Artisan Sourdough Made Simple from Udemy

Master the ancient art of baking with a wild yeast leaven to create nutritious, delicious and beautiful sourdough breads.

Learn how to make and manage your own leaven and bake genuine artisan sourdoughs with surprisingly little effort.

Follow step-by-step video instructions from expert artisan bakers
Complete six authentic sourdough bread projects
Get the sourdough taste and texture you’ve always wanted, from mildly tangy to truly tart- and, if you like it that way, properly holey.
Discover the trick of fitting “slow dough” into the fastest lifestyles.

Learn a wonderfully simple sourdough routine that’s good for you, body and soul.

Hand-made sourdough bread is real bread.

It’s better for your body, thanks to its low GI, and the way fermentation modifies gluten, making it easier for your gut to digest, while making nutrients in the flour more bio-available.

It’s also good for your soul. A freshly baked artisan sourdough on the table is guaranteed to warm anyone’s heart - and the good news is that you can easily do this every day.

Content and overview

Our practical course is designed to give you crystal clear instructions on how to build beautiful, sourdough bread-baking into your everyday life. No stress, no fuss. Just a simple, 5-minute routine.

We start by explaining what a natural, wild yeast starter (leaven) is, and exactly how to make and look after your own. Creating the starter takes about 1 minute a day for 5 days, but after that you can keep it going for the rest of your life.

Once your starter is established, you’re ready to begin the first of our six authentic sourdough projects. Each one gives you an insight into a different technique, a different flour, or ways to incorporate other ingredients. Together, they build your knowledge and experience of key sourdough principles such as leaven use, hydration, fermentation and retardation.

Whether it’s a crackling baguette, a fragrant thyme and olive bread or a rich walnut rye, we aim to give you enough knowledge and confidence to regularly bake all your own sourdough breads for yourself with virtually no effort at all.

Here are a few of our favourite 5 star testimonials from our other courses:

I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy to follow manner. I felt drawn in and couldn't wait to get a starter going. I'm looking forward to the time when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough - like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. Morley

Penny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe. Bobby Ollar

…The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I'm really looking forward to more courses. Julia Bilecki

Dragan and Penny. Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo Ariatti

The videos are priceless. Aden

Why not check out the promo video and the free lectures for yourself?

What's inside

Learning objectives

Create a natural, wild yeast starter using flour and water.
Maintain this starter in the fridge.
Use the starter to make your own leaven.

Bake 6 different delicious, nutritious and beautiful artisan sourdough breads – including 2-day sourdough baguette.
Use the principles of slow fermentation and fridge retardation to make the baking fit around your schedule, not the other way around!

Create a natural, wild yeast starter using flour and water.
Maintain this starter in the fridge.
Use the starter to make your own leaven.
Bake 6 different delicious, nutritious and beautiful artisan sourdough breads – including 2-day sourdough baguette.
Use the principles of slow fermentation and fridge retardation to make the baking fit around your schedule, not the other way around!

Syllabus

Be excited about starting the starter!

Welcome to the great adventure!

Limit of Liability/Disclaimer of Warranty

The information contained in this course has been verified and documented as carefully as possible and the authors have used their best efforts in preparing the course. However, the authors cannot be held liable for the use or misuse of its contents. The authors make no representations or warranties with respect to the accuracy or completeness of the contents of this course and specifically disclaim any implied warranties of fitness for a particular purpose. The advice and strategies presented here may not be suitable for your individual situation, and you should consult with professionals where appropriate.

Health & Safety

The authors cannot be held liable for accidents or injuries resulting from misuse of ovens or other kitchen equipment, nor for any issues connected with ingredients or methods, including the management and usage of live sourdough culture.

Baking is a very responsible business and under-18s should be supervised by a competent adult.

Make, maintain and manage a natural yeast starter.

Learn the yeastie beastie lingo. Undertstand the difference between starter and leaven, what they both are, and why they're both called sourdough or mama.

How to make your own starter from scratch, and how to maintain it.

Here's what the starter mixture actually looks like.

Hacks for fixing moody 'mothers'!

Using a starter to prepare a white leaven.

Using a starter to prepare a rye leaven.

Choose your key ingredient wisely and learn how to perfect your favourite recipe.

Insights into choosing the best flours, and why your choice matters both personally and environmentally.

Learn the international baking system, and see how using percentages, especially with water, can refine the balance of your recipe.

Print out all six recipes for ease of reference in the kitchen!

All the recipes given by weight, volume and percentages, including tips, full instructions and photos. An easily printable pdf is in the resources section.

Make a succulent sourdough rye.

Making 100% Sourdough Rye & Walnut

See how using a Dutch oven improves the bake, and know how to use one at home.

