Online Class

King Arthur Flour's Artisan Bread: Mastering Pre-Ferments

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Make impressive artisan breads at home! King Arthur Flour's Amber Eisler shows you how to work with pre-ferments for bakery-worthy results.

Skill Level


What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Closed captioning available (web only)
  • Answers from fellow classmates in our virtual classroom

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Learn how to work with pre-ferments, or bread starters, the King Arthur Flour way for your best tasting breads yet. Baking instructor Amber Eisler starts by showing you how to calculate baking percentages and desired dough temperature like a pro. Then, get comfortable with developing flavor through long fermentation as you make no-knead country bread dough and shape it into baguettes and boules. Mastering pre-ferments is up next, as Amber teaches you how to use a poolish in a sesame semolina dough, and how to make bâtard- and fougasse-shaped breads. Incorporate a biga into whole wheat bread dough for a hearty-yet-light loaf that your family will swear came from a bakery. Plus, learn how to use a quick sponge to get the benefits of a pre-ferment when you're short on time. Finally, use pâte fermentée to make luscious golden raisin and ginger sweet bread. Amber will teach you to shape that dough into braids, wreaths and panettones that always impress.

Lesson Breakdown

1. Getting Started With Artisan Bread Baking
Meet Amber Eisler and begin the class by learning two methods for creating exceptional flavor and texture in your breads: longer fermentation periods and pre-ferments, including poolish, biga, sponge and pâte fermentée. You'll discover how to calculate baker's percentages and desired dough temperature, plus set up your home oven to bake with steam.
2. Long Fermentation: Country Bread
3. Poolish: Sesame Semolina Bread
4. Biga: Multigrain Whole Wheat Bread
5. Quick Sponge: Spelt Flatbread
6. Pâte Fermentée: Sweet Bread

Taught by

Amber Eisler
Amber Eisler
After graduating from the Culinary Institute of America, Amber Eisler started working in King Arthur Flour's production bakery. Today, she works in King Arthur's Baking Education Center, where she is able to share her passion for baking through hands-on instruction in the classroom.

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