Virtual Presentations and Handouts

Session 1 The Science of Sourdough and the Flours Used for Starters
Session 1 - Presentation Recording 

Handout:
Session 1 - Notes pdf

Session 2 
Making and Maintaining a Sourdough Starter
Session 2 - Presentation Recording 

Handouts:
Sourdough Starter Best Practices
Sourdough New Starter Schedule

Session 3 
Creating Breads, Muffins and More
Session 3 - Presentation Recording

Handouts:
Presentation demo recipe Easy Sourdough Artisan Boule 68% Hydration
Presentation demo recipe Sourdough English Muffins

Recipes

Easy Sourdough Artisan Boule 68% Hydration
Sourdough English Muffins

Best Sourdough Pancake Recipe (Active or Discard Starter)
Garden Fresh Sourdough Zucchini Bread (Active or Discard Starter)

FAQs Sourdough

QUESTION: I see different amount of starter used in various recipes. Why is that? Does it make a difference?

QUESTION: What are the advantages of using bannetons for proofing sourdough?