#10 More Fun With Sourdough Bread Baking
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#10 More Fun With Sourdough Bread Baking

Incorporating More Whole Grains Into Your Sourdough Bread Baking.
4.8 (33 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
361 students enrolled
Created by Teresa L Greenway
Last updated 6/2017
English
Price: $40
30-Day Money-Back Guarantee
Includes:
  • 2.5 hours on-demand video
  • 16 Articles
  • 22 Supplemental Resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I 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.
View Curriculum
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 is the target audience?
  • 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.
Compare to Other Sourdough Bread Baking Courses
Curriculum For This Course
80 Lectures
03:05:29
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Hello and Welcome!
3 Lectures 02:45

Hello and welcome to "More Fun With Sourdough Bread Baking." This is the tenth class in the series of sourdough bread baking courses. In this course we will be using more freshly ground whole grains in our breads. Let's get started! 

Preview 01:04

Most advanced students will have their own sourdough starter already. If you don't, in this lecture you will have some resources to help you make your own starter. 

The Sourdough Starter
00:47

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20% or More Whole Grain Bread Formulas
17 Lectures 32:48

Kamut Sourdough Bread Formula. Khorasan (commonly known as Kamut, which is a trademarked name)Sourdough Bread has 20% by flour weight of freshly ground Khorasan flour. If you don't have access to Khorasan flour, please feel free to substitute any other whole grain flour. I love Khorasan's creamy golden color and wonderful flavor! 

Khorasan Sourdough Boules - The Formula with 20% Whole Kamut Flour
02:35

Here's a bit of information on Khorasan wheat and where it came from. 

Information About Khorasan Wheat (Kamut)
00:56

This formula has 20% Kamut in it. Kamut has a different, more fragile gluten than regular wheat so the dough should be handled with that in mind. 

Khorasan Sourdough Boules - Mix the Dough
02:01

After autolyse, add the salt and start mixing/folding the dough. 

Preview 02:01

Pre-shape the dough and then let it bench rest before final shaping. 

Khorasan Sourdough Boules - Pre-Shape the Dough
01:14

Let's finish shaping the dough so we can put it to bed for the night.

Khorasan Sourdough Boules - Final Shape the Dough
01:15

The first Kamut loaf is finished proofing, time to score and bake!

Khorasan Sourdough Boules - Score and Bake the First Loaf
02:24

The second Kamut loaf is now ready to score and bake!

Khorasan Sourdough Boules - Score and Bake the Second Loaf
01:52

Let's slice into a loaf and see the inside crumb. 

Preview 01:12

This is the formula for July Loaf. July loaf has the fresh whole wheaty flavor and aroma of freshly ground wheat, it is a delightful, flavorful loaf. This is an easy loaf with 22% freshly ground whole wheat flour in the formula. If you keep a whole wheat starter, there would be even more. It is at 70% hydration, but the whole grains soak up a lot of the water so the dough feels drier. If you wish to work with an even higher hydration, check the formula for the variation. 

July Loaf Formula with 22% Whole Wheat
02:35

Let's mix up the dough and start the autolyse. 

July Loaf - Mix the Dough and Autolyse
01:57

It's time to add the salt and bulk ferment the dough.

July Loaf - Add Salt and Bulk Ferment
02:39

Fold the dough to make it strong and develop the gluten. 

Preview 02:56

Pre-shape the dough and bench rest. 

July Loaf - Pre-Shape the Dough
02:27

Time to final shape the dough and score the first loaf.

July Loaf - Final Shape and Score
01:56

The first loaf is baked and the next loaf is scored. 

July Loaf - Bake Loaf One and Score Loaf Two
01:25

See the finished loaves and let's slice into the bread!

Preview 01:22
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Seeds and Nuts Sourdough
14 Lectures 37:32

This is the Formula for Spring Fling Seeded Loaf. This dough has a lot of nice Chia and Flax seeds in it and will make a soft, hearty loaf. The loaf will stay moist for several days because of the seeds.

Spring Fling Seeded Loaf Formula
02:35

See how to make up the Spring Fling loaves. 

Spring Fling Seeded Loaf - How To
03:51

Dough binders are so much fun and so easy! They make the dough spring up higher and so the oven spring is much greater. 

How to Make Dough Binders/Bands
03:30

Cran-Nut Sourdough is made with over 50% freshly milled whole wheat (mixture of white and red wheat). It is cold proofed overnight and baked the next day. The addition of walnuts and cranberries makes a delicious fragrant loaf great served with cream cheese or toasted with lots of butter. This is not a sweet bread and has no sugar added to the dough other than what is in the dried cranberries.

Cran-Nut Sourdough The Formula
02:48

Grind fresh flour and mix the dough then allow it to autolyse. 

