The Easy-Going Mother Dough Guide

All you should know about Sourdough, theory and practice of Natural Leavening Baking

What you'll learn
How to create and develop a Mother Dough or Sour Dough
How to maintain and refresh any Sour Dough
How to bake a Sour Dough Bread Loaf
How to prepare a Delicious Mother Dough Italian-Style Focaccia
The Theory behind the Natural Leavening
Requirements
Basic Bread Baking knowledge
Description
For new bakers, sourdough can be intimidating, but it doesn’t have to be. Working with sourdough can be a tricky skill to master, but with the help of my fabulous baking course you’ll be baking  with all the skills you knead to get the perfect loaf every time.Baking shouldn’t have to be an expensive hobby, nor a strict ruled cult!  For new hands it’s a tough ask finding a low-cost / low-pressure course to get the dough rolling. Not, however, impossible, the course is dedicated to introducing good people to good food or even  better,  about introducing them to how to make it themselves.This course program is pretty all-encompassing and will shows just how much there is to learn about the seemingly simple world of flour, water, and heat.Whether you’re completely new to sourdough, or want to learn my "easy going" method for developing Mother Dough and baking amazing sourdough bread, I’ll be guiding you from choosing the right ingredients through to kneading and shaping the dough, to getting the right results in the oven.With a few essential basics, you’ll be baking crusty and healthy loaves of bread in short order!During the course also you will see step by step how to make an amazing Italian-style Focaccia and the Iconic Country-style Bread Loaf with two different recipes! And if you get stuck? I’m almost always lurking around here, answering questions and providing help — just leave a comment, and I’ll get back to you. 

Overview

Section 1: Course Introduction

Lecture 1 Introduction

Section 2: The Natural Leavening Theory

Lecture 2 The Flour Rheology

Lecture 3 The Mother Dough Theory 2

Lecture 4 Acetic Vs Lactic

Lecture 5 Liquid or Stiff Mother Dough?

Lecture 6 Why Mother Dough?

Section 3: How To Start a New Mother Dough

Lecture 7 How to start: Some Theory first…

Lecture 8 How to start a Mother Dough part 2

Lecture 9 How to start a Mother Dough part 3

Lecture 10 How to start a Mother Dough part 4

Section 4: Mother Dough Keeping

Lecture 11 How to Refresh a Mother Dough

Lecture 12 How to Use a Mother Dough

Lecture 13 Vacation Time Tricks

Section 5: Focaccia

Lecture 14 Focaccia: The steps explained

Lecture 15 Ingredients and proces starting

Lecture 16 The Gluten Development

Lecture 17 Stretch and Folding

Lecture 18 Final Proof and Baking

Section 6: The Natural Levain Bread Loaf

Lecture 19 The Sourdough Bread Schedule

Lecture 20 The Sourdough Bread Quick Recipe

Lecture 21 Bread Intro

Lecture 22 The Levain

Lecture 23 Ingredient and first mix

Lecture 24 Final Mix and Bulk Proofing

Lecture 25 Shaping

Lecture 26 The Loaves Baking

Lecture 27 Final Consideration about Bread

Section 7: Course Conclusion

Lecture 28 Course Conclusion

Baking entusiast,Bread lovers