Do not cover jar tightly with a metal lid! 80 grams active sourdough starter* 10 grams kosher salt 50/50 mix of rice flour and all purpose flour *Make sure to feed the starter the night before making the bread. To make your sourdough starter you will need: Shape your dough into a tight ball by using the stickiness of the dough to create tension. Checklist Mix flour and water. Then we’ll dive right into “The Gluten Revolution” and learn why sourdough bread is the healthiest most nutritious bread out there. Plus once you complete the course, you can start buying flour in bulk, which will take your baking costs down dramatically. This online class features over three hours of baking content that has helped hundreds of people start their sourdough journey. Brownie muffin pastry cupcake cake dessert chocolate cake. “Your program is one of the best presented learning tools I have ever encountered! But when you have this “Sourdough Troubleshooting Guide” you’ll have an easy to search resource to get the right answer FAST! Begin feeding your starter twice a day so that it starts to become really active for about two to three days. I can guarantee you will have a super healthy and active starter in just one weeks time! Generally, about 5-6 hours after feeding my starter is ready. When life gets in the way, or maintaining a regular feeding schedule is just not possible, mix a dry starter to preserve your sourdough starter and keep it healthy. You might be surprised how little you need to start baking “Baker’s Quality” bread at home, I’ll show you exactly what you need in Module 2, plus my favorite tools for when you’re ready to up your game. By feeding (refreshing) a starter regularly we “train” the culture to produce desired flavors and to have sufficient strength for leavening dough. A: I don't blame you. Keep doing what you love you're great at it.". This course was created to give you a proven process, and take you through every single step you need to be a competent baker and make delicious bread every time. When you join Sourdough U, I’ll guide you every step of the way towards YOUR quest for the perfect loaf. Friday morning - shape, back in fridge. I now create sourdough with confidence and have made over 50 loafs. And sadly, because it’s so easy to go wrong, too often I see people giving up after their bread doesn’t rise, or they end up with a super dense or uneven crumb. That’s why I created my “Better Bread” Money Back Guarantee. In my recent video I am following the flex bake checklist! Followed by immediate access to the Private Members area, where you can start watching the introduction video right away! Over the next 2 - 2 ½ period you will give your dough 4 stretches and folds. I was amazed with the amount of detail that he has put into this course and the way he has it organized... “After many years of thinking about trying sourdough bread baking and feeling hesitant, I finally took the plunge. Let it proof in the fridge overnight. I have gone from sourdough failure to fabulous! And I know, after seeing hundreds of bakers go through Sourdough U and successfully start baking amazing bread…. Pro Home Cooks will take you to the nexl level in your home cooking journey. The first thing you need is a sourdough starter. When I found out Mike was putting together a comprehensive online sourdough course, I was sold. A simple weekday sourdough bread schedule In the past, I’ve talked about a weekend baking schedule that outlines a schedule for low maintenance during the week with a bake on the weekend. Keep reading for how to feed sourdough starter, storing and maintaining sourdough starter, and how to tell if sourdough starter is bad. BOOM! Get simple techniques to incorporate rye, spelt, einkorn, and whole wheat flour into your recipes for a totally unique flavor profile – And the trick to working with each withoutthe headaches. But after Module 6, you’ll have dozens of new tactics to help you on YOUR Quest Towards Your Perfect Loaf! That once you slice inside YOUR next loaf, and see that beautiful crumb, smell that fermented bread, and taste the best bread you’ve ever tasted, you too will experience THE most rewarding thing you can do in the kitchen! so you can add fiber without ruining your crumb texture. I remember when I started my sourdough bread baking journey... the oven and see a loaf with no rise, or slice inside to find a gooey. Let it rest for 30 mins before starting your stretch and fold process. Why I love this Sourdough Bread Recipe: The dough is made the night before and proofs overnight on the counter (10-12 hours). Read my practical step-by-step guide on how to make, feed, maintain and use your sourdough starter, and then read on for all my tips on sourdough breadmaking and equipment. ), Einkorn, rye starter, and my favorite ancient grain flour mix that helps me bake the best, Learn the best hydration percentages to get a super crusty bread with a very soft and. I’ve read that you can also ask your local bakery for some of their starters. Stuff that I wouldn't have even realized I didn't know but definitely should know about when it comes to successful bread making.". I truly believe that after you go through Sourdough U, you’ll have everything you need to make incredible bread every time you bake…, Especially when it comes to working with more advanced ingredients, If you join during this special launch period, you’ll also gain access to my “4 Checklists For Busy Bakers”…, One of the biggest excuses I hear from people who wish they could bake sourdough bread is: “I don’t have the time!”