What you'll learn

  • 🍞 Master the Art of Baking Top-Quality Breads from Around the Globe!
  • 🥖 Enjoy Delicious, Handmade, Crusty and Buttery Bread Creations!
  • 🔍 Discover the Secrets Behind Traditional Bread-Making Techniques!
  • 🔥 Experience the Joy of Baking Your Own Fresh, Crusty Bread at Home!
  • 👩‍🍳 Develop Skills to Bake Like a Genuine Artisan Bread Baker!
  • 👐 Perfect Techniques Such as Autolyse, Folding, Shaping, Proofing, and Scoring Dough!
  • 🗣️ Get Fluent in Essential Baker’s Vocabulary and Terminology!
  • 📏 Gain In-Depth Knowledge on Baker's Percent, Hydration, Pre-Ferments, and Motherdough Techniques!

Course Content

Introduction: Hello and Welcome!

4 lectures
Introduction

Hello! Let's Get Started!

Make Your Own Sourdough Starter - Or Obtain One

For baking sourdough, you need a sourdough starter. Learn to make your own.

How to Make Your Own Sourdough Starter - It's Easy and Fun!

In this lecture you will be able to download a 32 page e-book, "Make Your Own Sourdough Starter." It will show you not only how to make a starter but how to care for it and store it as well. It will also show you how to make different types of motherdough, which is a type of pre-ferment.

Feed Your Sourdough Starter Before Baking

See how to feed your sourdough starter when you will be mixing dough soon.

Baking Info

2 lectures
Sourdough Baking Basics

A bit about sourdough baking basics and where to find more information.

Baking Equipment for the Home Baker

Here is a list of baking equipment you might need for baking sourdough.

Let's Bake Some Classic Sourdough Bread!

18 lectures
Sourdough Baking Techniques

Sourdough Baking Techniques videos.

A Real Classic - Baguettes!

Are you read to get started on baking classic sourdough bread?

Classic Baguettes Formula

Formula for Classic (skinny) Baguettes. Printable file.

Mixing up Classic Skinny Baguettes

Let's get started -add the ingredients and mix the dough.

Autolyse - What is That?

This is a description of what an autolyse is for dough. 

Autolyse and Folding the Dough

Autolyse and folding dough - time to get your hands in it!

Shaping the Baguette Dough

Shaping baguettes is a good skill to learn, it's easy and fun.

Make Your Own Lame (Dough Scoring Tool)

See how to make a quick, easy and effective dough scoring tool.

Baking Method to Produce Steam in the Home Oven

Learn about an easy method for generating steam in the home oven.

Baking Baguettes

Time for the magic - let's bake!

Finished Baguettes

Baguettes - finished loaves - time to test the goods!

Baguette Variation - Dragon Tail Baguettes and Ficelle

Dragon Tail Baguettes and Ficelle are made up as a variation of the baguette formula.

Ficelle - Scale and Final-shape the Dough

See the Ficelle being final-shaped.

How to Cover the Crust in Seeds.

Learn a method for covering the crust in seeds.

Bake the Ficelle - Delicious Mini- Baguettes!

Watch the baking process for Ficelle.

Shape Dragon Baguettes- funny looking baguettes!

You need a pair of scissors to make Dragontail Baguettes!

It's Time to Bake Dragontail Baguettes

Let's bake the Dragontails!

Finished Dragontail Baguettes and Ficelle (Mini - Baguettes)

See the finished loaves and watch as I slice into them!

Seeded and Grain Loaves are Next

19 lectures
Double Hydration Method- What is it?

Learn about Double Hydration and what it can do for your dough.

Mill Grain Loaf - The Formula

Mill Grain Formula

Mill Grain Loaf - Time to Toast Some Seeds/Grains

The grains and seeds need to be toasted first and then hydrated with boiling water (soaker).

Mill Grain Loaf - It's Time to Mix the Dough!

The dough is mixed while the seed mixture cools.

