Wow, just on the heels of our 10k celebration! I’ve worked hard for several months putting this new course together and I’ve had a lot of fun! This course is different than the others as it uses baking powder and baking soda along with sourdough to make old timey treats like cornbread, scones, biscuits, etc There is one skillet bread which uses only sourdough for leavening and it is a challenge loaf! I can’t wait to see your results!
My Facebook group, Perfect Sourdough has hit a milestone today! 10,000 followers! To celebrate, I am offering my sourdough baking courses for the lowest price ever at 9.00 each until Nov 1st 2015 or until the coupons run out. Join us at Perfect Sourdough
We are celebrating all week with postings of our lovely sourdough breads and discounts for those who wish to get into my Udemy courses or purchase my sourdough book.
Hi everyone, today is the day! I’ve worked around the clock ( well maybe just long hours!) to bring you a new sourdough baking course. It’s called, “Sourdough Bread Baking 101.” Normally it is a 29.00 dollar course but until further notice you can join at a discount.
Click here for a discount coupon code for only 19.00 to join “Sourdough Bread Baking 101” —> Launch Special 19.00
I would like to give a shout out to a new web site! My friend and terrific baker, Barbara Elisi has a wonderful new bread site that you must check out. It is called Bread and Companatico. She has brought together several professional bakers as regular contributors, such as Continue reading
I was asked to add a baguette formula and “how-to videos” to my new Udemy Course. It took me a few weeks to work out a formula I liked. I did four different iterations but was unhappy with the outcome until the last experiment. Then I hit pay dirt! The taste is beyond fantastic! Continue reading
Accomplished baker, Vanessa Kimbell wrote a great post on “Sourdough and Digestibility.” I was very interested to read her post because I have people frequently asking me this very same question. In my own family I did some experimentation (with willing, no actually demanding subjects) with the digestibility issue.
For two months I’ve been working on my Udemy online bread baking course. It’s called,“BAKE REAL ARTISAN SOURDOUGH BREAD Like a Professional”
I think you’ll really like it. If you click HERE you can see the landing page and get more information. The link will also automatically give you a discount to the class. Once you are in, you are in for life and get all updates and new formulas by just checking back now and then. The course is set up so that you take it at your own pace, whenever you like, there are no deadlines or schedules. You also get a certificate of completion when you are finished.
Autolyse (Auto-Leese) is a term used in baking that refers to a simple method which improves the flavor and quality of bread. Essentially, the flour and water in the formula are mixed together and left to rest. The dough might be resting but the microorganisms are going to work.
I had a lot of fun baking this bread and making this video. There’s an overnight sourdough bread formula in my book, but this one is different. The dough has whole wheat, rye and bread flour and is very sticky with a high hydration. You will see how to handle a very sticky dough.