, so come on! Let's have some fun! You know want to!

This course would make an excellent gift for the aspiring baker in your family circle, whether an older baker or a young new baker.

Some skills you will learn:

  1. How to make and care for your own sourdough starter
  2. Why it's important to weigh ingredients.
  3. Gathering some basic baking equipment
  4. Shaping, scoring and baking the dough.
  5. What to do after you've baked your first loaf... hint (bake your second loaf!)
  6. Bake a loaf of real sourdough bread and amaze your family and friends.
  7. Know what an autolyse is and why it is used in bread baking.
  8. How to mix and fold dough a gentle method of developing gluten which does not entail kneading.
  9. Have an easy method of baking with steam in your own home oven.
  10. Know how to shape a boule (round loaf) and a batard (long oval loaf).
  11. How to handle sticky, wet dough.
  12. Why a long cool ferment is beneficial as a baking technique.
  13. See how to clean, store and use a banneton.
  14. What to use if you don't have a banneton and what a banneton is used for.
  15. How to make your own sourdough starter, step by step.
  16. What hydration means in baking terms.
  17. You will see how to bake, slice and eat a freshly baked slice of bread ( you will need help with this skill) ;)
  18. Understand baker's lingo, learn some bread history, understand how to measure ingredients.

Intended Audience: Beginning Sourdough Bakers - those wishing to bake their first loaf of awesome sourdough bread!

Hello and Welcome!
A Short History of Sourdough
Getting Started
Different Resources for Making or Obtaining Your Own Sourdough Starter
The Stages of Making Bread
A Word About Measuring
Video about Measuring
Baker's Glossary - Baking Lingo
List of Equipment You Might Need for Baking Sourdough.
Ingredients Used In Sourdough Baking.
Hydration and Dough
Dough Temperature and What it Means to a Home Baker.
Baking Method with Steam in the Home Oven.
Before You Start - Timeline
Feed Your Sourdough Starter
First Loaf Formula
Mix the Dough for the First Loaf
Feed Your Starter After Mixing Dough.
Bulk Fermentation and Folding the Dough
Folding the Dough 2nd and 3rd Time.
Fold the Dough 4th and 5th Time.
The Dough is Folded for the 6th (last) time.
Shaping Your First Loaf of Sourdough!
Make Your own Lame (dough scoring blade)
Final Proof and Scoring.
When is My Dough Ready to Bake?
Bake Your First Loaf!
The Finished Loaf - Time to Slice!
Autolyse - What is That?
Formula for Second Loaf
Let's Mix Up the Dough!
Autolyse and Adding the Salt.
Folding during Bulk Fermentation after Autolyse
Shape a Batard
Overnight Retard and Final Proofing of the Dough.
Scoring Your Second Loaf of Sourdough Bread
Time to Bake Your Masterpiece!
Clean and Store Your Banneton
The Finished Loaf - Ready to Slice and Savor
Using a Bread Pan and Tea Towel instead of a Banneton
Getting the Loaf Ready
The Finished Loaf from the Bread Pan
Thank You and Goodbye - Until We Meet Again!
BONUS: There's More - Links and Resources.

What's included

  • 28 Video Lessons
  • 16 Text Lessons

  • Works on all devices
  • Certificate of completion

Northwest Sourdough

Instructor