Prototype course

2. Using The Navigation Buttons The STOP button allows you to leave the course at any time. When you press STOP, the course is automatically bookmarked at that point. When you use your entry code to reenter the course, you will be sent back to your exit point. The PAUSE button gives you the option to temporally stop the action. You can use the Pause feature as often as you need to control the pace that you are receiving information. The AUDIO ON/OFF button is activated on any page that has audio available. You will see the button glow softly on those pages. You can use it to turn the audio on or off. The MENU button is a key navigation tool. When you finish a section, you will be directed to use the button to activate the course menu . From there, you will be given options on how to continue. The PREVIOUS button allows you to go back to the page before this one. The NEXT button allows you to move to the next page at any time. The Control Panel Button During interactive sessions, the Control Panel is hidden to create more room. Click on the softly glowing button to see the control panel. Click on each button on the control panel to read and hear about its function CONTROL PANEL This section shows you how to use the ll Course Navigation 2 1 2 n

5. Other Items On The Page At the top and bottom of the page are three items we haven’t talked about yet. On the left are the Section Title and Page Number. They are there to keep you advised of your location in the course. If you want to remember a particular page, they can be useful. At the bottom of the page, on the left, a Course Prompt Window will supply you with information as needed to help you navigate through the course. Sometimes it may be necessary for you to receive some additional information about a term or subject. If you mouse over the italicized item and hold the pointer on it, a text callout will appear. Try it now. At the last page, all of the buttons except the MENU button were active. This button allows you to access the Menu page at any time. A word of caution: If you use the MENU button, the system assumes you do not want to return to the page and will not bookmark it. This is the last page in the Course Navigation section. You can either click on the MENU button, now active, or the FORWARD button to access the Menu page. CONTROL PANEL This section shows you how to use the ll Course Navigation 4 1 2 n

6. Other Items On The Page At the top of the page are three items we haven’t talked about yet. On the left are the Section Title and Page Number. They are there to keep you advised of your location in the course. If you want to remember a particular page, they can be useful. At the bottom of the page, on the left, a Course Prompt Window will supply you with information as needed to help you navigate through the course. Sometimes it may be necessary for you to receive some additional information about a term or subject. If you mouse over the italicized item, a text callout will appear. Try it now. At the last page, all of the buttons except the MENU button were active. This button allows you to access the Menu page at any time. A word of caution: If you use the MENU button, the system assumes you do not want to return to the page and will not bookmark it. This is the last page in the Course Navigation section. You can either click on the MENU button, now active, or the FORWARD button to access the Menu page. CONTROL PANEL Information: any communication or representation of knowledge such as facts, data, or opinions in any medium or form, including textual, numerical, graphic, cartographic, narrative, or audiovisual forms . This section shows you how to use the ll Course Navigation 4 1 2 n

8. Welcome To A Sour Note You are listening to my voice, looking at my face, and reading this text because, I hope, you want to learn how to bake a loaf of very special bread. During this course, we are going to work together to accomplish a number objectives. One of the most lasting will be the creation of your very own sourdough base. This base, if properly cared for, will be your for a very long time. I have had mine for over 30 years. We are also going to go through each step in the process of baking a perfect sourdough loaf. Actually, during the course, we will be baking three loaves, one to eat immediately (You won’t be able to resist!), one to share (Show off your new skills!), and one to put away for later (I see toast tomorrow morning.). This is the introduction to the course, so I want to give you an idea of what is to come. In the next few moments, we will look at the content of the course, talk about what you will need to accomplish your goal, and chat a bit about the best way to use this CD. I’m running out of room, so why don’t you click on the forward arrow to move us to the next page? What to expect in this course. Introduction ll 1 1 2 n CONTROL PANEL

