Take Your Gluten Free Bread Making To The Next Level, Using Natural Sourdough Starter
What you'll learn
Make beautiful, artisan loaves, rolls and pizza using GF sourdough leaven and natural binders.
Make and maintain your own, 100% natural gluten free sourdough cultures.
Understand the principles of sourdough leaven and slow dough fermentation.
Gain confidence in gluten free sourdough baking.
Requirements
Basic kitchen and equipment. Loaf tins with paper liners are very useful for GF baking.
A list of naturally gluten free flours, binders and other ingredients is available in the Free Preview.
Description
Sourdough bread is within the reach of every gluten-free baker. This course shows that all you need is a naturally gluten free sourdough starter to leaven your dough, and a knowledge of the range of flours and binders. This course is built around three different starters, which you will make from scratch, and use to make 6 different sourdough recipes, including rustic boule, rolls, a sandwich loaf and even sourdough pizza. Once you have grasped the basics of sourdough fermentation, you'll be off on one of baking's greatest adventures, inventing sourdough recipes of your own!Recipes are either vegan or suggest vegan substitutions.Here are a few of our favourite 5 star testimonials from our other courses:I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy to follow manner. I felt drawn in and couldn't wait to get a starter going. I'm looking forward to the time when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough - like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. MorleyPenny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe! Bobby Ollar.The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I'm really looking forward to more courses. Julia BileckiDragan and Penny! Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo AriattiThe videos are priceless! AdenWhy not check out the promo video and the free lectures for yourself?
Overview
Section 1: Introduction
Lecture 1 Welcome to Naturally Gluten Free Sourdough!
Lecture 2 Your Sourdough Ecosystem
Lecture 3 A Little Bit of Sourdough Science
Lecture 4 ( What Was Gluten, Anyway?)
Lecture 5 Your Shopping List
Section 2: Starting Your Starters
Lecture 6 Starting Your Starters
Lecture 7 What Ingredients to Use?
Lecture 8 Organic Brown Rice Starter
Lecture 9 Organic Buckwheat Starter
Lecture 10 Organic Sorghum Starter
Lecture 11 Starters Day Three
Lecture 12 Regular Feeding: Maintaining Your Starters
Lecture 13 Important Note on Hydration Factors
Lecture 14 Troubleshooting Starters
Section 3: The Four Principles of Gluten Free Bread-making
Lecture 15 Blend, Bind, Balance, Rise.
Section 4: BLEND
Lecture 16 BLEND: How to Manage So Many Flours!
Lecture 17 Practical Magic
Lecture 18 House White & House Brown Blend Recipes
Lecture 19 A Note on Flour Substitutions
Section 5: BIND
Lecture 20 BIND: Natural Binders for Better Bounce.
Lecture 21 A Note on Eggs and Egg Substitutes
Lecture 22 More on Natural Binders
Section 6: BALANCE
Lecture 23 BALANCE: Playing with Function and Flavour
Lecture 24 A Playfully Sour Note
Section 7: RISE
Lecture 25 RISE: Sourdough Leaven
Lecture 26 How to Prepare a Leaven
Lecture 27 Optional Bakers Yeast
Lecture 28 The Sourdough Leaven Race...
Section 8: Two Sourdough Batter Breads
Lecture 29 Recipe: Soft White Sourdough Sandwich Bread
Lecture 30 Making the Soft White Sourdough
Lecture 31 Recipe: Rich Teff & Tigernut Bread
Lecture 32 Making the Rich Teff & Tigernut Bread
Section 9: Rustic Chestnut Boule
Lecture 33 Recipe: Rustic Chestnut & Buckwheat Boule
Lecture 34 Making the Rustic Chestnut & Buckwheat Boule
Section 10: English Rosemary & Pea Flour Sour
Lecture 35 Recipe: Rosemary & Pea Flour Sour
Lecture 36 Making the Rosemary & Pea Flour Sour
Lecture 37 Overnight Pea Flour Super Sour!
Lecture 38 Baking with a Cast Iron Sizzler
Section 11: Cider Apple Sourdough
Lecture 39 Recipe: Cider Apple Sourdough
Lecture 40 Making the Cider Apple Sourdough
Section 12: Little Rolls
Lecture 41 Recipe: Little Rolls
Lecture 42 Making the Little Rolls
Section 13: Sourdough Pizza
Lecture 43 Recipe: Sourdough Pizza
Lecture 44 Making Sourdough Pizza
Lecture 45 Baking Pizza with a Dutch Oven
Section 14: Sourdough Pancakes
Lecture 46 Pancakes for Lunch!
Lecture 47 Recipe: Sourdough Pancakes
Section 15: What Next?
Lecture 48 Back to Basics & Recipes to Print Out
Lecture 49 And finally...
Anyone wanting to enjoy the taste and health benefits of naturally gluten free sourdough.,Anyone who wants to avoid bakers' yeast, and improve their gut flora with more fermented food.,Anyone wishing to include a more genuinely natural bread in their GF diet, without the chemicals and preservatives found in commercial GF breads.,Students who completed 'Deliciously Gluten Free Artisan Breads' and have been waiting for the GF Sourdough version!
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