#8 Advanced Sourdough Bread Baking Experiments

Interesting and fun methods for playing around with sourdough bread baking.
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  • Lectures 88
  • Length 4.5 hours
  • Skill Level Expert Level
  • Languages English
  • Includes Lifetime access
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    Available on iOS and Android
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About This Course

Published 6/2016 English

Course Description

Hello fellow baker!

Sourdough Bread Baking Experiments is a fun course for advanced bakers. In this course we will be playing around and experimenting with a very high hydration dough called Cristal Bread. It's all the rage right now!

We will also boil bread, try out low inoculation rates, bake a motherdough only loaf, use double hydration and mix different flour together as we explore some heritage grains. 

There is also a failed experiment with double hydration. Yes, failed!  There's nothing like failure to learn the most and be the best baker you can be.  

This main purpose of this course is to have fun and open your mind to exploring and experimenting with sourdough baking.

See some of the reviews from my other popular sourdough baking courses: 

  • This course for me was a success!! Bravo!
  • Another great course, Teresa! My family is enjoying your cornbread frequently and your cinnamon rolls are fabulous! Thank you!
  • great detail, I find Teresa's explanation and demonstration incredibly helpful.
  • Teresa is an excellent instructor; is informative and makes sourdough baking enjoyable.
  • Videos are such a great help when learning how to mix your dough. If you want to learn the proper way to make sourdough, enroll in this class. It is fun to do and you get fabulous results!
  • Everything is easy to understand, step by step and we can go back and review information. Both ways of learning, reading the material and then watching by video is provided (to be followed eventually by our own hands-on learning) It is at a nice comfortable pace, not rushed. I am very impressed and happy with this course.
  • Clear instructions, easy to follow. Teresa is a great teacher.
  • I haven't seen anything this thorough. She covers a recipe from A to Z videos included. You have to take this course and her other courses. Your bread baking skills will no doubt be boosted with Teresa's courses. Her videos are fantastic and honestly, you get more than what you paid.
  • Very well done, I learn by watching then doing. Teresa is very good at show and tell...Thanx Teresa
  • This course has been so helpful, as I think I would have struggled without it. The instructions and videos are very clear. I would definitely recommend it!

So come on and join in the fun! Teresa

What are the requirements?

  • Advanced bakers should already have the baking equipment needed in this course.
  • A baking scale is essential.
  • An open mind and willingness to fail... and have a lot of fun is an absolute!
  • This course uses a sourdough starter, methods to make your own starter are included in the course material.

What am I going to get from this course?

  • Find out how to make the elusive Cristal Bread, super high hydration with large open holey crumb!
  • Learn different methods for fun dough treatment - boil bread!
  • Combine heritage grains with bread flour for a tasty loaf.
  • See how to do a double hydration - and how NOT to! Yes, a failed experiment!
  • Learn to work with multiple starters in one dough.
  • Find out how to use low inoculation rates to slow down fermentation.
  • Dive in and have fun experimenting with sourdough baking.

Who is the target audience?

  • This course is for the more advanced baker or the intermediate baker willing to stretch their skills
  • This is not a beginners course.

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.


Section 1: Welcome to Sourdough Bread Baking Experiments!

Hello! Welcome to my course! Let's get started!


Learn to make your own sourdough starter with an e-book or a video series. It's easy and fun!


This is an advanced sourdough baking class. If you need to find out more about sourdough baking basics, this lecture contains a coupon code to my beginning sourdough course which covers the basics.

Section 2: Low Inoculation Rate

Rainy Day Sourdough is a low inoculation (small amount of starter) dough. It is mixed early in the morning, autolysed and the dough is folded over the course of the day. Then the dough is shaped and refrigerated overnight. This is a low salt dough with half the normal amount of salt (my mistake!). The regular amount of salt is also given if you prefer to use it. 


In the morning, mix up the dough. 


Autolyse is done and it's time to add the salt. 


Folding is done and it's time to pre-shape the loaves. 


Final shaping and refrigeration time. 


Final proof and scoring of the first loaf.


Pre-heat the oven and bake the first loaf of Rainy Day Sourdough.


Let's score and bake the second loaf.


The finished loaves and slicing.