. Sourdough Series 101. A: Sorry, the special launch discount is only available for new subscribers, and is only available for the next few days. As well as all of the extra printable downloads that come with the course. Learn how to master the art of sourdough bread baking in the most comprehensive baking class on the internet. Now you are ready to start shaping your dough so lightly flour your surface and cut your dough in half with a knife. One of the most common mistakes people make is adding their starter before it’s fully activated – I’ll show you how to feed your starter for peak activation. There’s so many more factors that go into the fermentation process, fully activating your sourdough starter, and perfecting the stretch and fold techniques for ideal gluten structure…. “I've just baked my first two loaves after watching the Sourdough University course. I’m here as your guide, your sourdough shaman, to help you overcome your fears and become a confident, competent sourdough baker. All you will need is internet connection and a phone or computer to access the live classes. The fermentation process going on inside your sourdough starter is what separates sourdough bread baking from other types of baking. But you must get on this now, because this special launch period is only available for a few more days. How to get a super dark, deep, brown hue on your crust that tastes amazing with a soft, How to score your bread like a French artisanal baker with stencils and even using, When it comes to baking The Perfect Loaf, you need to use more advanced strategies like adding ancient grains and higher hydration levels, which leads to all sorts of new issues and complexities…. A sourdough starter is essential for making sourdough bread. But even more than that, after successfully baking literally thousands of loaves in my oven…, Once I started getting consistent results in the kitchen, I, And was surprised by their immediate success, with millions of, So I started distilling down all the information, Bringing it all into a step by step process that anyone can use, recorded a few sourdough tutorials and published them on, views, and near daily emails from people sending me pictures, of beautiful loaves of bread. I'd recommend it to anyone. So many people have way more time to spend in the kitchen and tons of people have been making more sourdough for the first time. My main goal in this course is to give you the confidence to overcome your bread fears, so you can be baking beautiful sourdough bread every time you go to bake! It’s almost impossible not to enjoy a salad when it’s overflowing with fresh baked sourdough croutons – especially when I show you how I “season” them with protein oil. The course not only gave me the impetus to get started at making my own bread, it gave me the knowledge and confidence to problem solve and make better and better bread! When you join today, you’ll also get my “Slice of Heaven” Recipe Training, where I’ll show you some of my favorite sourdough bread recipes. Remove 6 ounces (about 2/3 cup) from a fresh, active culture. Also don’t forget to check out my checklist for sourdough so that you are able to make sourdough on whatever schedule you are on now. Set timer for 1 hour. Now you can make your first loaf. The tangy taste of sourdough brings back memories of my honeymoon where my husband and I spent a week in San Francisco. So click the big red buy button below, and let’s get started upgrading your bread baking game today! Powder sugar plum liquorice. Walking you step by step through the bread baking process, even if you have a busy schedule, with tips and tricks to speed up or slow down the process so you can wake up to the smell of fresh baked bread. (Even if you’re allergic to gluten!). A: If you buy during the special launch period, after purchasing Sourdough U, you’ll receive an email with the information on getting into the live classes. I especially liked how you cover the science behind bread-making and other nuts and bolts things like protein content in flours, etc. Click the link below for your free PDF downloads of my Sourdough Baking Schedules that I used in this video! Join the movement! Master the perfect loaf with our simple guide, using a classic starter and sponge method. A: Once enrolled, you will have access to the Sourdough U video library forever! Place the … A: Once you get the hang of making sourdough at home, you will be able to seamlessly bake loaves of bread without taking up much time at all! When you follow my proven process inside Sourdough U, you’ll be well on your way to baking YOUR perfect loaf your very next bake! This way you can apply everything you learn in Sourdough U, bake a few loaves of bread, and then jump on a call with me and ask me anything! “To say I was a sourdough failure is an understatement. I had read so much about sourdough but Mike’s clear and concise descriptions of every step in the process really brought it all together. No questions asked, no hoops to jump through. No artificial leavers, no enzymes, no chemicals. No bench scraper, banneton, or dutch oven? Tag @acouplecooks and use the hashtag #PrettySimpleSourdough! Once you have finished you stretch and fold, you can start your bulk rise for about 5 - 6 hours. Then in Module 3, we’ll take a deep dive into the best types of flour to use, and how to extract maximum flavor and nutrition from this essential bread baking ingredient. Since I have been making sourdough for years now I have a whole set of different kinds of equipment to use to bake the perfect loaf but some of you guys are just starting out. Before you move your dough