Delicious GF sourdough breads, baguettes, brioches, doughnuts and crackers are all within your reach.
Do you worry about your GF starters and leavens?
Are you frustrated by inconsistent/unpredictable behaviour?
Do you know how much starter to use to make a leaven?
Can you handle the time and temperature ‘levers’?
Do you know the Four Pillars of gluten free baking?
Can you modulate hydration and binders to achieve different crumb effects?
If not, then you are going to love this Masterclass.
Read more
Delicious GF sourdough breads, baguettes, brioches, doughnuts and crackers are all within your reach.
Do you worry about your GF starters and leavens?
Are you frustrated by inconsistent/unpredictable behaviour?
Do you know how much starter to use to make a leaven?
Can you handle the time and temperature ‘levers’?
Do you know the Four Pillars of gluten free baking?
Can you modulate hydration and binders to achieve different crumb effects?
If not, then you are going to love this Masterclass.
Delicious GF sourdough breads, baguettes, brioches, doughnuts and crackers are all within your reach.
Do you worry about your GF starters and leavens?
Are you frustrated by inconsistent/unpredictable behaviour?
Do you know how much starter to use to make a leaven?
Can you handle the time and temperature ‘levers’?
Do you know the Four Pillars of gluten free baking?
Can you modulate hydration and binders to achieve different crumb effects?
If not, then you are going to love this Masterclass.
If your only wish is to bake more beautiful, authentic, artisan breads with gluten free sourdough leaven, the recipes on this course will make you love it too.
And if you want to know the secret of developing recipes specifically for sourdough gluten free … then get enrolled now.
In Part One of the Masterclass, we cover:
the fundamentals of fermentation
how to build and maintain your brown rice, sorghum, teff, or buckwheat starters,
how to turn starters into leavens
young, ripe and old leavens
when to refresh and what to do with discard
the crucial relationship between time and temperature
the four leaven levers
a recap on the basics of gluten free baking: rise, bind, balance and blend
In Part Two, we dive into a series of original vegan and dairy sourdough recipes:
Sunflower Sour (vegan or dairy)
Cheese & Chilli Baguettes
Vegan Almond Baguettes
Dairy and Vegan Brioche
Dairy and Vegan Doughnuts
Dairy and Vegan Cinnamon Squiggles
Sourdough Chocolate Heaven (vegan)
Focaccia Art (vegan)
Beetroot & Buckwheat Boule (vegan or dairy)
Crackers (vegan)
In Part Three, we share our secrets. How to use the Four Recipe Levers to create the texture of crumb and crust that you desire…every time.
How we teach:
Our approach is always friendly, practical and hands-on and, wherever possible, more showing than telling. This is not the place to overwhelm you with the (considerable) science, but to give you the benefit of all the know-how we’ve acquired after 12 years teaching and decades more of baking.
We spare you the fails, and share the secrets of all our successes. It’s win-win.
We also provide useful practice exercises and quizzes to test your knowledge.
At The Artisan Bakery School, we believe that baking your own naturally gluten free sourdough bread is fundamental to improving your personal health and happiness. Making great starters and leavens is the base of all that.
This courses empowers you to:
understand your starters
leverage your leaven
bake wonderful breads with true confidence
troubleshoot problems
measure your progress from amateur to amazing
create your own recipes
We can't wait for you to join us.
5- there would be an answer :) My type of learning - thank you
Adrienne Paciera
Updated 10 days ago
The teacher is precious. The pace is great. I wish we would have had the hint to print the guides/ resources first though
Hailey Andler
Penny is the absolute best. She is adorable and thorough and incredibly helpful. My sister and I have been working through these recipes diligently and are convinced she should adopt us. Dragan and Penny have done such a great job setting this up. One tip: read the recipes and watch the videos simultaneously and take notes there is often someone you miss in one that gets filled in in the other.
Svetlana
Translate - Курс прекрасный, очень подробный. получила новые знания о различных видах безглютеновой муки. очень подробно и понятно объясняется весь процесс приготовления закваски. интересные варианты безглютеновых смесей. пока только изучаю теорию, но видео с хлебом и пиццей такие вкусные, уже очень хочется попробовать приготовить. Хочется сказать огромное спасибо создателям курса за прекрасную душевную атмосферу на всех видео и глубокие полезные знания. Купила еще один курс этой прекрасной пекарской школы. На сайте школы увидела фото свадебного хлеба, хотелось бы научиться такому мастерству тоже.
