What you'll learn

  • 🌟 Master the art of crafting Cristal Bread with ultra-high hydration for a stunning open crumb!
  • 🎉 Explore unique techniques for dough preparation, including the fun process of boiling bread!
  • đŸ„– Blend heritage grains with traditional bread flour to create a flavorful homemade loaf!
  • 💧 Discover the double hydration method and learn from both successful and not-so-successful attempts!
  • 🍞 Gain expertise in using multiple starters in a single dough for enhanced bread flavors!
  • ⏳ Harness the technique of low inoculation rates to expertly control fermentation timing!
  • 🧁 Unleash your creativity and joy while experimenting with sourdough baking at home!

Course Content

Welcome to Sourdough Bread Baking Experiments!

3 lectures
Welcome to Sourdough Bread Baking Experiments!

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

Make Your Own Sourdough Starter! It's Easy! And Fun!

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

About Sourdough Baking Basics

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.

Low Inoculation Rate

9 lectures
Rainy Day Sourdough Formula - A Low Inoculation Dough

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. 

Rainy Day Sourdough - Mix the Dough

In the morning, mix up the dough. 

Rain Day Sourdough - After Autolyse, Add the Salt

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

Rainy Day Sourdough - Pre-Shape the Dough

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

Rainy Day Sourdough - Final Shaping

Final shaping and refrigeration time. 

Rainy Day Sourdough - Proof and Score

Final proof and scoring of the first loaf.

Rainy Day Sourdough - Time to Bake!

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

Rainy Day Sourdough - Score and Bake Loaf #2

Let's score and bake the second loaf.

Rainy Day Sourdough - The Finished Loaves and Slicing

The finished loaves and slicing.

Unusual Experiments - Boiled Bread

11 lectures
Boiled Bread Formula

This is the formula for Boiled Bread Sourdough. 

Boiled Bread - Make Flaxseed Water

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

Boiled Bread - Mix the Dough

Mix the ingredients and autolyse.

Boiled Bread - Add the Salt

Fold and then add salt and extra water.

Boiled Bread - Dough Development and Folding

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

Boiled Bread - Pre-Shape the Boiled Bread Loaves

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

Boiled Bread - Final Shape the Dough

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

Boiled Bread - Boil Your Bread!

Get your boiling water ready and boil the loaves!

Boiled Bread - Bake the Bread

Bake the first loaf and get the second loaf ready. 

Boiled Bread - Finish Processing the Other Loaves

Continue processing the other loaves.

Boiled Bread - The Finished Loaves - Amazing!

See the finished loaves and watch me slice into them!

Adding Different Types of Flour for Flavor and Texture.

18 lectures
A Bit of Spelt Sourdough Bread - The Formula

Bit of Spelt Formula

Spelt - Mix up Your Spelt Dough

Mix up your Spelt dough.

Spelt - Add the Salt

After autolyse, add the salt.

Spelt - It's Time to Fold the Dough

Let's fold the dough to develop the gluten.

Spelt - Scoring the Dough is Fun!

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

Spelt - Bake the First Loaf of Spelt

The first loaf is ready, let's bake!

Spelt - Score Loaf #2

Scoring and crust decoration is so creative!

Spelt - Bake Loaf #2

Bake the second loaf.

Spelt - Finished Loaves and Slicing

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

Teff 10 - The Formula

This is the formula for Teff 10.

Teff 10 - Mix the Dough and Autolyse

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

Teff 10 - Fold the Dough

Time to do some dough folding. 

Teff 10 - Add the Salt

Let's add the salt now.

Teff 10 - Shape the Dough

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

Teff 10 - Final Proof and Scoring

Final Proof and Scoring time.

Teff 10 -Baking Teff and Scoring Loaf #2

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

Teff 10 - Bake Loaf # 2

Bake the second loaf of Teff 10.

Teff 10 - The Finished Loaves and Slicing

See the finished loaves and watch me slice into one. 

