Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4! (Udemy.com)

This is an excellent course. The explanations are clear and easy to follow. This course also allowed me to improve my sourdough starter management. I also made some dried sourdough starter that I keep in the freezer. So I started making bread in a Dutch oven. But I find the crust a little too hard. If you have any advice on how to improve this, it would be very welcome. Thank you for creating this course.

I have just started the course and already have learnt about the different types of flour and how much water to use etc. Chomping at the bit to bake my first loaf of sour dough bread !

The course has turned from a messy bread baker to a neat and tidy sourdough bread beginner. Providing clear and concise instruction with a number of tips and tricks to make it easier to bake the first almost perfect loaf at a high hydration. Well worth the small investing money and time.

Even though there is lot to learn through the course, but as a student if you're are expecting some advice or response to your queries from the instructors then its not a course to opt in for. It doesn't seem to be maintained well as of now.

En este punto podria decir que habla de usar harina de pan, pero no siento que este muy bien explicado el porque, explica que para cierto tipo de pan es necesaria, pero no el porque. Si aprendi que la piedra para pizza es buena eleccion, he aprendido cosas, gracias.

Como esta el consejo de instructor practica y prectica para afinar detalles es parte de ese secreto de este curso por cierto bien llavado por quien graba los videos paso a paso hasta terminar correctamente el objetivo puesto en la seccion. Gracias por el curso esta muy bien diseñado y con una buena calidad en la enseñanza. Saludos

I love good bread! So excited to be taking this course!

.Making your own starter He could have talked about the flours types, which one to use, difference between them, protein level, etc. In a Sourdough Course this is the minimum knowledge we should have. I also missed information about using organic or not, bread/multipurpose/selfraising/etc. He only said to use 50/50 white and whole. .Starter X Levain Really disappointing. Doesn’t make any sense this section into the course as its not clear at all the difference between both. .Using dry starter. Very good. Really enjoyed this part of the course. Specially when he compared both starters (from scratch X dry one). .How to storage your bread? Disappointing. He just talked about it, without showing. Doesn’t make any sense as the course is online by videos. But even if he didn’t cut the bread in half etc, he could just grab a photo from google to use as an example. Anyway, just a thought. .THE RESOURCES starting from section 5 Very nice all the resources as extra support during the course. Nice touch! .Autolyse Process He combined starter + water + flour and let it rest as an Autolyse. But I’m afraid AUTOLYSE is when we mix only flour and water, without starter/yeast/whatever to allow the flour hydrate before everything else to help develop a better gluten structure. I already study A LOT about it and never saw autolyse with starter/yeast together. Autolyse, according to many bakers from different countries and cultures, is the process to hydrate the flour with water, let it sit for a while, before starting the whole bread process. Maybe Im wrong, just something to review. .Second Loaf Very nice making in 2 days. Really liked he showing the dough being able to rest into the fridge from one day to the other. .All Purpose X Bread Four Very nice section. I believe a course is exactly to this purpose. To show the students the difference between ingredients, results, etc. Also, was really good when he was making the dough, he used more water than he supposed to. And he showed how to fix the recipe. This was pretty cool, because sometimes this happens to us in our own kitchen. And he showed how to fix. .Slap & Fold = Very good. Such a shame he didn’t sliced and showed the all purpose bread from inside. .New Stretch and Fold Very good. Is the method I usually use. .High Hydration Bread Just perfect. Such a shame he didn’t sliced to us to see inside. .Lamination Technique Great. .Sourdough Pizza Great .Toast Wheat Germ Great .Rye Bread Great. .100% Whole Wheat Great.

I wasn't expecting much tbh but the course is amazing. There is so much adventure in Sourdough baking. And he gives very good tips. Congratulations for the course. It's simple, nothing fancy but very good, specially for beginners. I just would like to see more videos for starter making, you should have done them till the end and not stop in day 5 even though you show the end in the next videos.

This course is extremely informative and really well designed. Dan's a masterful teacher - he's clear and makes the topic accessible to sourdough newbies, while also giving great details and background that will bring an experienced baker to the next level!