Cran-Nut Sourdough - Mixing the Dough
02:26

It's time to add salt and begin folding the dough to develop strength. 

Cran-Nut Sourdough - Adding Salt and Folding the Dough
02:35

Let's add some cranberries and walnuts and then shape our loaves. 

Preview 02:56

Scoring is always fun. Score the dough and bake the loaf.

Cran-Nut Sourdough - Score and Bake the Loaves
01:44

My favorite part, let's slice into the loaf and see what it looks like inside! 

Cran-Nut Sourdough - Finish the Loaves and Slicing
02:12

Seeded Khorasan Sourdough Batards have 31% by flour weight of freshly ground Khorasan (Kamut) flour. If you don't have access to Kamut/Khorasan flour, please feel free to substitute any other whole grain flour. I love Kamut's creamy golden color and wonderful flavor! This formula is a variation of the Khorasan Sourdough Boules earlier in the course but it has seeds, is a higher hydration and has more whole grain flour in it. 

Khorasan Seeded Batards - The Formula
02:30

After mixing the dough, you will be making up the seed mixture to allow it to cool during the autolyse period. 

Khorasan Seeded Batards - Mix and Fold the Dough
03:30

Let's shape, score and bake the first Khorasan Seeded Batard. 

Khorasan Seeded Batards - Shape the Loaves.
04:14

Let's bake our batards, they are done proofing and ready for the oven!

Khorasan Seeded Batards - Bake the Loaves
01:31

The Khorasan batards are finished and sliced, they look ... and taste great! 

Khorasan Seeded Batards - The Finished Loaves.
01:09
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Using 50% or More Whole Grains
18 Lectures 44:54

ORSW Organic Red Spring Wheat Bread Formula. In this formula I will be using freshly ground wheat berries which have had 7% of the bran extracted from it or what is called 93% extraction rate. I will be using 50% of this wheat flour and 50% of white bread flour. This is a minimal shaped loaf, much like a Ciabatta.  This dough is at 100% hydration. 

Organic Red Spring Wheat @ 100% hydration Formula
02:14

Let's start making our lovely high hydration bread. Grind your grain and mix the two flours and the water. 

Organic Red Spring Wheat Bread 1
02:10

After autolyse, mix in your starter and then the salt. 

Organic Red Spring Wheat Bread 2
03:13

See how the dough looks and feels during folding. 

Organic Red Spring Wheat Bread 3
02:00

It's time to shape our loaves. They are roughed shaped and there is no rounding of corners.

Organic Red Spring Wheat Bread 4
03:20

In this video see how to bake up these rustic Ciabatta type loaves. 

Organic Red Spring Wheat Bread 5
02:41

Time to bake the second batch and slice the loaves... wait until you see inside the loaf!

Organic Red Spring Wheat Bread 6
02:31

This is a quick look at a second batch of the same bread I baked up. 

Organic Red Spring Wheat Bread 7
01:53

How did the Miche become world famous? Did you know Miche means large country loaf? 

Preview 00:55

This formula is a one day Miche with a pre-ferment. It is around 70% (or more) whole grains depending upon your starter and pre-ferment choices. This Miche is just a little over 1 kilo after being baked. There is a variation that will give you two loaves and a higher percentage of whole grains at around 80% of total flour weight. 

Sourdough Miche Formula 70%+ Whole Grains
04:54

With this Miche bread formula, we will be making a pre-ferment first. Have your 100% hydration starter fed the night before. We will be making the pre-ferment first thing in the morning. You will also learn how to figure out the DDT which is the desired dough temperature. It's only an option for the home baker and not really necessary, but fun to know how to do. 

Miche - Mix the Pre-Ferment
05:24

Once the pre-ferment is almost done fermening, the whole grain flours are mixed and autolysed for an hour or more. This helps give the flour time to absorb the water, soften the bran and bond the gluten. 

Miche - Autolyse the Whole Grains
02:46

Once the pre-ferment and autolysed flours are ready, it's time to combine the two into one dough. 

Miche - Combine the Two Doughs
02:02

In this video we will fold the dough as it develops during bulk ferment. Folding the dough gives strength to the dough in a gentle manner. 

Miche - Dough Folding And Bulk Ferment
01:39

It's time to shape the Miche and we will be shaping a standard boule which is traditional for the Miche. 

Miche - Let's Shape Our Miche
02:30

A Mich is traditionally large, but this particular formula will make a smaller Miche or a large one, if you double the formula. The scoring will be a traditional diamond pattern. The other famous score (which we don't do) is the "P" for Poilane, the baker who made the Miche famous by his method of making this large loaf. 

