When I'm choosing flour, I look at the type of milling methods used, because this makes a huge difference to your bread. When wheat is turned into flour, the grain is crushed, milled and then sifted to remove the germs and the fibrous outer layer, which is how we get lighter, whiter flour. In this lesson, Vanessa explains how to make decisions about which flours to use in your baking based on the science behind the growing and milling of the grain. This knowledge will make a huge difference to your sourdough baking! To access to the most comprehensive online sourdough course and our library of video tutorials, sourdough recipes, expert interviews and tips, subscribe now for unlimited access and join the Club.
Learn to make Sourdough – we can even send you a starter to get you going. Start your journey today and find out more about how sourdough is the healthiest bread, and how apply our 7 core principles to your baking to help your digestion and benefit your overall health and wellbeing.
There is a world of information and core knowledge inside the club, and you will be supported by a whole community of bakers as you learn.
The club is alive with baking and conversations: discover the latest research, tips, enjoy regular inspiring recipes and brilliant webinars, explore our interactive forum, join our new book club, and get access to member discounts. You will also get updates with news to be in the know before anyone else about the latest books by Vanessa Kimbell and the courses on offer at the Sourdough School.
To join the Sourdough Club, click here.
If you are not able to join at the moment, then please subscribe to our Sourdough Club magazine and keep up to date.
In the meantime, please do follow us on Instagram & Facebook.
LOVE BAKE NOURISH
