Sourdough Office Hours

​(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.