Edited: Updated April 2016
"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
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.
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!!
In this lecture you will find a downloadable 29 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!
View a video series on making your own sourdough starter.
Overview of Sourdough Technique
A word about the basics section of this course.
A list of baking equipment you might need when baking sourdough.
There's more to measuring than you think!
Let's talk about some common ingredients you might use when baking with sourdough.
Formula/recipe for the Alaskan Sourdough Bread
Let's start by mixing up some Alaskan Sourdough bread.
Learn about bulk fermentation and how to fold dough. No need to knead!
Often several folds are necessary.
Learn how to weigh (scale) and shape a boule loaf (round loaf).
Why do you need to shape again? Bench rest and final shaping.
Final Proof - When is the bread ready to bake?
See how to make an easy, effective and quick lame for scoring your dough.
Scoring or slashing dough is fun.
Here is a description of the method used to easily obtain steam in your home oven necessary for baking artisan sourdough breads.
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.
In this lecture watch a second time how to bake a loaf of Alaska Sourdough bread.
The finished loaves. Enjoy your first loaf of real sourdough bread!
A different finishing technique for Alaska Sourdough. Glazing the crust.
This lecture explains what hydration means when it comes to dough and we also cover some information about motherdough.
Tell us how your bread turned out in the discussion area. Also read for an important HEADS UP!
Find out what Autolyse is and why it is used in bread baking.
Learn how to make a 60% Motherdough - a cold pre-ferment used in the next formula.
Let's use our 60% Motherdough to make a "Tyra Loaf."
Learn to work with a sticky kind of dough: Tyra Loaf sourdough bread.
See how to bulk ferment and fold Tyra Loaf.
See how to shape torpedo loaves.
Review of Baker's terms and techniques.
Formula for Blistered Crust Sourdough - Potato Water Sourdough
Let's mix up some Blister Crust Sourdough.
Now we will autolyse, bulk ferment and fold the dough.
Let's shape some boules.
Final Proof - Just before you bake.
Ciabatta - The Formula
Let's mix up some some sticky dough!
Learn about Double Hydration.
Let's fold the dough while it's fermenting.
How do you shape "Slipper" bread? Ciabatta means "Slipper."
It's time to bake our loaves.
Let's bake some more!
March Madness Sourdough Formula.
Mix up this fragrant, high hydration bread made with a mixture of different flour.
It's time to bulk ferment and fold this sticky dough.
Divide the dough into two loaves and shape.
Here are some unusual "warm ways" to proof your dough.
Prepare your oven for baking.
Score and bake the first loaf.
Score and bake the second loaf.
This bread is challenging but fun and so tasty! 100% whole wheat and 100% hydration!
Let's mix up some Whole Wheat Sourdough!
It's time to bulk ferment and fold the dough.
Try your hand at shaping batards with sticky dough! Fun!
Final proof he dough
It's time to score the dough and bake!
Another way to score a loaf so it won't spread.
Formula for Chubby Baguettes - Including a downloadable file
Mix up some dough for Chubby Baguettes.
It's time to autolyse and fold the dough.
Do a pre-shape of the dough.
See how to do a final shaping of a baguette.
See how to score baguettes before baking.
It's time to bake our baguettes.
Formula for Sourdough Chocolate Cake.
Learn how to use your discarded sourdough for baking a delicious sourdough chocolate cake!
Mix the batter and bake the cake.
Formula for Chocolate Whipped Cream Frosting
Make delicious "Chocolate Whipped Cream Frosting" for your sourdough chocolate cake!
Sourdough Ginger Cake Formula
Part 1 First Mix the wet ingredients.
Part 2 Mix together the wet and dry ingredients and bake.
This lecture contains a very short history of bread.
What about the importance of dough temperature for the home baker?
Description of the types of pre-ferments used in baking.
Here is a list of words baker's might use and you might find strange.
Find resources and more formulas for sourdough baking.
This is where you find all available downloads from the course and also links to resources and content.
Teresa loves teaching serious home bakers, how to bake 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," and another baking book, "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 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.
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!