Create The Most Powerful Sourdough Starter: Intro To Baking Bread & Pastries | Marceau Dauboin | Skillshare

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Create The Most Powerful Sourdough Starter: Intro To Baking Bread & Pastries

teacher avatar Marceau Dauboin, Artisan Baker/Owner at The Yeastie Bois

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

8 Lessons (13m)
    • 1. Welcome!

    • 2. Flour Types & Uses

    • 3. Hygiene Best Practices

    • 4. Sourdough Starter Introduction

    • 5. Day 1: Let's Begin

    • 6. Day 2: First Refresh

    • 7. Day 3 - 6: New Refresh Formula

    • 8. Day 7+: Future Maintenance

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About This Class

In this class you will learn to make your very own Sourdough Starter completely from scratch, using only 2 ingredients! This class also serves as the perfect introduction to begin your Sourdough Baking Journey, outlining all future classes & recipes.

In this class, we will also be going over various flour types & their uses as well as best practices for baking hygiene. This will provide you with a solid foundation from which you can develop your Sourdough Baking Skills!

Included in this class is also a free PDF guide containing all recipe Ingredients & Instructions for quick and easy reference.

All baking temperatures & measurements are provided in both Metric & Imperial units for complete ease of use.

There is no better way to discover and explore the incredible world of Sourdough Baking than with this class!

Meet Your Teacher

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Marceau Dauboin

Artisan Baker/Owner at The Yeastie Bois


Hi there, I'm Marceau! I am a half French, half South African 21 year old based in Cape Town, South Africa. I have been baking as a hobby from my teens up until 2019 when I opened my own Artisan Home Bakery called The Yeastie Bois.

Since then I have written 3 Cookbooks and have published many classes on how to bake some of my favourite Breads, Pastries & Desserts!

Doing this has allowed me to share my love of baking on a level that I could never have imagined possible and I am so incredibly humbled & thankful for that.