Mill Grain Loaf - Let's Incorporate the Seed Mixture

The seed mixture is added to the dough and folded in.

Mill Grain Loaf - Time for Folding and Double Hydration

Fold the dough and see how double hydration works.

Mill Grain - Pre-shape and Final Shaping of the Loaves.

Shape a batard and a boule.

Mill Grain Loaf - Score and Bake Your Batard

It's time to bake your masterpiece!

Mill Grain Loaf - Baking the Boule

Mill Grain Loaf - It's time to bake the boule.

Mill Grain Loaf - Finished Loaves - Time to slice!

Mill Grain Loaf - The finished loaves - Let's cut into the bread!

Hydration and Dough - What Does it Mean?

In this lecture we will cover hydration and what it means when talking about dough. We also discuss a bit about motherdough.

Flaxseed Heaven Sourdough Bread Formula

Flaxseed Heaven (modified) Formula

Flaxseed Heaven Mix the Dough

Toast the flaxseed and mix up some sticky dough!

Flaxseed Heaven - Prepare the Seeds

Toast the flax seeds and then simmer them in water.

Flaxseed Heaven Bulk Ferment

Time to rest and ferment.

Flaxseed Heaven Fold the Dough

Folding sticky dough is fun!

Flaxseed Heaven Shape the Dough

Time to shape the dough - you can do it!

Flaxseed Heaven Let's Bake Bread!

Baking flaxseed bread is heavenly!

Flaxseed Heaven - The Finished Loaves - Delicious!

The best part - slice and eat your finished loaves!

Sourdough Bread using a Motherdough or Pre-ferment

27 lectures
Motherdough - A Word about Making motherdough.

A word about making motherdough.

60% Motherdough Formula

See how to make a 60% motherdough pre-ferment. 

Motherdough - See it being made.

See how to make motherdough and the explanation behind it's use.

Soft White Sandwhich Loaf - The Formula

Do you want to make some soft sourdough? Formula for Soft White Sandwich Loaf.

Soft White Sandwich Loaf - Mix up the Preferment

This formula needs a preferment which is made up and then fermented overnight.

Soft White Sandwich Loaf - Make the Roux

Learn a new tip for making soft bread.

Soft White Sandwich Loaf - Mix the Dough

It's time to mix up our dough for soft white sandwich bread.

Soft White Sandwich Loaf- Bulk Ferment and Fold

Time to bulk ferment and fold the dough.

Soft White Sandwich Loaf - Time to Shape Your Loaves

Shaping pan loaves is easy!

Soft Sandwich White Loaf - Let's Bake

Can't wait to get these loaves baked!

Soft Sandwich White Loaf - Finished Loaves

Let's slice the bread... anyone for sandwiches?

What Could be More Classic Than Miche? - The Formula

Classic Large Miche Formula.

Miche - Let's mix up some dough using motherdough.

Miche has motherdough in it, let's get to mixing up the dough!

Miche - Time to Bulk Ferment and Fold

It's just one loaf, but it's a large one, lets ferment and fold the dough.

Miche - Shape the Dough

Shaping a large Miche is fun!

Miche - Let's Bake the Monster Loaf!

Wait until you smell the Miche baking!

Miche - The Finished Loaf - Slice it Open!

So Delicious! Let's slice bread.

About Dough Development

Let's talk a bit about dough development.

Basic White Sourdough - The Formula

Basic White Sourdough Formula.

Basic White Sourdough - Mix the Dough

Mix the dough for Basic White Sourdough.

Basic White Sourdough - Autolyse - Bulk Ferment and Folding

Rest, fold and allow the dough to ferment.

Basic White Sourdough - Shape the Dough

It's time to shape our boules!

Basic White Sourdough - Proof and Bake!

The waiting time before baking... proof! Bake!

Basic White - The Second Loaf - Prep the Crust

Try this trick on your next crust!

Basic White - The Finished Loaves - Slice the Bread!

