Torrent details for "Udemy - Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4!" Log in to bookmark
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Category:
Language:
English
Total Size:
3.8 GB
Info Hash:
E4EDA20F725242C614E6963751CEA090731B7571
Added By:
Added:
June 1, 2023, 11:54 p.m.
Stats:
|
(Last updated: Aug. 11, 2025, 6:57 a.m.)
| File | Size |
|---|---|
| 1. Starting your Second Loaf.mp4 | 179.5 MB |
| TutsNode.com.txt | 63 bytes |
| 5.2 First Loaf Recipe - Sour Dough Bread Baking Course.pdf | 314.1 KB |
| 5.1 Baking Schedule.pdf | 27.3 KB |
| 2.1 Starter Feeding Schedule.pdf | 23.9 KB |
| 1. Starting your Second Loaf.srt | 11.5 KB |
| 11. Final Shaping and Transfer to Proofing Basket..srt | 8.4 KB |
| 5. Bench Rest, Initial & Final Shaping.srt | 8.1 KB |
| 5. Mix the Flour and Water Together!.srt | 7.4 KB |
| 2. Second Best Supplies List.srt | 6.8 KB |
| 1. What Is a Sourdough Starter.srt | 6.7 KB |
| 1. What tools will you need.srt | 6.3 KB |
| 2. Mixing a High Hydration Dough.srt | 6.3 KB |
| 2. How Do You Get a Sourdough Starter.srt | 1.9 KB |
| 4. How to Store Your Sourdough Starter Indefinitely!.srt | 6.2 KB |
| 3. Make a 5050 Mixture of Flour to Feed Your Starter.srt | 2.4 KB |
| 1. Best Supplies To Make Rustic Sourdough Bread.srt | 6.2 KB |
| 1. Day 1 Make a Starter from Dry Flakes.srt | 6.2 KB |
| 7. Final Shaping.srt | 5.9 KB |
| 3. Day 3 Make a Starter from Dry Flakes.srt | 5.8 KB |
| 1. Mix it together!.srt | 5.5 KB |
| 9. Time to Bake!.srt | 5.4 KB |
| 3. Let's Add Our Salt!.srt | 5.4 KB |
| 2. Day 2 - Making Your Starter from Scratch.srt | 2.0 KB |
| 19. How Can You Store your Bread.srt | 5.3 KB |
| 3. Day 3 - Making Your Starter from Scratch.srt | 1.7 KB |
| 4. Day 4 - Making Your Starter from Scratch.srt | 5.3 KB |
| 2. How to Feed Your Starter.srt | 5.2 KB |
| 2. Day 2 Make a Starter from Dry Flakes.srt | 4.9 KB |
| 6. Add the Salt and Leftover Water..srt | 4.9 KB |
| 14. How to Use A Bread Pan..srt | 4.5 KB |
| 6. Day 6 - Making Your Starter from Scratch.srt | 2.7 KB |
| 10. Initial Shaping & Bench Rest of Loaf..srt | 4.4 KB |
| 3. Different Ways to Cook Your Sourdough Bread.srt | 4.4 KB |
| 7. Bring The Dough to The Bench & Initial Shaping.srt | 4.3 KB |
| 5. How to Store Your Sourdough Starter Indefinitely! The Final Product..srt | 4.3 KB |
| 7. Day 7 - Making Your Starter from Scratch.srt | 3.3 KB |
| 0 | 8 bytes |
| 5. Bench Rest, Initial & Final Shaping.mp4 | 145.9 MB |
| 4. Day 4 Make a Starter from Dry Flakes.srt | 4.2 KB |
| 1. Day 1 - Making Your Starter from Scratch.srt | 3.9 KB |
| 8. How to Stretch on the Bench..srt | 3.8 KB |
| 4. Slap and Fold to Build Gluten and Strength.srt | 3.8 KB |
| 5. Day 5 Make a Starter from Dry Flakes.srt | 2.6 KB |
| 12. How to Make Your Own Scoring Lame..srt | 3.8 KB |
| 6. Day 6 Make a Starter from Dry Flakes.srt | 1.1 KB |
| 4. What is the Baker's Percentage.srt | 3.8 KB |
| 6. Initial Shaping & Bench Rest.srt | 3.7 KB |
| 4. The First Stretch and Fold.srt | 3.6 KB |
| 2. Add Salt & Water.srt | 3.5 KB |
| 8. Final Shaping & Into Your Proofing Basket.srt | 3.4 KB |
| 5. Day 5 - Making Your Starter from Scratch.srt | 3.4 KB |
| 3. When is Your Starter Ready to Use.srt | 2.5 KB |
| 9. Final Stretch and Fold..srt | 3.4 KB |
| 3. Autolyse and Adding Salt.srt | 3.2 KB |
| 4. When is Your Starter Ready to Use Use the Water Test!.srt | 3.3 KB |
