Sourdough and Wild Yeast Baking

River Cottage baker Andy Tyrrell teaches you the art of making sourdough bread with wild yeast. You'll be creating a starter and baking your own sourdough bread as you learn. Choose Expert option for personal feedback from Andy on your sourdough bakes. Wild yeast is all around us, the joy of foraging into flour and water to create your natural starter can be a life-long journey. Looked after correctly, your sourdough starter will provide you with the fantastic reward of your own sourdough makes for years to come. Sourdough is bread with immense character, with presence – bread with a point. A sourdough loaf is so different from what often passes as bread these days. It is the antithesis of the industrial factory loaf – that soft, structureless, flavour-lite bread that is produced in such huge quantities. This sourdough bread making course offers a superb introduction to the magical world of sourdough and its versatility. Learn all about using natural yeasts and levans to make deliciously flavoursome country loaves, pizzas, baguettes and brioche. You'll learn how to gather your own wild yeast and create a sourdough starter which flour to use kneading and proving techniques recipes for sourdough bread, bread rolls, pizza and brioche how to increase the variety and healthiness of your bread making with additional wholegrains, seeds and nuts The course includes: 4 on-demand video lessons - presented by Andy Tyrrell lifetime access to the video, notes and recipes and interactive class flexible classes - join and learn when and where you like downloadable lesson notes practical (optional) sourdough making assignments access on your mobile, PC, Mac or laptop small interactive online classroom chat online to students from around the world Time to complete the sourdough bread making course: Every student is different but in general we think the whole course will take around 13 hours 5 minutes to complete including: Video lesson: 2 hours 5 minutes in total Course notes: 15 minutes per lesson Assignment: at least 2 hours per lesson Interactive classroom time: 15 minutes per lesson Tutor feedback review (Expert level): 15 minutes per lesson Note the sourdough starter takes several days to develop, and proving your dough takes several hours (and can often be done overnight). But it will be worth it when you taste your soughdough makes! You'll need: All the ingredients are in the course notes, but at first you'll be creating your starter using flour and water. You will need a loaf tin and a dough scraper is helpful. This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training. Ready to get started? Just add the course to your basket above - choose the 'Expert' option for personal feedback from Andy on your starter and sourdough baking. Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.