#2 Bake Artisan Sourdough Bread Like a Professional
4.6 (1,146 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.
8,029 students enrolled

#2 Bake Artisan Sourdough Bread Like a Professional

Baking the best bread means baking real Sourdough Bread. NO KNEAD bread - video baking classes in your own home.
4.6 (1,146 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.
8,026 students enrolled
Created by Teresa L Greenway
Last updated 5/2020
Current price: $69.99 Original price: $99.99 Discount: 30% off
5 hours left at this price!
30-Day Money-Back Guarantee
This course includes
  • 3 hours on-demand video
  • 28 articles
  • 35 downloadable resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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What you'll learn
  • Amaze family and friends with a real loaf of crusty, holey sourdough bread.
  • Make and take care of your own sourdough starter.
  • Learn how to fold dough instead of kneading.
  • Understand fermentation, hydration, autolyse and other baking terms and how they apply to baking sourdough bread.
  • Have the resources necessary to leap into the amazing fun hobby of Old World Artisan bread baking.
  • Discover how to bake hearth loaves in your own home oven.
  • Rediscover how really great bread is supposed to taste and why it was originally called the staff of life.
  • Learn that real long fermented bread is more easily digested by those with gluten intolerance, diabetes and other digestive issues.
  • Bake a variety of different artisan sourdough breads.
  • Learn to bake a loaf with a crispy blistered crust and holey crumb.
  • Just bring your desire for a great tasting, crusty, chewy loaf of sourdough bread and we'll dive into the rest.

Edited: Course Updated September 2019

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."


"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.  We'll even tackle a challenging 100% whole wheat loaf at 100% hydration.

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!!

Who this course is for:
  • This course is for the beginning or intermediate baker with basic baking knowledge and kitchen skills. It is also for the experienced baker who wishes to take a refresher on baking real sourdough.
Course content
Expand all 85 lectures 04:12:32
+ Introduction - Let's Cut to the Chase - The Basics
4 lectures 02:46

In this lecture you will find a downloadable 32 page e-book titled, "Make Your Own Sourdough Starter." It will help you to make your own starter and there is also a link for a fourteen day, day by day video series to help you make your own starter. It's easy! Let's get started!

Make Your Own Sourdough Starter! It's Easy!

View a video series on making your own sourdough starter.

Follow Making Your Own Sourdough Starter by Video

Overview of Sourdough Technique

An Overview of the Technique of Sourdough Baking
+ The Basics
4 lectures 15:00

A word about the basics section of this course.

The Basics -

A list of baking equipment you might need when baking sourdough.

Baking Equipment for the Home Baker

There's more to measuring than you think!

About Measuring

Let's talk about some common ingredients you might use when baking with sourdough.

Some Common Ingredients Used for Sourdough Baking
+ Let's Bake Some Bread!
16 lectures 37:55

Formula/recipe for the Alaskan Sourdough Bread

Alaska Sourdough Formula

Let's start by mixing up some Alaskan Sourdough bread.

Scaling the Ingredients and Mixing the Dough

Learn about bulk fermentation and how to fold dough. No need to knead!

Bulk Ferment and Dough Folding

Often several folds are necessary.

Second Dough Folding

Learn how to weigh (scale) and shape a boule loaf (round loaf).

Weigh and Shape the Dough

Why do you need to shape again? Bench rest and final shaping.

Shaping and Retarding the Dough

Final Proof - When is the bread ready to bake?

Final Proof

See how to make an easy, effective and quick lame for scoring your dough.

Preview 00:54

Scoring or slashing dough is fun.

Scoring or Slashing Your Dough

Here is a description of the method used to easily obtain steam in your home oven necessary for baking artisan sourdough breads.

Baking with Steam - Roasting Pan Method

In this lecture you will learn how to preheat your oven and bake your sourdough bread. It probably isn't what you are used to.

Baking Your Masterpiece - First Loaf

In this lecture watch a second time how to bake a loaf of Alaska Sourdough bread.

Baking Your Masterpiece - Next Loaf

The finished loaves. Enjoy your first loaf of real sourdough bread!

Preview 01:34

A different finishing technique for Alaska Sourdough. Glazing the crust.

Alternate Crust Technique - Glaze

This lecture explains what hydration means when it comes to dough and we also cover some information about motherdough.

Hydration and Dough - What Does it Mean?

Tell us how your bread turned out in the discussion area. Also read for an important HEADS UP!

Review of Sourdough Techniques and a HEADS UP!!!
+ The Next Step - More Advanced Techniques
14 lectures 01:00:00

Find out what Autolyse is and why it is used in bread baking.

Autolyse - What is That?

Learn how to make a 60% Motherdough - a cold pre-ferment used in the next formula.

Let's Make Some Motherdough Pre-Ferment

Let's use our 60% Motherdough to make a "Tyra Loaf."

Let's Bake with Motherdough - Tyra Loaf Formula

Learn to work with a sticky kind of dough: Tyra Loaf sourdough bread.

Mixing the Dough - Tyra Loaf

See how to bulk ferment and fold Tyra Loaf.

Bulk Ferment and Folding - Tyra Loaf

See how to shape torpedo loaves.

Shaping the Dough - Tyra Loaf

Let's bake some Tyra Loaves!

