#1 Sourdough Bread Baking 101

Bake your first real sourdough bread with coaching from an expert sourdough bread baker. Baking classes in your own home
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  • Lectures 43
  • Length 2.5 hours
  • Skill Level Beginner Level
  • 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 9/2015 English

Course Description

(Edited: Course Updated November, 2016)

Tired of baking bricks when everyone else is baking super gorgeous bread with a holey crumb and crispy crust? Change all of that by enrolling in "Sourdough Baking 101."

This is the sourdough baking course you need if you are just starting out in sourdough bread baking. In my other courses, I teach how to bake all sorts of sourdough breads, but in this course, I won't load you down with lots of information, just enough so it is easy and fun to bake your first loaf of sourdough.

Then, once you've taken a basic white sourdough loaf, steaming hot, out of your own oven, you will be ready to move on to more complex formulas.

There are only two sourdough bread formulas in this course. I call them "First Loaf" and "Second Loaf." We will follow the easy step by step directions of the process together. The first loaf is easy. It is a round boule with a lower hydration dough, which means it is not too wet or sticky. The second loaf is a high hydration dough and is a batard or French style loaf. Working together, I will show you how to handle a wet, sticky dough.

This course is for BEGINNERS who have no idea of how to bake with sourdough or those who have tried and stumbled. I have eleven years of experience teaching the newbie sourdough baker, so come on! Let's have some fun! You know want to!

This course would make an excellent gift for the aspiring baker in your family circle, whether an older baker or a young new baker.

Some skills you will learn:

  1. How to make and care for your own sourdough starter
  2. Why it's important to weigh ingredients.
  3. Gathering some basic baking equipment
  4. How to mix and fold dough. No kneading here.
  5. Shaping, scoring and baking the dough.
  6. What to do after you've baked your first loaf... hint (bake your second loaf!)


Some Student Reviews:

by Pam H - Outstanding

This is an outstanding class on sourdough - well written text lectures, great videos and clear recipes/formulas. I've been a bread baker for 40 years - this class has taken my sourdough baking skill to a whole new level.

by Amanda H - Fantastic Class

I absolutely loved Teresa's Sourdough 101 class. Her directions were easy to follow, full of great info, and I was able to bake incredible sourdough bread!!! I loved it so much that I have already signed up for her other three courses. My family and I say "thank you Teresa"!!

by Samira M - Very good

For the first time I could bake a bread a reaaly sourdough bread. The course is really good. Simple and direct. Thank you so much Teresa.

by Ban S - excellent course for sourdough baking

an excellent course for beginners in sourdough baking and excellent instructor with great experience.

by Robin E - More, More, More

Can't get enough! I love Teresa Greenway's courses. She is so complete and does not just leave you hanging. She is there for you just like in a classroom and helps troubleshoot and encourage. Thank you so much I look forward to the future bakes and classes.

by Simon H - Brilliant!

I've checked out many sourdough baking texts and videos but then I discovered Teresa! Absolutely brilliant, not least, Teresa uses highly accurate gram measurements and not flippin' cups (what's more she explains why cups are an inaccurate measure). The course takes the student by the hand and slow, confidently and kindly walks through each step simply. There's no technical jargon and no assumption that the student knows this or that before setting out. The texts are clear, the videos are clear. This is without doubt the best sourdough bread making course I've ever seen. Thank you Teresa!

by Jeni H - Absolutely fantastic!

I have enjoyed this course so much, I'm baking my loafs right now! I found this course answered so many questions I had about making sourdough, I would highly recommend it to anyone starting out!

by Pam H - Outstanding

This is an outstanding class on sourdough - well written text lectures, great videos and clear recipes/formulas. I've been a bread baker for 40 years - this class has taken my sourdough baking skill to a whole new level.

by Trish D - Perfect for beginners

This is another great course from Teresa. I have also completed two other sourdough courses of Teresa's and totally recommend them. If you are new to sourdough....start here and learn from a friendly and informative teacher. Teresa takes you through the process of sourdough baking and you learn at your own pace. Perfect place to start to enter the wonderful world of sourdough baking. A+++

What are the requirements?

  • Bring your passion for learning! A kitchen scale is necessary as well as other basic baking equipment, like a baking stone, a roasting pan lid, a sharp scoring blade, water spray bottle and other assorted items found in the home kitchen.
  • Basic kitchen skills are necessary.
  • A desire to bake and eat real sourdough bread.
  • Jump in, the ingredient and equipment list isn't that long and is available in the course.

What am I going to get from this course?

