BBC Good Food (On-Demand): Mastering Sourdough, Part Two

Overview:
We will move your sourdough techniques to the next level and take this opportunity to troubleshoot common problems in our Q&A.

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, such as pancakes and crackers!

We will deep dive 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.

An hour-long masterclass, plus 30 minute troubleshooting Q&A with Barney Desmazery.

Agenda:
- Starter recap and troubleshooting
- Making a rye starter
- How to use up discarded starter
- Equipment recap and best buys for when you want to upgrade
- Refining your shaping technique
- Creative scoring
- Refining your baking techniques
- Question and answer session