Course Prototype Sourdough L1 20070710

Welcome To A Sour Note, The Art Of A Sourdough Loaf

Before you begin the course, take a few minutes to go through this section. •You will receive information about the way the course is laid out. •You will learn about the course navigation tools and how – and when – to use them.•You will learn about some of the features that will make the course work better for your needs.•You will see how this course is tailored to give you the training that is specific to your needs.

Click on the bread basket to see the tools you will use.

This section shows you how to use the

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Using The Navigation Buttons

The STOP button allows you to leave the course at any time. When you press STOP, the course is automatically bookmarked at that point. When you use your entry code to reenter the course, you will be sent back to your exit point.

The PAUSE button gives you the option to temporally stop the action. You can use the Pause feature as often as you need to control the pace that you are receiving information.

The AUDIO ON/OFF button is activated on any page that has audio available. You will see the button glow softly on those pages. You can use it to turn the audio on or off.

The MENU button is a key navigation tool. When you finish a section, you will be directed to use the button to activate the course menu. From there, you will be given options on how to continue.

The PREVIOUS button allows you to go back to the page before this one.

The NEXT button allows you to move to the next page at any time.

The Control Panel Button

During interactive sessions, the Control Panel is hidden to create more room. Click on the softly glowing button to see the control panel.

Click on each button on the control panel to read and hear about its function


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Navigation Practice

This page allows you to practice with the control panel and become comfortable with it. All of the buttons except MENU are active on this page. •Clicking the PAUSE button will cause everything to stop.

Clicking it again will allow the page to continue.•Click the PREVIOUS or NEXT buttons to move to the page

before or after this one. If you click PREVIOUS at the first page or NEXT at the last page in a section, you will be sent to the menu. Click the MENU button at any time to do the same.•Click the CONTROL PANEL button at the top or bottom of

the page to hide or view the panel. The buttons are visible at all times.•Click STOP only if you wish to exit the course. Doing so will

bookmark your point of departure, but you will have to log back in.


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Click the forward arrow.

Course Navigation

Prompt Information

Navigation Practice

This page allows you to practice with the control panel and become comfortable with it. All of the buttons except MENU are active on this page. •Clicking the PAUSE button will cause everything to stop.

Clicking it again will allow the page to continue.•Click the PREVIOUS or NEXT buttons to move to the page

before or after this one. If you click PREVIOUS at the first page or NEXT at the last page in a section, you will be sent to the menu. Click the MENU button at any time to do the same.•Click the CONTROL PANEL button at the top or bottom of

the page to hide or view the panel. The buttons are visible at all times.•Click STOP only if you wish to exit the course. Doing so will

bookmark your point of departure, but you will have to log back in.

Click the forward arrow.

Other Items On The Page

At the top and bottom of the page are three items we haven’t talked about yet. On the left are the Section Title and Page Number. They are there to keep you advised of your location in the course. If you want to remember a particular page, they can be useful.

At the bottom of the page, on the left, a Course Prompt Window will supply you with information as needed to help you navigate through the course.

Sometimes it may be necessary for you to receive some additional informationinformation about a term or subject. If you mouse over the italicized item and hold the pointer on it, a text callout will appear. Try it now.

At the last page, all of the buttons except the MENU button were active. This button allows you to access the Menu page at any time. A word of caution: If you use the MENU button, the system assumes you do not want to return to the page and will not bookmark it.

This is the last page in the Course Navigation section. You can either click on the MENU button, now active, or the FORWARD button to access the Menu page.


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At the top of the page are three items we haven’t talked about yet. On the left are the Section Title and Page Number. They are there to keep you advised of your location in the course. If you want to remember a particular page, they can be useful.


Sometimes it may be necessary for you to receive some additional informationinformation about a term or subject. If you mouse over the italicized item, a text callout will appear. Try it now.



Information: any communication or representation of knowledge such as facts, data, or opinions in any medium or form, including textual, numerical, graphic, cartographic, narrative, or audiovisual forms .


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At the top of the page are three items we haven’t talked about yet. On the left are the Section Title and Page Number. They are there to keep you advised of your location in the course. If you want to remember a particular page, they can be useful.


Sometimes it may be necessary for you to receive some additional informationinformation about a term or subject. If you mouse over the italicized item, a text callout will appear. Try it now.




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Introduction

Lesson One – Creating the Sourdough Base

Lesson Two – Selecting the Ingredients

Lesson Three – Creating the Sponge

Lesson Four – The First Knead

Lesson Five – The Second Knead and the Division

Lesson Six – The Bake, Cool, and Store of the Loaves

Click a title to go to that lesson.

