Bake Artisan Sourdough Bread Like a Professional
Hello my baking friends, this is the second week as I feature each one of my sourdough baking courses with a special discount coupon. This week I am featuring my second course, “Bake Artisan Sourdough Bread Like a Professional.” This was actually the first course I published, I later went back and made an introductory course for beginners called “Sourdough Bread Baking 101,” but the professional course was my first one and it is still the most popular one. As time went by and I published more courses, eight in all, I became better at video taping and editing, but even so, this course remains the most sought after.
Bake Artisan Sourdough Breads Like a Professional course takes you from how to make your own starter to learning how to measure, mix, autolyse, bulk ferment, dough folding, shaping, final proof, scoring, steaming and baking. You will also learn about hydration, glazing the crust, obtaining a blistered crust, using a motherdough pre-ferment, how to clean and store your bannetons, learning to tell when your dough is ready to bake and even how to make your own lame (scoring blade)
This week “Bake Artisan Sourdough Bread Like a Professional.” will be discounted to only $15.00.
The breads baked in this course are as follows:
Ever popular Alaskan Loaf:
Delicious motherdough bread, Tyra Loaf:
Fascinating Blister Crust sourdough bread:
Fun Ciabatta loaves:
Tasty rich flavored March Madness Sourdough:
Challenging 100% Whole Wheat Loaf:
Classic Chubby Baguettes:
Tempting Forbidden Sourdough Chocolate Cake:
Warm and spicy Sourdough Ginger Cake:
All baking courses are online, at your own pace and for your lifetime. You can skip around in the course and go back to it whenever you wish. There is also a certificate of completion when you finish the course.
We will be having a Christmas Giveaway next month, I will be announcing the details in my newsletter very soon. If you don’t want to miss out on news, discounts and giveways, join my newsletter here: Northwest Sourdough Newsletter
Happy Baking Everyone!