- Introduction - Hello
- Make Your Own Sourdough Starter! It's Easy!
- Follow Making Your Own Sourdough Starter by Video
- An Overview of the Technique of Sourdough Baking
Online
₹ 449 3,399
Quick facts
particular | details | |
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Medium of instructions
English
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Mode of learning
Self study
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Mode of Delivery
Video and Text Based
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Course and certificate fees
Fees information
₹ 449 ₹3,399
certificate availability
Yes
certificate providing authority
Udemy
The syllabus
Introduction - Lets Cut to The Chase - The Basics
The Basics
- The Basics -
- Baking Equipment for the Home Baker
- About Measuring
- Some Common Ingredients Used for Sourdough Baking
Let's Bake Some Bread
- Alaska Sourdough Formula
- Scaling the Ingredients and Mixing the Dough
- Bulk Ferment and Dough Folding
- Second Dough Folding
- Weigh and Shape the Dough
- Shaping and Retarding the Dough
- Final Proof
- Make Your Own Lame (Dough Scoring Tool)
- Scoring or Slashing Your Dough
- Baking with Steam - Roasting Pan Method
- Baking Your Masterpiece - First Loaf
- Baking Your Masterpiece - Next Loaf
- Finished Alaskan Sourdough Loaves
- Alternate Crust Technique - Glaze
- Hydration and Dough - What Does it Mean?
- Review of Sourdough Techniques and a HEADS UP!!!
The Next Step - More Advanced Techniques
- Autolyse - What is That?
- Let's Make Some Motherdough Pre-Ferment
- Let's Bake with Motherdough - Tyra Loaf Formula
- Mixing the Dough - Tyra Loaf
- Bulk Ferment and Folding - Tyra Loaf
- Shaping the Dough - Tyra Loaf
- Scoring and Baking - Tyra Loaf
- Cleaning and Storing Bannetons
- Let's Review
- Blistered Crust Sourdough Formula (Potato Water Sourdough)
- Mixing the Dough - Blistered Crust Sourdough
- Autolyse, Bulk Fermentation and Folding the Dough
- Blister Crust Shape the Dough
- Blister Crust Final Proof
- Blister Crust Sourdough - Baking The Bread
High Hydration Dough - More Difficult Breads To Challenge You
- Ciabatta Bread - The Formula
- Ciabatta - Mixing the Dough
- Ciabatta Bread - Double Hydration
- Ciabatta Bread - Folding and Fermenting
- Ciabatta Bread - Shaping
- Ciabatta Bread - Baking the Bread
- Ciabatta Bread - Finished Loaves
- March Madness Sourdough - The Formula
- March Madness Sourdough - Mix the Dough
- March Madness Sourdough - Bulk Ferment and Folding
- March Madness Sourdough - Divide and Shape the Loaves.
- March Madness Sourdough - Final Proof
- March Madness Sourdough - Prepare and Bake Loaf 1
- March Madness Sourdough - Scoring and Baking Loaf 2
- March Madness Sourdough - Finished Loaves
Using More Whole Grains
- 100% Whole Wheat Sourdough Formula
- 100% Whole Wheat Sourdough Mix the Dough
- 100% Whole Wheat Sourdough Bulk Ferment and Fold
- 100% Whole Wheat Sourdough - Shape the Dough
- 100% Whole Wheat Sourdough - Final Proof the Dough
- 100% Whole Wheat Sourdough - Score and Bake
- 100% Whole Wheat Sourdough - Score and Bake Loaf 2
- 100% Whole Wheat Sourdough - Finished Loaves
Chubby Baguette - More Sourdough Fun!
- Chubby Baguette Formula
- Baguettes - Mix the Dough
- Baguettes - Autolyse and Fold
- Baguettes - Pre-shape the Dough
- Baguettes - Final Shaping
- Baguettes - Scoring
- Baguettes - Baking
- Finished Baguettes Loaves
Sourdough Desserts
- Formula for Forbidden Sourdough Chocolate Cake - It's to Die For!
- Mixing the Batter for the Cake
- Mixing the Batter Part 2 and Bake
- Chocolate Whipped Cream Frosting Formula
- Whipped Cream Chocolate Frosting and the Finished Cake
- Bake Up Some Sourdough Ginger Cake! Here's the Formula.
- Sourdough Ginger Cake Part 1
- Ginger Cake Part 2
- Ginger Cake Part3
More Baking Information
- A Very Short History of Bread.
- Desired Dough Temperature for the Home Baker
- What Are Pre-Ferments?
- Baker's Lingo or a Baker's Glossary
Completion and Resources
- BONUS Section
- Resource Section for All Downloads and Links
- Course Completion - Thank you!