Stiff Sourdough Enriched Breads Class is a detailed class to learn everything you need to know about making breads with stiff sourdough starter.
Sourdough is an amazing method of making breads without any commercial yeast. We make sourdough breads with starters, which is just flour and water fermented to create bacteria in the mixture which in turn leavens the bread.
There are different types of starters depending on the quantity of water used. Generally we use 100% hydration starter for sourdough breads but there is also a variety where we use only 50% water and it is called as stiff starter or leivito madre. In this class you will learn everything you need to know about Stiff starter in detail.
The major difference of stiff starter and a liquid starter lies in the acid created in the mixture which inturn gives you different flavours in the final bread.
What you Learn in this Class
In this class, you will learn
- Make stiff sourdough starter/ Leivito Madre
- Feed the starter and keep it active for years
- Reduce acidity in starter
- Storing method for long time usage
- The basic techniques like sourcing ingredients
- Making amazing recipes with them and many more will be explained in this class.
Stiff Sourdough Enriched Breads Class – How it works
This is a pre recorded class available in a private FB group. Once you register, I will add you to the class group in FB where you can watch the class. You will also have lifetime access to the class group and its videos. So you can watch the class any number of times at your convenience.
I will also add you to the student’s WhatsApp group where you can discuss the class with fellow students, share your progress and also clear your doubts.
The recipes are completely egg free and you get amazing results every time you make them at home. And I will be there to help you with any type of trouble shooting!
I will also share a detailed recipe pdf for the class with you as soon as you register for the class.
Stiff Sourdough Enriched Breads Class – Making and Maintenance
Making the starter is a five days process. Along with knowing how to make it, you will also learn how to maintain the starter for regular bread baking. I will also discuss a very unusual method of storing your starter by wrapping method, washing the starter for removing sourness and acidity, feeding it without generating discard.
The recipes you will learn in the Stiff Sourdough Enriched Breads Class
Donuts, both baked and fried, Mexican conchas, Super flaky cruffins
Chocolate Babka Rolls, Brioche rolls and braids, Cinnamon Star Bread
Hot Cross Buns, Saffron Buns, Christmas Stollen and Egg free Almond Marzipan