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001 Best Supplies To Make Rustic Sourdough Bread.mp4
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18.4 MB
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001 Day 1 - Making Your Starter from Scratch.mp4
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61.6 MB
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001 Day 1 Make a Starter from Dry Flakes.mp4
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87 MB
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001 High Hydration All Purpose Flour Introduction.mp4
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6.8 MB
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001 How to Toast Wheat Germ.mp4
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49.1 MB
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001 Learn How to Season your Brand New Pizza Stone.mp4
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24.6 MB
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001 Mix it together!.mp4
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95.1 MB
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001 Starting your Second Loaf.mp4
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179.5 MB
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001 What Is a Sourdough Starter_.mp4
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28.4 MB
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001 What tools will you need_.mp4
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82.9 MB
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002 100% Whole Wheat Mix it Up.mp4
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124.4 MB
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002 20% Rye Mix It Up!.mp4
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98 MB
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002 Add Salt & Water.mp4
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87.9 MB
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002 Day 2 - Making Your Starter from Scratch.mp4
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26.3 MB
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002 Day 2 Make a Starter from Dry Flakes.mp4
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71.4 MB
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002 How Do You Get a Sourdough Starter_.mp4
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21.4 MB
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002 How to Feed Your Starter.mp4
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75.7 MB
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002 Mix Up The Ingredients!.mp4
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86 MB
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002 Mixing a High Hydration Dough.mp4
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98.1 MB
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002 Second Best Supplies List.mp4
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19.7 MB
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002 What is the autolyse_.mp4
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26.9 MB
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003 100% Whole Wheat Add the Salt.mp4
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52.6 MB
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003 20% Rye Add The Salt.mp4
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45.2 MB
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003 A New Stretch and Fold Method.mp4
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51.1 MB
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003 Autolyse and Adding Salt.mp4
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53.9 MB
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003 Day 3 - Making Your Starter from Scratch.mp4
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24.8 MB
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003 Day 3 Make a Starter from Dry Flakes.mp4
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88.4 MB
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003 Different Ways to Cook Your Sourdough Bread.mp4
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14 MB
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003 Let's Add Our Salt!.mp4
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94.3 MB
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003 Make a 50_50 Mixture of Flour to Feed Your Starter.mp4
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36.2 MB
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003 Use the Lamination Technique to Build Gluten.mp4
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62.8 MB
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003 When is Your Starter Ready to Use_.mp4
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35.2 MB
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004 100% Whole Wheat Stretch and Fold.mp4
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38.5 MB
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004 20% Rye First Stretch and Fold.mp4
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32.7 MB
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004 2nd Stretch and Fold.mp4
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37.4 MB
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004 Day 4 - Making Your Starter from Scratch.mp4
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93.6 MB
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004 Day 4 Make a Starter from Dry Flakes.mp4
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83.8 MB
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004 How to Store Your Sourdough Starter Indefinitely!.mp4
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85.9 MB
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004 Second Lamination to Build Gluten.mp4
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73 MB
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004 Slap and Fold to Build Gluten and Strength.mp4
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73.5 MB
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004 The First Stretch and Fold.mp4
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56.3 MB
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004 What is the Baker's Percentage_.mp4
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10.6 MB
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004 When is Your Starter Ready to Use_ Use the Water Test!.mp4
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49.4 MB
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005 100% Whole Wheat Lamination to Build Gluten.mp4
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57.9 MB
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005 20% Rye Second Stretch and Fold.mp4
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34.7 MB
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005 3rd Stretch and Fold.mp4
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36.4 MB
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005 Bench Rest, Initial & Final Shaping.mp4
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145.9 MB
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005 Day 5 - Making Your Starter from Scratch.mp4
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64.7 MB
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005 Day 5 Make a Starter from Dry Flakes.mp4
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60.9 MB
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005 How to Store Your Sourdough Starter Indefinitely! The Final Product.mp4
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71.2 MB
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005 Mix the Flour and Water Together!.mp4
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121.4 MB
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005 Store Your Dough in the Fridge Overnight.mp4
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29.5 MB
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005 Third Lamination to Build Gluten.mp4
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67.4 MB
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006 100% Whole Wheat Pre-Shaping for a Batard.mp4
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38.3 MB
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006 20% Rye Third Stretch and Fold.mp4
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33.4 MB
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006 Add the Salt and Leftover Water.mp4
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70 MB
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006 Day 6 - Making Your Starter from Scratch.mp4
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57.9 MB
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006 Day 6 Make a Starter from Dry Flakes.mp4
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16.8 MB
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006 How to Bake on a Baking Stone.mp4
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45.6 MB
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006 Initial Shaping & Bench Rest.mp4
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66.8 MB
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006 Reshape Dough Ball after Refrigeration.mp4
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52.9 MB
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006 Stretch and Fold After 24 Hours in the Fridge.mp4
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46.7 MB
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007 100% Whole Wheat Final Shaping for Batard.mp4
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55.6 MB
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007 Bring The Dough to The Bench & Initial Shaping.mp4
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72.6 MB
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007 Day 7 - Making Your Starter from Scratch.mp4
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60.5 MB
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007 Final Shaping.mp4
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126.6 MB
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007 Finished High Hydration All Purpose Flour Loaf.mp4
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20.7 MB
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007 How To Prepare a New Proofing Basket.mp4
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45.2 MB
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007 Shaping Your Pizza and Preparing for Cooking.mp4
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122.7 MB
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007 Your First Stretch and Fold!.mp4
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30.6 MB
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008 100% Whole Wheat Time to Bake.mp4
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23.8 MB
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008 20% Rye Pre-Shaping for Batard.mp4
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41.3 MB
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008 Final Shaping & Into Your Proofing Basket.mp4
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65.2 MB
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008 How to Stretch on the Bench.mp4
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60.4 MB
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008 Transfer to Dutch Oven.mp4
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16.9 MB
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008 Your Homemade Delicious Pizza is Done Cooking!.mp4
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12.5 MB
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009 100% Whole Wheat Finished Baking.mp4
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26.2 MB
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009 20% Rye Final Shaping for Batard.mp4
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38.3 MB
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009 Final Stretch and Fold.mp4
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51.4 MB
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009 Finished High Hydration Bread.mp4
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41.4 MB
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009 Time to Bake!.mp4
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87.9 MB
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010 100% Whole Wheat Time to Slice in!.mp4
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49.8 MB
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010 20% Rye Baking Time.mp4
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32.9 MB
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010 Initial Shaping & Bench Rest of Loaf.mp4
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67.4 MB
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010 Remove Your Crockpot Lid.mp4
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8.8 MB
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011 20% Rye Finished Baking.mp4
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36 MB
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011 Final Shaping and Transfer to Proofing Basket.mp4
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122.8 MB
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011 We Finished Baking Our Second Loaf.mp4
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34.9 MB
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012 20% Rye Time to Slice In!.mp4
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60.7 MB
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012 The Easy Way to Make a Homemade Scoring Lame.mp4
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19.5 MB
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012 The Final Product and Slicing in for a Bite.mp4
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34.8 MB
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013 How to Make Your Own Scoring Lame, Another Example.mp4
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61.2 MB
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014 Transfer Your Dough to the Crock Pot.mp4
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35.8 MB
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015 How to Use A Bread Pan.mp4
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71.6 MB
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016 Time to Clean Your Proofing Basket.mp4
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36.8 MB
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017 Removing the Crock Pot Lid - See That Oven Spring!.mp4
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13.3 MB
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018 Remove the Finished Bread from Crock Pot.mp4
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14.4 MB
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019 The Finished Product! Let's Cut into The Bread.mp4
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21.8 MB
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020 How Can You Store your Bread_.mp4
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10.7 MB
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024 Starter Feeding Schedule.pdf
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23.9 KB
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027 Baking Schedule.pdf
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27.3 KB
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027 First Loaf Recipe - Sour Dough Bread Baking Course.pdf
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314.1 KB
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043 Second Loaf Recipe - Sour Dough Bread Baking Course.pdf
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313.8 KB
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072 Sourdough Neapolitan Pizza Recipe - Sour Dough Bread Baking Course.pdf
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PDF
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297.1 KB
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080 20% Rye Flour Sourdough Recipe - Sour Dough Bread Baking Course.pdf
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PDF
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600.1 KB
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092 100% Whole Wheat Flour Sourdough Recipe - Sour Dough Bread Baking Course.pdf
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PDF
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81.6 KB
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Downloaded from 1337x.txt
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0 B
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external-assets-links.txt
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102.4 B
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