Emily Niedoba
Updated 18 hours ago
As a traditional hearth bread baker, this course has opened my eyes to all of the flours I haven't been playing with yet.
Hind Mahroug
Updated 3 days ago
Thank you it was amazing course <3
Suzie
Updated a month ago
It was very well presented, clear explanations. Can’t wait to start baking bread.
Alessia
Updated 22 days ago
ottimo. Questa signora è molto simpatica e spiega molto bene
What's inside
Learning objectives
- How to bake naturally gluten free sourdough breads, baguettes, brioche, focaccia, doughnuts (!) and crackers.
- Top tips for building starters and a starter fitness test
- Handle young, mature and old leavens with the four leaven levers.
- The secret to recipe creation and the four recipe levers.
- How to bake naturally gluten free sourdough breads, baguettes, brioche, focaccia, doughnuts (!) and crackers.
- Top tips for building starters and a starter fitness test
- Handle young, mature and old leavens with the four leaven levers.
- The secret to recipe creation and the four recipe levers.
Syllabus
Here are the ingredients you will need to complete the course - please refer to individual recipes for quantities. You probably won't need them all at once; just pick a recipe you like and start with that. The flours are listed more or less in order, starting with what we use most of.
In case you haven't baked with us before, where we refer to 'House White' flour, the formula for our own blend is given in Lecture 19.
This list is also included in the Course Handbook pdf, in the Resources for Lecture 1.
Read more
Syllabus
Here are the ingredients you will need to complete the course - please refer to individual recipes for quantities. You probably won't need them all at once; just pick a recipe you like and start with that. The flours are listed more or less in order, starting with what we use most of.
In case you haven't baked with us before, where we refer to 'House White' flour, the formula for our own blend is given in Lecture 19.
This list is also included in the Course Handbook pdf, in the Resources for Lecture 1.
Defining the two kinds of fermentation in your sourdough, plus the vital roles of wild yeasts and bacteria.
Do you really know what's going on in that jar?
Hello and welcome!
To get the best from this course, please print out the Gluten Free Sourdough Masterclass Recipes and Handbook which are available as pdfs in the Resources (folder icon) for this lecture. Use these to make your own notes on as you watch the videos.
Please note, where Penny refers to Lecture 17, the Sourdoughnuts, please go to Lecture 27 (it moved!)
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, or 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 minors should be supervised by a competent adult. . The advice and strategies presented here may not be suitable for your individual situation, and you should consult with professionals where appropriate.
Most commercial GF breads are more fakery than bakery. Making your own is the best way to ensure an authentic, artisanal product with multiple health benefits.
How master bakers do it.
Greater precision = more consistent results!
Introduction and overview, plus how to tell when your starter is ready!
How to build brown rice, sorghum or buckwheat starters from scratch.
These instructions also appear in the pdf of the Handbook for this course, which you can find in the Resources for Lecture 1.
The Where? When? and What? of starter maintenance, plus how and when to discard and refresh your starter.
Watch starters being started and fed.
Why time, temperature and age make all the difference to both starters & leavens.
Please check the Resources for a guide to recognising and troubleshooting unhealthy starters ;)
Test how well you understand your starter.
How to make sure your leaven reaches its peak just when you want to mix dough.
Learning leaven.
The four pillars of GF bread making, and our own House White flour blend.
Read this before you start watching!
Prepare your leaven at least 3 to 4 hours ahead:
100g sorghum starter [3/8 cup]
90g sorghum flour [scant 3/4 cup]
90g tepid water [1/3 cup + 1 Tbsp]
= 280g sorghum leaven
Measure starter from fridge into a bowl, then add tepid water and flour. Mix. Put into a straight sided glass jar and mark level with an elastic band.
Cover this new leaven with a cloth, leave to develop at room temperature for 3 to 4 hours. (Feed the starter with more flour and water again before you put it back in the fridge.)
After 3 to 4 hours, the leaven should rise by at least one-third to double of the height of the band. It will dome, then fall slightly and appear quilted on top.
You can leave your leaven up to 8 hours; you may see that it has ‘peaked’ and then dropped in the jar, but it is still good to use.
Please read this before you start watching!
