DVD

Handmade Sourdough: From Starter to Baked Loaf (DVD)

$29.99$44.99
Format

Make artisanal sourdough your household norm. Discover the techniques you need to make a variety of sourdough breads, from starter to beautifully baked loaves.

Skill Level

Advanced

What You Get

  • DVD with 6 video lessons
  • Full-color, printed reference materials booklet , including recipes
  • Hours of close-up instruction
  • Includes closed captioning

Shipping

  • $4.99 flat rate shipping in US
  • Free shipping on US orders over $99.00
  • Free US return shipping
  • Full Shipping Details

Class Overview

Craft naturally leavened hearth breads from the comfort of your kitchen! Learn how to make sourdough bread and more with 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 alternative 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.

Lesson Breakdown

1. Introduction
19:19
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.
2. Making Pain au Levain
24:49
3. Baking Pain au Levain
27:41
4. Pain au Levain Variations
13:57
5. Goin' Whole Grain
19:26
6. Something's Gone A-Rye
24:17

Taught by

Richard Miscovich
Richard Miscovich
Richard Miscovich is a baking instructor at King Arthur Flour's Baking School and author of the cookbook "From The Wood-Fired Oven." He specializes in artisan baking and wood-fired ovens, and currently teaches artisan bread-baking techniques at Johnson & Wales University. Richard is a two-time winner of the Baking & Pastry Service Award. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was inducted into the International Les Amis d'Escoffier Society.

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