Intensive Sourdough Breads Workshop

5.00
(4 Ratings)
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About Course

Let’s take you back to school and help you study the mysterious world of Sourdough Baking. With tons of theory and a truckload of information and recipes, you will feel like a student but only this time you will be learning and studying what you are passionate about!!

This intensive workshop covers the concept of Sourdough and Fermentation from scratch. It is suitable for all, as long as you have a love for bread!! Even if you’ve never baked a loaf before, we promise you gorgeous bread, to call your own at the end of the journey.

Here is What You Will Learn
  • What is Sourdough? The Basics
  • Why is Sourdough Healthy?
  • What is a Culture, Levain and Starter?
  • Making Your Own Starter from Scratch.
  • Feeding your Starter and Building Levain
  • Storing and Maintaining your Starter
  • Hydration Percentages
  • Baker’s Percentage for Creating Your Recipes
  • Tools and Equipment Required
  • Easy Workable Ways to Bake in a Home Set Up
  • Understanding the Science Behind Sourdough Breads
  • Converting Any Recipe into a Sourdough Recipe
  • What is Discard??
  • Storage & Use of Discard
  • Same Day Bake Vs Long Fermentation
  • Types of Flour Used in Breads
  • Role of Each Ingredient
  • Role of Each Stage or Step
  • How to Add Flavours to Bread
  • Scoring and Stencilling
  • Baking Temperatures
  • Dough Temperatures
  • Fermentation Temperatures
  • Storage and Use of Bread
  • Trouble Shooting
  • Manipulating the sourness of Sourdough Breads
  • Role of Steam and How to Create it in a Home Oven
Recipes Taught:
  • Whole Wheat Batard
  • Jalapeno & Cheddar Boule
  • Bi-Colour Swirl Batard
  • Whole Wheat Sandwich Bread
  • Neapolitan Pizza
  • Rosemary & Cherry Tomato Focaccia
  • Multi-Seeded Ciabatta
  • Sourdough Baguette
  • Slider Brioche Buns
  • Pesto Rolls
  • Braided Chocolate Bun

This is an online workshop available on the website itself. We offer lifetime access to the workshop as well as whatsapp support to make your sourdough journey extremely smooth.

You can enroll directly on the website www.megskitchen.in or connect with us on whatsapp for any further queries – 9987655557.

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Course Curriculum

Welcome

Introduction to Sourdough

  • What is Sourdough?
  • Introduction to Sourdough
    09:41

What is a Levain, Sourdough Starter and Culture?

  • What is a Levain, Sourdough Starter and Culture?

Why is Sourdough Bread Considered Healthy?

  • Why is Sourdough Bread Considered Healthy?

How to Make Your Own Sourdough Starter

  • How to Make Your Own Sourdough Starter
  • How to Make Your Own Sourdough Starter
    08:17

How to Test Your if Your Starter is Ready

  • How to Test Your if Your Starter is Ready

Maintaining and Storing Your Starter

  • Maintaining and Storing Your Starter
    09:23
  • Maintaining Your Sourdough Starter
  • Storing Your Sourdough Starter

How to Switch to a New Flour in Your Starter

  • How to Switch to a New Flour in Your Starter

Using a Starter from Hibernation

  • Using a Starter from Hibernation

Bakers Math

  • Bakers Math
  • Bakers Math
    15:31

Dough Temperatures

  • Dough Temperatures

Importance of Long Fermentation

  • Importance of Long Fermentation

Bread Making Process

  • Bread Baking Process
  • Bread Baking Process
    26:33
  • Adding Leavin
    03:29
  • Adding Salt
    02:56

How Much Starter to Add

  • How Much Starter to Add

Inclusions in Sourdough Breads

  • Inclusions in Sourdough Breads

Basic Equipment Needed

  • Equipment Required
  • Basic Equipment Needed
    09:34

Baking in a Home Oven

  • Baking in a Home Oven
    17:13
  • Baking in a Home Oven
  • Role of Steam in Baking

Hydration

  • Hydration and Salt
  • Hydration Levels
    05:02

Feeding Your Starter for A Bake

  • Feeding Your Starter for A Bake
    04:43

Jalapeno & Cheddar Cheese Boule (Same Day)

