Course content

  • 1

    Water Temperature calculation

    • Water Temperature calculation
  • 2

    How to start a sourdough ( liquid and stiff)

    • Start your own sourdough ( liquid or stiff)
  • 3

    How to calculate your water % in a recipe when using sourdough

    • Calculate water % in a recipe when using sourdough
  • 4

    Plain sourdough and walnut cranberries bread

    • Plain sourdough and walnut cranberries bread
  • 5

    Rye sourdough bread

    • Rye sourdough bread

  • 6

    Recipes

    • Recipes ( Plain sourdough, walnut cranberries sourdough, rye sourdough bread )

    • Sourdough starter recipe

What You’ll Learn

Learn the essential techniques and calculations behind consistent sourdough bread production.

• Build, maintain and use your own sourdough starter

• Understand baker’s percentages and calculate dough hydration

• Calculate the water temperature needed to achieve the desired final dough temperature

• Understand the key stages of sourdough fermentation

• Master dough handling, shaping, proofing, scoring and baking

• Produce three sourdough breads: Plain, Walnut & Cranberry, and Rye

• Apply professional methods to achieve more consistent results in your own bakery or kitchen

Lifetime Access

Learn at your own pace and revisit each technique whenever you need.

• Lifetime access to all course lessons

• Watch the videos as many times as you want

• Access the course anytime, from anywhere

• Return to specific recipes, calculations and techniques whenever you need a refresher

Ready to Master Sourdough?

Join the course and master sourdough fermentation, essential bread-making calculations and professional techniques to produce consistent artisan breads, with lifetime access to all lessons.

Start the Course