Michael Greenfield – SourdoughU

Teachable recommends

We invited Mike to share his recipe on our Instagram and our everyone went CRAZY for this. This course is a hit with the Teachable team!

Sourdough bread baking is the most difficult skill you can learn in the kitchen!

It’s not as easy as just following a simple recipe and adding some baker’s yeast!

There’s so many more factors that go into the fermentation process, fully activating your sourdough starter, and perfecting the stretch and fold techniques for ideal gluten structure…

It forces you to be much more in tune and involved with the bread baking process.

And sadly, because it’s so easy to go wrong, too often I see people giving up after their bread doesn’t rise, or they end up with a super dense or uneven crumb.

To make matters worse, when you try figuring out where you went wrong…

The majority of baking advice you find online is incorrect

When I began my journey in sourdough bread making, I can still remember.

I’d spend hours proofing, kneading, and baking bread – Only to open the oven and see a loaf with no rise, or slice inside to find a gooey crumb or massive uneven holes!

Then I’d go online to figure out where I went wrong, I couldn’t find any information other than random guesses by forum members.

Added to that, there was All of these terms have been updated Auto, like hydration percentages-I was lysing and proofing but had no idea what they meant.‍

So if you’ve tried baking sourdough bread before and failed, or you’re afraid to jump in because you think it’s too difficult…

Trust me, you’re not alone!

I Took The SLOW WAY to Mastering The Art And Science of Sourdough Bread Baking

After my first few attempts, I noticed some improvement and, being a Pro Home Cook, I set out to master the art of sourdough baking.

• I have apprenticed with many professional bakers –Mastering their stretch and fold techniques for ideal gluten structure and bread with more rise
• I searched the web for any piece of advice I could find. – Sifting through the BS and testing everything to see what actually worked
• I started to become a mad scientist, testing every hydration level, mixing ancient grains with it, and even making my own flour.

It is what I call it “The Quest for the Perfect Loaf” – Where every loaf you bake is better than the last.

Sourdough bread baking became my obsession!

But even more than that, after successfully baking literally thousands of loaves in my oven…

I’ve Perfected The Sourdough Bread Baking Process Into A Simple System That Anyone Can Follow‍

Once I started getting consistent results in the kitchen, I recorded a few sourdough tutorials and published them on YouTube…

They were a huge success! I received thousands of emails every day from people sharing photos of their beautiful bread loaves. (I love this bread!)

However, I realized quickly that not one video can teach you everything you need about bread baking.

So I started distilling down all the information I’d learned over the years, and all the questions from comments on YouTube…

It is easy to combine all of this information into a step-by-step process that anyone can use instantly to bake better sourdough.

Download it immediately Michael Greenfield – SourdoughU

This Course Has Six Modules

Module 1 – Building your bread baking intuition and the science of sourdough

First I’ll give you a complete overview of the program and explain exactly how to get the most out of it. Then we’ll dive right into “The Gluten Revolution” Find out why sourdough is one of the most nutritious and healthy breads available. (Even if you’re allergic to gluten!)

We’ll also cover things like:

• Baking Percentages 101 To help you choose the right hydration levels based on your experience, and what you’ll need to change as you play with different flour mixes.

• Fermentation Fight Learn the difference between slow and fast fermentation and when to choose one over the other – This is the key to amping up the nutrition, texture, and flavor of your bread.

• Step by Step “Bread Time”: We will guide you step-by step through the bread-baking process.

• Automatic Intuition Incorporating all 5 senses, I’ll show you what you need to focus on to rapidly build your baker’s intuition and consistently cook better bread.

The reason sourdough bread baking is so rewarding is because it’s more of an artform than a science, and requires more than just following a simple recipe.

By the end of Module 1, you’ll be well on your way to an experienced baker’s level intuition, and know exactly what to look for at each stage of the bread baking process!

Module 2: Baking Tools for Every Level Baker

Then in Module 2, I’ll give you an exhaustive list of baking tools… If you’re just starting out, I’ll show you how to jump in for less than $20 total!

But because I know after you start baking amazingly delicious loaves of bread you’ll get addicted, I’ve also included a complete list of the best tools for you to use on your quest towards the perfect loaf.

Here’s some of what we’ll cover:

• The Bare Essentials The bare minimum baking equipment you’ll need to get started – Including my “Two Penny Tool” To know when your starter is at its peak activation, and ready for use to bake more flavorful breads.

• Professional proofing My secret weapon to know exactly when your dough is ready for the oven – And when to speed up or slow down the proofing process based on your unique environment (This is why you can’t just follow a simple recipe!).
• The Ultimate Baker’s Toolkit: My “Best in Class” tools for when you’re ready to jump into the big leagues! The best part is, most of these tools are actually an investment because you’ll end up saving money in the long run PLUS bake more nutrient dense, long lasting bread with better texture and flavor.

It may surprise you to see how little you actually need to bake. “Baker’s Quality” bread at home, I’ll show you exactly what you need in Module 2, plus my favorite tools for when you’re ready to up your game.