Working With Multiple Starters in a Formula

21 lectures
Making 60% Motherdough

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

Moon Magic Sourdough - The Formula

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

Moon Magic - Mix the Dough

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

Moon Magic - Bulk Ferment and Folding the Dough

Bulk Fermentation and Folding the dough will develop the gluten.

Moon Magic - Pre-Shaping Loaves

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

Moon Magic -Final Dough Shaping

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

Moon Magic - Scoring the Dough

Scoring the dough is fun!

Moon Magic - Time to Bake!

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

Moon Magic - Get Loaf #2 Ready

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

Moon Magic - Bake Loaf #2

Baking time for loaf #2.

Moon Magic - Finished Loaves

Now for the best part, let's see how the interior crumb looks.

Buttermilk Sourdough Bread - The Formula

This is the Buttermilk Sourdough Bread Formula

Buttermilk Sourdough - Let's Mix the Dough

Gather your ingredients and let's mix some sourdough!

Buttermilk Sourdough - Bulk Ferment and Folding

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

Buttermilk Sourdough - Pre-Shaping the Dough

Pre-shape your dough and bench rest. 

Buttermilk Sourdough - Final Shaping and Retarding

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

Buttermilk Sourdough - Score the Dough

Let's have some fun scoring the dough.

Buttermilk Sourdough - Time to Bake!

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

Buttermilk Sourdough - Score Loaf #2

Let's do something fun with loaf #2

Buttermilk Sourdough - Bake Loaf #2

Let's bake loaf #2

Buttermilk Sourdough - The Finished Loaves and Slicing!

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

Motherdough Only

9 lectures
Motherdough Bread - The Formula

This is the formula for Motherdough Bread.

Motherdough Bread - Mix the Dough

Mix the Dough and autolyse overnight.

Motherdough Bread - Add the Salt and Fold

After autolyse, add the salt and start folding.

Motherdough Bread - Pre-Shape the Dough

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

Motherdough Bread - Final Shape the Dough

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

Motherdough Bread - Final Proof and Score

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

Motherdough Bread - Bake and More Scoring

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

Motherdough Bread - Bake Second Loaf

It's time to bake our second loaf of Motherdough bread!

Motherdough Bread - Finished Loaves and Slicing.

See the finished Motherdough loaves and watch me slice into them. 

Experimenting with Pan Cristal - Super High Hydration - 100%

7 lectures
Cristal Bread - The Formula

Cristal Bread Formula

Cristal Bread - Mix the Dough - Part 1

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

Cristal Bread - Mix the Dough - Part 2

After autolyse, incorporate the salt and oil.

Cristal Bread - Bulk Ferment & Fold the Dough

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

Cristal Bread - Shape the Dough

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

Cristal Bread - Bake the Bread

See how to bake Cristal bread. 

Cristal Bread - The Finished Loaves & Slicing!

See the finished loaves and watch me slice into them! 

Experiment with Double Hydration - Fine Crumb at 80%?

9 lectures
Rustic 50/80 Loaf - The Formula

50/80 Loaf is an experiment with hydration. 

Rustic 50/80 - Loaf Mixing the Dough

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

Rustic 50/80 Loaf - Double Hydrate the Dough - Add the Salt

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

Rustic 50/80 Loaf - Folding the Dough

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

Rustic 50/80 Loaf - Shaping the Rustic Batards

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

Rustic 50/80 Loaf - Bake the First Loaf

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

Rustic 50/80 Loaf - Bake the Second Loaf

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

Rustic 50/80 - The Finished Rustic Batards

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

Thank you and Goodbye!