How and Why to Use a Dutch Oven

Using a Dutch Oven

Use organic heritage flour to make a show-stopping loaf.

Making Heritage Sourdough

Manage retarded fermentation using a fridge.

Making the F.A.B. Sourdough

Shape and bake a perfect 2-day sourdough baguette.

Making the Two-Day Sourdough Baguette

Gauge how developed your dough is by its look and the feel.

Stages & Modes

Rock & Rolling - Get the Technique

Braid a naturally leavened loaf laced with sunflower seeds and honey.

Making The Seeded Leaven

Bake a really rustic sourdough enriched with herbs and olives.

Making the Olive & Thyme Bread

Create breads with a more open crumb structure, and control the flavour of the dough.

The "Holey" Grail and the Flavour to Savour.

Take your adventures in sourdough to the next level.

Thanks for joining us.

Test your starter management skills.

Do you know the rules of rye?

Testing your knowledge of how time and temperature relate.

How well do you know your dough?

Good to know

Know what's good

, what to watch for

, and possible dealbreakers

Provides straightforward hands-on instructions for sourdough baking

Develops deep expertise in the ancient art of sourdough baking

Teaches students how to create and maintain a natural yeast starter

Builds strong beginner foundations in sourdough baking

Taught by instructors recognized for their expertise in sourdough baking

Offers comprehensive study of sourdough baking techniques

Career center

Learners who complete Artisan Sourdough Made Simple will develop knowledge and skills that may be useful to these careers:

Baker

Bakers make, decorate, and package breads, pastries, and other goods that require baking. They need to have a firm knowledge of food preparation and the chemistry of baking. As a Baker, you could use this course to enhance your professional repertoire and expand the kinds of breads you can bake.

See salaries and explore the career path for Baker

Food Scientist

Food Scientists develop and create new food products. They use their understanding of food science to ensure the safety, quality, and nutrition of food. Taking this course would help you understand the science behind different foods and how to create healthy and flavorful dishes.

See salaries and explore the career path for Food Scientist

Chef

Chefs prepare, cook, and present food in restaurants, hotels, and other food service establishments. They need to have a strong understanding of food preparation and cooking techniques. This course can help you understand the science behind cooking and baking, which can help you become a better Chef.

See salaries and explore the career path for Chef

Food Product Developer

Food Product Developers create new food products and improve existing products. They use their understanding of food science and consumer preferences to develop products that meet the needs of the market. This course can help you to develop a better understanding of the science behind food and how to apply that knowledge to create new products.

See salaries and explore the career path for Food Product Developer

Kitchen Manager

Kitchen Managers are responsible for the day-to-day operations of a kitchen. They oversee the preparation, cooking, and serving of food. They need to have a strong understanding of food preparation and kitchen management. This course can help you develop the skills you need to be a successful Kitchen Manager.

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Food Writer

Food Writers write about food for a variety of publications, including magazines, newspapers, and websites. They need to have a strong understanding of food and cooking. This course can help you to develop the skills you need to be a successful Food Writer.

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Culinary Instructor

Culinary Instructors teach students about food preparation and cooking techniques. They need to have a strong understanding of food and cooking. This course could help build a foundation for the knowledge you need to teach students about baking and cooking.

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Food Photographer

Food Photographers take pictures of food for a variety of purposes, including advertising, marketing, and packaging. They need to have a strong understanding of food and photography. This course can help you to develop the skills you need to be a successful Food Photographer.

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Restaurant Manager

Restaurant Managers oversee the operations of a restaurant. They need to have a strong understanding of food and beverage service. This course may help to broaden your understanding of food and beverage management.

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Food Stylist

Food Stylists prepare food for photography and filming. They need to have a strong understanding of food and styling. This course may be helpful to build your understanding of food preparation and styling.

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Caterer

Caterers prepare and serve food for events such as weddings, parties, and corporate functions. They need to have a strong understanding of food preparation and event planning. This course may be useful to broaden your knowledge of food preparation and management.

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Food Broker

Food Brokers represent food manufacturers and distributors. They help to sell food products to retailers and food service establishments. This course may be helpful to build a foundation for the food industry and the role of brokers.

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Health Inspector

Health Inspectors ensure that food is safe and sanitary. They need to have a strong understanding of food safety and sanitation regulations. This course may be useful to build a foundation for the food industry and health and safety.

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Dietitian

Dietitians help people improve their health by providing nutrition counseling and education. They need to have a strong understanding of nutrition and dietetics. This course may be useful to build a foundation for nutrition and the role of food in health.

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Food Critic

Food Critics review restaurants and food products for a variety of publications. They need to have a strong understanding of food and cooking. This course may be useful to build a foundation for evaluating food, beverages, and the dining experience.

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