| 9. Finished High Hydration Bread..srt | 2.8 KB |
| 6. How to Bake on a Baking Stone.srt | 2.7 KB |
| 3. A New Stretch and Fold Method.srt | 2.7 KB |
| 1. High Hydration All Purpose Flour Introduction.srt | 2.6 KB |
| 15. Time to Clean Your Proofing Basket..srt | 2.5 KB |
| 6. Stretch and Fold After 24 Hours in the Fridge..srt | 2.4 KB |
| 7. Your First Stretch and Fold!.srt | 2.2 KB |
| 13. Transfer Your Dough to the Crock Pot..srt | 2.3 KB |
| 5. 3rd Stretch and Fold.srt | 2.2 KB |
| 11. We Finished Baking Our Second Loaf..srt | 2.0 KB |
| 12. The Final Product and Slicing in for a Bite..srt | 2.0 KB |
| 4. 2nd Stretch and Fold.srt | 1.9 KB |
| 5. Store Your Dough in the Fridge Overnight..srt | 1.8 KB |
| 2. What is the autolyse.srt | 1.7 KB |
| 18. The Finished Product! Let's Cut into The Bread..srt | 1.6 KB |
| 7. Finished High Hydration All Purpose Flour Loaf.srt | 1.5 KB |
| 17. Remove the Finished Bread from Crock Pot..srt | 960 bytes |
| 8. Transfer to Dutch Oven.srt | 907 bytes |
| 16. Removing the Crock Pot Lid - See That Oven Spring!.srt | 847 bytes |
| 10. Remove Your Crockpot Lid.srt | 637 bytes |
| [TGx]Downloaded from torrentgalaxy.to .txt | 585 bytes |
| 1.2 Sourdough Recipe Calculator.html | 149 bytes |
| 1 | 48.2 KB |
| 7. Final Shaping.mp4 | 126.6 MB |
| 1.1 Second Loaf Recipe - Sour Dough Bread Baking Course.pdf | 313.8 KB |
| 2 | 79.6 KB |
| 11. Final Shaping and Transfer to Proofing Basket..mp4 | 122.8 MB |
| 3 | 199.4 KB |
| 5. Mix the Flour and Water Together!.mp4 | 121.4 MB |
| 4 | 573.1 KB |
| 2. Mixing a High Hydration Dough.mp4 | 98.1 MB |
| 5 | 881.9 KB |
| 1. Mix it together!.mp4 | 95.1 MB |
| 6 | 932.4 KB |
| 3. Let's Add Our Salt!.mp4 | 94.3 MB |
| 7 | 731.9 KB |
| 4. Day 4 - Making Your Starter from Scratch.mp4 | 93.6 MB |
| 8 | 449.4 KB |
| 3. Day 3 Make a Starter from Dry Flakes.mp4 | 88.4 MB |
| 9 | 567.7 KB |
| 9. Time to Bake!.mp4 | 87.9 MB |
| 10 | 92.4 KB |
| 2. Add Salt & Water.mp4 | 87.9 MB |
| 11 | 95.6 KB |
| 1. Day 1 Make a Starter from Dry Flakes.mp4 | 87.0 MB |
| 12 | 1018.6 KB |
| 4. How to Store Your Sourdough Starter Indefinitely!.mp4 | 85.9 MB |
| 13 | 91.8 KB |
| 4. Day 4 Make a Starter from Dry Flakes.mp4 | 83.8 MB |
| 14 | 207.1 KB |
| 1. What tools will you need.mp4 | 82.9 MB |
| 15 | 114.1 KB |
| 2. How to Feed Your Starter.mp4 | 75.7 MB |
| 16 | 319.3 KB |
| 4. Slap and Fold to Build Gluten and Strength.mp4 | 73.5 MB |
| 17 | 461.4 KB |
| 7. Bring The Dough to The Bench & Initial Shaping.mp4 | 72.6 MB |
| 18 | 422.8 KB |
| 14. How to Use A Bread Pan..mp4 | 71.6 MB |
| 19 | 398.6 KB |
| 2. Day 2 Make a Starter from Dry Flakes.mp4 | 71.4 MB |
| 20 | 579.7 KB |
| 5. How to Store Your Sourdough Starter Indefinitely! The Final Product..mp4 | 71.2 MB |
| 21 | 783.3 KB |
| 6. Add the Salt and Leftover Water..mp4 | 70.0 MB |
| 22 | 19.8 KB |
| 10. Initial Shaping & Bench Rest of Loaf..mp4 | 67.4 MB |
| 23 | 601.8 KB |
| 6. Initial Shaping & Bench Rest.mp4 | 66.8 MB |
| 24 | 180.3 KB |
| 8. Final Shaping & Into Your Proofing Basket.mp4 | 65.2 MB |
| 25 | 769.9 KB |
| 5. Day 5 - Making Your Starter from Scratch.mp4 | 64.7 MB |
| 26 | 317.3 KB |
| 1. Day 1 - Making Your Starter from Scratch.mp4 | 61.6 MB |
| 27 | 407.7 KB |
| 12. How to Make Your Own Scoring Lame..mp4 | 61.3 MB |
| 28 | 764.2 KB |