The best part of all, sliced bread!

Modification of the Basic White Loaf - How to get Great Blisters

Try this modified version of the Basic White Loaf

Modification of the Basic White Loaf - Finished Loaf - Slice the Bread!

It's a bit higher in hydration, but worth it!

More Sourdough!

15 lectures
Country Hearth Sourdough Bread - The Formula

Country Hearth Sourdough Formula

Country Hearth Sourdough- Let's mix the dough!

Let's mix up some Country Hearth dough, it contains a pre-ferment and a starter.

Country Hearth Sourdough - Autolyse and Folding.

Autolyse and folding the dough takes time.

Country Hearth Sourdough - Fendu Shaping

Learn how to shape a Fendu style loaf.

Country Hearth Sourdough - Let's bake the Fendu!

Fendu looks fabulous! Let's bake it up!

Second Hearth Country Sourdough- Let's bake!

Time to bake our second Country Hearth Loaf.

Country Hearth Sourdough - The Finished Loaves and Slicing.

Time to slice the Country Hearth loaf!

Onion Rye with Caraway Seeds -Formula

This is a wonderfully fragrant loaf. It is a light rye bread infused with onion and caraway seeds.

Onion Rye - Caramelize Your Onion First

Let's Caramelize an Onion.

Onion Rye - Let's Mix the Dough

It's time to gather the ingredients and mix the dough. 

Onion Rye - Bulk Ferment and Folding

It's time for bulk fermenting and folding the dough to develop and strengthen the dough.

Onion Rye - Shaping the Loaves

This dough is STICKY! Shape the dough into boules.

Onion Rye - Final Proofing and Scoring

Warm up the loaves, proof and score before baking.

Time to Bake Some Rye Bread!!

Pre-heat the oven and put in your baking lid. It's time to bake some rye bread!

Onion Rye with Caraway Seeds- The Finished Loaves

See the finished loaves, too bad you can't taste them as well! 

More Baking Information

4 lectures
Pre-Ferments - What are They?

Have you wondered what pre-ferments are? Find out here. 

Baker's Glossary - Talk the Lingo!

What's a lame? Or a peel? Hydration?? Understand baker's lingo with this baking glossary.

Desired Dough Temperatures for the Home Baker

The importance of dough temperature for the home baker.

Baker's Percent and How it Works - Don't be afraid - It's not so hard!

Baker's Percent - You can do it! It's not hard!

Conclusion

2 lectures
Conclusion - Good bye and Thank you!

I hope you had a wonderful time! Goodbye and Thank you!

Bonus

Description

Course updated February 2020

Rave Reviews for Our Sourdough Baking Course 🥖:

  • "Teresa is the Sourdough Bread Whisperer... I was hesitant, but her calm and skilled approach made it easy for me to dive in. Best sourdough bread I've ever tasted!" 🌟

  • "This course and instructor are heaven sent...." 😇

  • "From starting your sourdough starter to finishing the best breads, this course is worth every minute." 👍

  • "Teresa has taken me from burnt hockey pucks to beautiful loaves in high demand by family and friends." 🥇

  • "Clear, comprehensive, and very helpful!" ✨

  • "Amazingly detailed insight into the art of sourdough baking. Thank you!" 🙏

  • "The course made me confident in creating good bread at home." 🏠

  • "Perfect for both new and experienced bakers." 👩‍🍳

  • "My best online baking class experience." 📚

  • "A warm teaching style and expert knowledge combined." ❤️

  • "I am in Baker's Heaven." 🚀

  • "Loved this class and learned a ton! Teresa is a great teacher." 🎓

  • "My kitchen—indeed, my whole house—smells divine after this course!" 🏡🍞

Learn Essential Sourdough Techniques:

  • The magic of Autolyse 🌟

  • Unlock the secrets of Fermentation 🔐

  • Master Dough Folding without intensive kneading 👏

  • Understanding Hydration 💧

  • Baker's Percent simplified 📏

  • Secrets to a blistery Crust 🥖

  • Creating a Large Holey Crumb 💨

  • Taming sticky dough 🗜️

  • Baking with steam in a home oven 🚿

  • Choosing the right Ingredients 🌾

  • Modify gluten for better health 💪

  • Precision Measuring 🧪

  • Delve into Motherdough and Pre-ferments 🌱

Classic Sourdough Breads You'll Master:

  • Baguettes 🥖

  • Old World Miche 🍞

  • Basic White 🍞

  • Country Hearth Sourdough 🌾

  • Flaxseed Heaven 🌾

  • Mill Grain Loaf 🌽

  • Dragon Baguettes 🐉🥖

  • Ficelle 🍞

  • Fendu 🍞

  • Children's Favorite: Soft White Sandwich Sourdough Bread 🥪

Join Our Fun and Stress-Free Baking Adventure: 🎉
This self-paced course includes instructor support whenever needed. Enjoy making breads using only sourdough (wild yeast)—no commercial yeast here! Ready to start your baking journey? 🏆

Who this course is for:

  • This course is perfect for anyone with basic kitchen skills. Whether you're a beginner ready to bake your first loaf or a pro looking for a fun refresher, this course brings satisfaction and joy to all. 😊
Start the Course

Course Reviews

  • 😀 Cupic
    4.5

    Super einfach erklärt und passend.

  • 😀 Ben Tay
    5
  • 😀 Kevin Mitchell
    4.5
  • 😀 Arthur J Soles
    5
  • 😀 Franco Morabito
    5
  • 😀 Inguna Olsson
    5

    o , yes . Thanks

  • 😀 Denise York
    5

    yes, I love baking and heard about sourdough bread. I am now learning all about it and waiting for my sourdough starter to be delivered.

  • 😀 Emily Ogata
    5
  • 😀 Smriti
    3.5
  • 😀 Jan Batey
    4.5
  • 😀 Tracy Bowman
    5

    Yes it was exactly what I was expecting. And what I wanted to learn!

  • 😀 Kathy Ewalt
    5

    Wanted to make the lovely seeded loaf ~ yummy !!!

  • 😀 Susan Bartunek
    5
  • 😀 Juan Ruiz
    5
  • 😀 Suzana Jovanovic
    5

    all Teresa courses are perfect

  • 😀 Masse Danielle
    5

    C’est le meilleur cours pour faire du pain au levain.

  • 😀 Mahalakshmi Krishnan
    5
  • 😀 謝允廷
    4

    很好的課程，老師回覆也很快也有幫助。

  • 😀 Casper Chia
    4
  • 😀 Francois
    5
  • 😀 Victoria Brodsky
    5
  • 😀 Yolanda Nunez
    5
  • 😀 Ruth McRoberts
    5
  • 😀 Stipan Sekerka
    4
  • 😀 Tracy Fritz
    5
  • 😀 Geert Smilde
    4.5
  • 😀 Linda DeMarzo
    5
  • 😀 Catherine hung
    5
  • 😀 Sofie Newell
    4.5
  • 😀 Micah Nilsson
    5
  • 😀 Brenda Green
    4

    Learning so much

  • 😀 Malinda Scott
    5

    She does a phenomenal job explaining & demonstrating each step of the way.

  • 😀 Garnett Hutchinson
    4

    What Teresa presents is very useful. I would like more information about each type of loaf. For instance, why make a flax seed loaf, What does it taste like compared to other types of bread? What are the health benefits? How long does it keep fresh? The section on Miche does a bit more of this. I'm enjoying the videos and like having all the formulas. Also, all these paid lesson videos available for free on YouTube? Thanks for the great information and production details!