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

Bonus Section

1 lecture
Bonus Lecture

Description

Course Updated January 2022

Hello fellow baker! 🎉

Welcome to Sourdough Bread Baking Experiments - the ultimate fun course for advanced bakers! đŸ„– In this exciting course, you'll dive into the world of high hydration dough, specifically the trendy Cristal Bread. Let's get experimental! 🌟

Explore various techniques as we:

  • Boil bread đŸ„Ż
  • Test out low inoculation rates 🔬
  • Bake a motherdough-only loaf đŸ„–
  • Employ double hydration 💧💧
  • Mix different flours and uncover the beauty of heritage grains đŸŒŸ

This course offers nine unique formulas, including techniques for:

  • High hydration 💧
  • Double hydration 💩
  • Low inoculation đŸ§«
  • Heritage grains đŸŒŸ
  • Boiled bread đŸ„Ż
  • Motherdough-only loaves 🍞
  • And more! ➕

We even have a special experiment with extreme double hydration. 🌊

The main goal of this course is to have fun and inspire you to explore and experiment with the wonderful world of sourdough baking.

Note: This is an advanced class and does not cover sourdough basics. Intermediate students who have completed earlier sourdough courses will find immense value here!

Here's what some of our happy bakers have to say: đŸžâ€ïž

  • This course for me was a success!! Bravo!
  • Another great course, Teresa! My family enjoys your cornbread frequently, and your cinnamon rolls are fabulous! Thank you!
  • Great detail, Teresa's explanation and demonstration are incredibly helpful.
  • Teresa is an excellent instructor, 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. You can go back and review. The pace is comfortable, not rushed. I'm very impressed and happy!
  • Clear instructions, easy to follow. Teresa is a great teacher.
  • I haven't seen anything this thorough. Videos included. You must take this course and her other courses. Your bread baking skills will be boosted!
  • Very well done. I learn by watching then doing. Teresa is very good at show and tell. Thanks, Teresa!
  • This course has been so helpful. I would have struggled without it. The instructions and videos are very clear. Highly recommend!

So come on and join in the fun! Let's bake some sourdough magic! đŸŽ‰đŸ‘©â€đŸłđŸ‘šâ€đŸł
- Teresa

Who This Course Is For:

  • ✹ Advanced bakers or intermediate bakers ready to stretch their skills
  • ⚠ Please note, this is not a beginner's course.
  • 📚 Ideal for those who have taken the earlier baking courses in this series or are seasoned home bakers.
Start the Course

Course Reviews

  • 😀 Claudia Lauro
    4.5
  • 😀 Feriale
    5

    The course is excellent - the teaching is clear. I am learning a lot. Thank you

  • 😀 Tatiana Carvalho e Silva
    5
  • 😀 Michael Salt
    5
  • 😀 Sujitha
    5
  • 😀 Dessyslava
    4.5
  • 😀 Maria afrecy barbiran
    5

    I learn in my own time and phase. Courses I enrolled in are easily accessible.

  • 😐 Tracy Bowman
    2
  • 😀 Vasken Chagaian
    5
  • 😀 Alexandra Melnicencu
    5
  • 😀 Joan Padilla`
    5
  • 😀 Soon Joo Chiong
    5
  • 😀 Lerio Andoy Getts
    4
  • 😀 Scott Nagel
    5
  • 😀 Kellys Vogel
    5

    Love all the videos from northwest soughdough

  • 😀 Loly
    5

    Tank you. it's very useful👌

  • 😀 Yolanda Nunez
    5
  • 😀 Melissa Brannock
    5

    There is so much good info in these classes that I have to enjoy making the the formulas for awhile before I start another one class. So happy with this format, thanks!

  • 😀 Geert Smilde
    4
  • 😀 Laura Scheck
    4
  • 😀 Susan Foshee
    5
  • 😀 Gail Jett
    4
  • 😀 Michelle Wigmore
    4.5
  • 🙁 Mic Chad
    1
  • 😀 Suzana Jovanovic
    5
  • 😀 Nubia Marquez
    5
  • 😀 Robert Sampson
    5

    Excellent

  • 😀 Zebadiah Nuzzo-Todd
    5
  • 😀 David Vidigal Pereira
    5
  • 😀 Catherine
    5

    Always a great course with Teresa.