Prepare your leaven at least 3 to 5 hours ahead:
100g buckwheat OR brown rice starter [1/3 cup ]
75g buckwheat flour [3/4 cup ]
75g tepid, filtered water [scant 1/3 cup]
= 250g buckwheat leaven
Measure starter from fridge into a bowl, then add tepid water and flour. Mix. Put into a straight sided glass jar and mark level with an elastic band.
Cover this new leaven with a cloth, leave to develop at room temperature for 3 to 4 hours. (Feed the starter with more flour and water again before you put it back in the fridge.)
After 3 to 5 hours, the buckwheat leaven will probably look pink on top, and may not have risen a lot, but you should be able to see a more mousse-like texture under the surface, indicating the activity of CO2. It should rise by at least one-third of the height of the band. If you use the brown rice starter, it will rise a bit higher, and be paler in colour.
You can leave your leaven up to 8 or more hours; you may see that it has ‘peaked’ and then dropped in the jar, but it is still good to use.
Please read this before you start watching!
Prepare your leaven at least 3 to 4 hours ahead:
100g brown rice starter [1/3 cup]
50g brown rice flour [1/4 cup]
50g tepid water [scant ¼ cup]
= 200g brown rice leaven
Measure starter from fridge into a bowl, then add tepid water and flour. Mix well. Put into a straight sided glass jar and mark level with an elastic band.
Cover this new leaven with a cloth, leave to develop at room temperature for 3 to 4 hours. (Feed the starter with more flour and water again before you put it back in the fridge.)
After 3 to 4 hours, the leaven should rise by at least one-third of the height of the band, or even more. It will dome, then fall slightly and appear quilted on top.
You can leave your leaven up to 8 hours; you may see that it has ‘peaked’ and then dropped in the jar, but it is still good to use.
This leaven is used for both vegan and dairy versions of the brioche burger buns, baby brioche, sourdoughnuts and cinnamon squiggles.
Vegan brioche burger buns, doughnuts and cinnamon squiggles.
For instructions on making a teff-cacao (chocolate) starter and leaven, see Section 3.
Please read this before you watch the video!
Prepare your leaven at least 3 to 4 hours ahead:
100g brown rice starter [1/3 cup]
90g brown rice flour [scant ½ cup]
90g tepid water [1/3 cup + 1 Tbsp]
= 280g brown rice leaven
Measure starter from fridge into a bowl, then add tepid water and flour. Mix well. Put into a straight sided glass jar and mark level with an elastic band.
Cover this new leaven with a cloth, leave to develop at room temperature for 3 to 4 hours. (Feed the starter with more flour and water again before you put it back in the fridge.)
After 3 to 4 hours, the leaven should rise by at least one-third of the height of the band, or even more. It will dome, then fall slightly and appear quilted on top.
You can leave your leaven up to 8 hours; you may see that it has ‘peaked’ and then dropped in the jar, but it is still good to use.
No need to make leaven here!! You can use starter from the fridge, or leftover leaven, and many different kinds of flour to create these super-yummy and super-easy sourdough crackers.
How to develop a successful recipe.
How to do it yourself!
The wrap-up: taking yourself seriously as a gluten free sourdough artisan baker.
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Reviews summary
Mastering gluten free sourdough baking
Students acquire valuable insights and skills.
The recipes are interesting and motivate students to bake.
Explanations are comprehensive and easy to follow.
Teachers are praised for expertise and helpfulness.
Activities
Review Gluten-Free Baking Basics
Show steps
Reinforce your understanding of gluten-free baking principles to better grasp the nuances of sourdough techniques.
Browse courses on
Gluten-Free Baking
Show steps
-
Research the properties of common gluten-free flours.
-
Review the role of binders and starches in gluten-free baking.
-
Familiarize yourself with common gluten-free baking problems and solutions.
Read 'Gluten-Free Baking at Home' by Nicole Hunn
Show steps
Expand your knowledge of gluten-free baking with a well-regarded resource to enhance your sourdough skills.
View
Gluten-Free on a Shoestring: 125 Easy Recipes...
on Amazon
Show steps
-
Obtain a copy of 'Gluten-Free Baking at Home'.
-
Read the introductory chapters on gluten-free baking principles.
-
Experiment with a few basic recipes to understand flour behavior.
Experiment with Different Gluten-Free Flours
Show steps
Gain hands-on experience with various gluten-free flours to understand their unique characteristics in sourdough baking.
