What you'll learn

  • ✨ Impress your family and friends with delicious, artisan sourdough bread that's crusty and full of flavor!
  • 🥖 Master the art of creating and maintaining your very own sourdough starter.
  • 🍞 Discover the unique folding technique to perfect your dough without kneading.
  • 📚 Gain a deep understanding of essential baking terms like fermentation, hydration, and autolyse for sourdough success.
  • 🌟 Access all the resources needed to dive into the fulfilling hobby of traditional artisan bread baking.
  • 🏠 Learn how to bake delicious hearth loaves right in your home oven for that artisanal bakery feel.
  • 👨‍🍳 Rediscover the authentic taste of great bread and understand why it's called the "staff of life."
  • 🍞 Experience the benefits of long-fermented bread, which is often easier for those with gluten intolerance and other digestive issues.
  • 🥯 Create a variety of exquisite artisan sourdough breads to enhance your baking repertoire.
  • 🍞 Achieve that perfect loaf with a crispy, blistered crust and delightful holey crumb.

Course Content

Introduction - Let's Cut to the Chase - The Basics

4 lectures
Introduction - Hello!
Make Your Own Sourdough Starter! It's Easy!

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!

Follow Making Your Own Sourdough Starter by Video

View a video series on making your own sourdough starter.

An Overview of the Technique of Sourdough Baking

Overview of Sourdough Technique

The Basics

4 lectures
The Basics -

A word about the basics section of this course.

Baking Equipment for the Home Baker

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

About Measuring

There's more to measuring than you think!

Some Common Ingredients Used for Sourdough Baking

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

Let's Bake Some Bread!

16 lectures
Alaska Sourdough Formula

Formula/recipe for the Alaskan Sourdough Bread

Scaling the Ingredients and Mixing the Dough

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


Bulk Ferment and Dough Folding

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

Second Dough Folding

Often several folds are necessary.

Weigh and Shape the Dough

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

Shaping and Retarding the Dough

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

Final Proof

Final Proof - When is the bread ready to bake?

Make Your Own Lame (Dough Scoring Tool)

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

Scoring or Slashing Your Dough

Scoring or slashing dough is fun.

Baking with Steam - Roasting Pan Method

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

Baking Your Masterpiece - First Loaf

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 - Next Loaf

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

Finished Alaskan Sourdough Loaves

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

Alternate Crust Technique - Glaze

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

Hydration and Dough - What Does it Mean?

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

Review of Sourdough Techniques and a HEADS UP!!!

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

The Next Step - More Advanced Techniques

14 lectures
Autolyse - What is That?

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

Let's Make Some Motherdough Pre-Ferment

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

Let's Bake with Motherdough - Tyra Loaf Formula

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

Mixing the Dough - Tyra Loaf

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

Bulk Ferment and Folding - Tyra Loaf

See how to bulk ferment and fold Tyra Loaf.

Shaping the Dough - Tyra Loaf

See how to shape torpedo loaves.

Scoring and Baking - Tyra Loaf

Let's bake some Tyra Loaves!

Cleaning and Storing Bannetons

See how to clean and store your bannetons after using them.

Blistered Crust Sourdough Formula (Potato Water Sourdough)

Formula for Blistered Crust Sourdough - Potato Water Sourdough

Mixing the Dough - Blistered Crust Sourdough

Let's mix up some Blister Crust Sourdough.

Autolyse, Bulk Fermentation and Folding the Dough

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

Blister Crust Shape the Dough

Let's shape some boules.

Blister Crust Final Proof

Final Proof - Just before you bake.

Blister Crust Sourdough - Baking the Bread

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

High Hydration Dough - More Difficult Breads to Challenge You

15 lectures
Ciabatta Bread - The Formula

Ciabatta - The Formula

Ciabatta - Mixing the Dough

Let's mix up some some sticky dough!

Ciabatta Bread - Double Hydration

Learn about Double Hydration.

Ciabatta Bread - Folding and Fermenting

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

Ciabatta Bread - Shaping

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

Ciabatta Bread - Baking the Bread

It's time to bake our loaves.

Ciabatta Bread - Finished Loaves

The finished loaves.

March Madness Sourdough - The Formula

March Madness Sourdough Formula.

March Madness Sourdough - Mix the Dough

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

March Madness Sourdough - Bulk Ferment and Folding

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

March Madness Sourdough - Divide and Shape the Loaves.

Divide the dough into two loaves and shape.

March Madness Sourdough - Final Proof

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

March Madness Sourdough - Prepare and Bake Loaf 1

Prepare your oven for baking, score and bake the first March Madness loaf.

March Madness Sourdough - Scoring and Baking Loaf 2

Score and bake the second loaf.

March Madness Sourdough - Finished Loaves

See the finished March Madness Sourdough Loaves and watch me slice into one of them.

Using More Whole Grains

8 lectures
100% Whole Wheat Sourdough Formula

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

100% Whole Wheat Sourdough Mix the Dough

Let's mix up some Whole Wheat Sourdough!

