Making bread is one thing. Making bread that is a real food is another thing entirely. To be a real food the flour used must be the whole grain. Nature designed it that way, and that is what works best. Next, commercial yeast won’t do anything for you. It is used purely as a raising agent. The real benefits come from using a natural sourdough starter – as nature designed it. The culture is full of microbiota that can break down the wheat and extract all the nutritional and health benefits from the grain (prodigious) passing it on to us in an available form . Real bread is a fermented product like cheese and yogurt and sauerkraut .
It is good for you. Very good.
A bit of history helps. Knowing where bread has come from and where it diverted off the rails is helpful in knowing where you are going and why. Then comes the nitty gritty. First is the sourdough starter, we run through everything you need to start your own, maintain it, and store it long-term, frozen or dried, and reactivate it again. Mixing the dough is done by hand, it takes less than two minutes, flour, water and salt are the only ingredients. (The starter is flour and water). There is no kneading. The dough is left for some time, days, in a cool place (fridge) to ferment . It is ‘shaped’ – made in to the loaves, left to rise and then baked.
Everyone of these stages is broken down to bite size bits and explained and demonstrated from many different angles. All coming from the experience we have had successfully teaching hundreds of people.
We know what you need to know.
What we have… is the expertise to help people to make superlative bread for themselves. We know where people trip up, what they find complicated.
Each stage is turned into simple steps. No detail is left out.
You will be able to make great bread.
This link will take you to the Issuu Magazine page where the tutorial is available to purchase and get started immediately.Download Tutorial Now £10.00
Our tutorial features plenty of written material, fifty eight pages, as well as fifteen video presentations. People have requested both as a preference.
We cover starting a starter from scratch. Maintaining it (feeding). Using a dried starter, how to make a dried starter for storing. Freezing and all other details you need.
We cover the tools needed. Not many, but some just make life easier, like a probe thermometer (to tell when it is baked perfectly).