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所在平台: Udemy |
课程主页: https://www.udemy.com/course/bake-san-francisco-style-sourdough-bread/
课程评论：没有评论
**课程名称：** 烘焙旧金山风味酸面包 **课程概述：** 本课程（更新于2022年7月8日）专注于传授烘焙真正“酸”味旧金山风格酸面包的秘诀。您将学习： * 获取天然酸味的关键技术。 * 进行长时间发酵的秘诀，以及在长时间发酵中必须遵循的步骤。 * 如何获得正宗的旧金山 sourdough 风味。 * 一个小小的改变如何提升烤箱弹力（oven spring）。 * 适合制作酸面包的面粉种类。 * 增加面团强度的技巧。 课程强调，许多人追求的是类似旧金山过去那种真正“酸”的 sourdough 风格面包，而不是添加醋或柠檬酸等“假”酸味剂。本课程的讲师花费了15年时间在高品质白面粉 sourdough 中实现一致的酸度，并突破了传统认为需要低水合、冷发酵的观念。 **注意：** 本课程**不**教授 sourdough 的基础知识（如制作 sourdough 酵头，尽管会包含一个相关讲座）。它**专门**针对如何烘焙出具有标志性“酸”味的旧金山风格 sourdough 面包。 课程还提及，由于长时间发酵对面团的消化特性，可能对麸质不耐受的消费者友好，但建议咨询医生。 **内容重点：** * 掌握 sourdough 的天然酸味。 * 学习长时间发酵方法。 * 还原旧金山 sourdough 特有风味。 * 优化面团的烘焙表现。
Course updated 07/08/2022You will learn:The secret to baking real "sour" sourdough. Not many know how to obtain a natural sour in a sourdough bread. A technique for a long fermentation. There's something you MUST do for a long fermentation.How to obtain the real San Francisco sourdough flavor.One small change to increase oven spring.What type of flour to use. Tips for increasing dough strength. For years the holy grail of sourdough baking, here in the USA, has been an authentically "SOUR" sourdough bread, like they used to bake in San Francisco. It is so sought after that bakeries will add a substitute sour like vinegar or "sour salt" (which is citric acid). The added "fake" sour flavor tastes fake and it isn't authentic. There's something quite wonderful about baking a real sourdough loaf that you can make as sour as you like, or for that matter, as mild as you like. I've experimented for about 15 years to get a consistent "sour" in my sourdough bread. It's easy to get a sour bread by adding whole grains or even using all whole grains. However, to obtain a white flour San Francisco style sour loaf has been just beyond my grasp. I've baked plenty of sour loaves, but the consistency just wasn't there, my bread was sour sometimes and not other times. Part of the reason is because the literature insists that you need to use low hydration, cold bulk ferment to obtain the "sour." I never thought that was true but it held me back because I felt they must know what they're talking about. After all, it's in print right? ;) So I finally went off the deep end and started experimenting with my own ideas and pre-conceived notions. And guess what? I figured it out. I can now bake a real authentic "SOUR" sourdough loaf with no more than white flour, sourdough culture, salt and water. I do have some variations from the all white loaf as well. This course is not to teach you how to bake with sourdough, I already have ten courses that show you how to do that. So please don't join this course and get upset that it doesn't show you the basics (although there will be a lecture on how to make your own sourdough starter). This course is exclusively intended to show you how to bake a loaf of San Francisco Style bread that is "SOUR" like the authentic loaves of our past, that we here in the USA love so much. This type of bread flavor is not usually sought after by other countries, indeed, they probably think we are crazy to love our deeply sour loaves, but there you have it! Come on and join me and discover (Finally) how to obtain the SOUR in sourdough. Gluten Free consumers are now coming full circle as science discovers that long fermented dough is usually well tolerated by those with intolerance to gluten and other grains. It isn't for everyone and you should always ask your doctor, but perhaps you are one of the lucky ones who can indulge in real, chewy, thick and delicious sourdough bread. If so, welcome back to real bread! Teresa
