Michael Greenfield – SourdoughU

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We invited Mike to share his recipe on our Instagram and our everyone went CRAZY for this. This course is a hit with the Teachable team!

Sourdough Bread Baking is THE MOST TOUGH SKILL You can Learn in The Kitchen

It’s not as easy as just following a simple recipe and adding some baker’s yeast!

There’s so many more factors that go into the fermentation process, fully activating your sourdough starter, and perfecting the stretch and fold techniques for ideal gluten structure…

It forces you to be much more in tune and involved with the bread baking process.

And sadly, because it’s so easy to go wrong, too often I see people giving up after their bread doesn’t rise, or they end up with a super dense or uneven crumb.

To make matters worse, when you try figuring out where you went wrong…

The majority of baking advice you find online is incorrect

It was the beginning of my sourdough bread-baking journey.

I’d spend hours proofing, kneading, and baking bread – Only to open the oven and see a loaf with no rise, or slice inside to find a gooey crumb or massive uneven holes!

Then I’d go online to figure out where I went wrong, The only information I was able to find was random guesses made by people on forums.

There were also All of these terms have been updated Auto, like hydration percentages-I was lysing and proofing but had no idea what they meant.‍

So if you’ve tried baking sourdough bread before and failed, or you’re afraid to jump in because you think it’s too difficult…

Trust me, you’re not alone!

I Took The SLOW WAY to Mastering The Art And Science of Sourdough Bread Baking

However, after my first few failed attempts, I began to see some progress. Being a professional home cook, I was determined to learn how to make sourdough bread.

• I was a baker apprentice with several professional bakers –Mastering their stretch and fold techniques for ideal gluten structure and bread with more rise
• I searched the web for any piece of advice I could find. – Sifting through the BS and testing everything to see what actually worked
• I started to become a mad scientist, testing every hydration level, mixing ancient grains with it, and even making my own flour.

It is what I call it “The Quest for the Perfect Loaf” – Where every loaf you bake is better than the last.

As a result, I have become addicted to the baking of sourdough bread!

But even more than that, after successfully baking literally thousands of loaves in my oven…

I’ve Perfected The Sourdough Bread Baking Process Into A Simple System That Anyone Can Follow‍

Once I started getting consistent results in the kitchen, I recorded a few sourdough tutorials and published them on YouTube…

I was pleasantly surprised at their instant success with millions of hits and almost daily emails from people who sent me photos of delicious loaves of bread. (What I love!)

What I quickly learned was that no one video is sufficient to teach you all you need to know about the bread baking process.

So I started distilling down all the information I’d learned over the years, and all the questions from comments on YouTube…

This will allow you to quickly make better sourdough bread by combining it all in a simple step-by step process.

Get your instant download Michael Greenfield – SourdoughU

This Course has Six Modules

Module 1: The Science of Sourdough and Building Your Bread Baking Intuition

First I’ll give you a complete overview of the program and explain exactly how to get the most out of it. Then we’ll dive right into “The Gluten Revolution” Learn why sourdough bread has the highest nutritional and health benefits. (Even if you’re allergic to gluten!)

We’ll also cover things like:

• Baking Percentages 101 To help you choose the right hydration levels based on your experience, and what you’ll need to change as you play with different flour mixes.

• Fermentation Fight Learn the difference between slow and fast fermentation and when to choose one over the other – This is the key to amping up the nutrition, texture, and flavor of your bread.

• Step by step “Bread Time”: This guide will walk you through the bread baking process step-by-step, even if your schedule is hectic. It also includes tips and tricks to speed it up or slow it down so that you can enjoy the fresh aroma of freshly baked bread.

• Automatic Intuition Incorporating all 5 senses, I’ll show you what you need to focus on to rapidly build your baker’s intuition and consistently cook better bread.

The reason sourdough bread baking is so rewarding is because it’s more of an artform than a science, and requires more than just following a simple recipe.

By the end of Module 1, you’ll be well on your way to an experienced baker’s level intuition, and know exactly what to look for at each stage of the bread baking process!

Module 2: Baking Tools for Every Level Baker

Then in Module 2, I’ll give you an exhaustive list of baking tools… If you’re just starting out, I’ll show you how to jump in for less than $20 total!

But because I know after you start baking amazingly delicious loaves of bread you’ll get addicted, I’ve also included a complete list of the best tools for you to use on your quest towards the perfect loaf.

Here’s some of what we’ll cover:

• The Essential Bare: The bare minimum baking equipment you’ll need to get started – Including my “Two Penny Tool” To know when your starter is at its peak activation, and ready for use to bake more flavorful, airy breads.

• Professional proofing My secret weapon to know exactly when your dough is ready for the oven – And when to speed up or slow down the proofing process based on your unique environment (This is why you can’t just follow a simple recipe!).
• The Ultimate Baker’s Toolkit: My “Best in Class” tools for when you’re ready to jump into the big leagues! The best part is, most of these tools are actually an investment because you’ll end up saving money in the long run PLUS bake more nutrient dense, long lasting bread with better texture and flavor.