  • 😐 Beth Croce
    3

    I've seen this all before on youtube

  • 😀 Mary List
    4
  • 😀 Debbie
    5
  • 😀 Gabriela Farrant
    5
  • 😀 Eva
    5
  • 😀 Deanna Bradish
    5
  • 😀 Ana Warmsley
    5
  • 😀 Esti zeira
    4
  • 😀 Hilma Karlsson
    5
  • 😀 Luis Quiroz Sastre
    5
  • 😀 Ryan Traversy
    5
  • 😀 Mirjam Liblik
    5
  • 😀 Cindy Christensen
    5
  • 😀 Robin
    4
  • 😀 Janet Korsak
    4
  • 😀 Tetyana
    5
  • 😀 Markus Beyer
    4.5
  • 😀 Amit Shafir
    5
  • 😀 Aiden Colling
    5
  • 😀 Lilach Davidoff
    5
  • 😀 Amaal Hassan
    5
  • 😀 Sengul Aldrete
    4

    Quality of the videos are not great. It froze many times in all of the videos, the problem was not my WiFi so I’m sure what the problem was. I wasn’t able to watch the videos smoothly.

  • 😀 Tom Dougherty
    4
  • 😀 Andreas STYLIANOU
    5
  • 😀 Maria Barbara
    5
  • 😀 Flávio Augusto Esteves
    4
  • 😀 Luca Forlin
    4
  • 😐 Sue Ann Gleason
    3
  • 😀 Elizabeth Oppenheim
    5

    gives a very good explanation of what a bulk fermented dough should look like

  • 😀 Ana Lucia Faria
    5

    Estou adorando o curso que é bem detalhado nas explicações .

  • 😀 Amalendu Samanta
    5
  • 😀 Ellie Tamari
    5
  • 😀 Maria Morando
    5
  • 😀 Arzu Sarp
    5
  • 😀 Aggie
    5

    Great match, eager to advance my skills to the next level.

  • 😀 Heather
    5
  • 😀 Asuman Dinçer
    5
  • 😀 Frank D
    5
  • 😀 David Pridham
    4.5
  • 😀 Selçuk Akbulut
    4.5
  • 😀 Anonymized User
    5

    Wonderful. Great information and wonderful bread. So happy

  • 😀 Isabela Spataru
    4
  • 😀 Greg Powers
    5

    Easy to understand and well explained

  • 😀 Charlie Chiarenza
    5
  • 😀 Sandeep Singh Kler
    5
  • 😀 Shelley Mierle
    5

    Very thorough explanations and the mix of videos and print docs is very effective. I'm an experienced bread baker but have learned a lot from the course.

  • 😀 Andre de lima
    5
  • 😀 Marcus Aurelio Coelho
    4.5
  • 😐 albert raafat
    3

    Needs some written comments on the video

  • 😀 Christina Masters
    4
  • 😀 Anne Borthwick
    5
  • 😀 Beth Cannestra
    4.5
  • 😀 Patricia goodyear
    5
  • 😀 Tom Kubo
    5
  • 😐 Jayne levy
    3
  • 😀 Franco Jason Di Palma
    5
  • 😀 Dana Mitchell
    5
  • 😀 Lorenzo Negri
    4
  • 😀 Jai Kumar
    5
  • 😀 Eugenia
    3.5

    Learn allot liked very much. Steal working with my yeast. Hope I can bake this beautiful bread.

  • 😀 Lucas Wiseman
    5

    so far, heck yes, this is a really nice course and i have already learned a lot just half an hour in! i was worried about how it was set at expert level skill, but I'm following the recipes and they are working pretty well.

  • 😀 Jigyasa
    5
  • 😀 Eliso Sarava
    5
  • 😀 Zandbergen Jacoba
    5

    love this course, learning so much. Thank you!

  • 😀 Colleen Clur
    4.5
  • 😀 Stephen Duncan
    5
  • 😀 Evelyn Low
    4.5
  • 😀 Sally Newton
    5
  • 😀 Thomas Cappiello
    3.5
  • 😀 Patricia Rappleye
    5

    I loved this course! I want to try all of the different loaves in this course. Teresa is a fabulous teacher! Just one question please, what is the purpose of boiling dough before baking it?