The Art of Sourdough Baking

You can think of your starter as a friend in the kitchen.

A sourdough starter is somewhat like a pet, though its needs are few, it does require some ongoing attention, If you wish to bake regularly.

I will also teach you how to look after it, when you are an intermittent or now and then baker.

Starter is a robust resilient organism, killing it is possible but not that easy, when you follow the guidelines.

Many people have had a go at capturing a sourdough starter or using one to make bread.

Common reports say the results were, wet, heavy, dense and not at all what was wanted.

There are vital details to know and understand, to ensure best results; these are highlighted and repeated often in this course. My know how and your observations, then following the steps given, looking for the telltale signs described, will ensure your success.

Skills develop with practise the more you bake the faster you learn.

I recommend that as soon as you can, you commit to reading the workbook and downloads in full and that you maintain or create a rye sourdough starter.

Once your starter is fully active, you might then bake the recipe for two loaves once a week, or whenever suits you. You will learn how to maintain your starter in a way that suits the frequency of your baking.

You direct your learning. The entire contents of the course are available to you as soon as you log in and the replays of all zooms will be available a few hours after each session.

The content is yours to use when it suits you.

Access is yours for life.

All Zoom class content is recorded during each session so that, if you are unable to make it in real time, you can watch the replay.

You can send in questions ahead of a Zoom class, so that these are included in the coaching.

You can bake anywhere from daily to yearly!

The know how for creating, maintaining and taking a break from starter care will provide, all you need to know, however often or infrequently you may wish to make bread.

This course is about making gluten grains and their flours the most digestible and nutritious possible.

Sadly these ingredients cannot be made suitable for anyone suffering celiac disease.

For those with a sensitivity to gluten the news is good. If you use the types of grain flours suggested and ferment them slowly, for an extended period, the sourdough culture can condition them, so that they may be tolerated by even those generally sensitive to gluten.

This is of course on a case by case basis but I have had many students tell me they tolerate these breads well, as long as they don't eat a whole loaf at once!

What I have found, is that in the 35 years plus that I have been baking, other bakers have given me finer distinctions that have dramatically improved my results.

I am a firm believer in the idea that " You Never Learn Less".

I can't say exactly what I might teach you differently but I know observing and listening to other bakers, is only ever beneficial.

If you bake already but have particular issues our interactive Zooms will be a great place to explore these and together we can troubleshoot and look to improve your results. Sometimes a small change can make a mighty difference.

If this is you or someone you feed, you will be able to source the best options for making 100% unbleached white flour loaves.

The beauty of a sourdough is that it will render all flour, more nutritious and digestible.

An all white loaf does of course lack some of the nutrition, character and flavour you can get from using some wholegrain flour but it will always be a better option than a refined white flour yeasted loaf.

If you are the baker I will show you how to introduce nutritious elements into the dough whilst keeping it mostly 'white'.

As long as you have an oven that can hold 220˚C and above, you really don't need anything fancy to produce great loaves.

If it's sandwich loaves your in desire of, you will need a couple of 1kg baking tins.

If you get hooked and be warned, you well may! You might want to add a few specific bakers tools to your kit but I will show you how to get by without these.

You will get a full list of items it's good to have and a list of things you might choose to get later.

Any oven that stays closed and can hold a temperature of 220˚C and above will do.

I recommend baking some loaves in a closed pot, to simulate a wood oven, this ensures that a dodgy oven won't spoil your results and it gives fabulous results.

I have several pots I use for this purpose, these could be terracotta, cast iron or enamelled. Some I have bought in thrift stores and others at garage sales for next to nothing!

If your question has not been answered here, do please get in touch via the contact link in the footer.

I will answer these for you.

During the course, I will be answering questions 6 days a week.

When you have questions during the course, you will be able to make a comment in the section you are concerned with or ask me via the community forum or before and during a Zoom session. 

Twelve one hour, interactive live Zoom classes. These happen twice a week and are structured for you to have all your questions answered by me. One class I demonstrate an add on skill and the other is for your show and tell and all related questions.

Wherever you are in the world, the course is available to you. It is possible that the time of live events will fall when you are fast asleep or busy at work. All interactive content will be recorded and the replays will be available to you for life.

If you have a question you can send it in ahead of the Zoom sessions and I will make sure to provide an answer, if I can.

Send me shots of your bakes too, the whole loaf and once cut, after it cooled completely. Share #hollydaviswholefood and #theartofsourdoughwithhollyjdavis