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1. Welcome!: Sourdough bread, rustic begets, and even croissants. Have you ever wanted the delicious smell of these artists and recipes to come from your very own oven, then you need look no further than this solder Mastery course designed to allow you to gradually build your baking skills as you progress and learn the methods behind a world-famous recipes. My name is muscle the one, and I began my baking journey at the age of 16 when I made my first loaf of sourdough bread and absolutely fell in love with the amazing world of baking. This love is what led me to writing my first two cookbooks, as well as opening my very own artisan home bakery called the Beastie Boys. Throughout this course, I'll be sharing with you all the knowledge I have acquired over years of experimentation and practice. With the help of concise yet in-depth lectures, we will deconstruct all covered recipes from the infamous relief to these delicious sourdough bagels. It is a misconception that sourdough starter can only be used to create sourdough bread when in reality it is capable of developing immense flavour through all of your baked goods. This is why all the recipes covered in this course will be achieved while exclusively using your own naturally fermented sour starter, which you will learn to make from scratch. This will supply of breads and pastries with unprecedented flavor and texture without any artificial ingredients or enhances. Whether you simply want to enjoy delicious bread or even develop your own artisan skills, there is simply no better way than with this saudi Mastery course. So I do hope that you will be joining me, as well as the hundreds of successful students who have already begun their sourdough baking adventure. 2. Flour Types & Uses: welcome to the lecture on flower types and their different uses. This lecture is for those seeking a more comprehensive understanding of the baking process , but it's not essential for beginners who want to go straight into the recipes, so feel free to come back to the lecture at a later date. I have spent a long time experimenting with various flowers and have settled on using cake with flour for all of my breads as it produces an Enjoyably light and fluffy texture. Que creek flower is so named due to its popular use and cakes and pastries as it has a low gluten content. This results in minimal door stretching and is therefore much lighter than the other flowers. Such spread flower bread flour is a harder and less refined flour with a greater perch in count, which results in a higher gluten content. This creates more elasticity in your does. It is what is most commonly associated with sourdough breads. Almost all recipes in this course safer crescents can be made using bread flour instead of cake. Wheat, ho male or whole wheat flour is similar to bread flour, but with the entire ground wheat kernel mixed in. I like to sometimes include some when baking soda lows as it adds texture to the door. All purpose flour is somewhere between Kikwete and bread flour, and it's perfect if you enjoy a bit from birth worlds and finally rye flour, this difference from the other flowers as it is not wheat based. Instead coming from its own unique grain, rye flour offers a strong flavor with an extremely dense texture due to its minimal gluten content. This means that is perfect for use in Saudi starters, as it is easy to mix and will not over rising your container. It is, however, not so fun toe work by hand into a bread. One final element of choosing your flower is whether it is bleached or unbleached. As a rule of thumb, unbleached flowers are usually less processed and therefore coarser than they bleached counterparts. These often use chemicals to white in the flower, a machine milling to create a finer grain. I've used birth, and I found that unbleached flowers tend to last longer ones baked as the door is able to retain more moisture. These flowers are, however, usually more expensive, so it is up to you and your budget to decide which to use. Feel free to experiment with different flowers in the following recipes in order to achieve your perfect bread texture. But with the exception of Chris Sants, which do need a very fine flour such as cakerie to produce the best results, this is by no means a comprehensive look at all flowers and their chemistry. But I have linked to a few relevant articles in the description. If you wish to learn more, thank you very much for your time and I shall see you in the following lecture. 3. Hygiene Best Practices: welcome to the lecture on hygiene Best practices. Throughout this course, you will be working with various doors and fruiting greens by hand, where they'll be mixing, folding or simply working various does into specific shapes. This is why it is always important for you to work with clean baking utensils, and this especially applies to your heads. A lot of this is common hygiene practice, but I thought I would expand just a little on that which most applies to baking by hand. Specifically, when it comes to soaps and disinfectants, there are two main differences between each product. Soap spine themselves to grease particles aligned for water to easily clean them away, often removing bacteria in the process while disinfectants actively create a hostile environment for germs, causing them to die. You may choose to use either, but do note that both products contain chemicals such a sense or strong alcohols, which can be dangerous if incorporated into food. So do be sure to thoroughly wash your hands with water after using either product. Finally, do ensure that your work environment is reasonably clean. You will be working with many messy agree, and so suppose are bound to happen, but do ensure that they do not sit for too long or you may end up with a few unwanted and colonies. Thank you very much for the time, and I shall see you in the following lecture. 