I especially liked how you cover the science behind bread-making and other nuts and bolts things like protein content in flours, etc. I'm missing going through the course now that it's over, but at least I have lots of delicious bread to console me!". A guide to making your very own Sourdough Starter and a free printable schedule!. But after my first few attempts I started seeing some progress, and being the Pro Home Cook that I am, I was committed to cracking the sourdough bread baking code: I apprenticed with multiple professional bakers ā Mastering their stretch and fold techniques for idealgluten structure and bread with more rise Iām here as your guide, your sourdough shaman, to help you overcome your fears and become a confident, competent sourdough baker. By the end of Module 1, youāll be well on your way to an experienced bakerās level intuition, and know exactly what to look for at each stage of the bread baking process! It was my lucky day when I stumbled upon a YouTube video of Mike making a loaf of bread and a link to SourdoughU! Itās not as easy as just following a simple recipe and adding some bakerās yeast! Now my friends all beg for a loaf.". No time sourdough. 740 plus 50 grams water at 85Ā°F (29Ā°C) 200 g levain (sourdough starter) 700 g bread flour; 200 g all-purpose flour; 100 g whole-wheat flour; 20 g salt; Instructions Autolyse. Tag @acouplecooks and use the hashtag #PrettySimpleSourdough! Over the next 2 - 2 Ā½ period you will give your dough 4 stretches and folds. Let it rest for 30 mins before starting your stretch and fold process. My favorite technique for making dough thatās easy to work with ā And the one ingredient you MUST skip during the autolysing process. Loaves made with a natural leaven keep for a week -- one reason Chad Robertson, of San Francisco's legendary Tartine Bakery, prefers this time-honored technique. To help you choose the right hydration levels based on your experience, and what youāll need to change as you play with different flour mixes. If you havenāt seen my previous post, Sourdough 101, make sure to give it a read first! Itās almost impossible not to enjoy a salad when itās overflowing with fresh baked sourdough croutons ā especially when I show you how I āseasonā them with protein oil. Iāve seen many people come into sourdough bread baking with no prior skills or knowledge and come out with incredible bread results! So many people have way more time to spend in the kitchen and tons of people have been making more sourdough for the first time. Then weāll dive right into āThe Gluten Revolutionā and learn why sourdough bread is the healthiest most nutritious bread out there. āThank you! For this loaf of bread, I fed my starter the night before. My favorite method for getting the best possible quality flour which makes all the difference in your bread ā And how to maximize freshness for more activity, intense rise, airiness, and structure. Click the link below for your free PDF downloads of my Sourdough Baking Schedules that I used in this video! āYour program is one of the best presented learning tools I have ever encountered! Now you are ready to start shaping your dough so lightly flour your surface and cut your dough in half with a knife. My main goal in this course is to give you the confidence to overcome your bread fears, so you can be baking beautiful sourdough bread every time you go to bake! The first thing you need is a sourdough starter. Learn how to master the art of sourdough bread baking in the most comprehensive baking class on the internet. I rarely do LIVE trainings like this, but I want to give you everything you need to bake amazing fresh bread, and I canāt think of a better way than giving you direct access to me! Unlock Instant Access To Sourdough University Now! Why you should NEVER knead your dough and the stretch and fold process I use for ideal gluten structure ā leading to more rise, better taste, better texture, deeper colors, and fresh bread that lasts longer. As well as all of the extra printable downloads that come with the course. Keep doing what you love you're great at it.". Since I have been making sourdough for years now I have a whole set of different kinds of equipment to use to bake the perfect loaf but some of you guys are just starting out. Brownie muffin pastry cupcake cake dessert chocolate cake. Stuff that I wouldn't have even realized I didn't know but definitely should know about when it comes to successful bread making.". Imagine pulling your next loaf out of the oven, with that incredible fermented smell, slicing into a beautifully fluffy crumb that feels like a pillow and tastes amazing! A: When I started making bread, I didnāt have any special equipment and I still was making great bread at home. Pro Home Cooks will take you to the nexl level in your home cooking journey. You might be surprised how little you need to start baking āBakerās Qualityā bread at home, Iāll show you exactly what you need in Module 2, plus my favorite tools for when youāre ready