Bake San Francisco Style Sour Sourdough Bread
4.6 (424 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
2,365 students enrolled

Bake San Francisco Style Sour Sourdough Bread

Learn to Bake Real Authentic SOUR Sourdough, San Francisco Style.
4.6 (424 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
2,365 students enrolled
Created by Teresa L Greenway
Last updated 7/2020
Current price: $55.99 Original price: $79.99 Discount: 30% off
5 hours left at this price!
30-Day Money-Back Guarantee
This course includes
  • 38 mins on-demand video
  • 6 articles
  • 3 downloadable resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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What you'll learn
  • By the end of this course you will know exactly what it takes to produce the "sour" in sourdough bread baking.
  • You will be able to wow anyone who likes real sour San Francisco style bread.
  • You will be one of the few bakers who can actually bake a "sour" loaf when others are still trying.
  • You will learn to bake the elusive but wonderful San Francisco Sourdough Style bread.
  • Intermediate to advanced baker skills are required for this course.
  • Students should have a vigorous sourdough starter. However there will be a lecture for learning to make your own sourdough starter at home.
  • We will explore ways to regulate dough temperature but it is essential to have a way to regulate dough temperature for this course.
  • Typical kitchen equipment is necessary for this course as well as special equipment for baking artisan bread, like a baking stone, bannetons or baskets or a Dutch oven. We will go over equipment in the course.

You will learn:

  • The secret to baking real "sour" sourdough. Not many know how to obtain a natural sour in a sourdough bread.

  • A technique for a long fermentation. There's something you MUST do for a long fermentation.

  • How to obtain the real San Francisco sourdough flavor.

  • One small change to increase oven spring.

  • What type of flour to use.

  • Tips for increasing dough strength.

For years the holy grail of sourdough baking, here in the USA, has been an authentically "SOUR" sourdough bread, like they used to bake in San Francisco. It is so sought after that bakeries will add a substitute sour like vinegar or "sour salt" (which is citric acid). The added "fake" sour flavor tastes fake and it isn't authentic. There's something quite wonderful about baking a real sourdough loaf that you can make as sour as you like, or for that matter, as mild as you like. 

I've experimented for years, going on 14 now, to get a consistent "sour" in my sourdough bread. It's easy to get a sour bread by adding whole grains or even using all whole grains. However, to obtain a white flour San Francisco style sour loaf has been just beyond my grasp. I've baked plenty of sour loaves, but the consistency just wasn't there, my bread was sour sometimes and not other times. Part of the reason is because the literature insists that you need to use low hydration, cold bulk ferment to obtain the "sour." I never thought that was true but it held me back because I felt they must know what they're talking about. After all, it's in print right? ;) 

So I finally went off the deep end and started experimenting with my own ideas and pre-conceived notions. And guess what? I figured it out. I can now bake a real authentic "SOUR" sourdough loaf with no more than white flour, sourdough culture, salt and water.  I do have some variations from the all white loaf as well. 

This course is not to teach you how to bake with sourdough, I already have ten courses that show you how to do that. So please don't join this course and get upset that it doesn't show you the basics (although there will be a lecture on how to make your own sourdough starter). This course is exclusively intended to show you how to bake a loaf of San Francisco Style bread that is "SOUR" like the authentic loaves of our past, that we here in the USA love so much. 

This type of bread flavor is not usually sought after by other countries, indeed, they probably think we are crazy to love our deeply sour loaves, but there you have it!  Come on and join me and discover (Finally) how to obtain the SOUR in sourdough. 

Gluten Free consumers are now coming full circle as science discovers that long fermented dough is usually well tolerated by those with intolerance to gluten and other grains. It isn't for everyone and you should always ask your doctor, but perhaps you are one of the lucky ones who can indulge in real, chewy, thick and delicious sourdough bread. If so, welcome back to real bread! 


Who this course is for:
  • The perfect student for this course is one who has been trying to bake the elusive "SOUR" San Francisco Style loaf of bread.
  • If you do not like "sour" sourdough bread, this course is not for you.
  • This course is based on using white flour for a San Francisco style bread, however you can substitute whole grains flour or flour blends if you wish.
Course content
Expand all 18 lectures 50:00
+ Introduction
1 lecture 01:56

Hello and Welcome to Baking San Francisco Sourdough Bread

Preview 01:56
+ First Make Your Own Sourdough Starter
2 lectures 01:05

Download this booklet and make your own sourdough starter at home. Or follow a step by step video series and see how to make your own sourdough starter. 

Make Your Own Sourdough Starter

Join our new group only for students of this course.

Join in our closed group on Facebook
+ Let's Bake some San Francisco Sourdough Bread!
1 lecture 08:38

San Francisco Sourdough Formula. Also for download and printout.

The Formula for San Francisco Sourdough Bread
+ The Process and Method
12 lectures 36:55

Gather your ingredients and let's mix up the dough for some San Francisco sourdough bread.

Mix the Dough

In this lecture find some ideas for keeping your dough warm. 

Preview 01:25

It's time to fold the dough and bulk ferment overnight. 

Fold the Dough and Bulk Ferment

It's time to do a pre- shaping of the dough. 

Now we will shape boules (round loaves).

It's easy to final shape the dough. Now it's time for the final warm proof.

Time to do a final shape and proof our San Francisco boules.

Just a note to say we're switching from the first batch of dough, to showing the second batch of dough. 

Let's Switch Gears.

We've switched to the second batch of dough. I used warmer temperatures on this dough and it is more sour than the first batch. I will be showing pre-shaping of the dough. 

Let's Shape Our Second Batch of Dough.

I will be demonstrating the final shape, proof and scoring a diamond loaf in this video. 

Preview 03:28

Pre-heat your oven and get ready to bake your first loaf of San Francisco Sourdough bread. 

Baking Our San Francisco Sourdough Bread

Showing the Scoring and Baking of the Other San Francisco Sourdough Loaves. 

Preview 03:08

See the finished loaves and watch me slice into the bread. 

The Finished Bake and Slicing the Bread.

Learn to protect the gluten in your dough.

Tips for Dough Strength
+ Conclusion
2 lectures 01:25

Thank you for joining in with me to bake some of the best bread in the world, San Francisco Style Sourdough Bread! 

Thank You!

Find me online and get coupons and other resources in this lecture. 

Preview 00:16