Updated August 29, 2016
Some of the reviews from my first sourdough baking course:
Some things you will learn about include:
Then we will go on to bake up classic breads such as:
For anyone who has taken one of my other courses, the baking basics are pretty close to the same, a few basics will be different, but basics are... well... basic! The formulas are all different and the fun is out of this world!All of the breads are made using only sourdough (wild yeast) no commercial yeast is used.
This is a self paced course with no pressure and instructor support when you have any questions. Come on and join us!!
For baking sourdough, you need a sourdough starter. Learn to make your own.
In this lecture you will be able to download a 32 page e-book, "Make Your Own Sourdough Starter." It will show you not only how to make a starter but how to care for it and store it as well. It will also show you how to make different types of motherdough, which is a type of pre-ferment.
See how to feed your sourdough starter when you will be mixing dough soon.
A bit about sourdough baking basics and where to find more information.
Here is a list of baking equipment you might need for baking sourdough.
Are you read to get started on baking classic sourdough bread?
Formula for Classic (skinny) Baguettes. Printable file.
Let's get started -add the ingredients and mix the dough.
This is a description of what an autolyse is for dough.
Autolyse and folding dough - time to get your hands in it!
Shaping baguettes is a good skill to learn, it's easy and fun.
See how to make a quick, easy and effective dough scoring tool.
Learn about an easy method for generating steam in the home oven.
Time for the magic - let's bake!
Dragon Tail Baguettes and Ficelle are made up as a variation of the baguette formula.
See the Ficelle being final-shaped.
Watch the baking process for Ficelle.
You need a pair of scissors to make Dragontail Baguettes!
Let's bake the Dragontails!
See the finished loaves and watch as I slice into them!
Learn about Double Hydration and what it can do for your dough.
Mill Grain Formula
The grains and seeds need to be toasted first and then hydrated with boiling water (soaker).
The dough is mixed while the seed mixture cools.
The seed mixture is added to the dough and folded in.
Fold the dough and see how double hydration works.
Shape a batard and a boule.
It's time to bake your masterpiece!
Mill Grain Loaf - It's time to bake the boule.
Mill Grain Loaf - The finished loaves - Let's cut into the bread!
In this lecture we will cover hydration and what it means when talking about dough. We also discuss a bit about motherdough.
Flaxseed Heaven (modified) Formula
Toast the flaxseed and mix up some sticky dough!
Time to rest and ferment.
Folding sticky dough is fun!
Time to shape the dough - you can do it!
Baking flaxseed bread is heavenly!
The best part - slice and eat your finished loaves!
This quiz will ask you a few questions related to baking.
A word about making motherdough.
See how to make a 60% motherdough pre-ferment.
See how to make motherdough and the explanation behind it's use.
Do you want to make some soft sourdough? Formula for Soft White Sandwich Loaf.
This formula needs a preferment which is made up and then fermented overnight.
Learn a new tip for making soft bread.
It's time to mix up our dough for soft white sandwich bread.
Time to bulk ferment and fold the dough.
Shaping pan loaves is easy!
Let's slice the bread... anyone for sandwiches?
Classic Large Miche Formula.
Miche has motherdough in it, let's get to mixing up the dough!
It's just one loaf, but it's a large one, lets ferment and fold the dough.
Shaping a large Miche is fun!
Let's talk a bit about dough development.
Basic White Sourdough Formula.
Mix the dough for Basic White Sourdough.
Rest, fold and allow the dough to ferment.
It's time to shape our boules!
The waiting time before baking... proof! Bake!
The best part of all, sliced bread!
Try this modified version of the Basic White Loaf
It's a bit higher in hydration, but worth it!
Country Hearth Sourdough Formula
Let's mix up some Country Hearth dough, it contains a pre-ferment and a starter.
Autolyse and folding the dough takes time.
Learn how to shape a Fendu style loaf.
Fendu looks fabulous! Let's bake it up!
Time to bake our second Country Hearth Loaf.
Time to slice the Country Hearth loaf!
This is a wonderfully fragrant loaf. It is a light rye bread infused with onion and caraway seeds.
Let's Caramelize an Onion.
It's time to gather the ingredients and mix the dough.
It's time for bulk fermenting and folding the dough to develop and strengthen the dough.
This dough is STICKY! Shape the dough into boules.
Warm up the loaves, proof and score before baking.
Pre-heat the oven and put in your baking lid. It's time to bake some rye bread!
See the finished loaves, too bad you can't taste them as well!
Have you wondered what pre-ferments are? Find out here.
What's a lame? Or a peel? Hydration?? Understand baker's lingo with this baking glossary.
The importance of dough temperature for the home baker.
Baker's Percent - You can do it! It's not hard!
Links and Downloads
I hope you had a wonderful time! Goodbye and Thank you!
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. Thirteen 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." Teresa also published her memoir titled: "Reach for Joy," under the pseudonym, TL Reys.
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. She was selected as one of the top ten Udemy instructors in 2015 and now has ten 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!