over to the banneton, sprinkle some sesame seeds and poppy seeds onto a plate and roll your dough on top of the sesame seeds. Thursday evening - couple of folds at hourly intervals - back in fridge. Have you ever pulled a steaming hot, perfectly caramelized loaf of sourdough bread out of the oven…. The coupon code you entered is expired or invalid, but the course is still available! At first, I was a bit at sea; it seemed like there were so many variables to sort out. Start by feeding your sourdough starter with equal parts flour and water. How using a “Wild” starter can increase the great flavors, which starters have the best activity, and how to control the acidity of your bread to balance the acidity and sweetness. I’ve included an equipment section, with 3 videos that cover the DIY, Basic and Wish List equipment so anyone can make bread no matter what equipment you have at home. So many people have way more time to spend in the kitchen and tons of people have been making more sourdough for the first time. And finally, in Module 6 we’ll take things to another level – Breaking past the beginner’s loaf and cover all the best ingredients and advanced bread baking techniques. I rarely do LIVE trainings like this, but I want to give you everything you need to bake amazing fresh bread, and I can’t think of a better way than giving you direct access to me! Learn the difference between slow and fast fermentation and when to choose one over the other – This is the key to amping up the nutrition, texture, and flavor of your bread. You might not have all the equipment to bake the “perfect” sourdough loaf and that's okay. FACEBOOK is a trademark of FACEBOOK, Inc. I’d spend hours proofing, kneading, and baking bread – Only to open, With multiple camera angles showing you exactly how I stretch, and fold, beginner, intermediate, and advanced recipes with the, And hundreds of tips, tricks, and baker’s secrets to help you on. Caramels chocolate bar donut cookie. Then I’d go online to figure out where I went wrong. It’s not as easy as just following a simple recipe and adding some baker’s yeast! Ingredients. Let’s learn how to make sourdough bread at home from scratch. Then in Module 4, it’s time to harness the Fermentation Life Force of your bread: The Sourdough Starter! I used dark brown sugar for the sweetening. Now you are ready to start shaping your dough so lightly flour your surface and cut your dough in half with a knife. Then feed it again with equal parts of flour and water and let it sit for another day. A couple of times a week I would grapple with another recipe and produce a boule that was really dense with no discernible crumb and a lame crust. When I started my sourdough bread making journey I was very confused by all the different information I was finding on websites. Cover and cook on high-heat setting for 2 1/4 to 2 1/2 hours or until an instant-read thermometer inserted near the center registers 200°F, giving the crockery liner a half-turn after 1 1/2 hours of cooking, if … And it’s because of all factors that go into it that lead to a lot of people giving up after their first try, or spending hours on end scouring the internet to figure out where they went wrong…, But instead of wasting all that time inside random baking forums, or spending thousands of dollars in expensive baking classes…, On top that, I believe in this course so much, I’m including a no questions asked…. My favorite technique for making dough that’s easy to work with – And the one ingredient you MUST skip during the autolysing process. That’s where I had some of the best sourdough I’ve ever had, not to mention the best creamy clam chowder! When you join today, you’ll get immediate access to the entire Sourdough University Training, housed inside a private members area. This bread came out so chewy and crusty. The resulting bread boasts a thick, burnished crust and a moist interior shot through with holes. your quest towards baking the perfect loaf! But the only way to get these checklists and video training for FREE, is whenyou join Sourdough U during this special launch! I talked all about sourdough starters: how to make one, and how to maintain one. For this loaf of bread, I fed my starter the night before. This one is ONLY for this special relaunch, I’ve decided to conduct 2 LIVE baking classes over the course of 2 months. The bare minimum baking equipment you’ll need to get started – Including my “Two Penny Tool” to know exactly when your sourdough starter is at peak activation and ready to use for baking more airy, flavorful bread. super yum! Flip your bread out onto a parchment paper, with a sharp knife score it, and bake for 40 minutes. But after my first few attempts I started seeing some progress, and being the Pro Home Cook that I am, I was committed to cracking the sourdough bread baking code: I apprenticed with multiple professional bakers – Mastering their stretch and fold techniques for idealgluten structure and bread with more rise I can count on one hand the number of times I’ve attempted to bake yeast breads and I can also say that I’ve been unsuccessful for the same number of times. On top of that, you will NEVER be able to gain access at this price point again once the special launch period is over. Checkout this delicate scramble that makes your sourdough bread sing! A: Sourdough U was created to be the most approachable baking class on the internet. In total, that’s $448 of value to guarantee your bread baking success, and includes access to me every step of the way! Including a complete guide for choosing the right flour based on your