Welcome To A Sour Note

You are listening to my voice, looking at my face, and reading this text because, I hope, you want to learn how to bake a loaf of very special bread.

During this course, we are going to work together to accomplish a number objectives. One of the most lasting will be the creation of your very own sourdough base. This base, if properly cared for, will be your for a very long time. I have had mine for over 30 years.

We are also going to go through each step in the process of baking a perfect sourdough loaf. Actually, during the course, we will be baking three loaves, one to eat immediately (You won’t be able to resist!), one to share (Show off your new skills!), and one to put away for later (I see toast tomorrow morning.).

This is the introduction to the course, so I want to give you an idea of what is to come. In the next few moments, we will look at the content of the course, talk about what you will need to accomplish your goal, and chat a bit about the best way to use this CD.

I’m running out of room, so why don’t you click on the forward arrow to move us to the next page?

What to expect in this course.

Introduction

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What We Are Going To Do

We are going to accomplish a lot during the course. One of the first things you need to know about is time. Some of the steps, like those in Lesson One, can take a few days to initiate, and will continue for many years.

Steps you will learn in the other lessons will take time to accomplish also. It will be a mixture of minutes spent in an activity, followed by hours waiting for the next activity to begin.

So, how is the best way to go about all of this? One of the great things about having me here on a CD is that you can call on me at any time.

I recommend that you use me now to go completely through the course, familiarize yourself with the steps, the things you need to get, and the time you will need to complete each step of the process. You can take your time, go back over items you aren’t sure of, take advantage of additional information additional information prompts, and prepare for the big bake. We will even have some review to be sure you understand everything

Then, when you are ready, use me as a resource and a reminder to provide you with support as you accomplish the lesson objectives.

Oops, running out of room again. Click the glowing button to bring back the control panel, then click the forward arrow.What to expect in this course.

Introduction

Course Contents

You don’t need to look at a visual for this, so I have closed that window. Let’s take a moment to look at the course contents. There are six lessons in the course. Each has an objective that needs to be completed by accomplishing a series of tasks.

Lesson One: Creating, maintaining and using the sourdough baseLesson Objective: Successfully create the sourdough base, complete all of the steps necessary to maintain the base over a long period of time (20 or more years), and prepare the base for use during the baking of a sourdough loaf.

Lesson Two: Selection of ingredients for a baking sessionLesson Objective: Successfully select and assemble the ingredients needed to create one or more loaves of non-traditional format non-traditional format sourdough bread.

Lesson Three: Combination of the ingredients to create the spongesponge prior to the first kneadknead.Terminal Objective: Combine the selected ingredients, in the correct order, to create the first sponge prior to the first knead.

Lesson Four: The first kneadTerminal Objective: Successfully carry out the first knead.

Lesson Five: The second knead and division of the sponge Terminal Objective: Successfully complete the second knead and divide the sponge.

Lesson Six: The bake, cool, and store of the loavesTerminal Objective: Successfully bake the loaves, complete a proper cool-down, and properly store

the cooled loaves.Next page, pleaseWhat to expect in this course.

Introduction

Course Contents

You don’t need to look at a visual for this, so I have closed that window. Let’s take a moment to look at the course contents. There are six lessons in the course. Each has an objective that needs to be completed by accomplishing a series of tasks.

Lesson One: Creating, maintaining and using the sourdough baseLesson Objective: Successfully create the sourdough base, complete all of the steps necessary to maintain the base over a long period of time (20 or more years), and prepare the base for use during the baking of a sourdough loaf.

Lesson Two: Selection of ingredients for a baking sessionLesson Objective: Successfully select and assemble the ingredients needed to create one or more loaves of non-traditional format non-traditional format sourdough bread.

Lesson Three: Combination of the ingredients to create the spongesponge prior to the first kneadknead.Terminal Objective: Combine the selected ingredients, in the correct order, to create the first sponge prior to the first knead.

Lesson Four: The first kneadTerminal Objective: Successfully carry out the first knead.

Lesson Five: The second knead and division of the sponge Terminal Objective: Successfully complete the second knead and divide the sponge.

Lesson Six: The bake, cool, and store of the loavesTerminal Objective: Successfully bake the loaves, complete a proper cool-down, and properly store

the cooled loaves.Next page, pleaseWhat to expect in this course.