| 5. Day 5 Make a Starter from Dry Flakes.mp4 | 60.9 MB |
| 29 | 106.6 KB |
| 7. Day 7 - Making Your Starter from Scratch.mp4 | 60.5 MB |
| 30 | 527.6 KB |
| 8. How to Stretch on the Bench..mp4 | 60.4 MB |
| 31 | 587.6 KB |
| 6. Day 6 - Making Your Starter from Scratch.mp4 | 57.9 MB |
| 32 | 142.9 KB |
| 4. The First Stretch and Fold.mp4 | 56.3 MB |
| 33 | 679.3 KB |
| 3. Autolyse and Adding Salt.mp4 | 53.9 MB |
| 34 | 94.4 KB |
| 9. Final Stretch and Fold..mp4 | 51.4 MB |
| 35 | 619.6 KB |
| 3. A New Stretch and Fold Method.mp4 | 51.1 MB |
| 36 | 890.5 KB |
| 4. When is Your Starter Ready to Use Use the Water Test!.mp4 | 49.4 MB |
| 37 | 595.7 KB |
| 6. Stretch and Fold After 24 Hours in the Fridge..mp4 | 46.7 MB |
| 38 | 280.0 KB |
| 6. How to Bake on a Baking Stone.mp4 | 45.7 MB |
| 39 | 355.4 KB |
| 9. Finished High Hydration Bread..mp4 | 41.4 MB |
| 40 | 585.8 KB |
| 4. 2nd Stretch and Fold.mp4 | 37.5 MB |
| 41 | 562.6 KB |
| 15. Time to Clean Your Proofing Basket..mp4 | 36.8 MB |
| 42 | 156.3 KB |
| 5. 3rd Stretch and Fold.mp4 | 36.4 MB |
| 43 | 585.0 KB |
| 3. Make a 5050 Mixture of Flour to Feed Your Starter.mp4 | 36.2 MB |
| 44 | 858.5 KB |
| 13. Transfer Your Dough to the Crock Pot..mp4 | 35.9 MB |
| 45 | 153.0 KB |
| 3. When is Your Starter Ready to Use.mp4 | 35.3 MB |
| 46 | 764.9 KB |
| 11. We Finished Baking Our Second Loaf..mp4 | 34.9 MB |
| 47 | 96.7 KB |
| 12. The Final Product and Slicing in for a Bite..mp4 | 34.8 MB |
| 48 | 243.7 KB |
| 7. Your First Stretch and Fold!.mp4 | 30.6 MB |
| 49 | 438.9 KB |
| 5. Store Your Dough in the Fridge Overnight..mp4 | 29.5 MB |
| 50 | 554.9 KB |
| 1. What Is a Sourdough Starter.mp4 | 28.4 MB |
| 51 | 635.0 KB |
| 2. What is the autolyse.mp4 | 26.9 MB |
| 52 | 113.0 KB |
| 2. Day 2 - Making Your Starter from Scratch.mp4 | 26.3 MB |
| 53 | 751.0 KB |
| 3. Day 3 - Making Your Starter from Scratch.mp4 | 24.8 MB |
| 54 | 200.7 KB |
| 18. The Finished Product! Let's Cut into The Bread..mp4 | 21.8 MB |
| 55 | 224.1 KB |
| 2. How Do You Get a Sourdough Starter.mp4 | 21.4 MB |
| 56 | 665.1 KB |
| 7. Finished High Hydration All Purpose Flour Loaf.mp4 | 20.7 MB |
| 57 | 325.4 KB |
| 2. Second Best Supplies List.mp4 | 19.7 MB |
| 58 | 326.9 KB |
| 1. Best Supplies To Make Rustic Sourdough Bread.mp4 | 18.4 MB |
| 59 | 586.9 KB |
| 8. Transfer to Dutch Oven.mp4 | 17.0 MB |
| 60 | 45.0 KB |
| 6. Day 6 Make a Starter from Dry Flakes.mp4 | 16.8 MB |
| 61 | 195.8 KB |
| 17. Remove the Finished Bread from Crock Pot..mp4 | 14.4 MB |
| 62 | 592.0 KB |
| 3. Different Ways to Cook Your Sourdough Bread.mp4 | 14.0 MB |
| 63 | 23.1 KB |
| 16. Removing the Crock Pot Lid - See That Oven Spring!.mp4 | 13.3 MB |
| 64 | 720.8 KB |
| 19. How Can You Store your Bread.mp4 | 10.7 MB |
| 65 | 297.6 KB |
| 4. What is the Baker's Percentage.mp4 | 10.6 MB |
| 66 | 404.0 KB |
| 10. Remove Your Crockpot Lid.mp4 | 8.8 MB |
| 67 | 231.9 KB |
| 1. High Hydration All Purpose Flour Introduction.mp4 | 6.8 MB |
Name
DL
Uploader
Size
S/L
Added
-
713.3 MB
[0
/
3]
2025-02-21
| Uploaded by freecoursewb | Size 713.3 MB | Health [ 0 /3 ] | Added 2025-02-21 |
-
1.8 GB
[72
/
10]
2025-01-13
| Uploaded by FreeCourseWeb | Size 1.8 GB | Health [ 72 /10 ] | Added 2025-01-13 |
NOTE
SOURCE: Udemy - Complete Sourdough Bread Baking - Levels 1, 2, 3 and 4!
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