  • Bake a loaf of real sourdough bread and amaze your family and friends.
  • Know what an autolyse is and why it is used in bread baking.
  • How to mix and fold dough a gentle method of developing gluten which does not entail kneading.
  • Have an easy method of baking with steam in your own home oven.
  • Know how to shape a boule (round loaf) and a batard (long oval loaf).
  • How to handle sticky, wet dough.
  • Why a long cool ferment is beneficial as a baking technique.
  • See how to clean, store and use a banneton.
  • What to use if you don't have a banneton and what a banneton is used for.
  • How to make your own sourdough starter, step by step.
  • What hydration means in baking terms.
  • You will see how to bake, slice and eat a freshly baked slice of bread ( you will need help with this skill) ;)
  • Understand baker's lingo, learn some bread history, understand how to measure ingredients.

What is the target audience?

  • Sourdough Bread Baking 101 is for the beginner, someone who is comfortable in a kitchen, but needs help with learning how to bake with sourdough.
  • This course is not for the seasoned sourdough baker. It is a very simple course with only two bread formulas and step by step instructions on how to bake them.
  • This course is for the seasoned baker who has never worked with sourdough and wants to learn how.
  • This course is for young teens who could benefit from learning basic baking skills and who want to learn to bake some of the best bread in the world.
  • This is an excellent course to give as a gift to an aspiring baker or someone who needs a new hobby.

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 to Sourdough Baking
01:11

Hello! Welcome to Sourdough Bread Baking 101.

Section 2: Make Your Own Sourdough Starter
Article

Learn what you need to do to get started baking sourdough!

Article

Here is a free downloadable 29 page E-Book on How to Make Your Own Sourdough Starter.

Section 3: Baking Basics
Article

This lecture is an explanation of the different stages of the bread making process.

Article

Measuring properly is more important that you might think, especially for quality and consistency.

Article

Here's a list of baking equipment you may need.

Article

Let's talk about common ingredients you might use when baking, flour, salt, malt, sugar, etc

Section 4: Your First Loaf of Sourdough Bread
Article

Read this to understand the timeline of the bread making process that we will use. See when to feed your starter and mix your dough.

03:16

Feed your starter and get it ready for baking with.

Article

This is the formula (or recipe) for the First Loaf.

03:39

Time to get the ingredients together and mix up your first batch of dough.

01:47

After mixing up your dough, you will need to feed your starter so it is ready for the next batch of bread.

02:18

This lecture covers dough development during the first stage of fermentation. Here you will learn about "bulk ferment" or the first stage of fermentation and how to fold dough for dough development.

02:53

Fold the dough again and watch it's development.

04:01

The dough is folded for the 4th and 5th time.

01:34

See the dough folded for the last time before shaping.

08:14

Learn to shape a "boule" (round) loaf of bread.

01:04

See how to make a simple lame for scoring your dough.

04:46

The final proofing stage is when the dough rises the last time before baking.

02:10

Find out how to tell when your bread dough is finished proofing and ready to bake.

Article

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

03:13

It's time to bake your first loaf of bread. Watch how that is done.

03:00

See how the First Loaf turned out after baking and then the fun part... let's slice some bread!

Section 5: Your Second Loaf of Sourdough Bread
Article

This is a short explanation of what an autolyse is as far as bread making is concerned. 

Article

This is the formula (recipe) for your second loaf of sourdough bread.

04:48

It's time to mix up the dough for your first loaf of sourdough bread!

02:22

See how to autolyse the dough and then fold in the salt.

03:50

This video shows the folding during the bulk fermentation.

06:44

Learn one way to shape a batard (or French style) shaped loaf.

05:13

With Second Loaf we will do an overnight retard of the dough and then a final proof before baking.

03:00

Do a simple scoring of your loaf and then bake it.

05:01

The batard is scored, now it's time to bake!

02:09

See the finished crust and crumb of the Second Loaf.

02:16

This covers the cleaning and storage of your banneton after use.

Section 6: Alternate Ideas for Proofing Dough.
03:14

This is an alternative method for the second loaf. Try using a bread pan and tea towel if you don't have a banneton.

06:20

Score the loaf and get it ready to put in the loaf pan.

02:18

See how the loaf looks when you use a pan instead of a banneton.

Section 7: More Baking Information
Article

This is a short quick overview of the history of bread.

Article

All professions have their own special language, bakers do too! This is list of words describing what certain words or terms mean in context with baking.

Article

What about the importance of dough temperature?

Article

This lecture will explain what hydration means when talking about dough.

Section 8: In Conclusion
Article

This lecture contains links, resources and downloads that might be of interest to you if you wish to pursue more sourdough baking. It also contains all of the downloads available in the course in one easy to access area.

00:50

Thank you for being a part of my sourdough adventure! I enjoyed having you in class.

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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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