h264, yuv420p, 1280x720 |ENGLISH, aac, 48000 Hz, 2 channels, s16 | 1h 07 mn | 832 MB
Instructor: Teresa L Greenway

New method for extreme fermentation using "hands off" and extended ferments.

What you'll learn
At the end of this course you will have an understanding of how to do a moderate to extreme fermentation of your dough.
Have an understanding of how to modify gluten using a long ferment, which makes the bread more flavorful and easier to digest.
You will learn how to modify your method to make really "sour" sourdough if that is what you want.
Understand how to make a large batch of dough and bake with only a few hours notice, yet still have long fermented dough.
Requirements
You should have an understanding of the sourdough baking methods and be proficient in the kitchen.
Please see my other beginning and intermediate baking courses before taking this course.
You will need basic baking equipment, a good baking stone, a set of kitchen scales that has metric, and a sourdough starter.
You will need an active sourdough starter.
Description
This course was inspired by Yohan Ferrant's "Do Nothing" bread which I observed him making at the "Quest for Sourdough" workshop in Belgium at Puratos.
My objects for this course are:
To modify the gluten of bread, making it not only more digestible, but resulting in terrific flavor.
Show the student how to vary the "sour" or mildness in their long ferments.
Develop a method to ferment large batches of dough and be able bake up bread with only a few hours notice after the dough has fermented over the course of several hours or days.
To offer an option for those who wish to go "Gluten Free" but still want to eat real bread. This is not free from gluten but the gluten is modified to the point where many with digestive issues can eat real bread again.
With this course, I believe I have achieved all of my objectives. You will learn not only how to do an extreme ferment of the dough, but how to make it either "sour" or mild and how to have dough handy to bake with only a few hour notice.
Although this course is aimed at the more advanced sourdough baker, it is easy enough to follow if you've taken some of the beginning and intermediate courses. Sourdough baking basics are not covered in this course.
This course will make it easy for the working person to have world class bread throughout the week with very little work and short notice. It will also be helpful for those who wish to modify gluten to make it more digestible.
Welcome to "Bake Modified Gluten Sourdough Bread" and enjoy the experimentation!
Teresa
Who this course is for:
This course is for the advanced baker with an understanding of the sourdough method of baking bread.
Although aimed at the more advanced sourdough baker, this course is easy enough for a baker who has taken some intermediate courses.
Professional bakers who wish to learn to bake with extreme fermentation will benefit from this course.

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