#2 Bake Artisan Sourdough Bread Like a Professional
4.7 (483 ratings)
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#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.
4.7 (483 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.
3,549 students enrolled
Created by Teresa L Greenway
Last updated 8/2017
English
Price: $40
30-Day Money-Back Guarantee
Includes:
  • 4 hours on-demand video
  • 28 Articles
  • 6 Supplemental Resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I Learn?
  • 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.
View Curriculum
Requirements
  • Just bring your desire for a great tasting, crusty, chewy loaf of sourdough bread and we'll dive into the rest.
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!!

Who 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.
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Curriculum For This Course
87 Lectures
04:59:36
+
Introduction - Let's Cut to the Chase - The Basics
4 Lectures 02:57

In this lecture you will find a downloadable 32 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!

Make Your Own Sourdough Starter! It's Easy!
00:32

View a video series on making your own sourdough starter.

Follow Making Your Own Sourdough Starter by Video
00:35

Overview of Sourdough Technique

An Overview of the Technique of Sourdough Baking
01:00
+
The Basics
4 Lectures 15:45

A word about the basics section of this course.

The Basics -
01:06

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

Baking Equipment for the Home Baker
00:47

There's more to measuring than you think!

About Measuring
05:11

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

Some Common Ingredients Used for Sourdough Baking
08:40
+
Let's Bake Some Bread!
16 Lectures 39:19

Formula/recipe for the Alaskan Sourdough Bread

Alaska Sourdough Formula
02:28

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


Scaling the Ingredients and Mixing the Dough
02:07

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

Bulk Ferment and Dough Folding
01:18

Often several folds are necessary.

Second Dough Folding
01:11

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

Weigh and Shape the Dough
02:45

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

Shaping and Retarding the Dough
01:37

Final Proof - When is the bread ready to bake?

Final Proof
01:49

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

Preview 01:04

Scoring or slashing dough is fun.

Scoring or Slashing Your Dough
00:52

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

Baking with Steam - Roasting Pan Method
10:09

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.

Baking Your Masterpiece - First Loaf
02:08

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

Baking Your Masterpiece - Next Loaf
01:58

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

Preview 01:34

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

Alternate Crust Technique - Glaze
01:52

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

Hydration and Dough - What Does it Mean?
05:14

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

Review of Sourdough Techniques and a HEADS UP!!!
01:11
+
The Next Step - More Advanced Techniques
14 Lectures 01:11:10

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

Autolyse - What is That?
02:16

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

Let's Make Some Motherdough Pre-Ferment
05:13

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

Let's Bake with Motherdough - Tyra Loaf Formula
01:43

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

Mixing the Dough - Tyra Loaf
06:46

See how to bulk ferment and fold Tyra Loaf.

Bulk Ferment and Folding - Tyra Loaf
02:54

See how to shape torpedo loaves.

Shaping the Dough - Tyra Loaf
09:34

Let's bake some Tyra Loaves!

Preview 07:47

Cleaning and Storing Bannetons
01:36

Review of Baker's terms and techniques.

Let's Review
4 questions

Formula for Blistered Crust Sourdough - Potato Water Sourdough

Blistered Crust Sourdough Formula (Potato Water Sourdough)
02:45

Let's mix up some Blister Crust Sourdough.

Mixing the Dough - Blistered Crust Sourdough
07:47

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

Autolyse, Bulk Fermentation and Folding the Dough
05:12

Let's shape some boules.

Blister Crust Shape the Dough
05:37

Final Proof - Just before you bake.

Blister Crust Final Proof
05:26

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

Preview 06:33
+
High Hydration Dough - More Difficult Breads to Challenge You
17 Lectures 01:07:05

Ciabatta - The Formula

Ciabatta Bread - The Formula
01:44

Let's mix up some some sticky dough!

Ciabatta - Part 1 Mixing the Dough
05:15

Learn about Double Hydration.

