So you want to up your sourdough game?

A few months on from our 'Sourdough At Home' course, we're back with a new bread course designed to seriously up your skills.

Course Overview

From in depth theory, to starter guidance, to detailed guide to mix-ins, to decoding bakers percentages as well as how to formulate your own recipes, our 60 page guide will put you on the path to bread independence.

Learn how to make a super high hydration sourdough with a beautiful open crumb, how to sprout grains, how to use wholegrains and wholemeal flour and how to proof at room temp.

We also share tips on how to get your starter ready whenever you need it, how to know your bread is ready to shape and how to shape highly hydrated doughs.

Anyone looking to up their bread game, to gain a deep understanding of fermentation this is the course for you.

Course curriculum

  • 1

    Introduction

    • Sourdough Step-up Course Overview

  • 2

    Sourdough Step-up Recipe Guide

    • Course Materials & Recipe Guide

  • 3

    Let's Talk Starters

    • Learning to diagnose your starter

  • 4

    Let's make bread: High Hydration White Sourdough

    • 1. Intro & First Autolyse

    • 2. Adding the Levain, the Salt & How to Rubaud mix

    • 3. Performing a stretch fold aka Lamination!

    • 4. Bulk Ferment, performing coil folds & how you know it's ready!

    • 5. Shaping a high hydration loaf

    • 6. Baking your loaf

  • 5

    Let's make bread: Potato, Rosemary & Taleggio

    • Day 1: Potato prep & getting your ripe levain into the fridge

    • 2. Day 2: Mixing the bread, adding the levain & salt

    • 3. How to slap fold / Incorporating the potato & rosemary

    • 4. The bulk ferment

    • 5. Shaping & proofing your loaf

    • 6. Baking your loaf

  • 6

    Let's make bread: Wholegrain every way

    • How to sprout grains

    • 1. Cooking the grains

    • 2. Autolyse

    • 3. Adding the levain & salt

    • 4. Incorporating wholegrains & lamination fold

    • 5. Bulk ferment and performing coil folds & how you know it's ready!

    • 6. Shaping the loaf and making a seeded/grain crust

    • 7. Baking your loaf

  • 7

    Other Tips & Tricks

    • This section...

    • Moving your sourdough into a deep pot for baking

Social proof: reviews

5 star rating

LOVE LOVE LOVE

april partridge

Nicola you are beautiful to watch and learn from, thank you for sharing your knowledge and skill, loving this. X

Nicola you are beautiful to watch and learn from, thank you for sharing your knowledge and skill, loving this. X

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5 star rating

Fantastic

Matt McCallum

I really enjoyed this course. I’ve been making sourdough for about a year now and this still provides some great insight on technique and theory.

I really enjoyed this course. I’ve been making sourdough for about a year now and this still provides some great insight on technique and theory.

Read Less