Take the time to understand
Before you begin baking – before you even get your starter going – you need to understand sourdough. This is essential knowledge. If you do not read these lessons, you will not understand sourdough.
I totally appreciate that you want to get your hands in the dough, but trust me: follow these lessons first and you will build a strong foundation and understanding, which will make you a better baker.
Baking sourdough starts with your head, then your heart – then your hands.
Syllabus for Core Knowledge - The basics
Total Time: 46 hours and 44 minutes
|Lesson||Lesson Type||Time (mins)||What you will learn|
|1||1: All Core Knowledge Lessons |
All the Core Knowledge lessons that are essential to read, watch and listen to BEFORE you start baking the recipes.
|2||1: Two Ways to Make Sourdough||Core Knowledge||2|
The are two main methods for making sourdough, ambient and retarded. Understanding these methods is key to understanding the process.
|3||1: What are bakers' percentages?||Core Knowledge||5|
Understanding bakers' percentages is essential.
|4||1: Flour – Which types to choose||Core Knowledge||20|
How to think about flour. This is a big subject and we cover a lot.
|5||1: Blending flour |
The principles of blending flour.
|6||1: Why we choose organic||Core Knowledge||15|
This article tells you all about glyphosate and how damaging it can be.
|7||1: The secret to success |
Temperature is control: it is really important to understand this.
|8||1: The other secret to success|
How you add your water matters, and there are different ways to mix your dough.
|9||1: Botanical Blend Flour||Core Knowledge||10|
How to make a Botanical Blend flour.
|10||1: All our Botanical Blends||Background Knowledge||75|
Different Botanical Blends you can try once you get more confident. I suggest you come back to this properly in about 3 months, but for now take a look at the different blends we use here at the School.
|11||1: How to control your sourdough||Core Module||15|
The key things that impact your bread. You will keep coming back to this theory every single time you bake.
|12||1: An interview on amylase & oxygen||Background Knowledge||5|
In 2010, I was working on a programme for the BBC about oxygen in baking. This is one of the recordings we made.