  • Jalapeno & Cheddar Cheese Boule (Same Day)
  • Jalapeno & Cheddar Cheese Boule (Same Day)
    44:30

100% Whole Wheat Batard

  • 100% Whole Wheat Batard
  • 100% Whole Wheat Batard
    30:04

Bi-Colour Swirl Batard

  • Bi-Colour Swirl Batard
  • Bi-Colour Swirl Batard
    35:54

100% Whole Wheat Sandwich Bread

  • 100% Whole Wheat Sandwich Bread
  • 100% Whole Wheat Sandwich Bread
    27:13

Neapolitan Pizza

  • Neapolitan Pizza
  • Neapolitan Pizza
    32:33

Rosemary & Cherry Tomato Focaccia

  • Rosemary & Cherry Tomato Focaccia
  • Rosemary & Cherry Tomato Focaccia
    23:33

Multi-Seeded Ciabatta

  • Multi-Seeded Ciabatta
  • Multi-Seeded Ciabatta
    37:18

Sourdough Baguette

  • Sourdough Baguette
  • Sourdough Baguette
    34:12

Brioche Slider Buns

  • Slider Buns
  • Slider Buns
    19:56

Pesto Rolls

  • Pesto Rolls
  • Pesto Rolls
    23:37

Braided Chocolate Bun

  • Braided Chocolate Bun
  • Braided Chocolate Bun
    34:24

Discard

  • Discard

Banneton Sizes

  • Banneton Sizes

How to Consume Sourdough Bread

  • How to Consume Sourdough Bread

Manipulating the Sour Notes

  • Manipulating the Sour Notes

How to Store Your Sourdough Bread

  • How to Store Your Sourdough Bread

How to Convert Any Recipe into Sourdough

  • How to Convert Any Recipe into Sourdough

Tips & Tricks

  • Tips & Tricks

Troubleshooting

  • Troubleshooting

Student Ratings & Reviews

5.0
Total 4 Ratings
5
4 Ratings
4
0 Rating
3
0 Rating
2
0 Rating
1
0 Rating
NS
NAZIA shaikh
3 years ago
Amazing teaching techniques, lovely recipe n as a teacher no one could be better then her
AM
Acquilina M Rodrigues
3 years ago
A well chalked out online workshop by the very talented Megha Gandhi Jain. All important steps covered, on point tips and tricks shared, plus post-subscription support. The videos are a perfect relay to the theory and having taken the offline workshop can say they serve as a good refresher. If you have been wanting to learn Sourdough baking without any fancy ingredients and equipment, put your money here you won\'t regret it!
SD
Sweta Desai
3 years ago
Yet to start the course
AD
Asmita Dsouza
3 years ago
Awesome workshops ....

Terms and Conditions

Terms and Conditions

  • Payments once made are 100% non-refundable.
  • 100% advance payment is required to complete the registration process.
  • Only 1 registered person will be able to access the workshop.
  • Access will be restricted to maximum 3 devices used by the SAME person, example phone, laptop and tablet/ iPad.
  • In an unlikely circumstance of website malfunction or any other unforeseen situation which makes it impossible to access the workshop content, an alternate platform of sharing the workshop content will be created.
  • In case the personal details shared are incorrect, the participant will not be allowed to access the workshop.
  • All queries will be answered, request you to wait for a revert.
  • Payment made only gives you access to the specific workshop you have registered for.
  • In case ingredients substituted or recipe alternated, the results may vary.
  • All content is registered to Meg’s Kitchen (Unit of Auburn Retail LLP.) Any misuse of content or data will be immediately reported.
  • Recipes other than what have been shared during the workshop, will have to be your own trial and effort. Questions regarding those will not be answered.
  • Use the website as the first line of communication. Queries will be answered at the earliest between 1-2 working days, during 10:00 am to 6:00 pm.
  • Once you send a payment confirmation screenshot along with your full name, email id and phone number to our number – 9987655557, you shall be added to a whatsapp support group for the workshop. You may opt out of it anytime.
  • Queries on whatsapp will be answered at the earliest between 1-2 working days, during 10:00 am to 6:00 pm.
  • We follow a strict privacy policy and your information is safe with us.
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