It might surprise you how little it takes to get started baking “Baker’s Quality” bread at home, I’ll show you exactly what you need in Module 2, plus my favorite tools for when you’re ready to up your game.

Module 3: Upgrading your Flour with Better Quality Ingredients and Ancient Grains

Then in Module 3, we’ll take a deep dive into the best types of flour to use, and how to extract maximum flavor and nutrition from this essential bread baking ingredient.

Including a complete guide for choosing the right flour based on your climate, experience, and bread baking goals…

Here’s just some of what we’ll cover:

• Fanatical Flour My favorite method for getting the best possible quality flour which makes all the difference in your bread – And how to maximize freshness for more activity, intense rise, airiness, and structure.

• Wheat vs. White Find out when white flour is better than wheat, or the perfect combination of both! So you can increase fiber without affecting the crumb texture.

• Ancient Grain Guide: Get simple techniques to incorporate rye, spelt, einkorn, and whole wheat flour into your recipes for a totally unique flavor profile – And the trick to working with each withoutthe headaches.

• Fresh Milling This is the key to taking your bread from really good to phenomenal – More flavor, more texture, and more nutrients – I’ll show you the pitfalls most people fall into when milling for the first time so you get it right from the start!

And by the end of Module 3, you’ll have an expert level understanding of how to bake rustic loaves of bread with more bounce, airiness, and a great chew!

Module 4 – Mastering the Sourdough Starting Recipe For Maximum Activation and Flavor

Then in Module 4, it’s time to harness the Fermentation Life Force of your bread: The Sourdough Starter!

I’ll show you exactly what it should look, smell, and taste like so you know exactly when your starter is at peak activation.

We’ll also cover:

Starter from Scratch Learn an easy way to create a starter from scratch and how to jump start it’s activity for maximum flavor right before you bake.

Feed The Beast One of the most common mistakes people make is adding their starter before it’s fully activated – I’ll show you how to feed your starter for peak activation.

The Wild Way How do you use a “Wild” You can increase the flavor of starters by knowing which starters have great activity and how to regulate the acidity of your bread so that it balances sweetness and acidity.

Starter Storage: For the baker who doesn’t bake every week, I’ll show you my technique for keeping your starter alive for MONTHS in between feedings – And how to quickly activate it when you’re ready to bake!

Your starter’s fermentation is what makes sourdough bread different from other types.

This is where a lot of mistakes are made, but after Module 4, you’ll know exactly how to create and keep a sourdough starter at peak activation and ready to bake incredible bread.

Module 5 – Beginner’s Sourdough Bread Tutorial

It’s time to start baking! In Module 5 I’ll walk you step by step through my sourdough bread baking process!

You can stretch, fold and shape the dough with high-quality production and multiple camera angles. “Top Baker’s Quality” Structure and rise of gluten

You’ll also learn:

• Beginner’s Basics: Mixing your ingredients is easy for maximum flavor and rise. This includes both Boule and Batard loaves.

• Expert Autolyse My favorite technique for making dough that’s easy to work with – And the one ingredient you MUST skip during the autolysing process.

• Nix the Knead Why you should NEVER knead your dough and the stretch and fold process I use for ideal gluten structure – leading to more rise, better taste, better texture, deeper colors, and fresh bread that lasts longer.

• Advanced Bulk Rise Stolen from top bakers to continue building gluten bonds and making more flavorful, airy bread – This is the make or break stage in prepping your dough, it’s not even worth baking if you do this wrong!
• Score 101 This is the key to making sure your bread doesn’t explode out in random places while baking and how to turn your loaf into an artisanal masterpiece.

Let me be your “Sourdough Shaman” and let’s take this bread baking journey together!

Instead of spending years to learn this process, you’ll be baking better bread within hours of joining Sourdough U – And hopefully get as addicted to the process as I am!

Get your instant download Michael Greenfield – SourdoughU

‍Module 6: The Quest for the Perfect Loaf, Advanced Baking Strategies and More

And finally, in Module 6 we’ll take things to another level – Breaking past the beginner’s loaf and cover all the best ingredients and advanced bread baking techniques.

Strap in and follow along with me as I go all into baking my Perfect Loaf – Teaching you as many advanced baking techniques as I can along the way (Many of these you can’t find anywhere else online!)

We’ll also cover:

• Ancient Grains Explained: Einkorn, rye starter and my favorite ancient grain flour blend that helps me bake some of the best loaves in my life.

• Hyper Hydration: Learn the best hydration percentages to get a super crusty bread with a very soft andairy internal crumb – without the headaches that normally comes with stickier dough.

• Patient Proofing: This simple method will add bacteria to bread and color it.

• Caramelized Crust: How to achieve a dark, rich, brown crust. It tastes great with a soft, buttery, beautiful crumb.

• Design Details: How to score bread like a French artisanal baker using stencils and matcha for colored stenciling

When it comes to baking The Perfect Loaf, you need to use more advanced strategies like adding ancient grains and higher hydration levels, which leads to all sorts of new issues and complexities…

But after Module 6, you’ll have dozens of new tactics to help you on YOUR Quest Towards Your Perfect Loaf!