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    13 week cooking course

    Receive aemail containing the next unit.
    • Introduction to Cooking
      • 1.1The Importance of Cooking
      • 1.2Basic Kitchen Tools
      • 1.3Safety in the Kitchen
      • 1.4Essential Cooking Techniques
    • Understanding Ingredients
      • 2.1Common Spices and Herbs
      • 2.2Seasoning Techniques
      • 2.3Types of Proteins, Carbs, and Veggies
      • 2.4Ingredient Pairings
    • Making Breakfast
      • 3.1Egg Cooking Techniques
      • 3.2Baking Bread and Pastries
      • 3.3Healthy Smoothies/Juices
      • 3.4Breakfast Around the World
    • Lunch Creations
      • 4.1Salad Compositions
      • 4.2Savory Soups
      • 4.3Sandwich Artistry
      • 4.4Quick, Nutritious Lunches
    • Dinner Delights
      • 5.1Perfectly Cooked Meat
      • 5.2Vegetable Techniques
      • 5.3Complex Carbohydrate Dishes
      • 5.4Plating and Pairing
    • World Cuisine: Asia
      • 6.1Intro to Asian Spices
      • 6.2Asian Noodle Dishes
      • 6.3Asian Rice Dishes
      • 6.4Traditional Asian Desserts
    • World Cuisine: Europe
      • 7.1Italian Cooking Basics
      • 7.2French Culinary Techniques
      • 7.3Spanish Cuisine
      • 7.4British Food Traditions
    • Desserts
      • 8.1Basic Cake Baking
      • 8.2Pie Making Basics
      • 8.3Making Ice Cream and Sorbets
      • 8.4Chocolate Treats
    • Baking and Bread Making
      • 9.1Different Types of Dough
      • 9.2Kneading Techniques
      • 9.3Sourdough Bread
      • 9.4Sweet Pastries
    • Vegan and Vegetarian Cooking
      • 10.1Proteins for Vegan/Vegetarian Cooking
      • 10.2Interesting Salads
      • 10.3Hearty Vegan and Vegetarian Meals
      • 10.4Vegan/Vegetarian Desserts
    • Gluten Free Cooking
      • 11.1Gluten Free Ingredients
      • 11.2Gluten Free Baking
      • 11.3Gluten Free Meals
      • 11.4Gluten Free Desserts
    • Healthy Eating and Nutrition
      • 12.1Understanding Food Labels
      • 12.2Making Healthier Swaps
      • 12.3Balanced Meal Planning
      • 12.4Cooking for Physical Well-being
    • Kitchen Finale and Consolidation
      • 13.1Review of Techniques
      • 13.2The Food and Wine Pairing
      • 13.3The Perfect Dinner Party
      • 13.4Course Reflection

    Baking and Bread Making

    The Art of Sourdough Bread Making

    bread made with a sourdough starter

    Bread made with a sourdough starter.

    Sourdough bread is a beloved staple in many cultures around the world. Its unique flavor, texture, and the satisfaction of creating it from scratch make it a rewarding baking project. This unit will guide you through the process of creating a sourdough starter, maintaining it, and using it to bake your own sourdough bread.

    Introduction to Sourdough: History and Benefits

    Sourdough bread dates back to ancient times and is one of the oldest forms of grain fermentation. It's known for its characteristic tangy flavor, chewy texture, and crisp crust. Sourdough is also highly nutritious. The fermentation process makes the nutrients in the bread more available for digestion, and the lactic acid bacteria present in the bread have probiotic properties.

    Creating a Sourdough Starter

    A sourdough starter is a mixture of flour and water that has been fermented with wild yeast and bacteria. To create a starter:

    1. Mix equal parts of flour and water in a jar. Whole grain flour works best as it contains more nutrients for the yeast.
    2. Cover the jar loosely and let it sit at room temperature.
    3. Feed the starter daily by discarding half of it and adding fresh flour and water.
    4. After about a week, the starter should be bubbly and have a pleasant sour smell. It's now ready to use.

    Maintaining a Sourdough Starter

    Maintaining a sourdough starter requires regular feeding. If you bake often, keep your starter at room temperature and feed it daily. If you bake less frequently, you can store the starter in the refrigerator and feed it once a week. Always remember to feed your starter after using some for baking.

    Making Sourdough Bread: Step-by-Step Guide

    1. Mix the Dough: Combine your starter, water, and flour. Mix until you see no more dry flour.
    2. First Rise: Cover the dough and let it rise until it has doubled in size. This can take anywhere from 3 to 12 hours, depending on the temperature and the strength of your starter.
    3. Shape the Dough: Turn the dough onto a lightly floured surface and shape it into a round loaf.
    4. Second Rise: Place the dough in a proofing basket or a bowl lined with a floured towel. Let it rise until it has doubled in size again.
    5. Bake the Bread: Score the top of the loaf with a sharp knife or a bread lame. This allows the bread to expand in the oven. Bake in a preheated oven until the bread is golden brown and sounds hollow when tapped on the bottom.

    Tips for Achieving the Perfect Sourdough Crust and Crumb

    • For a Crispier Crust: Use a dutch oven or a baking stone and create steam in the oven. This helps to achieve a crispy, golden crust.
    • For a Lighter Crumb: Make sure your starter is active and healthy. A strong starter will give your bread a good rise and a light, airy crumb.

    By the end of this unit, you should be able to create your own sourdough starter and use it to bake a loaf of sourdough bread. Happy baking!

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