9. What We Are Going To Do We are going to accomplish a lot during the course. One of the first things you need to know about is time. Some of the steps, like those in Lesson One, can take a few days to initiate, and will continue for many years. Steps you will learn in the other lessons will take time to accomplish also. It will be a mixture of minutes spent in an activity, followed by hours waiting for the next activity to begin. So, how is the best way to go about all of this? One of the great things about having me here on a CD is that you can call on me at any time. I recommend that you use me now to go completely through the course, familiarize yourself with the steps, the things you need to get, and the time you will need to complete each step of the process. You can take your time, go back over items you aren’t sure of, take advantage of additional information prompts, and prepare for the big bake. We will even have some review to be sure you understand everything Then, when you are ready, use me as a resource and a reminder to provide you with support as you accomplish the lesson objectives. Oops, running out of room again. Click the glowing button to bring back the control panel, then click the forward arrow. What to expect in this course. Introduction

10. Course Contents You don’t need to look at a visual for this, so I have closed that window. Let’s take a moment to look at the course contents. There are six lessons in the course. Each has an objective that needs to be completed by accomplishing a series of tasks. Lesson One : Creating, maintaining and using the sourdough base Lesson Objective : Successfully create the sourdough base, complete all of the steps necessary to maintain the base over a long period of time (20 or more years), and prepare the base for use during the baking of a sourdough loaf. Lesson Two : Selection of ingredients for a baking session Lesson Objective: Successfully select and assemble the ingredients needed to create one or more loaves of non-traditional format sourdough bread. Lesson Three: Combination of the ingredients to create the sponge prior to the first knead . Terminal Objective: Combine the selected ingredients, in the correct order, to create the first sponge prior to the first knead. Lesson Four: The first knead Terminal Objective: Successfully carry out the first knead. Lesson Five: The second knead and division of the sponge Terminal Objective: Successfully complete the second knead and divide the sponge. Lesson Six: The bake, cool, and store of the loaves Terminal Objective: Successfully bake the loaves, complete a proper cool-down, and properly store the cooled loaves. Next page, please What to expect in this course. Introduction

11. Course Contents You don’t need to look at a visual for this, so I have closed that window. Let’s take a moment to look at the course contents. There are six lessons in the course. Each has an objective that needs to be completed by accomplishing a series of tasks. Lesson One : Creating, maintaining and using the sourdough base Lesson Objective : Successfully create the sourdough base, complete all of the steps necessary to maintain the base over a long period of time (20 or more years), and prepare the base for use during the baking of a sourdough loaf. Lesson Two : Selection of ingredients for a baking session Lesson Objective: Successfully select and assemble the ingredients needed to create one or more loaves of non-traditional format sourdough bread. Lesson Three: Combination of the ingredients to create the sponge prior to the first knead . Terminal Objective: Combine the selected ingredients, in the correct order, to create the first sponge prior to the first knead. Lesson Four: The first knead Terminal Objective: Successfully carry out the first knead. Lesson Five: The second knead and division of the sponge Terminal Objective: Successfully complete the second knead and divide the sponge. Lesson Six: The bake, cool, and store of the loaves Terminal Objective: Successfully bake the loaves, complete a proper cool-down, and properly store the cooled loaves. Next page, please Sour dough bread is traditionally baked in either an oval or round loaf, to present as much crusty surface as possible The sponge is the name for the dough mass after all ingredients have been added. It has been given this name because, as it rises, it filled with air pockets and becomes sponge-like in appearance Bread dough is kneaded to distribute the yeast and develop gluten for an even texture. To knead, pick up the far edge of the dough and fold over the bottom edge. Press down with the heels of your hands, pushing the dough away from you. Turn the dough one quarter turn and repeat the process. When properly kneaded, bread dough will be smooth and satiny, stretchy and no longer sticky. What to expect in this course. Introduction