  • 😀 Bunchansandous@Gmail.Com
    5
  • 😀 Kanjana Franks
    5
  • 😀 Katie Lehto
    5
  • 😀 Joan Padilla`
    5
  • 😀 Nasim
    5
  • 😀 Leonard Galatanu
    4.5
  • 😀 David Valentine
    4
  • 😀 Kelly Neelands
    5
  • 😀 Kathy Ault Mullane
    5

    T is clear about each step; appreciate the cuts to speed up with out losing any of the details of steps. Prefer watching on computer for larger visuals but mobile works well. Like the integrated documents also.

  • 😀 Sue
    5
  • 😀 Edith Lim
    5
  • 😀 Seema Arora
    5
  • 😀 Brooks Kaminski
    5
  • 😀 Sheila Leahy
    5
  • 😀 Sara Sacchelli
    5

    This course is very insightful and detailed. I am very satisfied by the content and I think that the price that i paid is totally worth it

  • 😀 Tatiana Flores
    5
  • 😐 Robin Harvey
    3

    Most of content is available online w/out the class. No description of how to make a motherdough.

  • 😀 Glen Moore
    4.5
  • 😀 Debbie
    5
  • 😀 Jammy Smith
    5
  • 😀 Lewis Nitkin
    5
  • 😀 Russell Peck
    5
  • 😀 Tisbe Pasini
    5
  • 😀 Nicole Jolley
    4.5
  • 😀 Rein de Waart
    4
  • 😀 Helen Wilson
    4.5
  • 😐 Mila
    3
  • 😀 De Villiers
    4
  • 😀 Eha DORDETT
    5

    Lots of new knowledge with lots of useful information. Very educational. Thank you for that!

  • 😀 Rebekah Klaver
    5
  • 😀 Anna Rubinshtein
    5
  • 😀 David Dixon
    5

    I enjoyed the course

  • 😀 Lorraine Hulett
    5

    I love this course. Will make this loaf next as soon as I gather up my seeds.

  • 😀 Dana Mosanu
    5
  • 😀 Vandana Singh
    5
  • 😀 Laura Terronez
    5
  • 😀 liz Claydon
    5
  • 🙁 Shazia Malik
    1.5

    It is very informative, and I really liked it.

  • 😀 Anonymized User
    5

    YES IT IS A NICE EXPERIENCE! AM LEARNING ALOT

  • 😀 Domenico Cicione
    5
  • 😀 Robin Cohen
    5

    Awesome, I learned a lot and my breads are looking good!! Thank you!

  • 😀 Martin Stefanov
    5

    Very clear explanations, and recipes that work!!!

  • 😀 Sofia Fachruddin
    5
  • 😀 Elizabeth Oppenheim
    5

    lots of new ideas

  • 😀 Hortencia Gibbs Rios
    5

    Porque esta súper bien explicado, muy gráfico y fácil de entender además de que contiene mucha información.

  • 😐 Glaucia
    3
  • 😀 Guillermo Reyes
    5
  • 😀 Bridget Steele
    5

    Clear instructions, and demonstrations and good opportunity to ask questions with excellent turn-around in responses.

  • 😀 Jennifer Aisbett
    4
  • 😀 Rupar Iyar
    5
  • 😀 Linda Reeve
    4
  • 😀 Renate Hiestermann
    4
  • 😀 Tera Naset
    5
  • 😀 Duy Nguyen
    5

    easy to follow every your clear instruction

  • 😀 Anonymized User
    5

    Again great information i was not able to get anywhere else.

  • 😀 Amanda Curren
    5
  • 😀 Alina Zeleznova
    5
  • 😀 Chris Mitchell
    5
  • 😀 Michelle Taylor
    5
  • 😀 P.
    5
  • 😐 Frank
    2.5
  • 😀 Lýdia kotulicova
    5
  • 😀 Danielle Foster
    4.5
  • 😀 Avril Greef
    5

    Excellent, informative videos

  • 😀 Kirsty Macfarlane
    5
  • 😀 Nicole Townsend
    5
  • 🙁 Sandhya
    1.5