#2 Bake Real Artisan Sourdough Bread like a Professional

Sourdough Bread Baking Course. Bread recipes and easy step by step instructions for everyone. Bake the best bread ever.

Updated October 2015

Student Reviews:

"This course and instructor are heaven sent....

I joined this course after wanting to "do" sourdough for many, many years. I am so thrilled with the clarity and completeness of the content, as well as the ready presence and engaged feedback from the instructor Teresa L. Greenway. I highly recommend this course, and will be eagerly investigating any other offerings from this instructor. I am still working through the materials at my own pace, which is another benefit of using this teaching/learning platform."

And:

"I am very excited to be taking these baking classes, there is nothing like sinking your teeth into a crusty loaf of Sourdough. Teresa is very knowledgeable, and has a passion for baking with sourdough. It is slow enough for a beginner, contains enough information to make a person a competent baker."

Have you ever wondered how anyone can bake authentic sourdough bread? You know the kind of bread I'm talking about, with its crispy, crunchy crust, sour chewy crumb and amazing flavor. How do they do that? Well you can bake real sourdough bread in your own home oven, just like the pros do. I will show you how, step by step, it's easy and fun. You will amaze your family and friends. No one will be able to bake a loaf like you can!

By taking this baking course you will have a better understanding of

  • How to mix and shape dough
  • How to handle sticky, wet dough
  • Learn ways to get a crispy, blistered crust
  • What one thing is absolutely necessary for a great crust
  • How to get large holey crumb
  • How to develop dough without kneading it
  • Why measurements are important
  • How to make your own sourdough starter
  • What pre-ferments and motherdough are and how to use them.
  • Learn to slash/score the dough
  • How to follow a formula.
  • What baking equipment you might need for baking hearth loaves

And lots more!

You will get answers to questions like: How can I get those large holes in the crumb? How do I take care of a sourdough starter? Can I make the crust shiny? How can I get those blisters on the crust? Can I really bake professional sourdough in my own oven?

When you are finished with this baking course you will be able to mix, fold, proof, score, steam and bake a loaf of authentic sourdough bread.

You will have a better understanding of dough hydration, fermentation, gluten development, baker's percent and where to find resources to join other home bakers who are passionate about home baking real sourdough too.

Best of all you will be able to astound your family and friends with an amazing loaf of real sourdough that you baked yourself, in your own home oven.

It will take two weeks to make your own stable sourdough starter or you can purchase one online. While getting your starter going, you will learn a short history of sourdough and go over some of the basic techniques including hydration and measuring. Once your starter is stable, we will begin with an Alaskan sourdough and then branch out to wetter high hydration dough like Ciabatta and Tyra Loaf (which includes motherdough). After that we go on to Blistered Crust Sourdough and a mixed whole grain and white loaf called March Madness Sourdough.

There are also some sourdough dessert formulas including Forbidden Sourdough Chocolate Cake and Ginger Cake. Several additional formulas and other resources for baking real artisan sourdough are included and I will be adding additional lectures and formulas in the future.

This is a self paced course with no pressure and instructor support when you have any questions. Come on and join us!!

Intended Audience: This sourdough baking course is for intermediate and advanced sourdough bakers and for professional bakers who would like to learn to bake REAL sourdough bread.

Introduction - Hello!
The Basics -
Make or Obtain Your Own Sourdough Starter - Harness the Wild Yeast.
Follow Making Your Own Sourdough Starter by Video
Baking Equipment for the Home Baker
An Overview of the Technique of Sourdough Baking
Getting Started - A Very Short History of Bread.
About Measuring
Baker's Lingo or a Baker's Glossary
Ingredients
Sourdough Baking Quiz
Alaska Sourdough Formula
Scaling the Ingredients and Mixing the Dough
A Word About Temperatures
Bulk Ferment and Dough Folding
Second Dough Folding
Weigh and Shape the Dough
Shaping and Retarding the Dough
Final Proof
Make Your Own Lame (Dough Scoring Tool)
Scoring or Slashing Your Dough
Roasting Pan Baking Method Overview
Baking Your Masterpiece - First Loaf
Baking Your Masterpiece - Second Loaf
Finished Alaskan Sourdough Loaves
Alternate Crust Technique - Glaze
Review of Sourdough Techniques and a HEADS UP!!!
What is Autolyse?
What are Pre-Ferments?
Let's Make Some Motherdough Pre-Ferment
Let's Bake with Motherdough - Tyra Loaf Formula
Mixing the Dough - Tyra Loaf
Bulk Ferment and Folding - Tyra Loaf
Shaping the Dough - Tyra Loaf
Scoring and Baking - Tyra Loaf
Cleaning and Storing Bannetons
Let's Review
Blistered Crust Sourdough Formula (Potato Water Sourdough)
Mixing the Dough - Blistered Crust Sourdough
Autolyse, Bulk Fermentation and Folding the Dough
Blister Crust Shape the Dough
Blister Crust Final Proof
Blister Crust Sourdough - Baking the Bread
Ciabatta Bread - The Formula
Ciabatta - Part 1 Mixing the Dough
Ciabatta Bread - Pt 2 Double Hydration
Ciabatta Bread Part 3 - Folding and Fermenting
Ciabatta Bread Part 4 - Shaping
Ciabatta Bread Part 5 - Baking 1
Ciabatta Bread Part 6 Baking - Second Batch
Ciabatta Bread Part 7 - Finished Loaves
March Madness Sourdough - The Formula
March Madness Sourdough - Mix the Dough
March Madness Sourdough - Bulk Ferment and Folding
March Madness Sourdough - Divide and Shape the Loaves.
March Madness Sourdough - Final Proof 1
March Madness Sourdough - Prepare to Bake
March Madness Sourdough - Scoring and Baking Loaf 1
March Madness Sourdough - Scoring and Baking Loaf 2
March Madness Sourdough - Finished Loaves
100% Whole Wheat Sourdough Formula
100% Whole Wheat Sourdough Mix the Dough
100% Whole Wheat Sourdough Bulk Ferment and Fold
100% Whole Wheat Sourdough - Shape the Dough
100% Whole Wheat Sourdough - Final Proof the Dough
100% Whole Wheat Sourdough - Score and Bake
100% Whole Wheat Sourdough - Score and Bake Loaf 2
100% Whole Wheat Sourdough - Finished Loaves
Formula for Forbidden Sourdough Chocolate Cake - It's to Die For!
Mixing the Batter for the Cake
Mixing the Batter Part 2
Chocolate Whipped Cream Frosting Formula
Whipped Cream Chocolate Frosting and the Finished Cake
Bake Up Some Sourdough Ginger Cake! Here's the Formula.
Sourdough Ginger Cake Part 1
Ginger Cake Part 2
Ginger Cake Part 3
Chubby Baguettes - A Preview
Chubby Baguette Formula
Baguettes - Mix the Dough
Baguettes - Autolyse and Fold
Baguettes - Pre-shape the Dough
Baguettes - Final Shaping
Baguettes - Scoring
Baguettes - Baking
Finished Baguette Loaves
Equipment Resources
Review and Completion
Resource Section for Links and Resources
Additional Formulas, Resources and Discount Coupons

What's included

  • 60 Video Lessons
  • 30 Text Lessons

  • Works on all devices
  • Certificate of completion

Northwest Sourdough

Instructor