12. At The End Of A Lesson After you have completed each lesson, I have included a self-check review. This lets you determine if you got all of the information or if you need to go through the lesson one more time. No one’s keeping score, and you can take the lesson quiz as many times as you want. Remember, your “grade” will be the quality of your loaf, and the health of your sourdough base. Remember, you are taking this course in a setting you are very familiar with – your kitchen. You know where all the items you need are. The great thing about this course is that you can use the first run-through to make sure you have everything you need as far as equipment (Now is the time to go out and buy that stove if you don’t have one!), and a chance to make a shopping list of the ingredients you will need. Well, this finishes the introduction. Now let’s begin exploring the yeasty promise of a golden loaf of the best bread you ever tasted! Click the MENU to select the next place you wish to visit. (Hint: if this is your first run-through, I recommend taking them in order so you will have an idea of the flow of the course.) CONTROL PANEL What to expect in this course. ll Introduction 4 1 2 n

15. Creating The Sourdough Base The Sourdough base is going to be your companion for a long time, bring you pleasure in baking not only the loaves described in this course, but a variety of other wonderful concoctions. You will find yourself using it for all kinds of baked good, from pancakes, to biscuits, to pizza dough. We are going to complete all of the steps necessary to complete your own base in this lesson; however, if you have managed to secure a bit of someone else’s base, you can skip some steps. I will mark those with a ♪ so you will know you don’t have to do them. I do recommend creating your own base if you can. It is something you can always take pride in and other bakers will respect you for it. Notice that there is a static picture on this page. In that bowl is my base. I have removed it from hibernation, fed it and have sitting there eager and ready to be used. Later in this lesson, there will be a short visual showing you some of the steps that we will be going through during the creation of your base. ♪ Our first task is to explore the possible methods for obtaining the yeast for the base. We will look into that on the next page. Click the Forward Arrow to continue Lesson One

16. Choosing The Yeast ♪ Finding your Yeast Yeast is all around us. It literally is in the air we breathe. If you were to mix some flour, water, and a bit of honey and sugar, put it in a warm spot and let it set for a day or two, it would start to bubble and give off a “yeasty” smell. This is the first way you can obtain the yeast. There are some cautions if you use this method. First, there is more than one kind of yeast, and you might not find the one you want on the first – or even the second or third attempt. Second, you may be unfortunate enough to pick up bacteria instead of or in addition to the yeast. That will not result in a usable base. If you do want to try this method, here are the ingredients and portions of each. Water: 2 cups (480 to 500 ml) Flour: 2 cups (480 to 500 ml) Honey: 1 teaspoon (5 ml) Do not use additional honey for the mixture. You are only using it to entice the yeast to make your bowl their home. Once you have your yeast, they will be happy to live on flour and water only. Mix all of the ingredients together and place the open container in a warm area (room temperature of around 80 degrees Fahrenheit (27 degrees Celsius)) will be fine. Check the mixture every day for bubbling and a pleasing yeasty smell. At the end of 5 days, if this has not happened, of if you get something that has a non-pleasing smell, go to plan 2. To see a short presentation of the process, click the large button. Remember, you can control video and voice from the control panel. Click the Forward Arrow to continue Lesson One Creating the Base Click to see movie

17. ♪ Plan 2 There are two ways to get packaged yeast. If you want “sourdough” yeast, you can go to the internet and find a lot of sites that will sell it to you. If you do want to try this method, here are the ingredients and portions of each. Water: 2 cups (480 to 500 ml) Flour: 2 cups (480 to 500 ml) Do not use honey for the mixture. Since you have your yeast, they will be happy to live on flour and water only. You can also simply go the a store, buy a pack of yeast. While it wont immediately have the same tang as the sourdough yeast, after a while, your base will begin to take on the characteristics of the classic sourdough flavor. If you have done this, you can move to the next step. Choosing The Yeast Click the Forward Arrow to continue Lesson One

18. ♪ Plan 2 There are two ways to get packaged yeast. If you want “sourdough” yeast, you can go to the internet and find a lot of sites that will sell it to you. If you do want to try this method, here are the ingredients and portions of each. Water: 2 cups (480 to 500 ml) Flour: 2 cups (480 to 500 ml) Do not use honey for the mixture. Since you have your yeast, they will be happy to live on flour and water only. You can also simply go the a store, buy a pack of yeast. While it wont immediately have the same tang as the sourdough yeast, after a while, your base will begin to take on the characteristics of the classic sourdough flavor. If you have done this, you can move to the next step. Sourdough culture is a yeast living symbiotically with a friendly lacto-bacteria. Choosing The Yeast Click the Forward Arrow to continue Lesson One

