| 001 Best Supplies To Make Rustic Sourdough Bread.mp4 | 18.4 MB | ||
| 001 Day 1 - Making Your Starter from Scratch.mp4 | 61.6 MB | ||
| 001 Day 1 Make a Starter from Dry Flakes.mp4 | 87 MB | ||
| 001 High Hydration All Purpose Flour Introduction.mp4 | 6.8 MB | ||
| 001 How to Toast Wheat Germ.mp4 | 49.1 MB | ||
| 001 Learn How to Season your Brand New Pizza Stone.mp4 | 24.6 MB | ||
| 001 Mix it together!.mp4 | 95.1 MB | ||
| 001 Starting your Second Loaf.mp4 | 179.5 MB | ||
| 001 What Is a Sourdough Starter_.mp4 | 28.4 MB | ||
| 001 What tools will you need_.mp4 | 82.9 MB | ||
| 002 100% Whole Wheat Mix it Up.mp4 | 124.4 MB | ||
| 002 20% Rye Mix It Up!.mp4 | 98 MB | ||
| 002 Add Salt & Water.mp4 | 87.9 MB | ||
| 002 Day 2 - Making Your Starter from Scratch.mp4 | 26.3 MB | ||
| 002 Day 2 Make a Starter from Dry Flakes.mp4 | 71.4 MB | ||
| 002 How Do You Get a Sourdough Starter_.mp4 | 21.4 MB | ||
| 002 How to Feed Your Starter.mp4 | 75.7 MB | ||
| 002 Mix Up The Ingredients!.mp4 | 86 MB | ||
| 002 Mixing a High Hydration Dough.mp4 | 98.1 MB | ||
| 002 Second Best Supplies List.mp4 | 19.7 MB | ||
| 002 What is the autolyse_.mp4 | 26.9 MB | ||
| 003 100% Whole Wheat Add the Salt.mp4 | 52.6 MB | ||
| 003 20% Rye Add The Salt.mp4 | 45.2 MB | ||
| 003 A New Stretch and Fold Method.mp4 | 51.1 MB | ||
| 003 Autolyse and Adding Salt.mp4 | 53.9 MB | ||
| 003 Day 3 - Making Your Starter from Scratch.mp4 | 24.8 MB | ||
| 003 Day 3 Make a Starter from Dry Flakes.mp4 | 88.4 MB | ||
| 003 Different Ways to Cook Your Sourdough Bread.mp4 | 14 MB | ||
| 003 Let's Add Our Salt!.mp4 | 94.3 MB | ||
| 003 Make a 50_50 Mixture of Flour to Feed Your Starter.mp4 | 36.2 MB | ||
| 003 Use the Lamination Technique to Build Gluten.mp4 | 62.8 MB | ||
| 003 When is Your Starter Ready to Use_.mp4 | 35.2 MB | ||
| 004 100% Whole Wheat Stretch and Fold.mp4 | 38.5 MB | ||
| 004 20% Rye First Stretch and Fold.mp4 | 32.7 MB | ||
| 004 2nd Stretch and Fold.mp4 | 37.4 MB | ||
| 004 Day 4 - Making Your Starter from Scratch.mp4 | 93.6 MB | ||
| 004 Day 4 Make a Starter from Dry Flakes.mp4 | 83.8 MB | ||
| 004 How to Store Your Sourdough Starter Indefinitely!.mp4 | 85.9 MB | ||
| 004 Second Lamination to Build Gluten.mp4 | 73 MB | ||
| 004 Slap and Fold to Build Gluten and Strength.mp4 | 73.5 MB | ||
| 004 The First Stretch and Fold.mp4 | 56.3 MB | ||
| 004 What is the Baker's Percentage_.mp4 | 10.6 MB | ||
| 004 When is Your Starter Ready to Use_ Use the Water Test!.mp4 | 49.4 MB | ||
| 005 100% Whole Wheat Lamination to Build Gluten.mp4 | 57.9 MB | ||
| 005 20% Rye Second Stretch and Fold.mp4 | 34.7 MB | ||
| 005 3rd Stretch and Fold.mp4 | 36.4 MB | ||
| 005 Bench Rest, Initial & Final Shaping.mp4 | 145.9 MB | ||
| 005 Day 5 - Making Your Starter from Scratch.mp4 | 64.7 MB | ||
| 005 Day 5 Make a Starter from Dry Flakes.mp4 | 60.9 MB | ||
| 005 How to Store Your Sourdough Starter Indefinitely! The Final Product.mp4 | 71.2 MB | ||
| 005 Mix the Flour and Water Together!.mp4 | 121.4 MB | ||
| 005 Store Your Dough in the Fridge Overnight.mp4 | 29.5 MB | ||
| 005 Third Lamination to Build Gluten.mp4 | 67.4 MB | ||
| 006 100% Whole Wheat Pre-Shaping for a Batard.mp4 | 38.3 MB | ||
| 006 20% Rye Third Stretch and Fold.mp4 | 33.4 MB | ||
| 006 Add the Salt and Leftover Water.mp4 | 70 MB | ||