4. Sourdough Starter Introduction: Welcome to the introductory lecture off the most important section of this course. We shall learn how to make your very own Souders started completely from scratch. To do this, you shall need only to raw ingredients water on unbleached rye flour. You are free to use other flowers for your own starter, but I would highly recommend rye due to its highest count. Rapid fermentation and lack of access rise within your container. Unreached flowers also retain more use molecules and their bleach counterparts, making them ideal for your Souders daughters. When it comes to water, I would recommend using that which has a low chlorine count as chlorine. Make your essential yeast when mixed into a starter. I have personally never had any issues with using my own tap water, but this does depend on its quality where you are located. This brings us to our sour containing it is best using glass jaw as metals and plastics may have unwanted reactions over time due to the acidity off the starter. The ideal Josh also be wide and tall enough to allow for the started to rise while having a small to Norland for easy access with a spoon. You will also need a lead to prevent any insects or dust particles from entering your jaw. But make sure that it is not airtight or the gas that produced by the Souders daughter may cause an increase in pressure. I usually just place a large lead on top of my job. Once you have settled on a container, take out a scale and weigh a job without the lead running the amount in a permanent marker . This is an extremely important step, as you will need to subtract the amount from the scale readings in the following days. At this point, you may also date a name of sour dough starter to better keep track of its progress. Another point to mention is that using an electronic scale comes highly recommended, as it is often way more precise than physical scales. They are not expensive and will make this process incredibly easier and more enjoyable for you. I have also added written instructions for the section as an additional resource. You can make reference to which includes all measurements for each day, with that said, thank you very much for your time, and I shall see you in the following lecture 5. Day 1: Let's Begin: welcome to the first day of making a very own sour dough starter in your selected jaw. Add 50 grams or £0.11 off unbleached rye flour and 80 grams or £0.17 off lukewarm water. Mix thoroughly until fully incorporated and then cover your jaw with an unsealed lid. It is best to keep your sourdough starter away from direct sunlight in the 25 degrees Celsius or 77 F. This creates the best environment for the yeast organisms present in your starter to develop without under or over maturing. When fermented or mature, yeasts are mixed in with dodo. They convert your doors natural sugars into gases such as carbon dioxide, which in turn causes your dough to rise. The slow process can be accelerator with heat and is why we baked breads at high temperatures. With that said, thank you very much for your time and I shall see you in the following lecture 6. Day 2: First Refresh: Welcome to the third lecture of the section on the second day off, making your very earned Souders starter. At this point, you may begin to see some bubbles forming within your starter, which is a very good sign of yeast activity. If you do not see any, however, do not worry as it may take an additional dale to to activate, begin by removing 80 grams or £0.18 off Sado Starter from your jaw. You know you have removed the right amount when your scale only reads 50 grams or £0.11 above the weight off your jaw. Now add 50 grams or £0.11 of rice flour and this time only 70 grams or £0.15 of water. Be sure to mix until fully incorporated and then put it aside until tomorrow. Matured yeast within your sourdough starter feeds off the nutrients in the added flour while also developing its inactive yeast organisms. An excess of matured east, however, means there are not enough nutrients in the other flower for the entire yeast culture to feed off. This is why we must remove a large percentage of active or mature starter every time we wish to feed or refreshing with. That said, I hope you have enjoyed this lecture and I shall see you tomorrow for the next one. 7. Day 3 - 6: New Refresh Formula: Welcome to the fourth lecture in the section and third day of making your own Souders started. These steps will be repeated for the foreign three days up today. Seven. You should now begin to see increased activity in your sourdough starter. If not, you may need to slightly increase the temperature in which you leave your job. Now begin by removing enough of your mature sourdough starter so that your only left with 50 grams or £0.11 of starter. This is why it was important for you to mark the weight of your job as it may be difficult to remember how much to remove from your scale reading. Once that is complete, replenish your sour dough starter with 50 grams or £0.11 of rye flour as well as water. Be sure to makes until fully incorporated and remember to repeat this process for the following three days. Thank you very much for your time and I shall see you in the following lecture on Day seven 8. Day 7+: Future Maintenance: welcome to the final lecture of the section, and congratulations for taking the first step in your sowed or baking journey. You're started should now be seven days old and reassuring signs of high activity, the following measurements or what I used to maintain my own sourdough starter that is now over a year old on a daily basis. Begin by returning 30 grams or 0.0 £66 of your starter and throwing the excess away, then at 50 grams or £0.11 of rye flour, as well as water to asada jaw and mix thoroughly. These are the amounts I would recommend you refresh your started with every day or two when not in use. You could also slow down or increase the speed of the maturing process by altering the temperature that the start a sit in yeast organisms are less active and low heat, meaning your starter will mature a lot slower but can say unfettered for longer periods of time without dying at high temperatures. However, the yeast organisms are extremely active, feeding off starches and sugars present in the flower at an incredible rate, if not replenished by adding more flour. This may cause your yeast culture to die and your starter to become inactive. 30 grams, or 0.0 £66 off. Mature starter is only need to activate up to 250 grams or £0.55 of flour and water any more. However, in the starting may not fully mature. One final element of using off starter to note is that you should always prepare the study grams or 0.0 £66 of additional starter than the recipe calls for. Or you may end up using all of your available starter without being able to replenish it. And that concludes the section. If you have any questions, feel free to ask, cause I do remember it being a little confusing when I made my first daughter. So I will try my best to clear up any issues that you may have. Do you also note that the specific ingredient measurements for the section on in a written pdf as an additional resource for quick and easy reference? I am sure you are very excited to try out your first recipe using your very own sourdough starter, which is why The following section is ideal for begins the Saudi or bagel. Thank you very much for the time and I shall see you in the following lecture.