Last updated 9/2020
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.18 GB | Duration: 2h 21m
Think like a baker, beat "bubble trouble" and bake better GF sourdough than ever before!
What you'll learn
How to bake naturally gluten free sourdough breads, baguettes, brioche, focaccia, doughnuts (!) and crackers.
Top tips for building starters and a starter fitness test
Handle young, mature and old leavens with the four leaven levers.
The secret to recipe creation and the four recipe levers.
Requirements
A basic understanding of how to make Naturally Gluten Free Sourdough Breads using starters and leavens.
Weighing scales, preferably digital.
A perforated baguette tray
6 inch cast iron sizzling platter or frying pan
Oven, oven gloves, basic kitchen equipment
List of flours and other ingredients used available in free preview
Description
Delicious GF sourdough breads, baguettes, brioches, doughnuts and crackers are all within your reach!Do you worry about your GF starters and leavens?Are you frustrated by inconsistent/unpredictable behaviour?Do you know how much starter to use to make a leaven?Can you handle the time and temperature 'levers'?Do you know the Four Pillars of gluten free baking?Can you modulate hydration and binders to achieve different crumb effects?If not, then you are going to love this Masterclass.If your only wish is to bake more beautiful, authentic, artisan breads with gluten free sourdough leaven, the recipes on this course will make you love it too.And if you want to know the secret of developing recipes specifically for sourdough gluten free . then get enrolled now!In Part One of the Masterclass, we cover:the fundamentals of fermentationhow to build and maintain your brown rice, sorghum, teff, or buckwheat starters,how to turn starters into leavensyoung, ripe and old leavenswhen to refresh and what to do with discardthe crucial relationship between time and temperaturethe four leaven leversa recap on the basics of gluten free baking: rise, bind, balance and blendIn Part Two, we dive into a series of original vegan and dairy sourdough recipes:Sunflower Sour (vegan or dairy)Cheese & Chilli BaguettesVegan Almond BaguettesDairy and Vegan Brioche Dairy and Vegan DoughnutsDairy and Vegan Cinnamon SquigglesSourdough Chocolate Heaven (vegan)Focaccia Art (vegan)Beetroot & Buckwheat Boule (vegan or dairy)Crackers (vegan)In Part Three, we share our secrets! How to use the Four Recipe Levers to create the texture of crumb and crust that you desire.every time.How we teach:Our approach is always friendly, practical and hands-on and, wherever possible, more showing than telling. This is not the place to overwhelm you with the (considerable) science, but to give you the benefit of all the know-how we've acquired after 12 years teaching and decades more of baking.We spare you the fails, and share the secrets of all our successes. It's win-win.We also provide useful practice exercises and quizzes to test your knowledge.At The Artisan Bakery School, we believe that baking your own naturally gluten free sourdough bread is fundamental to improving your personal health and happiness. Making great starters and leavens is the base of all that.This courses empowers you to:understand your startersleverage your leavenbake wonderful breads with true confidencetroubleshoot problemsmeasure your progress from amateur to amazingcreate your own recipesWe can't wait for you to join us!5-STAR REVIEWS for our other GF coursesKara MitchellI liked this course a lot because every details was accounted for with explanations, every time I thought, but why ? there would be an answer
My type of learning - thank youAdrienne PacieraUpdated 10 days agoThe teacher is precious. The pace is great. I wish we would have had the hint to print the guides/ resources first thoughHailey AndlerPenny is the absolute best! She is adorable and thorough and incredibly helpful. My sister and I have been working through these recipes diligently and are convinced she should adopt us. Dragan and Penny have done such a great job setting this up. One tip: read the recipes and watch the videos simultaneously and take notes there is often someone you miss in one that gets filled in in the other.SvetlanaTranslate - Курс прекрасный, очень подробный. получила новые знания о различных видах безглютеновой муки. очень подробно и понятно объясняется весь процесс приготовления закваски. интересные варианты безглютеновых смесей. пока только изучаю теорию, но видео с хлебом и пиццей такие вкусные, уже очень хочется попробовать приготовить! Хочется сказать огромное спасибо создателям курса за прекрасную душевную атмосферу на всех видео и глубокие полезные знания. Купила еще один курс этой прекрасной пекарской школы! На сайте школы увидела фото свадебного хлеба, хотелось бы научиться такому мастерству тоже!Emily NiedobaUpdated 18 hours agoAs a traditional hearth bread baker, this course has opened my eyes to all of the flours I haven't been playing with yet!Hind MahrougUpdated 3 days agoThank you it was amazing course <3SuzieUpdated a month agoIt was very well presented, clear explanations. Can't wait to start baking bread.AlessiaUpdated 22 days agoottimo! Questa signora è molto simpatica e spiega molto beneOverview
Section 1: Introduction
Lecture 1 Introduction
Lecture 2 Why naturally gluten free sourdough really matters.
Lecture 3 Gluten Free Bakers Percentages
Lecture 4 Your Shopping List
Section 2: Fermentation, wild yeasts and friendly bacteria.
Lecture 5 Fermentation, wild yeasts and friendly bacteria.
Section 3: Starters
Lecture 6 Mastering Your Starters
Lecture 7 Starter building recipes & instructions
Lecture 8 Starting Your Starters
Lecture 9 Maintaining your starter
Lecture 10 Feeding rice starter
Lecture 11 Making Teff Cacao (Chocolate!) Starter & Leaven
Lecture 12 Feeding Chocolate Starter
Lecture 13 Time, temperature and maturity.
Section 4: Leavens
Lecture 14 Mastering Your Leavens
Lecture 15 The Four Leaven Levers
Lecture 16 The Leaven Top-up Feed
Lecture 17 The Leaven Race
Section 5: The Four Principles of Gluten Free Bread-making
Lecture 18 Rise, Bind, Balance, Blend
Section 6: Vegan Sunflower Power
Lecture 19 Making the Sunflower Sour
Section 7: The Root of Perfection
Lecture 20 Making the Beetroot & Feta Boule
Lecture 21 Baking with a Cast Iron Sizzler
Section 8: Baguettes!
Lecture 22 Making the Vegan Almond Baguette
Lecture 23 Easy-Cheesy Chilli Baguette/Bread
Section 9: Brioche
Lecture 24 Making the leaven for all the brioche dough bakes.
Lecture 25 Making the Brioche Burger Buns & Baby Brioche
Lecture 26 Sourdoughnuts & Cinnamon Squiggles
Lecture 27 Vegan Brioche Burger Buns & Baby Brioche
Lecture 28 Vegan Sourdoughnuts
Section 10: Heavenly Chocolate Sourdough
Lecture 29 Making the Heavenly Chocolate Sourdough
Section 11: The Art of Focaccia
Lecture 30 Making the sourdough focaccia
Section 12: What to Do with Leftover Leaven / Starter
Lecture 31 Sourdough Crackers
Section 13: The Secret of Gluten Free Sourdough Recipe Development
Lecture 32 The Four Recipe Levers
Lecture 33 The Secrets of Recipe Creation
Lecture 34 Artisan Recipe Developer Goals: Keep a Baking Journal
People who want to improve their GF sourdough culture,People who want to expand their baking repertoire,People who want to develop their own recipes (but don't know where to start),Students who enjoyed our Naturally Gluten Free Sourdough course.
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