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 lecturesHello! Let's Get Started!
For baking sourdough, you need a sourdough starter. Learn to make your own.
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.
See how to feed your sourdough starter when you will be mixing dough soon.
Baking Info
2 lecturesA bit about sourdough baking basics and where to find more information.
Here is a list of baking equipment you might need for baking sourdough.
Let's Bake Some Classic Sourdough Bread!
18 lecturesSourdough Baking Techniques videos.
Are you read to get started on baking classic sourdough bread?
Formula for Classic (skinny) Baguettes. Printable file.
Let's get started -add the ingredients and mix the dough.
This is a description of what an autolyse is for dough.
Autolyse and folding dough - time to get your hands in it!
Shaping baguettes is a good skill to learn, it's easy and fun.
See how to make a quick, easy and effective dough scoring tool.
Learn about an easy method for generating steam in the home oven.
Time for the magic - let's bake!
Baguettes - finished loaves - time to test the goods!
Dragon Tail Baguettes and Ficelle are made up as a variation of the baguette formula.
See the Ficelle being final-shaped.
Learn a method for covering the crust in seeds.
Watch the baking process for Ficelle.
You need a pair of scissors to make Dragontail Baguettes!
Let's bake the Dragontails!
See the finished loaves and watch as I slice into them!
Seeded and Grain Loaves are Next
19 lecturesLearn about Double Hydration and what it can do for your dough.
Mill Grain Formula
The grains and seeds need to be toasted first and then hydrated with boiling water (soaker).
The dough is mixed while the seed mixture cools.
The seed mixture is added to the dough and folded in.
Fold the dough and see how double hydration works.
Shape a batard and a boule.
It's time to bake your masterpiece!
Mill Grain Loaf - It's time to bake the boule.
Mill Grain Loaf - The finished loaves - Let's cut into the bread!
In this lecture we will cover hydration and what it means when talking about dough. We also discuss a bit about motherdough.
Flaxseed Heaven (modified) Formula
Toast the flaxseed and mix up some sticky dough!
Toast the flax seeds and then simmer them in water.
Time to rest and ferment.
Folding sticky dough is fun!
Time to shape the dough - you can do it!
Baking flaxseed bread is heavenly!
The best part - slice and eat your finished loaves!
Sourdough Bread using a Motherdough or Pre-ferment
27 lecturesA word about making motherdough.
See how to make a 60% motherdough pre-ferment.
See how to make motherdough and the explanation behind it's use.
Do you want to make some soft sourdough? Formula for Soft White Sandwich Loaf.
This formula needs a preferment which is made up and then fermented overnight.
Learn a new tip for making soft bread.
It's time to mix up our dough for soft white sandwich bread.
Time to bulk ferment and fold the dough.
Shaping pan loaves is easy!
Can't wait to get these loaves baked!
Let's slice the bread... anyone for sandwiches?
Classic Large Miche Formula.
Miche has motherdough in it, let's get to mixing up the dough!
It's just one loaf, but it's a large one, lets ferment and fold the dough.
Shaping a large Miche is fun!
Wait until you smell the Miche baking!
So Delicious! Let's slice bread.
Let's talk a bit about dough development.
Basic White Sourdough Formula.
Mix the dough for Basic White Sourdough.
Rest, fold and allow the dough to ferment.
It's time to shape our boules!
The waiting time before baking... proof! Bake!
Try this trick on your next crust!
The best part of all, sliced bread!
Try this modified version of the Basic White Loaf
It's a bit higher in hydration, but worth it!
More Sourdough!
15 lecturesCountry Hearth Sourdough Formula
Let's mix up some Country Hearth dough, it contains a pre-ferment and a starter.
Autolyse and folding the dough takes time.
Learn how to shape a Fendu style loaf.
Fendu looks fabulous! Let's bake it up!
Time to bake our second Country Hearth Loaf.
Time to slice the Country Hearth loaf!
This is a wonderfully fragrant loaf. It is a light rye bread infused with onion and caraway seeds.
Let's Caramelize an Onion.
It's time to gather the ingredients and mix the dough.
It's time for bulk fermenting and folding the dough to develop and strengthen the dough.
This dough is STICKY! Shape the dough into boules.
Warm up the loaves, proof and score before baking.
Pre-heat the oven and put in your baking lid. It's time to bake some rye bread!
See the finished loaves, too bad you can't taste them as well!
More Baking Information
4 lecturesHave you wondered what pre-ferments are? Find out here.
What's a lame? Or a peel? Hydration?? Understand baker's lingo with this baking glossary.