Introduction

Sour dough bread is traditionally baked in either an oval or round loaf, to present as much crusty surface as possible

The sponge is the name for the dough mass after all ingredients have been added. It has been given this name because, as it rises, it filled with air pockets and becomes sponge-like in appearance

Bread dough is kneaded to distribute the yeast and develop gluten for an even texture. To knead, pick up the far edge of the dough and fold over the bottom edge. Press down with the heels of your hands, pushing the dough away from you. Turn the dough one quarter turn and repeat the process. When properly kneaded, bread dough will be smooth and satiny, stretchy and no longer sticky.

At The End Of A Lesson

After you have completed each lesson, I have included a self-check review. This lets you determine if you got all of the information or if you need to go through the lesson one more time. No one’s keeping score, and you can take the lesson quiz as many times as you want. Remember, your “grade” will be the quality of your loaf, and the health of your sourdough base.

Remember, you are taking this course in a setting you are very familiar with – your kitchen. You know where all the items you need are. The great thing about this course is that you can use the first run-through to make sure you have everything you need as far as equipment (Now is the time to go out and buy that stove if you don’t have one!), and a chance to make a shopping list of the ingredients you will need.

Well, this finishes the introduction. Now let’s begin exploring the yeasty promise of a golden loaf of the best bread you ever tasted! Click the MENU to select the next place you wish to visit. (Hint: if this is your first run-through, I recommend taking them in order so you will have an idea of the flow of the course.)

What to expect in this course.

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At The End Of A Lesson

After you have completed each lesson, I have included a self-check review. This lets you determine if you got all of the information or if you need to go through the lesson one more time. No one’s keeping score, and you can take the lesson quiz as many times as you want. Remember, your “grade” will be the quality of your loaf, and the health of your sourdough base.

Remember, you are taking this course in a setting you are very familiar with – your kitchen. You know where all the items you need are. The great thing about this course is that you can use the first run-through to make sure you have everything you need as far as equipment (Now is the time to go out and buy that stove if you don’t have one!), and a chance to make a shopping list of the ingredients you will need.

Well, this finishes the introduction. Now let’s begin exploring the yeasty promise of a golden loaf of the best bread you ever tasted! Click the MENU to select the next place you wish to visit. (Hint: if this is your first run-through, I recommend taking them in order so you will have an idea of the flow of the course.)

Select a Lesson.

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Introduction








Lesson One – Creating The Sourdough Base

This lesson is one that will take you some time to complete if you follow every step. If you wish to cut out some of the steps, here is the way to do it. Find a person who has a Sourdough Base and ask him or her for a bit of it. If you are able to do that, you will have eliminated several of the beginning tasks. I will place notes for you so you will know where to begin if you have done this.

Let’s take a look at what we will accomplish in this lesson.

The Objective for this lesson is:

Upon completion of this lesson, you will successfully demonstrate your knowledge of, and ability to complete, the procedures necessary to create, maintain and use the sourdough base.

The topics in this lesson are:Creating the Sourdough BaseAchieving a Viable Sourdough Base for BakingMaintaining the Base during HibernationUsing the BaseCare for the Base

Click the Forward Arrow

Lesson One

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Creating The Sourdough Base

The Sourdough base is going to be your companion for a long time, bring you pleasure in baking not only the loaves described in this course, but a variety of other wonderful concoctions. You will find yourself using it for all kinds of baked good, from pancakes, to biscuits, to pizza dough.

We are going to complete all of the steps necessary to complete your own base in this lesson; however, if you have managed to secure a bit of someone else’s base, you can skip some steps. I will mark those with a ♪ so you will know you don’t have to do them. I do recommend creating your own base if you can. It is something you can always take pride in and other bakers will respect you for it.

Notice that there is a static picture on this page. In that bowl is my base. I have removed it from hibernation, fed it and have sitting there eager and ready to be used. Later in this lesson, there will be a short visual showing you some of the steps that we will be going through during the creation of your base.

Click the Forward Arrow to continue

Lesson One

♪ Our first task is to explore the possible methods for obtaining the yeast for the base. We will look into that on the next page.

Choosing The Yeast

♪ Finding your Yeast

Yeast is all around us. It literally is in the air we breathe. If you were to mix some flour, water, and a bit of honey and sugar, put it in a warm spot and let it set for a day or two, it would start to bubble and give off a “yeasty” smell. This is the first way you can obtain the yeast.

There are some cautions if you use this method. First, there is more than one kind of yeast, and you might not find the one you want on the first – or even the second or third attempt. Second, you may be unfortunate enough to pick up bacteria instead of or in addition to the yeast. That will not result in a usable base.

If you do want to try this method, here are the ingredients and portions of each.

