#8 Advanced Sourdough Bread Baking Experiments

Interesting and fun methods for experimenting with sourdough bread baking.

What you'll learn
Find out how to make the elusive Cristal Bread, super high hydration with large open holey crumb!
Learn different methods for fun dough treatment - boil bread!
Combine heritage grains with bread flour for a tasty loaf.
See how to do a double hydration - and how NOT to! Yes, a failed experiment!
Learn to work with multiple starters in one dough.
Find out how to use low inoculation rates to slow down fermentation.
Dive in and have fun experimenting with sourdough baking.
Requirements
Advanced bakers should already have the baking equipment needed in this course.
A baking scale is essential.
An open mind and willingness to fail… and have a lot of fun is an absolute!
This course uses a sourdough starter, methods to make your own starter are included in the course material.
You should have taken some of the earlier courses in this series, this course does not cover any basics.
Description
Course Updated January 2022Hello fellow baker!Sourdough Bread Baking Experiments is a fun course for advanced bakers. In this course we will be playing around and experimenting with a very high hydration dough called Cristal Bread. It's all the rage right now!We will also boil bread, try out low inoculation rates, bake a motherdough only loaf, use double hydration and mix different flour together as we explore some heritage grains. There are nine formulas altogether, which include techniques for high hydration, double hydration, low inoculation, heritage grains, boiled bread, motherdough only loaf and more! Also included is an experiment with extreme double hydration.  This main purpose of this course is to have fun and open your mind to exploring and experimenting with sourdough baking.Please be advised that this is an advanced class and it will not cover sourdough basics. Intermediate students will benefit from this course if they've taken some of the earlier sourdough baking courses. See some of the reviews from my other popular sourdough baking courses: This course for me was a success!! Bravo!Another great course, Teresa! My family is enjoying your cornbread frequently and your cinnamon rolls are fabulous! Thank you!great detail, I find Teresa's explanation and demonstration incredibly helpful.Teresa is an excellent instructor; is informative and makes sourdough baking enjoyable.Videos are such a great help when learning how to mix your dough. If you want to learn the proper way to make sourdough, enroll in this class. It is fun to do and you get fabulous results!Everything is easy to understand, step by step and we can go back and review information. Both ways of learning, reading the material and then watching by video is provided (to be followed eventually by our own hands-on learning) It is at a nice comfortable pace, not rushed. I am very impressed and happy with this course.Clear instructions, easy to follow. Teresa is a great teacher.I haven't seen anything this thorough. She covers a recipe from A to Z videos included. You have to take this course and her other courses. Your bread baking skills will no doubt be boosted with Teresa's courses. Her videos are fantastic and honestly, you get more than what you paid.Very well done, I learn by watching then doing. Teresa is very good at show and tell…Thanx TeresaThis course has been so helpful, as I think I would have struggled without it. The instructions and videos are very clear. I would definitely recommend it!So come on and join in the fun! Teresa

Overview

Section 1: Welcome to Sourdough Bread Baking Experiments!

Lecture 1 Welcome to Sourdough Bread Baking Experiments!

Lecture 2 Make Your Own Sourdough Starter! It's Easy! And Fun!

Lecture 3 About Sourdough Baking Basics

Section 2: Low Inoculation Rate

Lecture 4 Rainy Day Sourdough Formula - A Low Inoculation Dough

Lecture 5 Rainy Day Sourdough - Mix the Dough

Lecture 6 Rain Day Sourdough - After Autolyse, Add the Salt

Lecture 7 Rainy Day Sourdough - Pre-Shape the Dough

Lecture 8 Rainy Day Sourdough - Final Shaping

Lecture 9 Rainy Day Sourdough - Proof and Score

Lecture 10 Rainy Day Sourdough - Time to Bake!

Lecture 11 Rainy Day Sourdough - Score and Bake Loaf #2

Lecture 12 Rainy Day Sourdough - The Finished Loaves and Slicing

Section 3: Unusual Experiments - Boiled Bread

Lecture 13 Boiled Bread Formula

Lecture 14 Boiled Bread - Make Flaxseed Water

Lecture 15 Boiled Bread - Mix the Dough

Lecture 16 Boiled Bread - Add the Salt

Lecture 17 Boiled Bread - Dough Development and Folding

Lecture 18 Boiled Bread - Pre-Shape the Boiled Bread Loaves

Lecture 19 Boiled Bread - Final Shape the Dough

Lecture 20 Boiled Bread - Boil Your Bread!

Lecture 21 Boiled Bread - Bake the Bread

Lecture 22 Boiled Bread - Finish Processing the Other Loaves

Lecture 23 Boiled Bread - The Finished Loaves - Amazing!

Section 4: Adding Different Types of Flour for Flavor and Texture.

