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30-Day Money-Back Guarantee

This course includes:

  • 2.5 hours on-demand video
  • 15 articles
  • 22 downloadable resources
  • Full lifetime access
  • Access on mobile and TV
Lifestyle Food & Beverage Sourdough Bread Baking

#10 More Fun With Sourdough Bread Baking

Incorporating More Whole Grains Into Your Sourdough Bread Baking.
Rating: 4.6 out of 54.6 (89 ratings)
1,025 students
Created by Teresa L Greenway
Last updated 7/2019
English
English
30-Day Money-Back Guarantee

What you'll learn

  • Incorporate more whole grains and ancient grains into your breads.
  • Learn about long fermented dough, the kind that is more easily digested and nutritious.
  • Bake up a loaf that looks like a Stegosaurus!
  • Find out what to do with the leftover sifted bran/grains from your fresh home milled flour.
  • Have a better understanding of how to figure out the Desired Dough Temperature or the DDT.
  • Learn how to make and use dough binders.
  • Make and use a low hydration Motherdough or Lievito Madre.

Requirements

  • This is an intermediate to advanced level course, you should know the basics of sourdough baking.
  • You need a mature sourdough starter (The course will also have directions for making your own starter).
  • A kitchen scale is necessary for this course
  • You will need basic baking equipment for baking sourdough hearth type loaves.
  • A mill to grind grain berries would be nice, but you can substitute other flours if you can't grind your own.

Description

This is my tenth sourdough baking course and many of you have been asking me to do more with whole grains. As the baking courses have gotten more advanced with newer and more advanced techniques, I have tried to incorporate more whole grains. With this course there are even more formulas and flour blends using whole grains. Ten new formulas are featured in this course. Most of the whole grain flour is freshly ground. They are all made with sourdough, no commercial yeast is used.

The loaves featured are:

  • Khorasan Boules
  • July Loaf
  • Spring Fling Seeded Sourdough
  • CranNut Sourdough
  • Khorasan Batards
  • Organic Red Spring Wheat Rustic
  • One Day Miche
  • Ranch Sourdough
  • Stegosaurus Bread
  • Beetroot Sourdough Bread

You will also learn how to figure out the Desired Dough Temperature or DDT, how to grind and use fresh grains, utilize leftover bran from sifting flour, incorporate low hydration Motherdough, shape 100% hydration dough and also how to make and use dough binders, they are so much fun! 

If you need to learn basic sourdough baking skills, please begin with the first few courses, beginning skills are not covered in this course. The formulas in this course are intended for intermediate to advanced bakers. 

Some student reviews from my other baking courses:

"What can I say? Teresa is a teacher who knows how to communicate her passion for sourdough bread. She doesn't just give us recipes. She teaches techniques, shares her knowledge, gives support and tips. This is perfect!" Julie Fiset

"I like to watch the whole process before I start, but it looks like it will be really easy to follow once I dive in. I love Teresa's hands on method. Being able to see it as it happens is so helpful!" Karen Yancey

"Super easy to follow with combination of written and video instruction." Meri Issel

"I love all of Teresa's courses, including this one. I am able to produce lovely breads, even though I am new to this. I give her courses the credit for this. Her recipes are also outstanding." Hanle


So, come on and join in the fun! Teresa

Who this course is for:

  • This course is perfect for those who have taken my first two or three courses on sourdough baking.
  • The serious at home or professional bakers who want to learn more intermediate and advanced sourdough baking will be able to take this course.
  • This course is not for beginning sourdough bakers. Please join Sourdough Bread Baking 101 before taking this course.

Course content

7 sections • 80 lectures • 3h 1m total length

  • Preview01:04
  • The Sourdough Starter
    00:44
  • Preview00:54

  • Khorasan Sourdough Boules - The Formula with 20% Whole Kamut Flour
    02:31
  • Information About Khorasan Wheat (Kamut)
    00:54
  • Khorasan Sourdough Boules - Mix the Dough
    02:01
  • Preview02:01
  • Khorasan Sourdough Boules - Pre-Shape the Dough
    01:14
  • Khorasan Sourdough Boules - Final Shape the Dough
    01:15
  • Khorasan Sourdough Boules - Score and Bake the First Loaf
    02:24
  • Khorasan Sourdough Boules - Score and Bake the Second Loaf
    01:52
  • Preview01:12
  • July Loaf Formula with 22% Whole Wheat
    02:31
  • July Loaf - Mix the Dough and Autolyse
    01:57
  • July Loaf - Add Salt and Bulk Ferment
    02:39
  • Preview02:56
  • July Loaf - Pre-Shape the Dough
    02:27
  • July Loaf - Final Shape and Score
    01:56
  • July Loaf - Bake Loaf One and Score Loaf Two
    01:25
  • Preview01:22