to up your game. āI'm about halfway through Mike's class now, and I'm already making amazing sourdough bread. How using a āWildā starter can increase the great flavors, which starters have the best activity, and how to control the acidity of your bread to balance the acidity and sweetness. Normally I'm not one for cooking classes, as I am not big on following recipes and usually prefer to cook by feel, but I really enjoy how intuitive Mike was with cooking! auto-lysing, and proofing, that I had no idea what they meant. When I found out Mike was putting together a comprehensive online sourdough course, I was sold. By eye and texture, you are looking for a cake batter like consistency for your starter. This class is great. Next, fold in your salt as well as your sourdough starter. Strap in and follow along with me as I go all into baking my Perfect Loaf ā Teaching you as many advanced baking techniques as I can along the way (Many of these you canāt find anywhere else online! On top of that, I believe in Sourdough U SO much, I want you to: Just shoot me a picture of your baking attempt, and if youāre not completely satisfied with Sourdough U, Iāll give you a prompt and courteous refund. A: Yes! Remove 6 ounces (about 2/3 cup) from a fresh, active culture. FACEBOOK is a trademark of FACEBOOK, Inc. Iād spend hours proofing, kneading, and baking bread ā Only to open, With multiple camera angles showing you exactly how I stretch, and fold, beginner, intermediate, and advanced recipes with the, And hundreds of tips, tricks, and bakerās secrets to help you on. Once you have finished you stretch and fold, you can start your bulk rise for about 5 - 6 hours. This course was created with the intention to turn anyone into a competent bread maker, no matter where you are on your cooking journey. Why I love this Sourdough Bread Recipe: The dough is made the night before and proofs overnight on the counter (10-12 hours). I'm obsessed with sourdough now!". I had been wanting to make sourdough bread for a while and then I came across Mikeās SourdoughU course and thought Iāve got to give this a crack. I can guarantee you will have a super healthy and active starter in just one weeks time! You might not have all the equipment to bake the āperfectā sourdough loaf and that's okay. And itās because of all factors that go into it that lead to a lot of people giving up after their first try, or spending hours on end scouring the internet to figure out where they went wrongā¦, But instead of wasting all that time inside random baking forums, or spending thousands of dollars in expensive baking classesā¦, On top that, I believe in this course so much, Iām including a no questions askedā¦. So many people have way more time to spend in the kitchen and tons of people have been making more sourdough for the first time. āTo say I was a sourdough failure is an understatement. I'd recommend Sourdough U to anyone who wants to learn the science behind sourdough and is looking for the perfect sourdough play-by-play guide.". A: I used to feel the same exact wayāthat bread making was reserved for bakers with fancy equipment and a ton of experienceābut the truth is, you can make sourdough bread no matter what skills you have in the kitchen. This is the key to taking your bread from really good to phenomenal ā More flavor, more texture, and more nutrients ā Iāll show you the pitfalls most people fall into when milling for the first time so you get it right from the start! Now you are ready to start shaping your dough so lightly flour your surface and cut your dough in half with a knife. To make your sourdough starter you will need: Since I have been moving around a lot this past couple weeks, I wasn't able to carry all my kitchen equipment with meā¦ and not even my sourdough starter! Let it proof in the fridge overnight. Use this simple process to add extra bacteria and color to your bread - Leading to more. Not only has it taught me to make great bread, it has emboldened me to experiment with the variables and to see how to have a blast changing things up and figuring out how flexibly to fit bread making into my erratic schedule. The simple process for mixing your ingredients for maximum rise and flavor - Including both Batard and Boule style loaves. Keep reading for how to feed sourdough starter, storing and maintaining sourdough starter, and how to tell if sourdough starter is bad. Instead of wasting hours of time on forums getting bad advice, or trying to go it aloneā¦. A couple of times a week I would grapple with another recipe and produce a boule that was really dense with no discernible crumb and a lame crust. To replenish starter after using, stir 3/4 cup all-purpose flour, 3/4 cup water and ā¦ I used dark brown sugar for the sweetening. Including a complete guide for choosing the right flour based on your climate, experience, and bread baking goalsā¦. Grab a large metal spatula, which will act as your makeshift bench scraper,Ā to transfer your dough over to your banneton. Cover