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For $24.99 you get:

  • 6 HD video lessons with anytime, anywhere access
  • Class materials that include recipes and a comprehensive guide to making sourdough starters
  • Hours of close-up instruction
  • Answers from Richard in our virtual classroom
(52)
Skill Building
Food & Cooking
  Closed Captioned

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Photo of Richard Miscovich

Handmade Sourdough: From Starter to Baked Loaf

with Richard Miscovich
Handmade Sourdough: From Starter to Baked Loaf
Make artisanal sourdough your household norm. Discover the techniques you need to make a variety of sourdough breads, from starter to beautifully baked loaves.

Craft naturally leavened hearth breads from the comfort of your kitchen! Join bread expert Richard Miscovich as he shares essential sourdough techniques every bread baker should know. Create and care for your starter so that you’re always ready to make fresh, flavorful bread. Learn alternate fermentation methods to speed up or slow down the process, making bread baking more realistic for your modern schedule. Master the classic French sourdough, pain au levain.  Discover how versatile sourdough is by working your way through olive focaccia, rosemary and olive fougasses, whole-grain and tangy rye breads. You’ll learn the classic French method of mixing dough and kneading by hand, but also pick up tips on the proper way to make dough using a stand mixer. Make your best bread yet with these time-honored techniques.

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Lesson plan

19:19

Lesson 1. Introduction

  • Meet your instructor, expert baker Richard Miscovich, and find out what makes sourdough bread different from yeasted breads. Take a peek into the science behind natural fermentation and learn how to create, grow and feed your own sourdough starter.

24:49

Lesson 2. Making Pain au Levain

27:41

Lesson 3. Baking Pain au Levain

13:57

Lesson 4. Pain au Levain Variations

19:26

Lesson 5. Goin' Whole Grain

24:17

Lesson 6. Something's Gone A-Rye

"Richard's deep and broad understanding of his craft comes through clearly throughout this course. Levain creation and maintenance are clearly explained; and I greatly appreciate that Richard is actively monitoring the discussion board, as it now contains a wealth of additional, helpful information. This is an exciting class for a moderately experienced bread baker eager for greater understanding and a new challenge!"
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