Artisan Sourdough Made Simple

Artisan Sourdough Made Simple, available at $69.99, has an average rating of 4.95, with 22 lectures, 4 quizzes, based on 134 reviews, and has 881 subscribers.

You will learn about Create a natural, wild yeast starter using flour and water. Maintain this starter in the fridge. Use the starter to make your own leaven. Bake 6 different delicious, nutritious and beautiful artisan sourdough breads – including 2-day sourdough baguette. Use the principles of slow fermentation and fridge retardation to make the baking fit around your schedule, not the other way around! This course is ideal for individuals who are Students with some previous baking experience will find this course enriches their skill set, but it is also suitable for complete beginners, so long as they are reasonably confident in the kitchen. or The information contained in this course has been verified and documented as carefully as possible. The authors cannot be held liable for the use or mis-use of its contents. This means, that we cannot be held liable for accidents or injuries resulting from mis-use of ovens, blades or other kitchen equipment. Baking is a very responsible business and under-18s should be supervised by a competent adult. It is particularly useful for Students with some previous baking experience will find this course enriches their skill set, but it is also suitable for complete beginners, so long as they are reasonably confident in the kitchen. or The information contained in this course has been verified and documented as carefully as possible. The authors cannot be held liable for the use or mis-use of its contents. This means, that we cannot be held liable for accidents or injuries resulting from mis-use of ovens, blades or other kitchen equipment. Baking is a very responsible business and under-18s should be supervised by a competent adult.

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Summary

Title: Artisan Sourdough Made Simple

Price: $69.99

Average Rating: 4.95

Number of Lectures: 22

Number of Quizzes: 4

Number of Published Lectures: 22

Number of Published Quizzes: 4

Number of Curriculum Items: 26

Number of Published Curriculum Objects: 26

Original Price: $29.99

Quality Status: approved

Status: Live

What You Will Learn

Create a natural, wild yeast starter using flour and water.
Maintain this starter in the fridge.
Use the starter to make your own leaven.
Bake 6 different delicious, nutritious and beautiful artisan sourdough breads – including 2-day sourdough baguette.
Use the principles of slow fermentation and fridge retardation to make the baking fit around your schedule, not the other way around!

Who Should Attend

Students with some previous baking experience will find this course enriches their skill set, but it is also suitable for complete beginners, so long as they are reasonably confident in the kitchen.
The information contained in this course has been verified and documented as carefully as possible. The authors cannot be held liable for the use or mis-use of its contents. This means, that we cannot be held liable for accidents or injuries resulting from mis-use of ovens, blades or other kitchen equipment. Baking is a very responsible business and under-18s should be supervised by a competent adult.

Target Audiences

Students with some previous baking experience will find this course enriches their skill set, but it is also suitable for complete beginners, so long as they are reasonably confident in the kitchen.
The information contained in this course has been verified and documented as carefully as possible. The authors cannot be held liable for the use or mis-use of its contents. This means, that we cannot be held liable for accidents or injuries resulting from mis-use of ovens, blades or other kitchen equipment. Baking is a very responsible business and under-18s should be supervised by a competent adult.

Master the ancient art of baking with a wild yeast leaven to create nutritious, delicious and beautiful sourdough breads.

Learn how to make and manage your own leaven and bake genuine artisan sourdoughs with surprisingly little effort.

Follow step-by-step video instructions from expert artisan bakers
Complete six authentic sourdough bread projects
Get the sourdough taste and texture you’ve always wanted, from mildly tangy to truly tart- and, if you like it that way, properly holey!
Discover the trick of fitting “slow dough” into the fastest lifestyles!

Learn a wonderfully simple sourdough routine that’s good for you, body and soul.

Hand-made sourdough bread is real bread.

It’s better for your body, thanks to its low GI, and the way fermentation modifies gluten, making it easier for your gut to digest, while making nutrients in the flour more bio-available.

It’s also good for your soul. A freshly baked artisan sourdough on the table is guaranteed to warm anyone’s heart – and the good news is that you can easily do this every day.

Content and overview

Our practical course is designed to give you crystal clear instructions on how to build beautiful, sourdough bread-baking into your everyday life. No stress, no fuss. Just a simple, 5-minute routine.

We start by explaining what a natural, wild yeast starter (leaven) is, and exactly how to make and look after your own. Creating the starter takes about 1 minute a day for 5 days, but after that you can keep it going for the rest of your life.

Once your starter is established, you’re ready to begin the first of our six authentic sourdough projects. Each one gives you an insight into a different technique, a different flour, or ways to incorporate other ingredients. Together, they build your knowledge and experience of key sourdough principles such as leaven use, hydration, fermentation and retardation.

Whether it’s a crackling baguette, a fragrant thyme and olive bread or a rich walnut rye, we aim to give you enough knowledge and confidence to regularly bake all your own sourdough breads for yourself with virtually no effort at all.

Here are a few of our favourite 5 star testimonials from our other courses:

I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy to follow manner. I felt drawn in and couldn’t wait to get a starter going. I’m looking forward to the time when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough – like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. Morley

Penny and Dragan removed the mystique surrounding sourdough and made it very “do-able.” Really love the FAB recipe! Bobby Ollar

…The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I’m really looking forward to more courses. Julia Bilecki

Dragan and Penny! Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo Ariatti

The videos are priceless! Aden

Why not check out the promo video and the free lectures for yourself?

Course Curriculum

Chapter 1: Welcome to The Artisan Bakery School

Lecture 1: Hello and welcome!

Chapter 2: Mama mia! The mother, the wild yeast starter and the leaven.

Lecture 1: What IS Sourdough and Why Is It So Good For You?

Lecture 2: Making and Maintaining Your Starter & Preparing Your Leaven.

Lecture 3: Making Your Starter

Lecture 4: Trouble shooting for starters

Lecture 5: Making White Leaven

Lecture 6: Making Rye Leaven

Chapter 3: Flour & Water

Lecture 1: Understanding Flour Power

Lecture 2: Hydration and Baker's Percentages

Chapter 4: All The Recipes

Lecture 1: The Six Simple Recipes for Stunning Sourdough

Chapter 5: 100% Sourdough Rye

Lecture 1: Making 100% Sourdough Rye & Walnut

Chapter 6: Using a Dutch Oven

Lecture 1: How and Why to Use a Dutch Oven

Lecture 2: Using a Dutch Oven

Chapter 7: Heritage Sourdough

Lecture 1: Making Heritage Sourdough

Chapter 8: The F.A.B. Sourdough

Lecture 1: Making the F.A.B. Sourdough

Chapter 9: La Belle Baguette

Lecture 1: Making the Two-Day Sourdough Baguette

Chapter 10: Know Your Dough!

Lecture 1: Stages & Modes

Lecture 2: Rock & Rolling – Get the Technique

Chapter 11: The Seeded Leaven

Lecture 1: Making The Seeded Leaven

Chapter 12: Olive & Thyme Bread

Lecture 1: Making the Olive & Thyme Bread

Chapter 13: Magic Miche

Lecture 1: The "Holey" Grail and the Flavour to Savour.

Chapter 14: What Next?

Lecture 1: Thanks for joining us.

Instructors

Dragan Matijevic
The Artisan Bakery School

Rating Distribution

1 stars: 1 votes
2 stars: 2 votes
3 stars: 7 votes
4 stars: 32 votes
5 stars: 92 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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