Module 3 – Upgrading Flour With Higher Quality Ingredients And Ancient Grains

Then in Module 3, we’ll take a deep dive into the best types of flour to use, and how to extract maximum flavor and nutrition from this essential bread baking ingredient.

Including a complete guide for choosing the right flour based on your climate, experience, and bread baking goals…

Here’s just some of what we’ll cover:

• Fanatical Flour My favorite method for getting the best possible quality flour which makes all the difference in your bread – And how to maximize freshness for more activity, intense rise, airiness, and structure.

• Wheat vs. White Learn when to use white flour instead of wheat (or the perfect mix of both). You can also add fiber to your crumb texture without damaging it.

• Ancient Grain Guide: Get simple techniques to incorporate rye, spelt, einkorn, and whole wheat flour into your recipes for a totally unique flavor profile – And the trick to working with each withoutthe headaches.

• Fresh Milling This is the key to taking your bread from really good to phenomenal – More flavor, more texture, and more nutrients – I’ll show you the pitfalls most people fall into when milling for the first time so you get it right from the start!

And by the end of Module 3, you’ll have an expert level understanding of how to bake rustic loaves of bread with more bounce, airiness, and a great chew!

Module 4 – Mastering the Sourdough Starting Recipe For Maximum Flavor Activation

Then in Module 4, it’s time to harness the Fermentation Life Force of your bread: The Sourdough Starter!

I’ll show you exactly what it should look, smell, and taste like so you know exactly when your starter is at peak activation.

We’ll also cover:

Starter from Scratch Learn an easy way to create a starter from scratch and how to jump start it’s activity for maximum flavor right before you bake.

Feed the Beast One of the most common mistakes people make is adding their starter before it’s fully activated – I’ll show you how to feed your starter for peak activation.

The Wild Way How do you use a “Wild” Starter can enhance the great flavors. Learn which starters are the most active and how to control the bread’s acidity to balance sweetness and acidity.

Starter Storage: For the baker who doesn’t bake every week, I’ll show you my technique for keeping your starter alive for MONTHS in between feedings – And how to quickly activate it when you’re ready to bake!

Sourdough bread baking is distinguished from other baking types by the fermentation that takes place in your starter.

This is where a lot of mistakes are made, but after Module 4, you’ll know exactly how to create and keep a sourdough starter at peak activation and ready to bake incredible bread.

Module 5 – Beginner’s Sourdough Bread Tutorial

It’s time to start baking! In Module 5 I’ll walk you step by step through my sourdough bread baking process!

You can stretch, fold and shape the dough with high-quality production and multiple camera angles. “Top Baker’s Quality” Gluten structure and rise

You’ll also learn:

• Beginner’s Basics: Mixing your ingredients is easy for maximum flavor and rise. This includes both Boule and Batard loaves.

• Expert Autolyse My favorite technique for making dough that’s easy to work with – And the one ingredient you MUST skip during the autolysing process.

• Nix the Knead Why you should NEVER knead your dough and the stretch and fold process I use for ideal gluten structure – leading to more rise, better taste, better texture, deeper colors, and fresh bread that lasts longer.

• Advanced Bulk Rise Stolen from top bakers to continue building gluten bonds and making more flavorful, airy bread – This is the make or break stage in prepping your dough, it’s not even worth baking if you do this wrong!
• Score 101 This is the key to making sure your bread doesn’t explode out in random places while baking and how to turn your loaf into an artisanal masterpiece.

Let me be your “Sourdough Shaman” and let’s take this bread baking journey together!

Instead of spending years to learn this process, you’ll be baking better bread within hours of joining Sourdough U – And hopefully get as addicted to the process as I am!

Download it immediately Michael Greenfield – SourdoughU

‍Module 6: The Quest for the Perfect Loaf, Advanced Baking Strategies and More

And finally, in Module 6 we’ll take things to another level – Breaking past the beginner’s loaf and cover all the best ingredients and advanced bread baking techniques.

Strap in and follow along with me as I go all into baking my Perfect Loaf – Teaching you as many advanced baking techniques as I can along the way (Many of these you can’t find anywhere else online!)

We’ll also cover:

• Ancient Grains Explained: Einkorn is a rye starter and my favorite old grain flour mixture that allows me to bake the best loaves of my life.

• Hyper Hydration: Learn the best hydration percentages to get a super crusty bread with a very soft andairy internal crumb – without the headaches that normally comes with stickier dough.

• Patient Proofing: This is a simple way to increase the bacteria and color of your bread. It also allows you to get more nutrients from the longer fermentation process.

• Caramelized Crust: How to achieve a dark, rich, brown crust. It tastes great with a soft, buttery, beautiful crumb.

• Design Details: How to score your bread as a French artisanal baker. Use stencils or matcha to color stenciling.

When it comes to baking The Perfect Loaf, you need to use more advanced strategies like adding ancient grains and higher hydration levels, which leads to all sorts of new issues and complexities…

But after Module 6, you’ll have dozens of new tactics to help you on YOUR Quest Towards Your Perfect Loaf!