You will learn how to jump start the process And how you can start your baking process in just 2 days.

Find out what makes Sourdough bread special…

• The health benefits and how it is easier to digest than commercial yeast bread.

• And Ancient grains that support healthy ageing and have antioxidant,

Having the understanding of this can be the difference between baking Professional standard bread or a bread that do not rise to the occasion

With mastery of proper technique, you can consistently produce loaves with an airy crumb and fine texture.

You kneaded that dough to perfection but took one peek in the oven and saw your masterpiece deflated like a balloon at a dart convention.

We've all been there.

But don't chuck it into the trash just yet!

The problem's not you - it's that delicate gluten net.

See, it needs just the right amount of care.

Knead it too much and it frays like a worn-out sweater.

In this bonus lesson, I’m going to show you the proper way to knead your dough…

And the telltale signs of when you should stop.

This bonus lesson covers the role of bacteria in sourdough bread baking.

These bacteria are crucial for fermentation and rising, not for making anyone sick.

You’ll learn the peak temperature for active bacteria and the temperature that kills them, leading to “disaster” bread.

Baking is all about chemistry. When ingredients mix under the right conditions, magic happens in the oven.

Too much of one ingredient or the wrong temperature can ruin your bake.

With this bonus, you’ll learn how to get the chemistry right, troubleshoot issues, and adjust your recipe for the perfect bake every time.

Going on holiday or want to save your sourdough starter for later?

Freezing your starter is an easy way to preserve its active cultures for a long time. This bonus will guide you on how to freeze your sourdough starter without losing its strength.

I’ll also share a crucial step to ensure your starter freezes almost instantly.

Dehydrating your sourdough starter is an excellent way to store it long-term. This reliable method preserves starter cultures without the need for refrigeration or freezing, making it easy to transport and maintain at room temperature.

With proper dehydration, your starter can last up to a year! Whether you’re travelling, moving, or want to share your starter with friends or family, dehydrating is the best option for convenient and stable storage.

This bonus will teach you how to revive your sourdough starter correctly.

Many think it’s as simple as adding water, but there’s a proper method to follow. Depending on the age and condition of your dehydrated starter, the process can take several days.

To avoid ruining your starter, make sure to follow the steps in this lesson.