Water: 2 cups (480 to 500 ml)

Flour: 2 cups (480 to 500 ml)

Honey: 1 teaspoon (5 ml)

Do not use additional honey for the mixture. You are only using it to entice the yeast to make your bowl their home. Once you have your yeast, they will be happy to live on flour and water only.

Mix all of the ingredients together and place the open container in a warm area (room temperature of around 80 degrees Fahrenheit (27 degrees Celsius)) will be fine.

Check the mixture every day for bubbling and a pleasing yeasty smell. At the end of 5 days, if this has not happened, of if you get something that has a non-pleasing smell, go to plan 2.

To see a short presentation of the process, click the large button.

Remember, you can control video and voice from the control panel.


Lesson One

Creating the BaseClick to see movie

♪ Plan 2

There are two ways to get packaged yeast. If you want “sourdough” yeast, “sourdough” yeast, you can go to the internet and find a lot of sites that will sell it to you.




Do not use honey for the mixture. Since you have your yeast, they will be happy to live on flour and water only.

You can also simply go the a store, buy a pack of yeast. While it wont immediately have the same tang as the sourdough yeast, after a while, your base will begin to take on the characteristics of the classic sourdough flavor.

If you have done this, you can move to the next step.


Lesson One

Choosing The Yeast

♪ Plan 2

There are two ways to get packaged yeast. If you want “sourdough” yeast, “sourdough” yeast, you can go to the internet and find a lot of sites that will sell it to you.




Do not use honey for the mixture. Since you have your yeast, they will be happy to live on flour and water only.

You can also simply go the a store, buy a pack of yeast. While it wont immediately have the same tang as the sourdough yeast, after a while, your base will begin to take on the characteristics of the classic sourdough flavor.

If you have done this, you can move to the next step.


Lesson One

Sourdough culture is a yeast living symbiotically with a friendly lacto-bacteria.

Choosing The Yeast

Achieving A Viable Sourdough Base For Baking

After you have your base, you need to properly feed, maintain, and use it.

Storing your base

An important need is a container to properly store your base in the refrigerator. Note: if you happen to live in an area where it gets no more than 40 degrees F ( 4 degrees C) or less than 35 degrees F (1 degree C) don’t bother with the refrigerator, but you still need a container. Get a closed container for the starter. Crockery is best, but just about anything can be used, except metal. Try to get something with a clamp-on or snap-on lid. I use a vinyl plastic food-storage container. Actually, I use four 1-quart (960 to 1000 ml) containers, but at the age of 32, my base likes to spread out a bit.

Where to place the starter for safekeeping

Here is one best place. Place the container on the top shelf of your refrigerator, on the right side. This is the warmest spot in the refrigerator and will ensure the base does not die from cold.

How often to feed your starter

If you aren’t going to use it at the time, take it out of the container and place it in a large open bowl. Add 1 cup (240/250 ml) flour and one cup (240/250 ml) of water. Let it sit out overnight with a clean dishtowel over the bowl. Next morning place it back in the container that you have cleaned. What about the added volume? Time to do some baking!


Lesson One

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When Disaster Strikes

In case Disaster Strikes - Backing up your Base

You never know when something can happen to your base. It is an easy process to dry some base. Lay out a small piece of waxed paper on a cookie sheet. Water down a bit of fully activated base (it does not take much) to a thin batter. Using a spatula, spread a very thin layer of base over the waxed paper. Set the paper on top of the refrigerator or somewhere dry and safe and leave it overnight or until it is completely dry. When dry, the paper will curl and the dried base will easily peel off. The dried base can be crumbled or pulverized and stored in a plastic bag. It will keep best in your refrigerator. About 6 months later make sure to re-activate some base to the fully activated state and then dry some more.


Lesson One

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Using The Base

When you want to bake bread or other goodies

The night before baking, remove your base from the refrigerator. Divide it in half. Return half to the refrigerator. This is your insurance back-up in case anything goes wrong with the overnight growth of the base.

Divide and grow the base

To wake up and grow the base, place it in a large bowl, add two cups (500 ml) warm –not hot – water and two cups (500 ml) all purpose white flour to the bowl. Do not use bread flour or any other kind except white. This is food for the yeast in the base. Stir the mixture until the lumps are gone, cover it with a dishcloth, set the bowl in a warm place, and leave it.

The next morning, the mixture will be all bubbly and will have a yeasty smell. Divide the amount you will use for baking from the bowl and set it aside.

Bring out the other base from the refrigerator and mix it into the base remaining in the bowl. This lets it have a meal also. Leave it in the bowl for 3-4 hours, then place it back in covered containers and into the refrigerator, ready for the next bake.

