Breads
Artisan Sourdough
Sourdough demystified. Raise a starter from flour and water, learn to read dough by feel rather than by clock, and bake loaves with a blistered crust and an open, custardy crumb.
4.9(268 reviews)14 lessons5h 15mIntermediate
Taught by Chef Simone KathuriaWhat You’ll Learn
- Raise and maintain a reliable starter
- Judge bulk fermentation by feel, not by timer
- Shape boules and batards with real tension
- Score and bake for oven spring and an open crumb
Course Curriculum
What’s Inside
2 modules · 5 lessons · 1h 56m total
- Flour, water and wild yeastPreview17m
- Feeding schedule and readiness21m
- Autolyse and bulk fermentation28m
- Shaping and cold retard24m
- Scoring and the Dutch oven bake26m
Your Instructor
Chef Simone Kathuria
Founder & Head Pastry Chef
Simone started Churro Academy on a simple idea: the technique behind good baking should be taught plainly, without mystique. She develops every recipe on the platform and teaches each course herself.
Learn more about Chef Simone KathuriaStudent Reviews
What Students Say
“The sourdough module finally made fermentation click for me.”
Karan D.₹1,899