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SINLESS SOURDOUGH™ BEGINNER BAKING COURSE
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Introduction to the Sinless Sourdough Baking Course
PART 1: STARTERS OVERVIEW
PART 2: THE BAKING PROCESS
PART 3: FIBER FLORA RECIPE SERIES
PART 4: (COMING) LIFESTYLE LINA RECIPES SERIES
PART 5: DISCARD DIVA RECIPE SERIES
PART 6: EQUIPMENT AND UTENSILS NEEDED
PART 7: INGREDIENT LIBRARY
30-Minute Autolyse
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Why the Autolyse Technique Makes Sinless Dough Better
The autolyse technique, first brought to the baking world by French professor Raymond Calvel in the 1970s, is a key step when making artisanal, sourdough, and low carb baked goods. This process is used for the Fiber Flora and Lifestyle Lina recipes but not for the Discard Diva recipes. It’s also called ‘creating a shaggy dough.’
Initial Mixing and Rest Period:
- Mix the preferment with 1 cup of spring water first, then add dry ingredients to make a rough dough
- Let this mixture rest for 30 minutes
- This rest period is important because it:
- Helps the ingredients fully absorb water
- Starts developing gluten naturally
- Allows oat fibre to blend better into the dough
- Gives instant yeast time to activate and expand the dough for easier kneading
Benefits of the Autolyse:
- Natural Gluten Development: The ingredients naturally form gluten without kneading, reducing the need for heavy mixing that can decrease flavour
- Better Flavour: Enzymes in the ingredients break down complex carbs into simple sugars, improving taste and browning when baked
- Less Mixing Required: Since gluten development has already begun during the rest, you’ll need less mixing time overall
- Improved Dough Texture: The resting period creates the perfect balance of strength and stretchiness in your dough, leading to better texture in your finished baked goods
A 30-minute autolyse strikes the right balance between effectiveness and convenience for most Sinless recipes.