Ciabatta Bread - Pt 2 Double Hydration
03:43

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

Ciabatta Bread Part 3 - Folding and Fermenting
05:02

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

Ciabatta Bread Part 4 - Shaping
07:42

It's time to bake our loaves.

Ciabatta Bread Part 5 - Baking 1
02:04

Let's bake some more!

Ciabatta Bread Part 6 Baking - Second Batch
01:04


March Madness Sourdough Formula.

March Madness Sourdough - The Formula
01:47

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

March Madness Sourdough - Mix the Dough
10:04

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

March Madness Sourdough - Bulk Ferment and Folding
01:50

Divide the dough into two loaves and shape.

March Madness Sourdough - Divide and Shape the Loaves.
05:46

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

March Madness Sourdough - Final Proof 1
05:18

Prepare your oven for baking.

March Madness Sourdough - Prepare to Bake
00:56

Score and bake the first loaf.

March Madness Sourdough - Scoring and Baking Loaf 1
02:47

Score and bake the second loaf.

March Madness Sourdough - Scoring and Baking Loaf 2
04:07

March Madness Sourdough - Finished Loaves
03:38
+
Using More Whole Grains
8 Lectures 29:43

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

100% Whole Wheat Sourdough Formula
02:49

Let's mix up some Whole Wheat Sourdough!

100% Whole Wheat Sourdough Mix the Dough
05:03

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

100% Whole Wheat Sourdough Bulk Ferment and Fold
01:50

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

100% Whole Wheat Sourdough - Shape the Dough
06:37

Final proof he dough

100% Whole Wheat Sourdough - Final Proof the Dough
01:54

It's time to score the dough and bake!

100% Whole Wheat Sourdough - Score and Bake
04:49

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

100% Whole Wheat Sourdough - Score and Bake Loaf 2
03:45

Watch me slice into some heaven!

Preview 02:56
+
Chubby Baguettes - More Sourdough Fun!
8 Lectures 27:18

Formula for Chubby Baguettes - Including a downloadable file

Chubby Baguette Formula
02:21

Mix up some dough for Chubby Baguettes.

Baguettes - Mix the Dough
04:55

It's time to autolyse and fold the dough.

Baguettes - Autolyse and Fold
02:32

Do a pre-shape of the dough.

Baguettes - Pre-shape the Dough
04:12

See how to do a final shaping of a baguette.

Baguettes - Final Shaping
07:24

See how to score baguettes before baking.

Baguettes - Scoring
02:57

It's time to bake our baguettes.

Baguettes - Baking
01:38

See the finished baguette loaves.

Preview 01:19
+
Sourdough Desserts
9 Lectures 38:20

Formula for Sourdough Chocolate Cake.

Formula for Forbidden Sourdough Chocolate Cake - It's to Die For!
00:49

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

Mixing the Batter for the Cake
07:32

Mix the batter and bake the cake.

Mixing the Batter Part 2 and Bake
04:50

Formula for Chocolate Whipped Cream Frosting

Chocolate Whipped Cream Frosting Formula
00:29

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

Whipped Cream Chocolate Frosting and the Finished Cake
05:41

Sourdough Ginger Cake Formula

Bake Up Some Sourdough Ginger Cake! Here's the Formula.
01:14

Part 1 First Mix the wet ingredients.

Sourdough Ginger Cake Part 1
06:34

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

Ginger Cake Part 2
05:47

Make the Whipped Cream Topping.

Preview 05:24
+
More Baking Information
4 Lectures 08:56

This lecture contains a very short history of bread.

A Very Short History of Bread.
01:36

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

Desired Dough Temperature for the Home Baker
03:14

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

What Are Pre-Ferments?
03:29

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

Baker's Lingo or a Baker's Glossary
00:36
+
Completion and Resources
3 Lectures 02:29

Find resources and more formulas for sourdough baking.

BONUS Section
01:22

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

Resource Section for All Downloads and Links
00:44

Thank you!

Course Completion - Thank you!
00:22
About the Instructor
Teresa L Greenway
4.7 Average rating
2,310 Reviews
9,295 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!