BBC Good Food (On-Demand): Sourdough, Part Two - Next steps and Troubleshooting

In part two of this two-part series, we will move your sourdough techniques on to the next level, recap what you know and take this opportunity to troubleshoot any problems you have encountered in our live Q&A.

Part Two Overview:

We will recap making a starter, how to make a rye starter and troubleshooting starter issues, as well as what you can make with the discard produced when you feed your starter, pancakes and crackers for example.

Then looking in depth at shaping techniques, this is the step that has a great impact on the texture of your finished loaf and is often the light bulb moment for addressing any issues with air bubbles or heaviness.

Lastly, Barney will also show you how to score creatively and talk you through some equipment before recapping and elaborating on how to bake a really good loaf of bread in a home oven.

This is a one hour-long class, plus 30 minutes for Q&A with Barney Desmazery.

You can book the individual sessions for £12.50 each or book this two-part series together for £20 (saving 20%): https://bit.ly/3JUSAcD