Tag Archives: leavens

So long, bubble trouble!

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Introducing our latest online course: Mastering Sourdough Starters & Leavens

The questions we get asked most often in our courses are about the mysteries of starters and leavens (and mothers and cultures and what-all else you like to call ’em). Even if you buy a starter, or get one from a friend, it’s hard to tell whether it’s healthy or not, unless you know what signs to look for. Which means people end up baking bad bread for months without knowing why. Recipe books rarely go into sufficient detail about the kind of leaven required for a loaf – old, mature, young? and so the results can sometimes be frustrating. What does ‘ripe leaven’ mean, after all?

So we came up with this online course for all our students; a focus on what sourdough starter culture is, how to make it, how to turn into leaven, and how to use it for baking different kinds of bread.

So, if you’ve been suffering from ‘bubble trouble’ – flat starter, low leaven, sad loaves, this ‘bubble bootcamp’ is the one for you! To get a free preview, and decide for yourself, just click here: Mastering Sourdough Starters & Leavens.

Taking care of Bread Astaire.

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& Happy New Decade, dear Readers!

I hope you have all had a great start to the new year, and that you are keeping the bugs at bay. Dragan’s sourdough culture, Bread Astaire, whom some of you have already met, needed a bit of ‘intensive care’ this week, so I knitted him a little hat and scarf. I don’t know about him, but it was certainly very therapeutic for me!

We are busy putting the finishing touches to a brand new course on Udemy, ‘Sourdough Starters & Leavens‘, so look out for our announcement on this very soon. (Bread Astaire makes a compelling cameo appearance in the movie, well worth the watch!) The course is 100% focused on making, managing and really understanding the different kinds of sourdough cultures, and how using young, mature or old starters / leavens makes a significant difference to your breads. Watch this space!