Show steps
-
Select three different gluten-free flours (e.g., brown rice, sorghum, teff).
-
Create small test batches of sourdough starter with each flour.
-
Observe and document the fermentation process and flavor profiles.
-
Bake a simple loaf with each starter and compare the results.
Four other activities
Expand to see all activities and additional details
Show all seven activities
Perfect Leaven Development
Show steps
Refine your ability to create a perfectly ripe leaven, crucial for consistent sourdough results.
Show steps
-
Prepare a leaven using the course's recommended ratios.
-
Monitor the leaven's rise and fall, noting time and temperature.
-
Repeat the process several times, adjusting variables to achieve optimal ripeness.
Document Your Sourdough Journey
Show steps
Solidify your learning by creating a blog or journal to document your sourdough baking experiences and insights.
Show steps
-
Create a blog or journal (physical or digital).
-
Document each baking session, including recipes, observations, and results.
-
Reflect on your successes and failures, identifying areas for improvement.
Read 'Sourdough' by Sarah Owens
Show steps
Deepen your understanding of sourdough principles with a comprehensive guide to traditional techniques.
View
Sourdough: Recipes for Rustic Fermented Breads,...
on Amazon
Show steps
-
Obtain a copy of 'Sourdough' by Sarah Owens.
-
Focus on chapters related to starter maintenance and fermentation.
-
Adapt the techniques to your gluten-free sourdough baking.
Help Others on Baking Forums
Show steps
Reinforce your knowledge by assisting other bakers in online forums, answering questions and sharing your expertise.
Show steps
-
Join online baking forums or social media groups.
-
Actively participate in discussions, offering advice and support.
-
Share your gluten-free sourdough baking experiences and insights.
Review Gluten-Free Baking Basics
Show steps
Reinforce your understanding of gluten-free baking principles to better grasp the nuances of sourdough techniques.
Browse courses on
Gluten-Free Baking
Show steps
- Research the properties of common gluten-free flours.
- Review the role of binders and starches in gluten-free baking.
- Familiarize yourself with common gluten-free baking problems and solutions.
Read 'Gluten-Free Baking at Home' by Nicole Hunn
Show steps
Expand your knowledge of gluten-free baking with a well-regarded resource to enhance your sourdough skills.
View
Gluten-Free on a Shoestring: 125 Easy Recipes...
on Amazon
Show steps
- Obtain a copy of 'Gluten-Free Baking at Home'.
- Read the introductory chapters on gluten-free baking principles.
- Experiment with a few basic recipes to understand flour behavior.
Experiment with Different Gluten-Free Flours
Show steps
Gain hands-on experience with various gluten-free flours to understand their unique characteristics in sourdough baking.
Show steps
- Select three different gluten-free flours (e.g., brown rice, sorghum, teff).
- Create small test batches of sourdough starter with each flour.
- Observe and document the fermentation process and flavor profiles.
- Bake a simple loaf with each starter and compare the results.
Perfect Leaven Development
Show steps
Refine your ability to create a perfectly ripe leaven, crucial for consistent sourdough results.
Show steps
- Prepare a leaven using the course's recommended ratios.
- Monitor the leaven's rise and fall, noting time and temperature.
- Repeat the process several times, adjusting variables to achieve optimal ripeness.
Document Your Sourdough Journey
Show steps
Solidify your learning by creating a blog or journal to document your sourdough baking experiences and insights.
Show steps
- Create a blog or journal (physical or digital).
- Document each baking session, including recipes, observations, and results.
- Reflect on your successes and failures, identifying areas for improvement.
Read 'Sourdough' by Sarah Owens
Show steps
Deepen your understanding of sourdough principles with a comprehensive guide to traditional techniques.
View
Sourdough: Recipes for Rustic Fermented Breads,...
on Amazon
Show steps
- Obtain a copy of 'Sourdough' by Sarah Owens.
- Focus on chapters related to starter maintenance and fermentation.
- Adapt the techniques to your gluten-free sourdough baking.
Help Others on Baking Forums
Show steps
Reinforce your knowledge by assisting other bakers in online forums, answering questions and sharing your expertise.
Show steps
- Join online baking forums or social media groups.
- Actively participate in discussions, offering advice and support.
- Share your gluten-free sourdough baking experiences and insights.
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