The wonderful world of baking sourdough bread from scratch has been fascinating me since I was young. I would watch my dad, a trained baker, so carefully and observe him giving the dough a good workout before carefully arranging it in wooden banneton baskets to prove before they were ready to be put in the oven for a long bake. The whole house was filled with the most incredible smell and I could barely wait until it was time to take it out and cut into the still hot loaf.
Even as a small girl I already planned opening a bakery with my friend, and during our weekly meet ups we wouldn't play with dolls or out in the mud, we'd plan our next batches of cookies and cakes! It was a dream that has stuck with me since then. Finally during a global pandemic, being locked in my house, and finding myself delivering breads to my local friends and neighbours, I decided it is time to make that dream come true. So I set up a micro bakery from my dining room in my house in North London and called it Sourdough Sophia. In the middle of our converted dining room my husband and I baked on a weekly basis offering our breads for local delivery and pick up to the local hungry crowd that just can't live without good, slow fermented bread. We grew like wildfire and only a few months later, we began the process of opening small batch bakery on the high street.
In this course I will take you through each part of the sourdough baking process, beginning with the starter which is the fundamental basis of all bread. By the end of this course you should have a full understanding of what constitutes a sourdough starter, how you can influence it, what makes a sourdough bread, how to knead, shape, prove and bake your bread and finally, how you can create variation and start experimenting with new flour types, hydration and texture.