Module1. Wheat and multigrain breads

Content and schedule
Sourdough breads: wheat, rye, multigrain and sweet
(Advanced level)
Introduction. What? Where? When?
Find out how to get the most out of the course.
The Introduction has not been translated yet.
This section contains information about the ingredients and equipment and provides an overview of the learning process and interaction with tutors. There are also some video instructions (how to do comparative baking in a home oven, how to "steam" a home oven, how to fill reports, etc.).
Unit 1. Born in Flour
Start your journey into the world of bread by preparing three wheat cultures invented by world-famous bakers.
Only the textual material has been translated to provide some idea of the unit structure. The videos have not been translated.
Go to Unit 1
Unit 2. A Battle of Three Masters
In the Theory section of this unit, we will be comparing techniques for building sourdough cultures. You will find out how bakers control technological parameters to obtain cultures with desired characteristics.

In the Practice section, you are going to explore how different mother cultures influence dough characteristics and bread flavor.

You will also learn to taste bread like professional bakers, taking care to consider its appearance, crumb texture, aroma and flavor.
We have tried to translate most of the materials except for the supplementary reading/videos
Go to Unit 2
Unit 3. Soak or Dry?

Discover what effect sourdough has on bread flavor and how soaking cereals can contribute to the taste, aroma and shelf life of bread.

In the Practice section, we will analyze the characteristics of bread made with and without soakers, see what difference whole flour makes, and hold a comparative bread tasting.
Has the same structure as Units´╗┐ 1,2
Unit 4. It's All Under Control!
You will get a grasp of the basic methods of quality control that apply to mother cultures and sourdough.

The practical activities will focus on preserving the starter culture and reviving it after storage.
Has the same structure as Units 1,2
Unit 5. Be Healthy!
The unit highlights the effects of sourdough on the nutritional value of bread, and on human metabolism.

You will learn to pick the right ingredients for your bread and make healthier recipes. You will also be provided with effective tools to increase the nutritional value of bread.
Has the same structure as Units 1,2
Final exam
Final exam consists of two parts:
1. final quiz (43 theoretical questions, duration 45 min, passing score 70%);
2. practical task. Students will have to bake two breads with different volume and aroma based on the same recipe and sourdough culture; they may change the time/temperature of fermentation and/or only one ingredient.
~15% of participants did optional extra task : create their own healthy recipe using module theory (at will)

Syllabus
Access to course materials is open from 9 May 2020 to 10 August 2020.
Tutor support will be available until 10 July 2020.
Group 1
Access to course materials is open from 20 June 2020 to 15 September 2020.
Tutor support will be available until 20 August 2020.
go to detailed schedule
Group 2
Live sessions
On May 9 (Sat), 14:00
Our masters and leaders share their experience and lessons learned during the COVID-19 crisis.
Speakers:
Jeffrey Hamelman
Alyona Spirina
Oksana Kuznetsova
Zaur Natok
Nastya Svistunova
Vermont sourdough bread in wood-burning and deck ovens.
Jeffrey Hamelman in Vermont and Vitaly Lunin in St. Petersburg will fire you up!
Live sessions
#step forward - step to victory
#some like it hot :)
On Jun 21 (Sun), 15:00
Q&A:
For the Introduction section, we recommend that you watch the video records of live Q&A sessions below.
Additionally, for your convenience threre is a FAQ section in each unit. We encourage you to consult that section before asking your tutor questions.
Q&A session, 9th May W/O TRANSLATION
Q&A session, 20th June W/O TRANSLATION