サワードウクラブ
このクラスは、サワードウスターターを一から手作りしたい方を対象としています。このクラスを修了すると、他のサワードウクラスにも登録でき、そのスターターをクラスで使うことができます。
Abby Smith
平均評価:
4.8
レビュー数:(5)
含まれるもの
2 録画レッスン
2 週間
教師のサポート1年間のアクセス
コンテンツに習熟度評価
週1時間. A completed starter for baking (that they will create)修了証書
含まれるこの文章は自動翻訳されています
このクラスで学べること
Join us for a hands-on, no-stress journey into the world of sourdough! In this daily 10-minute class, you'll learn step-by-step how to create your own sourdough starter from scratch. We'll walk through the entire process together — feeding, troubleshooting, and understanding the science behind why it works. By the end of this class, you'll have a healthy, active starter ready to bake beautiful, naturally leavened bread. Perfect for beginners and busy home bakers alike, this class is designed to make sourdough simple, approachable, and fun!
学習到達目標
Understand the basics of sourdough fermentationConfidently create a sourdough starter from scratch
シラバス
2 レッスン
2 週間以上レッスン 1:
Introduction & Mixing Your First Starter
What is a sourdough starter?
Ingredients: Flour, water, and why they matter
Mixing your first batch レッスン 2:
First Check-in: Early Signs of Life
What you might see (or not see)
When and how to do the first feeding その他の情報
保護者へのお知らせ
This class involves daily handling of food ingredients (flour and water) and general kitchen hygiene practices.
There are no upsetting, scary, or inappropriate materials used during the course.
Important notes for families:
Learners should wash their hands before and after handling their starter.
Clean containers and utensils should be used to prevent unwanted bacteria growth.
An adult should supervise if a learner needs help discarding starter, especially when dealing with glass jars or potential spills.
No third-party tools requiring accounts will be used.
No external media with official ratings will be included.
This class is safe for all ages but is best suited for learners who are able to consistently follow simple daily instructions with or without minimal adult assistance.
受講に必要なもの
Ingredients: Unbleached all-purpose flour (recommended) (Optional: Whole wheat or rye flour for faster fermentation) Filtered or dechlorinated water (tap water is fine if chlorine levels are low) Tools: 1 clear glass jar or container (at least 16 oz/500 ml size) (Examples: Mason jar, recycled pasta sauce jar, etc.) 1 kitchen scale (preferred for accuracy — but measuring cups/spoons can work if necessary) 1 small rubber spatula or spoon (for stirring) 1 breathable cover for the jar: Clean dish towel, coffee filter, or paper towel + rubber band (Optional: Loose-fitting jar lid) 1 second jar or bowl (to transfer/discard starter during feedings) Access to a warm spot (70°F–80°F / 21°C–27°C) (Examples: top of fridge, microwave with the light on, proofing box if available) Optional but Helpful: Permanent marker or masking tape (to label jar and track starter growth) Thermometer (to check room temp if unsure) Extra flour for backup feedings or baking later
指導言語
英語
外部リソース
学習者は、Outschoolが提供する基本ツール以外のアプリやウェブサイトを使用する必要はありません。
使用する教材
The teacher is the creator of all print-outs and recipes used during class, no sources.
参加しました May, 2023
4.8
5レビュー
教師の専門知識と資格
学士号 Grand Canyon Universityから
I have been baking my whole life, I learned from my great-grandmother, an award-winning baker and farmer in Iowa. I've taught for the last ten years. 
