Teach on Udemy

Turn what you know into an opportunity and reach millions around the world.

Learn More

Your cart is empty.

Keep shopping

#8 Advanced Sourdough Bread Baking Experiments

Name: #8 Advanced Sourdough Bread Baking Experiments
Rating: 4.6 (352 reviews)

Interesting and fun methods for experimenting with sourdough bread baking.

Created byTeresa L Greenway

Last updated 10/2023

English

What you'll learn

Find out how to make the elusive Cristal Bread, super high hydration with large open holey crumb!
Learn different methods for fun dough treatment - boil bread!
Combine heritage grains with bread flour for a tasty loaf.
See how to do a double hydration - and how NOT to! Yes, a failed experiment!
Learn to work with multiple starters in one dough.
Find out how to use low inoculation rates to slow down fermentation.
Dive in and have fun experimenting with sourdough baking.

Course content

9 sections • 88 lectures • 4h 21m total length

Welcome to Sourdough Bread Baking Experiments!1:04
Hello! Welcome to my course! Let's get started!
Make Your Own Sourdough Starter! It's Easy! And Fun!0:32
Learn to make your own sourdough starter with an e-book or a video series. It's easy and fun!
About Sourdough Baking Basics0:23
This is an advanced sourdough baking class. If you need to find out more about sourdough baking basics, this lecture contains a coupon code to my beginning sourdough course which covers the basics.

Rainy Day Sourdough Formula - A Low Inoculation Dough1:52
Rainy Day Sourdough is a low inoculation (small amount of starter) dough. It is mixed early in the morning, autolysed and the dough is folded over the course of the day. Then the dough is shaped and refrigerated overnight. This is a low salt dough with half the normal amount of salt (my mistake!). The regular amount of salt is also given if you prefer to use it.
Rainy Day Sourdough - Mix the Dough5:30
In the morning, mix up the dough.
Rain Day Sourdough - After Autolyse, Add the Salt5:13
Autolyse is done and it's time to add the salt.
Rainy Day Sourdough - Pre-Shape the Dough4:45
Folding is done and it's time to pre-shape the loaves.
Rainy Day Sourdough - Final Shaping2:53
Final shaping and refrigeration time.
Rainy Day Sourdough - Proof and Score2:57
Final proof and scoring of the first loaf.
Rainy Day Sourdough - Time to Bake!2:46
Pre-heat the oven and bake the first loaf of Rainy Day Sourdough.
Rainy Day Sourdough - Score and Bake Loaf #22:35
Let's score and bake the second loaf.
Rainy Day Sourdough - The Finished Loaves and Slicing3:07
The finished loaves and slicing.

Boiled Bread Formula3:22
This is the formula for Boiled Bread Sourdough.
Boiled Bread - Make Flaxseed Water2:31
Make up some flaxseed water and allow it to cool a bit.
Boiled Bread - Mix the Dough6:24
Mix the ingredients and autolyse.
Boiled Bread - Add the Salt6:24
Fold and then add salt and extra water.
Boiled Bread - Dough Development and Folding3:27
This covers folding the dough the next morning after retarding the dough.
Boiled Bread - Pre-Shape the Boiled Bread Loaves4:48
Pre-shape small the loaves into a boule and two batards.
Boiled Bread - Final Shape the Dough5:47
Final shape the loaves and place them in bannetons to final proof.
Boiled Bread - Boil Your Bread!4:53
Get your boiling water ready and boil the loaves!
Boiled Bread - Bake the Bread4:56
Bake the first loaf and get the second loaf ready.
Boiled Bread - Finish Processing the Other Loaves2:07
Continue processing the other loaves.
Boiled Bread - The Finished Loaves - Amazing!3:00
See the finished loaves and watch me slice into them!

A Bit of Spelt Sourdough Bread - The Formula1:52
Bit of Spelt Formula
Spelt - Mix up Your Spelt Dough3:59
Mix up your Spelt dough.
Spelt - Add the Salt2:30
After autolyse, add the salt.
Spelt - It's Time to Fold the Dough4:36
Let's fold the dough to develop the gluten.
Spelt - Scoring the Dough is Fun!3:55
There are so many ways to score the dough, it's fun!
Spelt - Bake the First Loaf of Spelt1:37
The first loaf is ready, let's bake!
Spelt - Score Loaf #22:11
Scoring and crust decoration is so creative!
Spelt - Bake Loaf #22:42
Bake the second loaf.
Spelt - Finished Loaves and Slicing1:05
See the finished loaves and what they look like on the inside.
Teff 10 - The Formula2:09
This is the formula for Teff 10.
Teff 10 - Mix the Dough and Autolyse4:21
Gather your ingredients and mix the dough, then do an autolyse.
Teff 10 - Fold the Dough1:37
Time to do some dough folding.
Teff 10 - Add the Salt1:41
Let's add the salt now.
Teff 10 - Shape the Dough1:42
Let's pre-shape and final shape the dough.
Teff 10 - Final Proof and Scoring3:18
Final Proof and Scoring time.
Teff 10 -Baking Teff and Scoring Loaf #21:50
It's time to bake the first loaf and get the second loaf ready.
Teff 10 - Bake Loaf # 21:36
Bake the second loaf of Teff 10.
Teff 10 - The Finished Loaves and Slicing1:24
See the finished loaves and watch me slice into one.

