Learning Path
Comprehensive guide covering all aspects of sourdough mastery
1Sourdough Fundamentals
2.5 hours
- History and Science of Wild Yeast
- Understanding Fermentation
- Flour Types and Selection
- Water Quality and Temperature
2Creating Your Starter
3 hours
- Starting from Scratch
- Feeding Schedules and Ratios
- Recognizing Healthy Activity
- Troubleshooting Common Issues
- Maintaining Multiple Starters
3Basic Sourdough Bread
4 hours
- Classic Country Loaf Recipe
- Autolyse and Mixing Techniques
- Bulk Fermentation Timing
- Pre-shaping and Final Shaping
4Advanced Fermentation
2.5 hours
- Cold Fermentation Benefits
- Temperature Control Methods
- Timing and Environmental Factors
- Flavor Development Techniques
5Shaping and Scoring
3 hours
- Boule and Batard Shaping
- Creating Surface Tension
- Banneton Usage and Care
- Scoring Patterns and Techniques
6Baking Mastery
2.5 hours
- Dutch Oven Techniques
- Steam Generation Methods
- Oven Temperature Management
- Doneness Testing
7Sourdough Variations
3.5 hours
- Whole Grain Sourdough
- Enriched Doughs (Brioche, Focaccia)
- Add-ins: Seeds, Nuts, Fruits
- Regional Sourdough Styles
8Troubleshooting & Mastery
3 hours
- Dense Bread Solutions
- Over and Under-fermentation
- Starter Recovery Methods
- Professional Tips and Secrets
- Recipe Development Skills