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Sourdough Bread Baking Exploration
h264, yuv420p, 1280x720 |ENGLISH, aac, 48000 Hz, 2 channels | 2h 34mn | 2.71 GB
Sourdough 102.
Explore some of the techniques behind bread baking and learn to challenge baking methods.
What you'll learn
When this course is done, the student will learn to challenge standard ideas of baking methods and explore baking methods.
You will learn to wash gluten, see what gluten and starch looks like, test the suitability of the flour you are using to bake bread and more!
You will have several printable formulas for Ciabatta, sourdough pancakes and several hydration level sourdough breads.
Have a better understanding of the stages of a sourdough starter.
Learn a method for recovering from a formula mistake.
You will learn an easy way to test your local flour to see if it is strong enough for making bread with.
Requirements
A willingness to learn and patience are require for this course.
Kitchen scale and basic baking ingredients and utensils are necessary, unless you just wish to watch.
Bring your curiosity as we explore bread techniques, issues, science and methods.
Be willing to have your preconceived notions challenged!
Description
I decided to make this course after being asked many questions behind the "why" of bread baking. I am always exploring the "why" of baking so I thought I would share with you the fun I've had expenting. This course would be a good one to follow my Sourdough Bread Baking 101 course and it is aimed at bning and intermediate sourdough bakers.
If you don't have a sourdough starter, don't worry, I will show you step by step (with videos) how to make your own starter. You'll also get a free able e-book on how to make your own sourdough starter that you can print out.
The course covers:
Exploring protein quality in flour. This shows an easy test to see if your flour is suitable for bread baking. After the test we will use our test doughs to bake up a loaf of bread, so depending upon the flour your testing everyone's loaf will turn out different.
Gluten washing - see how to extract gluten from flour. See how it looks and performs, also see how the starch looks.
Recovering from a mistake. I made a huge mistake when I was doing one of the expents, so instead of ditching the expents, we explore how to recover from a mistake and we make beautiful Ciabatta bread.
All purpose flour VS bread flour. In this expent we explore the differences between all purpose flour and bread flour. We'll use three expents and do a higher hydration each . You might be surprised at the outcome.
With the last iteration of the comparison loaves, we will use a high quality bread flour and a double hydration to bake up an 88% hydration loaf.
The last thing we will look at is the life cycle of a sourdough starter from feeding to it's death. We'll also make pancakes from the discard!
We'll talk about freezing dough and what happens as well as how to protect gluten in a weak dough and how to slow down fermentation (see the links in the bonus section).
We are going to have a lot of fun! So join me in this exploration of sourdough baking!
Teresa
Who this course is for:
Bners, Intermediate students.
Any person with the curiosity to explore some of the techniques and methods around sourdough bread baking.
DOWNLOAD
uploadgig
rapidgator
nitroflare
h264, yuv420p, 1280x720 |ENGLISH, aac, 48000 Hz, 2 channels | 2h 34mn | 2.71 GB
Sourdough 102.
Explore some of the techniques behind bread baking and learn to challenge baking methods.
What you'll learn
When this course is done, the student will learn to challenge standard ideas of baking methods and explore baking methods.
You will learn to wash gluten, see what gluten and starch looks like, test the suitability of the flour you are using to bake bread and more!
You will have several printable formulas for Ciabatta, sourdough pancakes and several hydration level sourdough breads.
Have a better understanding of the stages of a sourdough starter.
Learn a method for recovering from a formula mistake.
You will learn an easy way to test your local flour to see if it is strong enough for making bread with.
Requirements
A willingness to learn and patience are require for this course.
Kitchen scale and basic baking ingredients and utensils are necessary, unless you just wish to watch.
Bring your curiosity as we explore bread techniques, issues, science and methods.
Be willing to have your preconceived notions challenged!
Description
I decided to make this course after being asked many questions behind the "why" of bread baking. I am always exploring the "why" of baking so I thought I would share with you the fun I've had expenting. This course would be a good one to follow my Sourdough Bread Baking 101 course and it is aimed at bning and intermediate sourdough bakers.
If you don't have a sourdough starter, don't worry, I will show you step by step (with videos) how to make your own starter. You'll also get a free able e-book on how to make your own sourdough starter that you can print out.
The course covers:
Exploring protein quality in flour. This shows an easy test to see if your flour is suitable for bread baking. After the test we will use our test doughs to bake up a loaf of bread, so depending upon the flour your testing everyone's loaf will turn out different.
Gluten washing - see how to extract gluten from flour. See how it looks and performs, also see how the starch looks.
Recovering from a mistake. I made a huge mistake when I was doing one of the expents, so instead of ditching the expents, we explore how to recover from a mistake and we make beautiful Ciabatta bread.
All purpose flour VS bread flour. In this expent we explore the differences between all purpose flour and bread flour. We'll use three expents and do a higher hydration each . You might be surprised at the outcome.
With the last iteration of the comparison loaves, we will use a high quality bread flour and a double hydration to bake up an 88% hydration loaf.
The last thing we will look at is the life cycle of a sourdough starter from feeding to it's death. We'll also make pancakes from the discard!
We'll talk about freezing dough and what happens as well as how to protect gluten in a weak dough and how to slow down fermentation (see the links in the bonus section).
We are going to have a lot of fun! So join me in this exploration of sourdough baking!
Teresa
Who this course is for:
Bners, Intermediate students.
Any person with the curiosity to explore some of the techniques and methods around sourdough bread baking.
DOWNLOAD
uploadgig
Код:
https://uploadgig.com/file/download/636CabfE1b5224e6/vP2nyUAk__Sourdough_.part1.rar
https://uploadgig.com/file/download/1b1bf896d2eFA834/vP2nyUAk__Sourdough_.part2.rar
https://uploadgig.com/file/download/2a0bc12660Bb4aDa/vP2nyUAk__Sourdough_.part3.rarrapidgator
Код:
https://rapidgator.net/file/377b8bdcfa3585b32fc7ba435b9e8b60/vP2nyUAk__Sourdough_.part1.rar
https://rapidgator.net/file/bf925bd16b05d639fd83665867220632/vP2nyUAk__Sourdough_.part2.rar
https://rapidgator.net/file/a47cb05d654d136a44fda062acd7537d/vP2nyUAk__Sourdough_.part3.rarnitroflare
Код:
http://nitroflare.com/view/2CB8247A862C61B/vP2nyUAk__Sourdough_.part1.rar
http://nitroflare.com/view/5C9CF7EDEFE4D84/vP2nyUAk__Sourdough_.part2.rar
http://nitroflare.com/view/954B21D98835A91/vP2nyUAk__Sourdough_.part3.rar
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