If disaster strikes

If you check on the base the next morning and it does not bubble or it smells funny, THROW IT OUT! Now you know why you left half the base in the refrigerator. While you will have to go through the process again, your base is safe.

To see a short presentation of the process, click the large button.

Remember, you can control video and voice from the control panel.


Lesson One

Using the BaseClick to see movie

Care For The Base

Keeping the base healthy

Remember, your base is alive. If you don’t tend to its care and feeding, it can get sick and even die.

Here are some good things to remember. Mark your calendar so you won’t forget and leave your base to suffer in the dark silent cold.

1.Every three weeks, feed your base.

2.Each week, look at the liquid that has formed at the top of your base. It should look no darker that the color of ripened wheat, or about like this.

Any darker, and you need to open and sniff. If you still smell a yeasty aroma, empty the liquid off the top, add an equal amount of clean warm water, stir it in and reseal. If the smell is bad, throw it out and activate your emergency backup.

If you do this regularly, your base will live at least as long as mine.


Lesson One

What Have We Learned?

Take a moment to complete this self-check review. This lets you determine if you got all of the information or if you need to go through the lesson one more time. No one’s keeping score, and you can take the lesson quiz as many times as you want. Remember, your “grade” will be the quality of your loaf, and the health of your sourdough base.

Click the answer or answers you think correct, then click the Enter button.

Question One:

Which of the following methods can be used to build the base?

A.Beg, borrow, or steal it?

B.Buy it?

C.Grow your own?

D.Use yeast from the store?

What have we learned?

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Question One:



B.Buy it?

C.Grow your own?



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Question One:



B.Buy it?

C.Grow your own?



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Yes, all four methods can be used, although stealing it probably should not be used unless the person is very understanding.If you did not pick all four, go back and retake this section of the lesson.




Question Two:

What should you use to store the base?

A.A bowl

B.A crock with a lid

C.A covered cottage cheese container

D.An empty glass


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Question Two:


A.A bowl



D.An empty glass


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Question Two:


A.A bowl



D.An empty glass


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B and C are what we are looking for. Remember that the container should be sealed to keep things out and the yeast in. It also keeps the base from drying out.If you did not pick B & C, go back and retake this section of the lesson.




Question Three:

How do you hibernate the base?

A.On a shelf in a dark kitchen cabinet

B.In your freezer

C.On a sunny shelf in your kitchen

D.On the top shelf of your refrigerator


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Question Three:



B.In your freezer




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Question Three:



B.In your freezer




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To hibernate the base, you want it to be cold but not too cold, dark, and quiet. The right side of the top shelf of the refrigerator is perfect.If you did not pick D, go back and retake this section of the lesson.




Question Four:

What should be done when using the base?

A.Take it all out and feed it, use what you need and put it back.

B.Split it, then feed and use half of it, then put it back

C.Split it, feed and use part of it, mix with remainder, let sit for a while then put it back

D.None of the above


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Question Four:





D.None of the above


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Question Four:





D.None of the above


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C takes you through all the steps necessary to use – and protect – your base.If you did not pick C, go back and retake this section of the lesson.




Question Five

How will you care for the base?

A.Leave it alone when you are not using it

B.Feed and observe it regularly

C.Feed it just before you use it

D.None of the above


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Question Five





D.None of the above


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Question Five





D.None of the above


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Your base is alive. To keep it alive and healthy, it needs to be fed and maintained. If you see problems developing, you have to fix them. Your base is your responsibility.If you did not pick B, go back and retake this section of the lesson.


End Of Lesson One

Lesson One gave you all the information you need to create and use your base. You will use the skills you have learned in this lesson for decades if you wish. I have been using them for over 30 years, at least once a month.

If this is your first time through the course, go on to the next lesson and se how to prepare for a baking session. If you have been using this lesson to bring a new base into the world, congratulations! You have made the world, and your baking, a bit better today.

To go to the next lesson, Selecting the Ingredients, click the menu button, then click the lesson title.

Click Menu to move to next lesson.

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End Of Lesson One

Lesson One gave you all the information you need to create and use your base. You will use the skills you have learned in this lesson for decades if you wish. I have been using them for over 30 years, at least once a month.

If this is your first time through the course, go on to the next lesson and se how to prepare for a baking session. If you have been using this lesson to bring a new base into the world, congratulations! You have made the world, and your baking, a bit better today.

To go to the next lesson, Selecting the Ingredients, click the menu button, then click the lesson title.


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Course Navigation

Introduction








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Course Prototype Sourdough L1 20070710