The importance of dough temperature for the home baker.
Baker's Percent - You can do it! It's not hard!
Conclusion
2 lecturesI hope you had a wonderful time! Goodbye and Thank you!
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. 😊
Course Reviews
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😀 Cupic
Super einfach erklärt und passend.
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😀 Ben Tay
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😀 Kevin Mitchell
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😀 Arthur J Soles
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😀 Franco Morabito
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😀 Inguna Olsson
o , yes . Thanks
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😀 Denise York
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.
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😀 Emily Ogata
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😀 Smriti
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😀 Jan Batey
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😀 Tracy Bowman
Yes it was exactly what I was expecting. And what I wanted to learn!
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😀 Kathy Ewalt
Wanted to make the lovely seeded loaf ~ yummy !!!
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😀 Susan Bartunek
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😀 Juan Ruiz
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😀 Suzana Jovanovic
all Teresa courses are perfect
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😀 Masse Danielle
C’est le meilleur cours pour faire du pain au levain.
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😀 Mahalakshmi Krishnan
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😀 謝允廷
很好的課程,老師回覆也很快也有幫助。
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😀 Casper Chia
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😀 Francois
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😀 Victoria Brodsky
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😀 Yolanda Nunez
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😀 Ruth McRoberts
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😀 Stipan Sekerka
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😀 Tracy Fritz
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😀 Geert Smilde
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😀 Linda DeMarzo
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😀 Catherine hung
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😀 Sofie Newell
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😀 Micah Nilsson
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😀 Brenda Green
Learning so much
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😀 Malinda Scott
She does a phenomenal job explaining & demonstrating each step of the way.
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😀 Garnett Hutchinson
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!
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😀 Bunchansandous@Gmail.Com
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😀 Kanjana Franks
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😀 Katie Lehto
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😀 Joan Padilla`
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😀 Nasim
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😀 Leonard Galatanu
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😀 David Valentine
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😀 Kelly Neelands
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😀 Kathy Ault Mullane
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.
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😀 Sue
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😀 Edith Lim
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😀 Seema Arora
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😀 Brooks Kaminski
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😀 Sheila Leahy
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😀 Sara Sacchelli
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
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😀 Tatiana Flores
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😐 Robin Harvey
Most of content is available online w/out the class. No description of how to make a motherdough.
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😀 Glen Moore
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😀 Debbie
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😀 Jammy Smith
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😀 Lewis Nitkin
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😀 Russell Peck
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😀 Tisbe Pasini
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😀 Nicole Jolley
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😀 Rein de Waart
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😀 Helen Wilson
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😐 Mila
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😀 De Villiers
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😀 Eha DORDETT
Lots of new knowledge with lots of useful information. Very educational. Thank you for that!
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😀 Rebekah Klaver
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😀 Anna Rubinshtein
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😀 David Dixon
I enjoyed the course
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😀 Lorraine Hulett
I love this course. Will make this loaf next as soon as I gather up my seeds.
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😀 Dana Mosanu
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😀 Vandana Singh
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😀 Laura Terronez
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😀 liz Claydon
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🙁 Shazia Malik
It is very informative, and I really liked it.
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😀 Anonymized User
YES IT IS A NICE EXPERIENCE! AM LEARNING ALOT
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😀 Domenico Cicione
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😀 Robin Cohen
Awesome, I learned a lot and my breads are looking good!! Thank you!
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😀 Martin Stefanov
Very clear explanations, and recipes that work!!!
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😀 Sofia Fachruddin
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😀 Elizabeth Oppenheim
lots of new ideas
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😀 Hortencia Gibbs Rios
Porque esta súper bien explicado, muy gráfico y fácil de entender además de que contiene mucha información.
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😐 Glaucia
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😀 Guillermo Reyes
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😀 Bridget Steele
Clear instructions, and demonstrations and good opportunity to ask questions with excellent turn-around in responses.
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😀 Jennifer Aisbett
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😀 Rupar Iyar
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😀 Linda Reeve
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😀 Renate Hiestermann
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😀 Tera Naset
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😀 Duy Nguyen
easy to follow every your clear instruction
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😀 Anonymized User
Again great information i was not able to get anywhere else.
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😀 Amanda Curren
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😀 Alina Zeleznova
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😀 Chris Mitchell
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😀 Michelle Taylor
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😀 P.
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😐 Frank
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😀 Lýdia kotulicova
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😀 Danielle Foster
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😀 Avril Greef
Excellent, informative videos
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😀 Kirsty Macfarlane
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😀 Nicole Townsend
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🙁 Sandhya