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Mastering Sourdough Starters & Leavens
Section 1: Introduction
Introduction (2:38)
What's in a name?
Notes on pre-ferments
Why sourdough is so important
Section 2: Leavenology
Fermentation
Wild yeasts and friendly bacteria
Quiz: Leavenology
Section 3: Building a starter from scratch
How to start your starter (11:26)
Starter building recipe and instructions
Maintaining your starter (8:59)
Your starter maintenance routine
Finer points on feeding/maintaining your starter
Healthy v. unhealthy starters
Transforming starters with different flours
Troubleshooting starters
Quiz: Starters
Assignment 1: Start your own starter
Assignment 2: Keep a starter tasting journal
Section 4: Making leaven
Making leaven (7:34)
Four leaven levers
How much starter do I use to make a leaven?
Four leaven formulas
The Great Leaven Race (6:07)
What leaven does to dough
Leaven Quiz
Assignment: Testing your leaven
Assignment: Your own leaven race!
Section 5: Bread-making techniques & insights
Rock & rolling - the new kneading! (6:36)
Modes of the dough (1:27)
1st stage of the dough (2:57)
2nd stage of the dough (3:56)
3rd stage of the dough (3:40)
4th stage of the dough (5:12)
Baking with a Dutch oven (2:25)
Section 6: The Masterclasses - Using your leaven for making bread
Making leaven for white boule (2:35)
White sourdough boule (11:57)
100% sourdough rye with fennel & walnuts (6:03)
Brown sourdough (7:55)
Sourdough lavash crackers (9:34)
Sourdough pancakes (8:43)
Section 7: Hubble bubble - so long, trouble!
So long, bubble trouble! (1:17)
Diagnostics & solutions
Transforming starters with different flours
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