Lecture 24 A Bit of Spelt Sourdough Bread - The Formula

Lecture 25 Spelt - Mix up Your Spelt Dough

Lecture 26 Spelt - Add the Salt

Lecture 27 Spelt - It's Time to Fold the Dough

Lecture 28 Spelt - Scoring the Dough is Fun!

Lecture 29 Spelt - Bake the First Loaf of Spelt

Lecture 30 Spelt - Score Loaf #2

Lecture 31 Spelt - Bake Loaf #2

Lecture 32 Spelt - Finished Loaves and Slicing

Lecture 33 Teff 10 - The Formula

Lecture 34 Teff 10 - Mix the Dough and Autolyse

Lecture 35 Teff 10 - Fold the Dough

Lecture 36 Teff 10 - Add the Salt

Lecture 37 Teff 10 - Shape the Dough

Lecture 38 Teff 10 - Final Proof and Scoring

Lecture 39 Teff 10 -Baking Teff and Scoring Loaf #2

Lecture 40 Teff 10 - Bake Loaf # 2

Lecture 41 Teff 10 - The Finished Loaves and Slicing

Section 5: Working With Multiple Starters in a Formula

Lecture 42 Making 60% Motherdough

Lecture 43 Moon Magic Sourdough - The Formula

Lecture 44 Moon Magic - Mix the Dough

Lecture 45 Moon Magic - Bulk Ferment and Folding the Dough

Lecture 46 Moon Magic - Pre-Shaping Loaves

Lecture 47 Moon Magic -Final Dough Shaping

Lecture 48 Moon Magic - Scoring the Dough

Lecture 49 Moon Magic - Time to Bake!

Lecture 50 Moon Magic - Get Loaf #2 Ready

Lecture 51 Moon Magic - Bake Loaf #2

Lecture 52 Moon Magic - Finished Loaves

Lecture 53 Buttermilk Sourdough Bread - The Formula

Lecture 54 Buttermilk Sourdough - Let's Mix the Dough

Lecture 55 Buttermilk Sourdough - Bulk Ferment and Folding

Lecture 56 Buttermilk Sourdough - Pre-Shaping the Dough

Lecture 57 Buttermilk Sourdough - Final Shaping and Retarding

Lecture 58 Buttermilk Sourdough - Score the Dough

Lecture 59 Buttermilk Sourdough - Time to Bake!

Lecture 60 Buttermilk Sourdough - Score Loaf #2

Lecture 61 Buttermilk Sourdough - Bake Loaf #2

Lecture 62 Buttermilk Sourdough - The Finished Loaves and Slicing!

Section 6: Motherdough Only

Lecture 63 Motherdough Bread - The Formula

Lecture 64 Motherdough Bread - Mix the Dough

Lecture 65 Motherdough Bread - Add the Salt and Fold

Lecture 66 Motherdough Bread - Pre-Shape the Dough

Lecture 67 Motherdough Bread - Final Shape the Dough

Lecture 68 Motherdough Bread - Final Proof and Score

Lecture 69 Motherdough Bread - Bake and More Scoring

Lecture 70 Motherdough Bread - Bake Second Loaf

Lecture 71 Motherdough Bread - Finished Loaves and Slicing.

Section 7: Experimenting with Pan Cristal - Super High Hydration - 100%

Lecture 72 Cristal Bread - The Formula

Lecture 73 Cristal Bread - Mix the Dough - Part 1

Lecture 74 Cristal Bread - Mix the Dough - Part 2

Lecture 75 Cristal Bread - Bulk Ferment & Fold the Dough

Lecture 76 Cristal Bread - Shape the Dough

Lecture 77 Cristal Bread - Bake the Bread

Lecture 78 Cristal Bread - The Finished Loaves & Slicing!

Section 8: Experiment with Double Hydration - Fine Crumb at 80%?

Lecture 79 Rustic 50/80 Loaf - The Formula

Lecture 80 Rustic 50/80 - Loaf Mixing the Dough

Lecture 81 Rustic 50/80 Loaf - Double Hydrate the Dough - Add the Salt

Lecture 82 Rustic 50/80 Loaf - Folding the Dough

Lecture 83 Rustic 50/80 Loaf - Shaping the Rustic Batards

Lecture 84 Rustic 50/80 Loaf - Bake the First Loaf

Lecture 85 Rustic 50/80 Loaf - Bake the Second Loaf

Lecture 86 Rustic 50/80 - The Finished Rustic Batards

Lecture 87 Thank you and Goodbye!

Section 9: Bonus Section

Lecture 88 Bonus Lecture

This course is for the more advanced baker or the intermediate baker willing to stretch their skills,This is not a beginners course.,This course is for students who have taken the earlier baking courses in this series or who are more advanced home bakers.