100% Whole Wheat Sourdough Bulk Ferment and Fold

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

100% Whole Wheat Sourdough - Shape the Dough

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

100% Whole Wheat Sourdough - Final Proof the Dough

Final proof the dough

100% Whole Wheat Sourdough - Score and Bake

It's time to score the dough and bake!

100% Whole Wheat Sourdough - Score and Bake Loaf 2

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

100% Whole Wheat Sourdough - Finished Loaves

Watch me slice into some heaven!

Chubby Baguettes - More Sourdough Fun!

8 lectures
Chubby Baguette Formula

Formula for Chubby Baguettes - Including a downloadable file

Baguettes - Mix the Dough

Mix up some dough for Chubby Baguettes.

Baguettes - Autolyse and Fold

It's time to autolyse and fold the dough.

Baguettes - Pre-shape the Dough

Do a pre-shape of the dough.

Baguettes - Final Shaping

See how to do a final shaping of a baguette.

Baguettes - Scoring

See how to score baguettes before baking.

Baguettes - Baking

It's time to bake our baguettes.

Finished Baguette Loaves

See the finished baguette loaves.

Sourdough Desserts

9 lectures
Formula for Forbidden Sourdough Chocolate Cake - It's to Die For!

Formula for Sourdough Chocolate Cake.

Mixing the Batter for the Cake

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

Mixing the Batter Part 2 and Bake

Mix the batter and bake the cake.

Chocolate Whipped Cream Frosting Formula

Formula for Chocolate Whipped Cream Frosting

Whipped Cream Chocolate Frosting and the Finished Cake

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

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

Sourdough Ginger Cake Formula

Sourdough Ginger Cake Part 1

Part 1 First Mix the wet ingredients.

Ginger Cake Part 2

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

Ginger Cake Part 3

Make the Whipped Cream Topping.

More Baking Information

4 lectures
A Very Short History of Bread.

This lecture contains a very short history of bread.

Desired Dough Temperature for the Home Baker

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

What Are Pre-Ferments?

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

Baker's Lingo or a Baker's Glossary

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

Completion and Resources

3 lectures
Resource Section for All Downloads and Links

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

Course Completion - Thank you!

Thank you!

BONUS

Description

🌟 Student Reviews:

“This course and instructor are heaven sent.”

I joined this course after wanting to "do" sourdough for many, many years. I am 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, yet 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:

  • Understand how to mix and shape dough

  • Handle sticky, wet dough effectively

  • Learn ways to get a crispy, blistered crust

  • Discover the essential element for a great crust

  • Create a large holey crumb

  • Develop dough using no-knead techniques

  • Grasp the importance of precise measurements

  • Make your own sourdough starter

  • Understand pre-ferments and motherdough and how to use them

  • Master how to slash/score the dough

  • Confidently follow a formula.

  • Identify the baking equipment you might need for baking hearth loaves

And lots more! 🍽️

FAQs Answered: 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 finish this baking course, you will be able to mix, fold, proof, score, steam, and bake a loaf of authentic sourdough bread. 🥖

You will understand dough hydration, fermentation, gluten development, baker's percent, and discover resources to join other home bakers who share your passion for baking real sourdough. 🔗

Best of all, you will 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 basic techniques like hydration and measuring. Once your starter is stable, we dive into Alaskan sourdough, and then into wetter high hydration dough like Ciabatta and Tyra Loaf (which uses motherdough). We continue with Blistered Crust Sourdough and a mixed whole grain and white loaf called March Madness Sourdough. We will even tackle a challenging 100% whole wheat loaf at 100% hydration and Chubby baguettes, featured on the course landing page. 🥐

There are also sourdough dessert formulas, including Forbidden Sourdough Chocolate Cake and Ginger Cake. Several additional formulas and resources for real artisan sourdough baking are included, plus more lectures and formulas will be added in the future. 🎂

This is a self-paced course with no pressure, and instructor support available when you have questions. Come on and join us! 🤗

Who this course is for:

  • This course is for the beginning or intermediate baker with basic baking knowledge and kitchen skills. It's also for the experienced baker who wishes to take a refresher on baking real sourdough.
Start the Course

Course Reviews

  • 😀 Sai Krishna Eega
    5

    good

  • 😀 Naveen Kumar Akunuri
    5
  • 😀 Burcu TOPAL
    5
  • 😀 Nikhil Chadha
    5
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    5
  • 😐 Sujatha Murali
    2
  • 😀 Sushma Kandukuri
    4
  • 😀 Shannon Cusack
    5
  • 😀 Rosemary Hayes
    5

    Lots of information and easy to understand instructions.

  • 😀 Diane Emmich
    5

    Excellent video, she is very thorough and explains everything

  • 😀 Clifford A Booth
    5

    Loved the instruction.

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    5
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    4.5
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    5
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    3
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    5
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    5
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    4.5
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    4
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    5

    适合

  • 😀 Peter Enoch
    4.5
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    5
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    2
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    4.5
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    4.5
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    2.5

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    5
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    3
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    1.5
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    4.5

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    5
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    1
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    4.5

    excelente

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    3
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  • 😐 Jesse Poland
    3

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    -

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