climate, experience, and bread baking goals…. It all starts by clicking the big red button below…. There’s something really magical about mixing only 3 ingredients (Salt, water, and flour) and turning it into this beautiful final product that’s a masterpiece. I’ll show you exactly what it should look, smell, and taste like so you know exactly when your starter is at peak activation. When you join Sourdough U today, you’ll get immediate access to the entire video training. A: You certainly can still make sourdough bread around your work hours. Since I have been making sourdough for years now I have a whole set of different kinds of equipment to use to bake the perfect loaf … Get the step-by-step guide here. Can anyone assist with a sour dough loaf formula that I can do during the week around my work scheduleI work a pretty regular week, and am out of the house between 08:30 and 6 pm. Learn an easy way to create a starter from scratch and how to jump start it’s activity for maximum flavor right before you bake. But this special is GONE FOR GOOD after March 1st when this special launch period is over. A guide to making your very own Sourdough Starter and a free printable schedule!. On day four, you should see it really rise. This Sourdough recipe is flexible and easy but most importantly it works with my schedule. A: That's not a problem at all, I actually have a ton of students who originally struggled with their starters before joining and they never even get to the bread making process! With dozens of make or break elements factoring into your bread baking success! Get started on your makeshift dutch oven. On top of that, I believe in Sourdough U SO much, I want you to: Just shoot me a picture of your baking attempt, and if you’re not completely satisfied with Sourdough U, I’ll give you a prompt and courteous refund. I’ve created a recipe checklist specifically for nine to five work schedules so you can create delicious bread around your busy schedule! This is an easy to search video training, broken down into bite-sized answers to some of the most common questions people have when baking bread. He explains every bit of science behind the process, and his instructions are easy to follow. Mike's instructions are well paced and at the right level for a lay person just starting out on the sourdough journey and are very captivating. This is the key to taking your bread from really good to phenomenal – More flavor, more texture, and more nutrients – I’ll show you the pitfalls most people fall into when milling for the first time so you get it right from the start! It made the whole endeavor feel quite overwhelming and at first it kind of put me off. An easy beginner's guide to caring for a sourdough starter to bake bread at home. Start by combining equal parts of flour and water by volume (about ¼ cup of flour) in a jar and let it sit on your countertop for one day. Every bake is a new surprise. Add sourdough starter and stir. The reason sourdough bread baking is so rewarding is because it’s more of an artform than a science, and requires more than just following a simple recipe. Saturday morning - take dough out of fridge, let rise, bake (eg out of fridge ~8am, bake ~11.30 ready to eat ~1pm) 4. Note: You really just need equal parts of flour and water by volume. You can start working through day one right away, and go as fast or as slow as you’d like depending on your schedule... First I’ll give you a complete overview of the program and explain exactly how to get the most out of it. The best part is, most of these tools are actually an investment because you’ll end up saving money in the long run PLUS bake more nutrient dense, long lasting bread with better texture and flavor. Once that timer hits 00:00:00 your chance to get in at this discounted price PLUS all the bonuses is gone for good…. to instantly bake better sourdough bread. A: Currently Sourdough U enrollment is open, but I do take courses down from time to time to update them. A: When I started making bread, I didn’t have any special equipment and I still was making great bread at home. This class is great. The best part is knowing that the content is set up to teach the basics but also detailed enough that I'll keep coming back to help me perfect each stage along the bread making journey. Why you should NEVER knead your dough and the stretch and fold process I use for ideal gluten structure – leading to more rise, better taste, better texture, deeper colors, and fresh bread that lasts longer. It’s so important to start your bread-making with a healthy, active starter. • 4 Week Sourdough U Course – Lifetime Access, 4 Week Sourdough U Course – Lifetime Access. This is where a lot of mistakes are made, but after Module 4, you’ll know exactly how to create and keep a sourdough starter at peak activation and ready to bake incredible bread. For day two you should start to see even more bubbles but it probably doesn't smell too sour which is totally okay. Mike is a natural, intuitive teacher, taking you step by step towards your goal of baking a beautiful loaf of bread. Schedule for feeding your sourdough starter: Your starter needs to be fed about 1x per week if refrigerated, and every day if left at room temperature. But after my first few attempts I started seeing some progress, and being the Pro Home Cook that I am, I was committed to cracking the sourdough bread baking code: And as a result, I became ADDICTED to sourdough bread baking! Shape your dough into a tight ball by using the stickiness of the dough to create tension. It was my lucky day when I stumbled upon a YouTube video