Cover Image for Sourdough Office Hours
Cover Image for Sourdough Office Hours
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Upcoming and past workshops (past events are available to purchase as downloads).
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Sourdough Office Hours

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Past Event
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$45.00
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(This class has already been held, but purchasing it now will give you access to the complete video and handout.)

A guide to upping your sourdough game, based upon insights from my upcoming book, Breaducation.

Over the course of the more-than-five-hour class video, I walk through two of my basic-but-fundamental sourdough formulas sourdough hearth loaf methods from start to finish: a retarded loaf using a young levain for mild acidity and high yeast activity, and an all-ambient-proofed loaf that goes from bowl-to-bake in less than six hours. Additionally, I cover a collection of ideas on how to improve one’s sourdoughs, and answered any and all questions students had that weren’t addressed already.

Among the topics I cover are:

  • Using a "young" levain for boosting yeast activity in your doughs.

  • Sourdough starter care & feeding, both in the fridge and at room temperature.

  • Using a stand mixer to improve structure or to make your life easer.

  • Easy flour substitutions and making adjustments on the fly.

  • Increasing the hydration of your doughs without fear.

  • Strategies for a more open crumb.

  • Knowing when to fold 'em and when to hold 'em. (Folding 101)

  • How to know when to end bulk fermentation, and why.

  • How and why to retard shaped loaves (or not)

  • Judging the final proof on ambient-proofed loaves.

  • Demonstrations of all of my favorite bread-baking tools.

Purchase of the class will provide immediate access to the video and handout.

Avatar for Wordloaf Online Workshops
Upcoming and past workshops (past events are available to purchase as downloads).
84 Going