The Gluten Free Sourdough Masterclass

Think like a baker, beat "bubble trouble" and bake better GF sourdough than ever before!

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£29.99

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What You'll Learn

  • How to bake naturally gluten free sourdough breads, baguettes, brioche, focaccia, doughnuts (!) and crackers.
  • Handle young, mature and old leavens with the four leaven levers.
  • Top tips for building starters and a starter fitness test.
  • The secret to recipe creation and the four recipe levers.

Who is this course for?

  • People who want to improve their GF sourdough culture.
  • People who want to expand their baking repertoire.
  • People who want to develop their own recipes (but don't know where to start).
  • Students who enjoyed our Naturally Gluten Free Sourdough course.

Requirements

  • A basic understanding of how to make Naturally Gluten Free Sourdough Breads using starters and leavens.
  • Weighing scales, preferably digital.
  • A perforated baguette tray.
  • 6 inch cast iron sizzling platter or frying pan.
  • Oven, oven gloves, basic kitchen equipment.
  • List of flours and other ingredients used available in free preview.

Course Description

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:

  1. Sunflower Sour  (vegan or dairy)
  2. Cheese & Chilli Baguettes
  3. Vegan Almond Baguettes
  4. Dairy and Vegan Brioche
  5. Dairy and Vegan Doughnuts
  6. Dairy and Vegan Cinnamon Squiggles
  7. Sourdough Chocolate Heaven (vegan)
  8. Focaccia Art (vegan)
  9. Beetroot & Buckwheat Boule (vegan or dairy)
  10. 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 course 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!

Section 1: Introduction

Introduction
Why naturally gluten free sourdough really matters.
Gluten Free Bakers Percentages
Your Shopping List

Section 2: Fermentation, wild yeasts and friendly bacteria

Fermentation, wild yeasts and friendly bacteria.
The Fizz Quiz

Section 3: Starters

Assignment 2: Keep a Starter Tasting Journal
Assignment 1: Starter Fitness Test
Mastering Your Starters
Starter building recipes & instructions
Maintaining your starter
Starting Your Starters
Feeding Rice Starter
Making Teff Cacao
Feeding Chocolate Starter
Time, temperature and maturity
Starters Quiz

Section 4: Leavens

Assignment 3: Your Own Leaven Race
Mastering Your Leavens
The Four Leaven Levers
The Leaven Top-up Feed
The Leaven Race
Leavenology Quiz

Section 5: The Four Principles of Gluten Free Bread Making

Rise, Bind, Balance, Blend

Section 6: Vegan Sunflower Power

Making the Sunflower Sour

Section 7: The Root of Perfection

Making the Beetroot & Feta Boule
Baking with a Cast Iron Sizzler

Section 8: Baguettes!

Making the Vegan Almond Baguette
Easy-Cheesy Chilli Baguette/Bread

Section 9: Brioche

Making the leaven for all the brioche dough bakes
Making the Brioche Burger Buns & Baby Brioche
Sourdoughnuts & Cinnamon Squiggles
Vegan Brioche Burger Buns & Baby Brioche
Vegan Sourdoughnuts

Section 10: Heavenly Chocolate Sourdough

Making the Heavenly Chocolate Sourdough

Section 11: The Art of Focaccia

Making the Sourdough Focaccia

Section 12: What to do with Leftover Leaven/Starter

Sourdough Crackers

Section 13: The Secret of Gluten Free Sourdough Recipe Development

Assignment 5: Keep a Recipe Developer / Baking Journal
Assignment 4: Gluten Free Artisan Sourdough Baking Goals
The Four Recipe Levers
The Secrets of Recipe Creation
Artisan Recipe Developer Goals: Keep a Baking Journal

Enroll on this Course

£29.99

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The Artisan Bakery School
Old Home Cottage
Sparkwell
Devon PL7 5DQ
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