of Mike making a loaf of bread and a link to SourdoughU! I used a pizza stone to bake my bread on and a baking tray underneath it with some ice to create steam. I am really struggling to find a recipe for a great sough dough loaf that I can do during the week. I was able to have success from the first bake! I used a pizza stone to bake my bread on and a baking tray underneath it with some ice to create steam. I’ve seen many people come into sourdough bread baking with no prior skills or knowledge and come out with incredible bread results! Walking you step by step through the bread baking process. The key to reducing the maintenance required for a sourdough starter, of course, relies on the use of the home refrigerator. Discard half of your starter by making a sourdough pancake and give it another feeding of equal parts of flour and water. The course is broken down into 7.5 hours of easy to digest, quick videos that are entertaining and insightful…. A couple large pinches or 10 grams of salt, A large glob or 150 grams of active sourdough starter. Get started on your makeshift dutch oven. It’s time to start baking! This helps with flavor and makes your dough more nonstick! That’s why I created the most comprehensive guide to the sourdough starter on the internet with 6 videos dedicated to understanding the ins and outs of your starter. Dust it with flour and your makeshift banneton is ready to go. nutrients from the longer fermentation process. Learn when you need to use white flour over wheat (or the perfect mixture of both!) You can easily create your own sourdough starter at home. For the autolyse start combine 4 cups of flour, 2 cups of whole wheat flour, and 3 ½ cups of water. The simple process for mixing your ingredients for maximum rise and flavor - Including both Batard and Boule style loaves. “Thank you! No time sourdough. Also, I have been making sourdough pancakes with the leftover starter, low fat, low sugar goodness. Make bread and proof overnight (5 hours active time) Day 3. By eye and texture, you are looking for a cake batter like consistency for your starter. Imagine pulling your next loaf out of the oven, with that incredible fermented smell, slicing into a beautifully fluffy crumb that feels like a pillow and tastes amazing! To store: Transfer Sourdough Starter to a jar and cover with cheesecloth; refrigerate. Making sourdough bread is a process that spans across 3 days. He takes you from the very beginning, all the way through to the finished golden crusty loaf! No problem! Normally I'm not one for cooking classes, as I am not big on following recipes and usually prefer to cook by feel, but I really enjoy how intuitive Mike was with cooking! And as for buying bread in the stores… Nothing compares to the freshness, taste and nutritional value of a homemade loaf of sourdough. Stolen from top bakers to continue building gluten bonds and making more flavorful, airy bread – This is the make or break stage in prepping your dough. A homemade sourdough starter is a bread baker's pantry staple — though it does take some tending. Flour is the core ingredient in making great bread! It seems like I got a sourdough bread bowl full of clam chowder every day on that trip (not so good for the waistline.) “I'm about halfway through Mike's class now, and I'm already making amazing sourdough bread. Combine the levain and the 740 grams of water. First, you’ll get “The Sourdough Troubleshooting Guide.”. You are really looking for a cake batter consistency. I've made 9 successful loaves!”. Unlock Instant Access To Sourdough University Now! Set your starter aside so that it can become super bubbly and active. 740 plus 50 grams water at 85°F (29°C) 200 g levain (sourdough starter) 700 g bread flour; 200 g all-purpose flour; 100 g whole-wheat flour; 20 g salt; Instructions Autolyse. Beginners Guide to Sourdough Bread. But to take it a step further, I’ve decided to include a few special limited time bonuses to guarantee your success! Here’s an outline of the tasks and approximate active time for how to make sourdough bread: Day 1 Evening. This is the key to making sure your bread doesn’t explode out in random places while baking and how to turn your loaf into an artisanal masterpiece. Toggle navigation Pro Home Cooks University. Grab a large metal spatula, which will act as your makeshift bench scraper,  to transfer your dough over to your banneton. Loaves made with a natural leaven keep for a week -- one reason Chad Robertson, of San Francisco's legendary Tartine Bakery, prefers this time-honored technique. Which is why I’ve created custom guided recipe checklists that fit into every type of schedule. Whether you need to speed up or slow down the process, fitting your baking in around work or night time shift…. A good scramble on top of toasted sourdough bread is as good as it gets – Don’t forgot the hot sauce! Every step of the tasks and approximate active time for how to master the perfect!... In order to have success from the very beginning, all the questions the tasks and active. Great to have bread on and a baking tray underneath it with flour and your makeshift scraper... Of bakers go through sourdough U and successfully start baking amazing bread… create. Five work Schedules so you can turn your oven to 500 degrees bread. Take you to the entire video training come into sourdough bread baking success is one of the to! And in order to have success from the first thing you need speed... Another day and bolts things like protein content in flours, etc with my 30 day 100 % guarantee! 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