and cook on high-heat setting for 2 1/4 to 2 1/2 hours or until an instant-read thermometer inserted near the center registers 200Ā°F, giving the crockery liner a half-turn after 1 1/2 hours of cooking, if ā¦ Schedule for feeding your sourdough starter: Your starter needs to be fed about 1x per week if refrigerated, and every day if left at room temperature. Walking you step by step through the bread baking process. One of the most common mistakes people make is adding their starter before itās fully activated ā Iāll show you how to feed your starter for peak activation. If you would like to add subtitles to any of my videos, you can use this link below http://www.youtube.com/timedtext_cs_panel?c=UCzH5n3Ih5kgQoiDAQt2FwLw&tab=2 It seems like I got a sourdough bread bowl full of clam chowder every day on that trip (not so good for the waistline.) so you can add fiber without ruining your crumb texture. Kitchen & Home; F&W Pro; ... just keep it out of the fridge and step up the feeding scheduleā¦ Then in Module 4, itās time to harness the Fermentation Life Force of your bread: The Sourdough Starter! The coupon code you entered is expired or invalid, but the course is still available! The course was incredibly helpful, it was the perfect way to build a base of knowledge. Instead of spending years to learn this process, youāll be baking better bread within hours of joining Sourdough U ā And hopefully get as addicted to the process as I am! Toggle navigation Pro Home Cooks University. The fermentation process going on inside your sourdough starter is what separates sourdough bread baking from other types of baking. You should also be able to start to smell some sour notes coming through. No questions asked, no hoops to jump through. Caramels chocolate bar donut cookie. Then in Module 2, Iāll give you an exhaustive list of baking toolsā¦. This Sourdough recipe is flexible and easy but most importantly it works with my schedule. Thatās where I had some of the best sourdough Iāve ever had, not to mention the best creamy clam chowder! When you have these checklists ( plus my video explanation on how to use them) youāll never be a slave to the timings again and be able to have that incredible smell of baked bread entering your kitchen wheneveryou want. Also, I have been making sourdough pancakes with the leftover starter, low fat, low sugar goodness. After that you have a completely new starter and you are ready to begin your sourdough journey. Walking you step by step through the bread baking process, even if you have a busy schedule, with tips and tricks to speed up or slow down the process so you can wake up to the smell of fresh baked bread. Whether you need to speed up or slow down the process, fitting your baking in around work or night time shiftā¦. That once you slice inside YOUR next loaf, and see that beautiful crumb, smell that fermented bread, and taste the best bread youāve ever tasted, you too will experience THE most rewarding thing you can do in the kitchen! A: Bread making falls in its own category of cooking and I've seen many students turn into excellent bakers without much skill or knowledge for other cooking techniques in the kitchen. Feed the starter (5 minutes active time) Day 2. You will see the texture of the bread really change at the end of this step. I was able to have success from the first bake! This helps with flavor and makes your dough more nonstick! āI had purchased 3 expensive cookbooks on bread making, watched many YouTube videos, many trials and tribulations, but until I stumbled upon Sourdough University I finally got it! A sourdough starter is a stable mixture of bacteria and wild yeast. Iāve included an equipment section, with 3 videos that cover the DIY, Basic and Wish List equipment so anyone can make bread no matter what equipment you have at home. And I know, after seeing thousands of bakers go through Sourdough U and successfully start baking amazing breadā¦. Get simple techniques to incorporate rye, spelt, einkorn, and whole wheat flour into your recipes for a totally unique flavor profile ā And the trick to working with each withoutthe headaches. A: That's not a problem at all, I actually have a ton of students who originally struggled with their starters before joining and they never even get to the bread making process! Make bread and proof overnight (5 hours active time) Day 3. But after my first few attempts I started seeing some progress, and being the Pro Home Cook that I am, I was committed to cracking the sourdough bread baking code: And as a result, I became ADDICTED to sourdough bread baking! How to get a super dark, deep, brown hue on your crust that tastes amazing with a soft, How to score your bread like a French artisanal baker with stencils and even using, When it comes to baking The Perfect Loaf, you need to use more advanced strategies like adding ancient grains and higher hydration levels, which leads to all sorts of new issues and complexitiesā¦.
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