Handmade Sourdough: From Starter to Baked Loaf - Season 1: Making Pain au Levain
(eVideo)

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Hoopla Extract Information

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(
    [year] => 2020
    [artist] => Richard Miscovich
    [fiction] => 
    [coverImageUrl] => https://cover.hoopladigital.com/csy_6172589219001_270.jpeg
    [titleId] => 14328942
    [isbn] => 
    [rating] => NRC
    [abridged] => 
    [episode] => 2
    [language] => ENGLISH
    [profanity] => 
    [title] => Making Pain au Levain
    [titleTitle] => Handmade Sourdough: From Starter to Baked Loaf - Season 1
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    [duration] => 25m 0s
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                    [name] => Richard Miscovich
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    [price] => 1.05
    [season] => 1
    [id] => 14328641
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    [kind] => TELEVISION
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    [upc] => 
    [synopsis] => Once you have a healthy starter, use it to create a preferment, or levain, the leavening agent that is the base of your sourdough. You'll learn about the autolyse method, which holds back the salt in the early mixing of the dough to make strong gluten bonds. Richard demonstrates several ways to knead the dough, including the traditional French cutting method.
    [url] => https://www.hoopladigital.com/title/14328942
    [pa] => 
    [series] => Handmade Sourdough: From Starter to Baked Loaf
    [publisher] => Craftsy
    [purchaseModel] => INSTANT
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