Making 60% Motherdough4:21
In this video you will learn to make 60% motherdough to be used in some of the formulas.
Moon Magic Sourdough - The Formula2:08
Here is the formula for Moon Magic Sourdough. This loaf has two different starters and gets great oven spring.
Moon Magic - Mix the Dough6:23
To start with, gather the ingredients and mix up the dough.
Moon Magic - Bulk Ferment and Folding the Dough1:22
Bulk Fermentation and Folding the dough will develop the gluten.
Moon Magic - Pre-Shaping Loaves2:30
Let's do a pre-shape on the loaves.
Moon Magic -Final Dough Shaping1:34
Time to do a final shaping and retard the dough overnight.
Moon Magic - Scoring the Dough2:43
Scoring the dough is fun!
Moon Magic - Time to Bake!2:01
After pre-heating the oven and baking stone, bake the first loaf.
Moon Magic - Get Loaf #2 Ready3:00
Let's score the next loaf and get it ready for the oven.
Moon Magic - Bake Loaf #21:22
Baking time for loaf #2.
Moon Magic - Finished Loaves1:05
Now for the best part, let's see how the interior crumb looks.
Buttermilk Sourdough Bread - The Formula2:01
This is the Buttermilk Sourdough Bread Formula
Buttermilk Sourdough - Let's Mix the Dough5:05
Gather your ingredients and let's mix some sourdough!
Buttermilk Sourdough - Bulk Ferment and Folding3:53
After mixing it's time to bulk ferment the dough with folding.
Buttermilk Sourdough - Pre-Shaping the Dough1:54
Pre-shape your dough and bench rest.
Buttermilk Sourdough - Final Shaping and Retarding1:38
It's time to final shape and then retard the dough overnight.
Buttermilk Sourdough - Score the Dough3:02
Let's have some fun scoring the dough.
Buttermilk Sourdough - Time to Bake!1:13
After pre-heating the oven, bake your beautiful loaf.
Buttermilk Sourdough - Score Loaf #21:51
Let's do something fun with loaf #2
Buttermilk Sourdough - Bake Loaf #21:32
Let's bake loaf #2
Buttermilk Sourdough - The Finished Loaves and Slicing!1:35
See the finished Buttermilk Sourdough breads and then let's slice into them.

Motherdough Bread - The Formula1:46
This is the formula for Motherdough Bread.
Motherdough Bread - Mix the Dough2:46
Mix the Dough and autolyse overnight.
Motherdough Bread - Add the Salt and Fold3:26
After autolyse, add the salt and start folding.
Motherdough Bread - Pre-Shape the Dough4:42
Pre-shape the dough into a boule and a batard.
Motherdough Bread - Final Shape the Dough3:13
Final shape the dough and put it in bannetons for overnight fermentation.
Motherdough Bread - Final Proof and Score2:29
Proof the dough until it is ready to bake and then score it.
Motherdough Bread - Bake and More Scoring2:50
Let's bake the first loaf and then score the second loaf.
Motherdough Bread - Bake Second Loaf1:54
It's time to bake our second loaf of Motherdough bread!
Motherdough Bread - Finished Loaves and Slicing.1:42
See the finished Motherdough loaves and watch me slice into them.

Cristal Bread - The Formula3:23
Cristal Bread Formula
Cristal Bread - Mix the Dough - Part 12:21
Add the main ingredients and mix the dough, then autolyse.
Cristal Bread - Mix the Dough - Part 24:52
After autolyse, incorporate the salt and oil.
Cristal Bread - Bulk Ferment & Fold the Dough4:43
The dough is fun to fold, it's amazing!
Cristal Bread - Shape the Dough3:33
It's time to shape this sticky, wet dough.
Cristal Bread - Bake the Bread1:44
See how to bake Cristal bread.
Cristal Bread - The Finished Loaves & Slicing!3:39
See the finished loaves and watch me slice into them!

