I don’t know about you, but here in the northwest, we went from some unusually hot (for us) weather to cool and rainy. It feels like summer is gone and fall has made it’s claim. I’m okay with that, although I love summer here.
I am posting this tutorial because many of my students have written me about having trouble getting around in the Udemy interface or finding downloadable resources.
If you are having trouble getting around in the Udemy interface and need a little help, then you might find the following information helpful.
When you are logged into Udemy and you open your course you can see a small square at the top right hand corner with an “i” in it. If you click on that icon it will take you to view a Udemy video on how to navigate the course.
If you are having trouble finding the resources in the course (the downloadable pdfs which are the formulas and any booklets). First you need to be in the lecture where the resources are available. In my courses go to any of the “formula” lectures and you will be able to follow the directions below: READ MORE »
Are you feeling it’s too hot to bake bread for summer? Don’t give up! There’s lots of ways to bake bread in summer. Flat breads are fun to bake and you only need a hot skillet, griddle or even a barbeque! READ MORE »
I just felt like whipping up something quick to go along with cold chicken for dinner. I thought biscuits/scones (I know in the UK biscuits are considered cookies) would be a good idea. So I used up some sourdough starter that was spent (not active and sour). Here is what I did: READ MORE »
Many years ago, when I was working with and experimenting with Desem, I would bury the Desem dough ball in the bag of flour and then later dig it out and see that it had cracked open with the fermentation going on inside. I remember thinking about how nice the skin on the dough ball was. When it was buried in the flour, READ MORE »
Hi everyone! We are having a challenge in our group on Facebook called, “Perfect Sourdough.” The challenge is to score a loaf to look like a sunflower, some 3d scoring fun. So I made up a variation of the Alaska Sourdough bread and had a super lot of fun scoring the loaves. Here is how I did it: READ MORE »
Today is launch day for my new course, “Sourdough Bread Baking Experiments.” I had a lot of fun making this course but it took me a long time to get it finished. Thank you for being so patient!
In this course, I boiled bread, worked with low inoculation, double hydrations, motherdough, overnight ferments, super high hydration (Cristal Bread) and other fun experimental methods. I also played around with some heritage grains, Spelt and Teff. There is even a failed experiment with double hydration! READ MORE »
I wanted to launch my new online course, “Sourdough Bread Baking Experiments,” this coming weekend, the last weekend of June. However, I am flying to the “Udemy Live,” convention where I have been asked to be a speaker. So instead I will shorten the launchREAD MORE »