19. Achieving A Viable Sourdough Base For Baking After you have your base, you need to properly feed, maintain, and use it. Storing your base An important need is a container to properly store your base in the refrigerator. Note: if you happen to live in an area where it gets no more than 40 degrees F ( 4 degrees C) or less than 35 degrees F (1 degree C) don’t bother with the refrigerator, but you still need a container. Get a closed container for the starter. Crockery is best, but just about anything can be used, except metal. Try to get something with a clamp-on or snap-on lid. I use a vinyl plastic food-storage container. Actually, I use four 1-quart (960 to 1000 ml) containers, but at the age of 32, my base likes to spread out a bit. Where to place the starter for safekeeping Here is one best place. Place the container on the top shelf of your refrigerator, on the right side. This is the warmest spot in the refrigerator and will ensure the base does not die from cold. How often to feed your starter If you aren’t going to use it at the time, take it out of the container and place it in a large open bowl. Add 1 cup (240/250 ml) flour and one cup (240/250 ml) of water. Let it sit out overnight with a clean dishtowel over the bowl. Next morning place it back in the container that you have cleaned. What about the added volume? Time to do some baking! Click the Forward Arrow Lesson One ll 5 1 2 n CONTROL PANEL

20. When Disaster Strikes In case Disaster Strikes - Backing up your Base You never know when something can happen to your base. It is an easy process to dry some base. Lay out a small piece of waxed paper on a cookie sheet. Water down a bit of fully activated base (it does not take much) to a thin batter. Using a spatula, spread a very thin layer of base over the waxed paper. Set the paper on top of the refrigerator or somewhere dry and safe and leave it overnight or until it is completely dry. When dry, the paper will curl and the dried base will easily peel off. The dried base can be crumbled or pulverized and stored in a plastic bag. It will keep best in your refrigerator. About 6 months later make sure to re-activate some base to the fully activated state and then dry some more. Click the Forward Arrow Lesson One ll 6 1 2 n CONTROL PANEL

21. Using The Base When you want to bake bread or other goodies The night before baking, remove your base from the refrigerator. Divide it in half. Return half to the refrigerator. This is your insurance back-up in case anything goes wrong with the overnight growth of the base. Divide and grow the base To wake up and grow the base, place it in a large bowl, add two cups (500 ml) warm –not hot – water and two cups (500 ml) all purpose white flour to the bowl. Do not use bread flour or any other kind except white. This is food for the yeast in the base. Stir the mixture until the lumps are gone, cover it with a dishcloth, set the bowl in a warm place, and leave it. The next morning, the mixture will be all bubbly and will have a yeasty smell. Divide the amount you will use for baking from the bowl and set it aside. Bring out the other base from the refrigerator and mix it into the base remaining in the bowl. This lets it have a meal also. Leave it in the bowl for 3-4 hours, then place it back in covered containers and into the refrigerator, ready for the next bake. If disaster strikes If you check on the base the next morning and it does not bubble or it smells funny, THROW IT OUT! Now you know why you left half the base in the refrigerator. While you will have to go through the process again, your base is safe. To see a short presentation of the process, click the large button. Remember, you can control video and voice from the control panel. Click the Forward Arrow to continue Lesson One Using the Base Click to see movie

38. End Of Lesson One Lesson One gave you all the information you need to create and use your base. You will use the skills you have learned in this lesson for decades if you wish. I have been using them for over 30 years, at least once a month. If this is your first time through the course, go on to the next lesson and se how to prepare for a baking session. If you have been using this lesson to bring a new base into the world, congratulations! You have made the world, and your baking, a bit better today. To go to the next lesson, Selecting the Ingredients, click the menu button, then click the lesson title. CONTROL PANEL Click Menu to move to next lesson. ll Lesson One 14 1 2 n