Rustic 50/80 Loaf - The Formula2:56
50/80 Loaf is an experiment with hydration.
Rustic 50/80 - Loaf Mixing the Dough3:57
In this lecture we will mix a 50% hydration dough for overnight autolyse.
Rustic 50/80 Loaf - Double Hydrate the Dough - Add the Salt6:51
Day 2 - Begin to add water to the dough to bring up the hydration and add the salt.
Rustic 50/80 Loaf - Folding the Dough4:07
Watch as the dough slowly comes together. It is being warmed in a 78F proofer as the liquid is worked in.
Rustic 50/80 Loaf - Shaping the Rustic Batards7:50
It's time to shape our sticky 80% loaves and bed them in their couche.
Rustic 50/80 Loaf - Bake the First Loaf3:11
It's time to bake our first loaf, let's get it from the flipping board onto the hot stone.
Rustic 50/80 Loaf - Bake the Second Loaf2:43
Let's move onto baking the second loaf. There is a delicious smell emanating from the first loaf!
Rustic 50/80 - The Finished Rustic Batards2:23
See the finished loaves and watch me slice into them. This is the fun part!
Sourdough Quiz
Thank you and Goodbye!0:34
Thank you so much for joining my course! Happy Baking!

Requirements

Advanced bakers should already have the baking equipment needed in this course.
A baking scale is essential.
An open mind and willingness to fail... and have a lot of fun is an absolute!
This course uses a sourdough starter, methods to make your own starter are included in the course material.
You should have taken some of the earlier courses in this series, this course does not cover any basics.

Description

Course Updated January 2022

Hello fellow baker!

Sourdough Bread Baking Experiments is a fun course for advanced bakers. In this course we will be playing around and experimenting with a very high hydration dough called Cristal Bread. It's all the rage right now!

We will also boil bread, try out low inoculation rates, bake a motherdough only loaf, use double hydration and mix different flour together as we explore some heritage grains.

There are nine formulas altogether, which include techniques for high hydration, double hydration, low inoculation, heritage grains, boiled bread, motherdough only loaf and more!

Also included is an experiment with extreme double hydration.

This main purpose of this course is to have fun and open your mind to exploring and experimenting with sourdough baking.

Please be advised that this is an advanced class and it will not cover sourdough basics. Intermediate students will benefit from this course if they've taken some of the earlier sourdough baking courses.

See some of the reviews from my other popular sourdough baking courses:

This course for me was a success!! Bravo!
Another great course, Teresa! My family is enjoying your cornbread frequently and your cinnamon rolls are fabulous! Thank you!
great detail, I find Teresa's explanation and demonstration incredibly helpful.
Teresa is an excellent instructor; is informative and makes sourdough baking enjoyable.
Videos are such a great help when learning how to mix your dough. If you want to learn the proper way to make sourdough, enroll in this class. It is fun to do and you get fabulous results!
Everything is easy to understand, step by step and we can go back and review information. Both ways of learning, reading the material and then watching by video is provided (to be followed eventually by our own hands-on learning) It is at a nice comfortable pace, not rushed. I am very impressed and happy with this course.
Clear instructions, easy to follow. Teresa is a great teacher.
I haven't seen anything this thorough. She covers a recipe from A to Z videos included. You have to take this course and her other courses. Your bread baking skills will no doubt be boosted with Teresa's courses. Her videos are fantastic and honestly, you get more than what you paid.
Very well done, I learn by watching then doing. Teresa is very good at show and tell...Thanx Teresa
This course has been so helpful, as I think I would have struggled without it. The instructions and videos are very clear. I would definitely recommend it!

So come on and join in the fun! Teresa

Who this course is for:

This course is for the more advanced baker or the intermediate baker willing to stretch their skills
This is not a beginners course.
This course is for students who have taken the earlier baking courses in this series or who are more advanced home bakers.

#8 Advanced Sourdough Bread Baking Experiments

What you'll learn

Explore related topics

Course content

Welcome to Sourdough Bread Baking Experiments!3 lectures • 2min

Low Inoculation Rate9 lectures • 32min

Unusual Experiments - Boiled Bread11 lectures • 48min

Adding Different Types of Flour for Flavor and Texture.18 lectures • 44min

Working With Multiple Starters in a Formula21 lectures • 52min

Motherdough Only9 lectures • 25min

Experimenting with Pan Cristal - Super High Hydration - 100%7 lectures • 24min

Experiment with Double Hydration - Fine Crumb at 80%?9 lectures • 35min

Bonus Section1 lecture • 1min

Requirements

Description

Who this course is for: