Study under BBC Good Food’s Food Editor at Large, Barney Desmazery, in this highly popular course on sourdough bread. Barney will guide you towards making sourdough a part of your life: from the basic equipment needed right up to what to do with leftover, stale bread. You will learn the key terminology associated with sourdough preparation: including levains and starters, the differences between the two and how to treat them.
The first lesson will also ensure you are well grounded in the different types of flour and the importance of measuring. From here, you will study the no-knead method, and the role that temperature and the environment play in making sourdough. Lesson two will ensure that you have a comprehensive understanding of baking, scoring, and fermentation.
You will then learn how to shape and flavour your sourdough, creating boules and batards using an array of grains. This course will also give you the skills to transform your sourdough into pizza bases, sweet buns and even pancakes. By the end of this four-week course you will be able to wow your friends and family with your own variety of sourdoughs, thanks to Barney’s brilliant guidance.