Preview 07:25

See how to clean and store your bannetons after using them.

Cleaning and Storing Bannetons

Review of Baker's terms and techniques.

Let's Review
4 questions

Formula for Blistered Crust Sourdough - Potato Water Sourdough

Blistered Crust Sourdough Formula (Potato Water Sourdough)

Let's mix up some Blister Crust Sourdough.

Mixing the Dough - Blistered Crust Sourdough

Now we will autolyse, bulk ferment and fold the dough.

Autolyse, Bulk Fermentation and Folding the Dough

Let's shape some boules.

Blister Crust Shape the Dough

Final Proof - Just before you bake.

Blister Crust Final Proof

It's time to bake our Potato Water bread (Blister Crust Sourdough)

Preview 03:46
+ High Hydration Dough - More Difficult Breads to Challenge You
15 lectures 50:02

Ciabatta - The Formula

Ciabatta Bread - The Formula

Let's mix up some some sticky dough!

Ciabatta - Mixing the Dough

Learn about Double Hydration.

Ciabatta Bread - Double Hydration

Let's fold the dough while it's fermenting.

Ciabatta Bread - Folding and Fermenting

How do you shape "Slipper" bread? Ciabatta means "Slipper."

Ciabatta Bread - Shaping

It's time to bake our loaves.

Ciabatta Bread - Baking the Bread

March Madness Sourdough Formula.

March Madness Sourdough - The Formula

Mix up this fragrant, high hydration bread made with a mixture of different flour.

March Madness Sourdough - Mix the Dough

It's time to bulk ferment and fold this sticky dough.

March Madness Sourdough - Bulk Ferment and Folding

Divide the dough into two loaves and shape.

March Madness Sourdough - Divide and Shape the Loaves.

Here are some unusual "warm ways" to proof your dough.

March Madness Sourdough - Final Proof

Prepare your oven for baking, score and bake the first March Madness loaf.

March Madness Sourdough - Prepare and Bake Loaf 1

Score and bake the second loaf.

March Madness Sourdough - Scoring and Baking Loaf 2

See the finished March Madness Sourdough Loaves and watch me slice into one of them.

March Madness Sourdough - Finished Loaves
+ Using More Whole Grains
8 lectures 25:38

This bread is challenging but fun and so tasty! 100% whole wheat and 100% hydration!

100% Whole Wheat Sourdough Formula

Let's mix up some Whole Wheat Sourdough!

100% Whole Wheat Sourdough Mix the Dough

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

100% Whole Wheat Sourdough Bulk Ferment and Fold

Try your hand at shaping batards with sticky dough! Fun!

100% Whole Wheat Sourdough - Shape the Dough

Final proof the dough

100% Whole Wheat Sourdough - Final Proof the Dough

It's time to score the dough and bake!

100% Whole Wheat Sourdough - Score and Bake

Another way to score a loaf so it won't spread.

100% Whole Wheat Sourdough - Score and Bake Loaf 2
+ Chubby Baguettes - More Sourdough Fun!
8 lectures 23:09

Formula for Chubby Baguettes - Including a downloadable file

Chubby Baguette Formula

Mix up some dough for Chubby Baguettes.

Baguettes - Mix the Dough

It's time to autolyse and fold the dough.

Baguettes - Autolyse and Fold

Do a pre-shape of the dough.

Baguettes - Pre-shape the Dough

See how to do a final shaping of a baguette.

Baguettes - Final Shaping

See how to score baguettes before baking.

Baguettes - Scoring

It's time to bake our baguettes.

Baguettes - Baking

See the finished baguette loaves.

Preview 01:22
+ Sourdough Desserts
9 lectures 27:45

Formula for Sourdough Chocolate Cake.

Formula for Forbidden Sourdough Chocolate Cake - It's to Die For!

Learn how to use your discarded sourdough for baking a delicious sourdough chocolate cake!

Mixing the Batter for the Cake

Mix the batter and bake the cake.

Mixing the Batter Part 2 and Bake

Formula for Chocolate Whipped Cream Frosting

Chocolate Whipped Cream Frosting Formula

Make delicious "Chocolate Whipped Cream Frosting" for your sourdough chocolate cake!

Whipped Cream Chocolate Frosting and the Finished Cake

Sourdough Ginger Cake Formula

Bake Up Some Sourdough Ginger Cake! Here's the Formula.

Part 1 First Mix the wet ingredients.

Sourdough Ginger Cake Part 1

Part 2 Mix together the wet and dry ingredients and bake.

Ginger Cake Part 2

Make the Whipped Cream Topping.

Preview 04:07
+ More Baking Information
4 lectures 08:45

This lecture contains a very short history of bread.

A Very Short History of Bread.

What about the importance of dough temperature for the home baker?

Desired Dough Temperature for the Home Baker

Description of the types of pre-ferments used in baking.

What Are Pre-Ferments?

Here is a list of words baker's might use and you might find strange.

Baker's Lingo or a Baker's Glossary
+ Completion and Resources
3 lectures 01:28

Find resources and more formulas for sourdough baking.

BONUS Section

This is where you find all available downloads from the course and also links to resources and content.

Resource Section for All Downloads and Links

Thank you!

Course Completion - Thank you!