#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.
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  • Lectures 87
  • Length 5 hours
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
    30 day money back guarantee!
    Available on iOS and Android
    Certificate of Completion
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About This Course

Published 4/2015 English

Course Description

Edited: Updated April 2016

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."

And:

"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.

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!!

What are the requirements?

  • Just bring your desire for a great tasting, crusty, chewy loaf of sourdough bread and we'll dive into the rest.

What am I going to get from this course?

  • 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.

What is the target audience?

  • 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.

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.

Curriculum

Section 1: Introduction - Let's Cut to the Chase - The Basics
Introduction - Hello!
Preview
01:47
Article

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!

Article

View a video series on making your own sourdough starter.

Article

Overview of Sourdough Technique

Section 2: The Basics
Article

A word about the basics section of this course.

Article

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

Article

There's more to measuring than you think!

Article

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

Section 3: Let's Bake Some Bread!
Article

Formula/recipe for the Alaskan Sourdough Bread

03:11

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


01:15

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

01:15

Often several folds are necessary.

03:52

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

01:46

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

02:03

Final Proof - When is the bread ready to bake?

01:04

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

01:15

Scoring or slashing dough is fun.

Article

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

02:08

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.

02:05

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

01:38

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

01:51

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

Article

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

Article

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

Section 4: The Next Step - More Advanced Techniques
Article

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

04:08

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

Article

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

06:46

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

02:54

See how to bulk ferment and fold Tyra Loaf.

09:34

See how to shape torpedo loaves.

07:47

Let's bake some Tyra Loaves!

Cleaning and Storing Bannetons
01:36
4 questions

Review of Baker's terms and techniques.

Article

Formula for Blistered Crust Sourdough - Potato Water Sourdough

07:47

Let's mix up some Blister Crust Sourdough.

05:12

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

05:37

Let's shape some boules.

05:26

Final Proof - Just before you bake.

06:33

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

Section 5: High Hydration Dough - More Difficult Breads to Challenge You
Article

Ciabatta - The Formula

05:15

Let's mix up some some sticky dough!

03:43

Learn about Double Hydration.

05:02

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

07:42

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

02:04

It's time to bake our loaves.

01:04

Let's bake some more!

04:17

The finished loaves.

Article

March Madness Sourdough Formula.

10:04

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

01:50

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

05:46

Divide the dough into two loaves and shape.

05:18

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

00:56

Prepare your oven for baking.

02:47

Score and bake the first loaf.

04:07

Score and bake the second loaf.

March Madness Sourdough - Finished Loaves
03:38
Section 6: Using More Whole Grains
Article

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

05:03

Let's mix up some Whole Wheat Sourdough!

01:50

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

06:37

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

01:54

Final proof he dough

04:49

It's time to score the dough and bake!

03:45

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

02:56

Watch me slice into some heaven!

Section 7: Chubby Baguettes - More Sourdough Fun!
Article

Formula for Chubby Baguettes - Including a downloadable file

04:55

Mix up some dough for Chubby Baguettes.

02:32

It's time to autolyse and fold the dough.

04:12

Do a pre-shape of the dough.

07:24

See how to do a final shaping of a baguette.

02:57

See how to score baguettes before baking.

01:38

It's time to bake our baguettes.

01:19

See the finished baguette loaves.

Section 8: Sourdough Desserts
Article

Formula for Sourdough Chocolate Cake.

07:32

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

04:50

Mix the batter and bake the cake.

Article

Formula for Chocolate Whipped Cream Frosting

05:41

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

Article

Sourdough Ginger Cake Formula

06:34

Part 1 First Mix the wet ingredients.

05:47

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

05:24

Make the Whipped Cream Topping.

Section 9: More Baking Information
Article

This lecture contains a very short history of bread.

Article

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

Article

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

Article

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

Section 10: Completion and Resources
Article

Find resources and more formulas for sourdough baking.

Article

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

Article

Thank you!

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Instructor Biography

Teresa L Greenway, Bread Baker, Sourdough Baking Teacher, Author, Blogger

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!

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