| 006 Day 6 - Making Your Starter from Scratch.mp4 | 57.9 MB | ||
| 006 Day 6 Make a Starter from Dry Flakes.mp4 | 16.8 MB | ||
| 006 How to Bake on a Baking Stone.mp4 | 45.6 MB | ||
| 006 Initial Shaping & Bench Rest.mp4 | 66.8 MB | ||
| 006 Reshape Dough Ball after Refrigeration.mp4 | 52.9 MB | ||
| 006 Stretch and Fold After 24 Hours in the Fridge.mp4 | 46.7 MB | ||
| 007 100% Whole Wheat Final Shaping for Batard.mp4 | 55.6 MB | ||
| 007 Bring The Dough to The Bench & Initial Shaping.mp4 | 72.6 MB | ||
| 007 Day 7 - Making Your Starter from Scratch.mp4 | 60.5 MB | ||
| 007 Final Shaping.mp4 | 126.6 MB | ||
| 007 Finished High Hydration All Purpose Flour Loaf.mp4 | 20.7 MB | ||
| 007 How To Prepare a New Proofing Basket.mp4 | 45.2 MB | ||
| 007 Shaping Your Pizza and Preparing for Cooking.mp4 | 122.7 MB | ||
| 007 Your First Stretch and Fold!.mp4 | 30.6 MB | ||
| 008 100% Whole Wheat Time to Bake.mp4 | 23.8 MB | ||
| 008 20% Rye Pre-Shaping for Batard.mp4 | 41.3 MB | ||
| 008 Final Shaping & Into Your Proofing Basket.mp4 | 65.2 MB | ||
| 008 How to Stretch on the Bench.mp4 | 60.4 MB | ||
| 008 Transfer to Dutch Oven.mp4 | 16.9 MB | ||
| 008 Your Homemade Delicious Pizza is Done Cooking!.mp4 | 12.5 MB | ||
| 009 100% Whole Wheat Finished Baking.mp4 | 26.2 MB | ||
| 009 20% Rye Final Shaping for Batard.mp4 | 38.3 MB | ||
| 009 Final Stretch and Fold.mp4 | 51.4 MB | ||
| 009 Finished High Hydration Bread.mp4 | 41.4 MB | ||
| 009 Time to Bake!.mp4 | 87.9 MB | ||
| 010 100% Whole Wheat Time to Slice in!.mp4 | 49.8 MB | ||
| 010 20% Rye Baking Time.mp4 | 32.9 MB | ||
| 010 Initial Shaping & Bench Rest of Loaf.mp4 | 67.4 MB | ||
| 010 Remove Your Crockpot Lid.mp4 | 8.8 MB | ||
| 011 20% Rye Finished Baking.mp4 | 36 MB | ||
| 011 Final Shaping and Transfer to Proofing Basket.mp4 | 122.8 MB | ||
| 011 We Finished Baking Our Second Loaf.mp4 | 34.9 MB | ||
| 012 20% Rye Time to Slice In!.mp4 | 60.7 MB | ||
| 012 The Easy Way to Make a Homemade Scoring Lame.mp4 | 19.5 MB | ||
| 012 The Final Product and Slicing in for a Bite.mp4 | 34.8 MB | ||
| 013 How to Make Your Own Scoring Lame, Another Example.mp4 | 61.2 MB | ||
| 014 Transfer Your Dough to the Crock Pot.mp4 | 35.8 MB | ||
| 015 How to Use A Bread Pan.mp4 | 71.6 MB | ||
| 016 Time to Clean Your Proofing Basket.mp4 | 36.8 MB | ||
| 017 Removing the Crock Pot Lid - See That Oven Spring!.mp4 | 13.3 MB | ||
| 018 Remove the Finished Bread from Crock Pot.mp4 | 14.4 MB | ||
| 019 The Finished Product! Let's Cut into The Bread.mp4 | 21.8 MB | ||
| 020 How Can You Store your Bread_.mp4 | 10.7 MB | ||
| 024 Starter Feeding Schedule.pdf | 23.9 KB | ||
| 027 Baking Schedule.pdf | 27.3 KB | ||
| 027 First Loaf Recipe - Sour Dough Bread Baking Course.pdf | 314.1 KB | ||
| 043 Second Loaf Recipe - Sour Dough Bread Baking Course.pdf | 313.8 KB | ||
| 072 Sourdough Neapolitan Pizza Recipe - Sour Dough Bread Baking Course.pdf | 297.1 KB | ||
| 080 20% Rye Flour Sourdough Recipe - Sour Dough Bread Baking Course.pdf | 600.1 KB | ||
| 092 100% Whole Wheat Flour Sourdough Recipe - Sour Dough Bread Baking Course.pdf | 81.6 KB | ||
| Downloaded from 1337x.txt | 0 B | ||
| external-assets-links.txt | 102.4 B | ||
| ▲ 109 total files | |||
Knowledge should not be limited to those who can afford it or those willing to pay for it.