Preview 01:15

After a day of fermenting, shaping and proofing our loaf, it is ready to bake. 

Miche - Bake the Bread!
01:44

There's nothing quite so satisfying as slicing into a fresh loaf of bread... except maybe eating it! Let's slice into our loaf and see how the interior looks. A Miche is commonly a fine grained, hearty loaf with a deep colored crust. 

Miche - The Finished Loaf - Slicing
01:42
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Long Fermented Sourdough Breads
26 Lectures 01:04:05

Ranch Sourdough is formulated to use up some of the coarse bran and grains you may have sitting around after sifting your flour. It is a long fermented sourdough with a moist custardy open crumb and is delicious! 

Ranch Sourdough - The Formula
03:23

Prepare the grain for the Ranch sourdough formula. 

Ranch Sourdough - Prepare the Grain
01:22

Let's mix up our Ranch sourdough, we'll be using the bran from sifted flour. 

Ranch Sourdough - Mix the Dough
02:09

Time to add the grains and the salt after autolyse is done. 

Ranch Sourdough - Add the Salt and Grains
01:51

Folding the dough helps strengthen the gluten and is a gentle way of developing the dough. 

Ranch Sourdough - Folding the Dough
02:11

Pre-shape a boule and a batard. 

Ranch Sourdough - Pre- Shaping the Dough
01:59

Let's final shape our loaves. 

Ranch Sourdough - Final Shaping the Dough
01:32

Score and bake the batard. 

Ranch Sourdough - Scoring and Baking
01:22

Score and bake the boule. 

Ranch Sourdough - Scoring and Baking Loaf Two
01:39

See the finished Ranch Sourdough loaves and watch me slice them open. 

Preview 01:37

Stegosaurus Bread Formula - Stegosaurus Bread is a room temperature overnight fermented dough. It uses a 22% freshly ground, high extraction wheat flour in the dough, which produces a fragrant delicious loaf. The scoring is lots of fun and will amaze your family and friends. 

Stegosaurus Bread - The Formula
02:10

This breads is a long overnight ferment. Let's get started by grinding some fresh flour and mixing up the dough. 

Segosaurus Bread - Grind the Grain and Mix the Dough.
03:05

Fold the dough a few times before putting the dough to rest.

Segosaurus Bread - Time to Fold the Dough
00:55

Pre-shape the batards and let them bench rest.

Segosaurus Bread - Pre-Shaping the Dough
01:34

After bench rest, shape the final dough and put it in the couch or banneton.

Segosaurus Bread - Final Shaping the Dough.
02:13

Pre-heat your oven, score and then  bake the first loaf of Stegosaurus Bread. 

Segosaurus Bread - Score the Dough and Bake the Bread
01:50

Bake the second loaf the same as the first loaf, then let the loaves cool and slice into them! 

Preview 01:34

Beetroot bread is so fun and quite the centerpiece! It looks stunning wherever it goes. It is an unusual bread, is moist, somewhat dense and very flavorful. We will use a low hydration motherdough at 50% hydration which is made the night before. 

Beetroot Bread - The Formula
03:51

The beets are peeled, baked and pureed the day before the bake. So prepare them and get them into the refrigerator. 

Beetroot Sourdough - Prepare the Beets
02:31

The motherdough is at 50% hydration, you will be using some of the beet juice from the baked beets. Make the motherdough the night before and let is set out at room temperature. 

Preview 05:53

Now add the motherdough, the beet puree, the flour and salt together into a dough. 

Beetroot Bread - Mix the Dough
04:40

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

Beetroot Bread - Bulk Ferment and Folding
04:25

It's time to pre-shape the beetroot dough and then we can bench rest it for 20 minutes before final shaping. 

Beetroot Bread - Pre-Shaping the Loaf
03:14

The dough is ready to final shape and proof before being baked. 

Beetroot Bread- Final Shaping and Proofing
01:57

When the dough is finished proofing, it's time to score and bake!

Beetroot Bread - Scoring
02:44

After baking the Beetroot bread, watch as I slice into it's red crumb! 

Beetroot Bread - Baking and Final Bread Slicing
02:23

This quiz is just for fun!

Sourdough Fun Quiz
3 questions
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Conclusion and Extras
2 Lectures 01:43

I would like to thank you for taking my course. I hope you've baked up some wonderful breads and had a great time! 

Preview 00:30

In this lecture find all of the downloadable resources and printouts for the whole course. Also find bonuses for you to enjoy! 

Bonus Lecture
01:13
About the Instructor
Teresa L Greenway
4.7 Average rating
2,405 Reviews
9,539 Students
10 Courses
Bread Baker, Sourdough Baking Teacher, Author, Blogger

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!