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所在平台: Udemy |
课程主页: https://www.udemy.com/course/the-gluten-free-sourdough-masterclass/
课程评论：没有评论
**课程名称：** 无麸质酸味酵母烘焙大师班 (The Gluten Free Sourdough Masterclass) **课程概述：** 本课程旨在帮助您掌握制作美味的无麸质酸味酵母面包、法棍、布里欧修、甜甜圈和饼干的技巧。无论您是对制作无麸质酵头感到困惑，还是对烘焙结果不稳定感到沮丧，本课程都将为您提供解决方案。我们将深入探讨发酵基础、如何培养和维护不同种类的无麸质酸味酵母（如糙米、高粱、特夫或荞麦酵母）、如何将酵头转化为成熟的酵母、不同成熟度酵头的运用、酵母的更新与丢弃处理，以及时间与温度在烘焙中的关键作用。 课程将详细讲解无麸质烘焙的四大支柱：提升（rise）、粘合（bind）、平衡（balance）和混合（blend），并教授如何通过调整水合度和粘合剂来达到不同的内部组织效果。 **课程内容：** * **第一部分：基础知识** * 发酵基础 * 培养和维护糙米、高粱、特夫或荞麦酵母 * 将发酵物转化为酵头 * 年轻、成熟和陈旧的酵头 * 酵头的更新与丢弃处理 * 时间与温度的关键关系 * 四种酵头的运用 * 无麸质烘焙基础回顾：提升、粘合、平衡和混合 * **第二部分：特色食谱** * 向日葵酸味（可素食或含奶） * 芝士辣椒法棍（可素食或含奶） * 杏仁法棍（可素食或含奶） * 布里欧修（可素食或含奶） * 甜甜圈（可素食或含奶） * 肉桂旋涡面包（可素食或含奶） * 巧克力天堂（可素食） * 创意番茄扁面包（可素食） * 甜菜根荞麦圆面包（可素食或含奶） * 饼干（可素食） * **第三部分：秘诀分享** * 如何运用“四种食谱调整杆”（Four Recipe Levers）来控制和创造您想要的内部组织和外壳质地 **教学方式：** 本课程采用友好、实用且动手操作的方式，以展示为主，讲解为辅。我们旨在分享12年教学和数十年烘焙经验积累的实用知识，而不是让学员被枯燥的科学理论淹没。课程将带领您规避常见的失败，分享成功的秘诀。此外，还提供练习题和测验来巩固学习。 **课程成果：** 学完本课程，您将能够： * 理解您的酵头 * 充分利用您的酵头 * 自信地烘焙出色的面包 * 解决烘焙过程中遇到的问题 * 将您的烘焙水平从业余爱好者提升到令人惊叹 * 创造您自己的无麸质酸味酵母食谱 **学员评价：** 课程获得了5星好评，学员们称赞其内容详尽、讲解清晰、师资专业，并表示课程极大地拓宽了他们对无麸质烘焙的认识，激发了学习热情。 **结语：** 我们热切期待您的加入，一起开启无麸质酸味酵母烘焙的精彩旅程！
Delicious GF sourdough breads, baguettes, brioches, doughnuts and crackers are all within your reach!Do you worry about your GF starters and leavens?Are you frustrated by inconsistent/unpredictable behaviour?Do you know how much starter to use to make a leaven?Can you handle the time and temperature ‘levers'?Do you know the Four Pillars of gluten free baking?Can you modulate hydration and binders to achieve different crumb effects?If not, then you are going to love this Masterclass.If your only wish is to bake more beautiful, authentic, artisan breads with gluten free sourdough leaven, the recipes on this course will make you love it too.And if you want to know the secret of developing recipes specifically for sourdough gluten free … then get enrolled now!In Part One of the Masterclass, we cover:the fundamentals of fermentationhow to build and maintain your brown rice, sorghum, teff, or buckwheat starters,how to turn starters into leavensyoung, ripe and old leavenswhen to refresh and what to do with discardthe crucial relationship between time and temperaturethe four leaven leversa recap on the basics of gluten free baking: rise, bind, balance and blendIn Part Two, we dive into a series of original vegan and dairy sourdough recipes:Sunflower Sour (vegan or dairy)Cheese & Chilli BaguettesVegan Almond BaguettesDairy and Vegan Brioche Dairy and Vegan DoughnutsDairy and Vegan Cinnamon SquigglesSourdough Chocolate Heaven (vegan)Focaccia Art (vegan)Beetroot & Buckwheat Boule (vegan or dairy)Crackers (vegan)In Part Three, we share our secrets! How to use the Four Recipe Levers to create the texture of crumb and crust that you desire…every time.How we teach:Our approach is always friendly, practical and hands-on and, wherever possible, more showing than telling. This is not the place to overwhelm you with the (considerable) science, but to give you the benefit of all the know-how we've acquired after 12 years teaching and decades more of baking.We spare you the fails, and share the secrets of all our successes. It's win-win.We also provide useful practice exercises and quizzes to test your knowledge.At The Artisan Bakery School, we believe that baking your own naturally gluten free sourdough bread is fundamental to improving your personal health and happiness. Making great starters and leavens is the base of all that.This courses empowers you to:understand your startersleverage your leavenbake wonderful breads with true confidencetroubleshoot problemsmeasure your progress from amateur to amazingcreate your own recipesWe can't wait for you to join us!5-STAR REVIEWS for our other GF coursesKara MitchellI liked this course a lot because every details was accounted for with explanations, every time I thought, but why ? there would be an answer:) My type of learning - thank youAdrienne PacieraUpdated 10 days agoThe teacher is precious. The pace is great. I wish we would have had the hint to print the guides/ resources first thoughHailey AndlerPenny is the absolute best! She is adorable and thorough and incredibly helpful. My sister and I have been working through these recipes diligently and are convinced she should adopt us. Dragan and Penny have done such a great job setting this up. One tip: read the recipes and watch the videos simultaneously and take notes there is often someone you miss in one that gets filled in in the other.SvetlanaTranslate - Курс прекрасный, очень подробный. получила новые знания о различных видах безглютеновой муки. очень подробно и понятно объясняется весь процесс приготовления закваски. интересные варианты безглютеновых смесей. пока только изучаю теорию, но видео с хлебом и пиццей такие вкусные, уже очень хочется попробовать приготовить! Хочется сказать огромное спасибо создателям курса за прекрасную душевную атмосферу на всех видео и глубокие полезные знания. Купила еще один курс этой прекрасной пекарской школы! На сайте школы увидела фото свадебного хлеба, хотелось бы научиться такому мастерству тоже!Emily NiedobaUpdated 18 hours agoAs a traditional hearth bread baker, this course has opened my eyes to all of the flours I haven't been playing with yet!Hind MahrougUpdated 3 days agoThank you it was amazing course