  • Spring Fling Seeded Loaf Formula
    02:30
  • Spring Fling Seeded Loaf - How To
    03:51
  • How to Make Dough Binders/Bands
    03:30
  • Cran-Nut Sourdough The Formula
    02:42
  • Cran-Nut Sourdough - Mixing the Dough
    02:26
  • Cran-Nut Sourdough - Adding Salt and Folding the Dough
    02:35
  • Preview02:56
  • Cran-Nut Sourdough - Score and Bake the Loaves
    01:44
  • Cran-Nut Sourdough - Finish the Loaves and Slicing
    02:12
  • Khorasan Seeded Batards - The Formula
    02:24
  • Khorasan Seeded Batards - Mix and Fold the Dough
    03:14
  • Khorasan Seeded Batards - Shape the Loaves.
    04:14
  • Khorasan Seeded Batards - Bake the Loaves
    01:31
  • Khorasan Seeded Batards - The Finished Loaves.
    01:09

  • Organic Red Spring Wheat @ 100% hydration Formula
    02:09
  • Organic Red Spring Wheat Bread 1
    02:10
  • Organic Red Spring Wheat Bread 2
    03:13
  • Organic Red Spring Wheat Bread 3
    02:00
  • Organic Red Spring Wheat Bread 4
    03:20
  • Organic Red Spring Wheat Bread 5
    02:41
  • Organic Red Spring Wheat Bread 6
    02:31
  • Preview01:53
  • Preview00:53
  • Sourdough Miche Formula 70%+ Whole Grains
    04:45
  • Miche - Mix the Pre-Ferment
    05:24
  • Miche - Autolyse the Whole Grains
    02:46
  • Miche - Combine the Two Doughs
    02:02
  • Miche - Dough Folding And Bulk Ferment
    01:39
  • Miche - Let's Shape Our Miche
    02:30
  • Preview01:15
  • Miche - Bake the Bread!
    01:44
  • Preview01:42

  • Ranch Sourdough - The Formula
    03:10
  • Ranch Sourdough - Prepare the Grain
    01:22
  • Ranch Sourdough - Mix the Dough
    02:09
  • Ranch Sourdough - Add the Salt and Grains
    01:51
  • Ranch Sourdough - Folding the Dough
    02:11
  • Ranch Sourdough - Pre- Shaping the Dough
    01:59
  • Ranch Sourdough - Final Shaping the Dough
    01:32
  • Ranch Sourdough - Scoring and Baking
    01:22
  • Ranch Sourdough - Scoring and Baking Loaf Two
    01:39
  • Preview01:37
  • Stegosaurus Bread - The Formula
    02:01
  • Stegosaurus Bread - Grind the Grain and Mix the Dough.
    03:05
  • Stegosaurus Bread - Time to Fold the Dough
    00:55
  • Stegosaurus Bread - Pre-Shaping the Dough
    01:34
  • Stegosaurus Bread - Final Shaping the Dough.
    02:13
  • Stegosaurus Bread - Score the Dough and Bake the Bread
    01:50
  • Preview01:34

  • Beetroot Bread - The Formula
    03:43
  • Beetroot Sourdough - Prepare the Beets
    02:31
  • Preview05:53
  • Beetroot Bread - Mix the Dough
    04:40
  • Beetroot Bread - Bulk Ferment and Folding
    04:25
  • Beetroot Bread - Pre-Shaping the Loaf
    03:14
  • Beetroot Bread- Final Shaping and Proofing
    01:57
  • Beetroot Bread - Scoring
    02:44
  • Beetroot Bread - Baking and Final Bread Slicing
    02:23
  • Sourdough Fun Quiz
    3 questions

  • Preview00:30
  • Bonus Lecture
    00:42

Instructor

Teresa L Greenway
Bread Baker, Sourdough Baking Teacher, Author, Blogger
Teresa L Greenway
  • 4.5 Instructor Rating
  • 7,674 Reviews
  • 33,682 Students
  • 13 Courses

Teresa loves teaching serious home bakers, how to bake real sourdough bread! She worked at two different bakeries besides baking at home for over 40 years.  Sixteen years ago, she built a business (Northwest Sourdough) around teaching others how to bake real sourdough at home. She published a four volume book called, "Discovering Sourdough," "Extreme Fermentation" and also, "Make Your Own Sourdough Starter." You can find the live series "Make Your Own Sourdough Starter with Me" on You Tube plus a free downloadable e-book.

Teresa's Facebook group, "Perfect Sourdough" is the largest sourdough bread baking group in the world. She also has other groups, "The Baking Network" and "Bread Bakers and Artisan Baked Goods" for all types of baking. Followers can also join her membership site at "The Baking Network" online.

Her Bread Recipes and Formulas from her books and blog and baking courses have been featured on TV and spread all around the world through online forums, her active Facebook group, Perfect Sourdough, Youtube channel and her site, Northwest Sourdough.

Northwest Sourdough is featured in the resource section of Peter Reinhart's book," Artisan Breads Every Day." Teresa was also one of the photographers for "The Grain Gathering" in it's early years when it was called, "Kneading Conference West." She has been featured in numerous articles, magazines and interviews including Forbes and First for Women. She was selected as one of the top ten Udemy instructors in 2015 and now has thirteen sourdough baking courses on Udemy. 

Most of all, Teresa loves to see YOU pull a crispy, crusty, holey sourdough loaf from your own oven. Yes, you can learn to bake the best bread in the world! 

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