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Incorporating More Whole Grains Into Your Sourdough Bread Baking.
An excellent training about Food & Beverage
10 More Fun With Sourdough Bread Baking
This is my tenth sourdough bakingcourse and many of you have been asking me to do more with whole grains. As the bakingcourses have gotten more advanced with newer and more advanced techniques, I have tried to incorporate more whole grains. With this course there are even more formulasand flour blends using whole grains. Ten new formulas are featuredin this course. Most of the whole grain flour is freshly ground. They are all made with sourdough, no commercial yeast is used. The loaves featured are: Khorasan BoulesJuly LoafSpring Fling Seeded SourdoughCranNut SourdoughKhorasan BatardsOrganic Red Spring Wheat RusticOne Day MicheRanch SourdoughStegosaurus BreadBeetroot Sourdough BreadYou will also learn how to figure out the Desired Dough Temperature or DDT, how to grind and use fresh grains, utilize leftover bran from sifting flour, incorporatelow hydration Motherdough, shape 100% hydration doughand also how to make and use dough binders, they are so much fun! If you need to learnbasic sourdough baking skills, please begin with the first few courses, beginningskills are not covered in this course. The formulas in this course are intended for intermediate to advanced bakers. Some studentreviews from my other baking courses:”What can I say? Teresa is a teacher who knows how to communicate her passion for sourdough bread. She doesn’t just give us recipes. She teaches techniques, shares her knowledge, gives support and tips. This is perfect!” Julie Fiset”I like to watch the whole process before I start, but it looks like it will be really easy to follow once I dive in. I love Teresa’s hands on method. Being able to see it as it happens is so helpful!” Karen Yancey’super easy to follow with combination of written and video instruction.” Meri Issel”I love all of Teresa’s courses, including this one. I am able to produce lovely breads, even though I am new to this. I give her courses the credit for this. Her recipes are also outstanding.” HanleSo, come on and join in the fun! Teresa
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