Lesson: Making Sourdough Bread — The Big Picture
Lesson: Making Sourdough Bread — The Big Picture
Easy Overnight Sourdough
Section 2 — Your First Overnight Loaf
Section 2 — Your First Overnight Loaf
Section 3 — Choose or Prepare Your Starter
Section 3 — Choose or Prepare Your Starter
Section 5 — Ingredients and Equipment
Section 5 — Ingredients and Equipment
Section 6 — Baking Day Confidence
Section 6 — Baking Day Confidence
Section 7 — The Geeky Stuff, If You Want It But Don't Need To Know
Section 7 — The Geeky Stuff, If You Want It But Don't Need To Know
Section 8 — Recipes
Section 8 — Recipes
Section 9 — Faults, Tips and Troubleshooting
Section 9 — Faults, Tips and Troubleshooting
Section 10 — Zooms, Replays and Extra Support
Section 10 — Zooms, Replays and Extra Support
Glossary of Baking Terms
Glossary of Baking Terms
Congratulations: You're at the end of our Sourdough Basics Course
Congratulations: You're at the end of our Sourdough Basics Course
What is it all about?
Why are there so many recipes — and so many people saying you have to do it this way or that way — when the only ingredients you really need are water, flour, salt and a sourdough starter?
There are many ways to make sourdough, and lots of them work well. At its simplest, you want a lively starter, you mix it into your dough, you let it rise, and once it is risen to the right point, you bake it.
That sounds easy, doesn’t it? And it is, once you understand what you are aiming for at each step:
Start with a healthy, vibrant starter.
Mix it with the right ratio of water, flour and salt.
Allow it to rest (autolyse).
Shape it and rest it again.
Allow it to prove to the optimum point.
Bake at the right temperature.
See the downloadable chart I have prepared for you in your course content.
If you use a flour that is different from what we recommend, you may need to adjust your ratios.
