Dough & Nourish Learning Platform

Bread Making Sourdough Bread

Beyond the Trend: Flour, Fermentation & Real Bread at Home

Nourish2011 Nourish2011
Overview
Curriculum
  • 12 Sections
  • 41 Lessons
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Introduction (Duration: 00:09:16)
3 Lessons
  1. Welcome to this course
  2. A brief history of Sourdough
  3. Resources & Quick Reference
Sourdough and nutrition (Duration: 00:16:59)
2 Lessons
  1. Nutrition and flour
  2. How I choose my flour (Optional)
The Mother Culture/Sourdough Starter (Duration: 00:53:17)
12 Lessons
  1. Introducing the Baking Flow Card: Dough and Nourish Learning System
  2. The science behind the starter
  3. Let's feed the starter (Demo)
  4. When to feed the starter
  5. A starter that's doubled in size (Demo)
  6. The float test
  7. What if I missed the peak?
  8. Mixing a stiff starter (Demo)
  9. Troubleshooting your starter
  10. How to speed up the process
  11. Summary
  12. Bonus: How to revive an old abandoned starter (from the fridge)
Mixing the dough (Duration: 00:14:11)
4 Lessons
  1. Why Different Flours Absorb Different Amounts of Water
  2. Introduction: Mixing the dough
  3. Mixing the dough (Demo)
  4. Why use this recipe as a beginner
Building strength: Folding your dough (Duration: 00:06:35)
3 Lessons
  1. Introduction: Building strength with folding
  2. Folding your dough (Demo)
  3. What if I forget about my dough?
First Fermentation (Bulk Ferment) (Duration: 00:11:20)
1 Lesson
  1. Introduction: First Fermentation
Shaping the Loaf (Duration: 00:05:15)
2 Lessons
  1. Introduction: Shaping the Loaf
  2. Shaping the Dough (Demo)
Second Fermentation (Proofing the loaf) (Duration: 00:07:34)
1 Lesson
  1. The second fermentation
Baking the Loaf
5 Lessons
  1. Introduction: Baking the Loaf
  2. Baking the Loaf (Demo)
  3. Bread banneton and Dutch oven baking
  4. Baking in an oven-safe glass baking dish
  5. Baking with Hard Wheat Flour
Food Prep for Busy People: Three Ways to Have Fresh Sourdough Whenever You Want It
Summary
1 Lesson
  1. A review of the process using the Baking Flow Card App page
Process Summary (Baking Flow Card Videos) (Duration: 00:08:37)
7 Lessons
  1. Process Flow Card: Feeding the Starter
  2. Flow Card Video: Mixing the dough
  3. Flow Card Video: Folding and building strength
  4. Flow Card Video: First Fermentation
  5. Flow Card Video: Shaping the Loaf
  6. Flow Card Video: Second Fermentation (Proofing)
  7. Flow Card Video: Baking the loaf

Learn artisan sourdough through a complete step-by-step learning system that combines detailed video lessons, follow-along demonstrations, visual flow cards, and practical techniques. Designed for busy lifestyles, the course helps you build confidence and develop the skills to bake consistently at home.

Allergen Notice:
Recipes in this course contain wheat and may include other allergens. Individual reactions and tolerances vary.

The Ancient Art of Artisan Sourdough Bread

Discover the difference between sourdough that simply looks artisanal and the kind that’s truly crafted with flavor, fermentation and nourishment in mind.

This course is about more than just baking beautiful bread.

It’s about slowing down, understanding the process, and learning how traditional fermentation can transform simple ingredients into something truly special.

Together, we’ll explore the foundations of real sourdough baking — from starter to slice — using approachable methods designed for everyday home bakers.

Whether you’re completely new to sourdough or looking to deepen your understanding, this course will guide you step by step through the process of creating bread with incredible flavour, texture and character.

Welcome to Dough and Nourish.

 

Disclaimer: This course is provided for educational purposes only and is not medical or nutritional advice. Recipes in this course contain wheat and may include other allergens. Individual reactions, tolerances and ingredient sensitivities vary from person to person. If you have food allergies, celiac disease, gluten sensitivity or any medical condition affecting your diet, please consult a qualified healthcare professional before trying these recipes.

 

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