WELCOME TO THE STARTER CLUB!
WE LOOK FORWARD TO STARTING THE COURSE WITH YOU.
Before the course starts, please read the information below and watch the welcome video (coming soon!)
REMEMBER: You need to fill in the form included in your welcome email in order to be registered for specific dates and to be added into the community group.
What you will learn
● Bake a loaf of real sourdough and yeasted bread.
● How to make your own sourdough starter, step by step.
● Understand baker's lingo, learn some bread history, understand how to measure ingredients.
● Know what an autolyse is and why it is used in bread baking.
● How to mix and fold dough a gentle method of developing gluten which does not entail kneading.
● Know how to shape a boule (round loaf).
● How to score a loaf and why to do it.
● Have an easy method of baking with steam in your own home oven.
What you will need:
● Organic white bread flour (at least 2kg)
● Organic whole wheat flour (at least 1kg)
● Bakers yeast
● Glass or BPA free container (enough to store up 500g)
● Digital scales (these are important as bread making requires real accuracy).
● That’s it! Throughout the course you will see the use of other pieces of equipment but we will explain what you can use at home if you don’t have the equipment.
Schedule
Day 1 - Creating your starter (video and Q&A)
Day 2 - Understanding your starter and intro to bakers percentages (video & Q&A)
Day 3 - Feeding your starter and bread science (video & Q&A)
Day 4 - Feeding your starter and yeasted bread (video and live bake along)
Day 5 - Feeding your starter (video and Q&A)
Day 6 - Test and feed your starter (video and Q&A)
Day 7 - Sourdough baking (live bake along)