Join me for a start-to-finish approach to baking hand-built, real, traditional, long-fermented sourdough bread.
Whether you are keto, carnivore, vegan or still eat white sandwich bread, this course will show you the health benefits of real sourdough bread and break down the entire process so you can bake nutrient-dense sourdough in your own home kitchen!
As we know, the war on gluten has demonized practically any wheat-based food. However, not all breads are created equal! Breads made by hand using a long, slow fermentation that utilizes wild bacteria and yeasts transform the difficult and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Real sourdough breads made this way are more easily digested and offer more nutritional value and I can teach you how to make them!
Why Sourdough?
Long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult and dangerous to digest grains into nutrient dense, bioavailable, delicious bread. Take a listen as I explain how this transformation is similar to how ducks eat!
This introductory course will cover the entire process to make successful sourdough loaves in your home oven from:
- Sourcing high-quality ingredients and essential bread-making tools for your kitchen,
- Harnessing hyper-local bacteria and yeast to start your own mother culture,
- Maintaining sourdough culture and using leftover mother,
- Mixing, autolysing, folding, and scaling,
- Pre-shaping and shaping dough,
- Scoring and baking your hand built sourdough loaves in your home oven, and
- Learning to control variables such as temperature and hydration to develop strategies to incorporate sourdough bread baking into YOUR schedule, so it can become a sustainable part of your cooking routine.
The best part is that I will be there to walk you step-by-step through the whole process! You can have all your questions answered. I will repeat and redo every step until you get it down too. Did I mention it’s all recorded and you have lifetime access? Gotta love that too!
Course Details:
Through a combination of pre-recorded lessons and LIVE interactive zoom sessions each course is designed to empower you to incorporate lessons from our deep dietary past, rich and diverse traditional cultures around the world, and modern culinary techniques in your kitchens to transform basic ingredients into the safest most nutrient dense and bioavailable form possible for your families.
Mark your Calendars now!
- WEEK 1 (January 4 – 10):
- A Pre-recorded webinar style class (view at any time during the 1st week) that covers the following:
- Topics: Prehistory of bread; Earliest evidence of bread; Agricultural/Neolithic Revolution; Modern bread/yeast; Role of sourdough today; Necessary equipment; Sourcing high quality ingredients,
- Pre-recorded material and resources to give you the necessary background information to truly immerse yourself in the bread making experience,
- You will be expected to complete homework in-between classes.
- A Pre-recorded webinar style class (view at any time during the 1st week) that covers the following:
- WEEK 2 (January 11 – 17):
- LIVE Getting Started class on Monday January 11, 2021 from 7:00PM to 9:00PM EST (if you can not attend, it will be recorded so don’t worry)!
- Topics: Starting and maintaining a sourdough mother; Troubleshooting your sourdough mother; Strategies and recipes for how to use the leftover mother; Scaling and mixing Ingredients; Understanding the autolyse phase,
- You will be expected to complete homework in-between classes.
- LIVE Getting Started class on Monday January 11, 2021 from 7:00PM to 9:00PM EST (if you can not attend, it will be recorded so don’t worry)!
- WEEK 3 (January 18 – 24):
- LIVE Baking Sourdough class on Monday January 18, 2021 from 7:00PM to 9:00PM EST(if you can not attend, it will be recorded so don’t worry)!
- Topics: Reading, creating, and calculating a bread formula; Folding and bulk fermenting; Pre-shaping; Shaping (i.e. boules, batards); Getting the oven ready; Different techniques to bake bread at home; Creating steam; Transferring; Scoring; Baking,
- You will be expected to complete homework in-between classes.
- LIVE Baking Sourdough class on Monday January 18, 2021 from 7:00PM to 9:00PM EST(if you can not attend, it will be recorded so don’t worry)!
- WEEK 4 (January 25 – 31):
- LIVE Troubleshooting plus Question & Answer class focusing on all things sourdough on Monday January 25, 2021 from 7:00PM to 9:00PM EST(if you can not attend, it will be recorded so don’t worry)!
- Topics: You bring them! After 3 weeks of working through all the steps of the sourdough process, I know there will be questions, so this is your chance to get all the answers to everything sourdough from starting/maintaining the mother to implementing a feeding schedule, so you can have fresh sourdough bread every week!
- LIVE Troubleshooting plus Question & Answer class focusing on all things sourdough on Monday January 25, 2021 from 7:00PM to 9:00PM EST(if you can not attend, it will be recorded so don’t worry)!
* Please note ALL classes are recorded. If you are unable to attend a LIVE class, you can watch the recorded class. LIVE classes will be interactive in nature so you can cook along with me or simply follow along and then cook on your own after the class.
Included in this Course:
- Life-long access to all course materials and recorded videos, so you can watch and re-watch to refine your sourdough making skills,
- Access to the Eat Like a Human | Back-to-Basics private Facebook Group where you can post pictures, ask questions, and learn from our group as a collective whole,
- Copies of my sourdough recipes and techniques that I have spent years perfecting and taught around the world,
- Weekly resources to help you bake healthy, nutrient-dense, real sourdough bread,
- Troubleshooting tips and tricks directly from me, so you can perfect your sourdough bread baking!