Section 3: Unusual Experiments - Boiled Bread

This is the formula for Boiled Bread Sourdough. 


Make up some flaxseed water and allow it to cool a bit. 


Mix the ingredients and autolyse.


Fold and then add salt and extra water.


This covers folding the dough the next morning after retarding the dough. 


Pre-shape small the loaves into a boule and two batards.


Final shape the loaves and place them in bannetons to final proof.


Get your boiling water ready and boil the loaves!


Bake the first loaf and get the second loaf ready. 


Continue processing the other loaves.


See the finished loaves and watch me slice into them!

Section 4: Adding Different Types of Flour for Flavor and Texture.

Bit of Spelt Formula


Mix up your Spelt dough.


After autolyse, add the salt.


Let's fold the dough to develop the gluten.


There are so many ways to score the dough, it's fun!


The first loaf is ready, let's bake!


Scoring and crust decoration is so creative!


Loaf #2 get's baked now.


See the finished loaves and what they look like on the inside.


This is the formula for Teff 10.


Gather your ingredients and mix the dough, then do an autolyse.


Time to do some dough folding. 


Let's add the salt now.


Let's pre-shape and final shape the dough.


Final Proof and Scoring time.


It's time to bake the first loaf and get the second loaf ready. 


Bake the second loaf of Teff 10.


See the finished loaves and watch me slice into one. 

Section 5: Working With Multiple Starters in a Formula

In this video you will learn to make 60% motherdough to be used in some of the formulas. 


Here is the formula for Moon Magic Sourdough. This loaf has two different starters and gets great oven spring. 


To start with, gather the ingredients and mix up the dough.


Bulk Fermentation and Folding the dough will develop the gluten.


Let's do a pre-shape on the loaves.


Time to do a final shaping and retard the dough overnight.


Scoring the dough is fun!


After pre-heating the oven and baking stone, bake the first loaf.


Let's score the next loaf and get it ready for the oven.


Baking time for loaf #2.


Now for the best part, let's slice into the bread and see how the interior crumb looks.


This is the Buttermilk Sourdough Bread Formula


Gather your ingredients and let's mix some sourdough!


After mixing it's time to bulk ferment the dough with folding. 


Pre-shape your dough and bench rest. 


It's time to final shape and then retard the dough overnight.


Let's have some fun scoring the dough.


After pre-heating the oven, bake your beautiful loaf. 


Let's do something fun with loaf #2


Let's bake loaf #2


See the finished Buttermilk Sourdough breads and then let's slice into them. 

Section 6: Motherdough Only

This is the formula for Motherdough Bread.


Mix the Dough and autolyse overnight.


After autolyse, add the salt and start folding.


Pre-shape the dough into a boule and a batard.


Final shape the dough and put it in bannetons for overnight fermentation. 


Proof the dough until it is read to bake and then score it. 


Let's bake the first loaf and then score the second loaf. 


It's time to bake our Motherdough bread!


See the finished loaves and watch me slice into them. 

Section 7: Experimenting with Pan Cristal - Super High Hydration - 100%

Cristal Bread Formula


Add the main ingredients and mix the dough, then autolyse. 


After autolyse, incorporate the salt and oil.


The dough is fun to fold, it's amazing!


It's time to shape this sticky, wet dough.


See how to bake Cristal bread. 


See the finished loaves and watch me slice into them! 

Section 8: Failed Experiment with Double Hydration - Fine Crumb at 80%?

50/80 Loaf is an experiment with hydration. 


In this lecture we will mix a 50% hydration dough for overnight autolyse.


Day 2 - Begin to add water to the dough to bring up the hydration and add the salt.


Watch as the dough slowly comes together. It is being warmed in a 78F proofer as the liquid is worked in.


It's time to shape our sticky 80% loaves and bed them in their couche.


It's time to bake our first loaf, let's get it onto the flipping board and onto the hot stone.


Let's move onto baking the second loaf. There is a delicious smell emanating from the first loaf!


See the finished loaves and watch me slice into them. This is the fun part!

Sourdough Quiz
3 questions

Thank you so much for joining my course! Happy Baking! 

Section 9: Bonus Section

Find the downloadable resources in one easy to access place here, plus links to find me online and discount offers. 

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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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