If you found this course useful and are financially stable please consider supporting the creators by buying the course :)
Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4!
Sourdough Bread Baking from Beginner to Advanced Levels The Only Course You Will Need to Bake Sourdough Bread Like a Pro
This course includes:
* 4.5 hours on-demand video
What you'll learn
* How to bake their first or next best sourdough bread.
* Students will learn every step they need starting from scratch how to make their own sour dough starter and sourdough bread right at home.
* Take their sourdough bread baking to the next level!
**New Courses just added as of 2/19/21** Learn how Wheat Germ can improve the flavor of your Sourdough Bread. The new updates in the Sourdough Bread Baking demonstrate more advanced techniques and recipes. Make sure to check them out today!
Complete Sourdough Bread Baking Course – Bake Your Own Homemade Bread Today –
Bread Baking Sourdough at Home – San Francisco Sourdough Bread Baking
Imagine waking up in the morning with the fresh smell of sourdough bread baking that you cooked out of your own oven. Your bread fills your home with aromas that excite all your family members to come to the kitchen to discover the masterpiece you baked. They immediately notice the appearance of your sourdough bread, that was baked in your own oven. Their senses are heightened, and they ask a simple question, “Where did you get that sourdough bread, is your your own sourdough bread baking?” and you get the pride and privilege to tell them you made in at home with this course.
The course provides you with everything you need to get started for your sourdough bread baking adventure. You will learn every step of the sourdough bread baking process from how to make or find a starter, to how to stretch and fold the dough to develop the strength the bread needs to rise and to bake your bread in your own home.
Sourdough bread baking isn’t challenging, it is a skill that takes practice and over time, with effort (and lots of flour) you too will master the skills necessary to bake your very own homemade sourdough bread.
We start first with making your very own sour dough starter (or learning where you can buy one to get started right away!). I will teach you every step of the way what your starter should look and smell like to make sure you are successful.
We then will work on developing the skills needed for your first sourdough bread baking task. I don’t overburden you with vocabulary but rather focus on key factors that will allow you to be successful right away. In your second loaf, we get into more detail about what you need to do to bake an even better looking and tasting sourdough bread.
Each instruction is clearly shown clearly through word and video to demonstrate each process. We’ve also included a recipe calculator to help you figure out the right measure of ingredients I case our original formula is too little or too much for the tools you have at home.
In this course you will:
How to bake your very own artisan breads at home
Make your own homemade sourdough starter
Learn how to buy a sourdough starter if you don’t have one
Learn how to make a homemade scoring tool, called a lame
Learn how to dry and freeze your starter long term storage
Understand how and where you should store your starter to get certain flavors
Bake your own sourdough bread, in your own oven
Understand the sourdough bread baking process
Understand why you want to weigh your ingredients instead of measure them
Understand how to get an amazing oven spring
Understand how to strengthen the dough through time and successive stretches and folds
Get large holes in your sourdough bread from the very first bread
Understand when your starter is ready to use
Understand when your sourdough bread is ready to bake
Be able to not make a mess of your whole kitchen
Be able to develop impressive flavors through a bulk fermentation in the sourdough bread baking process
| torrent name | size | uploader | age | seed | leech |
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| 2.2 GB | freecoursewb | 1 week | 0 | 0 | |
| 3.7 GB | freecoursewb | 1 week | 0 | 0 | |
| 3.3 GB | freecoursewb | 1 week | 24 | 16 | |
| 2.9 GB | freecoursewb | 1 week | 2 | 19 | |
| 1.4 GB | freecoursewb | 1 week | 29 | 19 |
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