What you'll learn

  • πŸŽ“ Master the Art of Sourdough: By course completion, you'll confidently create the "sour" factor in sourdough bread baking, a key skill for any serious baker!
  • πŸ† Impress with Authentic Flavors: Amaze friends and family with genuine San Francisco-style sourdough bread. Turn every meal into a memorable experience!
  • πŸ‘¨β€πŸ³ Become a Sourdough Expert: Stand out among bakers with the ability to bake a truly sour loaf when others are merely experimenting.
  • 🍞 Craft the Perfect Sourdough Bread: Discover how to bake the iconic San Francisco Sourdough Style bread, celebrated for its unique, tangy taste.

Course Content

Introduction

1 lecture
Introduction

Hello and Welcome to Baking San Francisco Sourdough Bread

First Make Your Own Sourdough Starter

1 lecture
Make Your Own Sourdough Starter

Download this booklet and make your own sourdough starter at home. Or follow a step by step video series and see how to make your own sourdough starter. 

Let's Bake some San Francisco Sourdough Bread!

1 lecture
The Formula for San Francisco Sourdough Bread

San Francisco Sourdough Formula. Also for download and printout.

Updated Formula/Method

1 lecture
New Formula/Method

After experimenting for over three months, I was able to obtain bread that is even more sour! The dough is also stronger and easier to handle.

The Process and Method

12 lectures
Mix the Dough

Gather your ingredients and let's mix up the dough for some San Francisco sourdough bread.

Keeping Your Dough Warm - Some Ideas

In this lecture find some ideas for keeping your dough warm. 

Fold the Dough and Bulk Ferment

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

Now we will shape boules (round loaves).

It's time to do a pre- shaping of the dough. 

Time to do a final shape and proof our San Francisco boules.

It's easy to final shape the dough. Now it's time for the final warm proof.

Let's Switch Gears.

Just a note to say we're switching from the first batch of dough, to showing the second batch of dough. 

Let's Shape Our Second Batch of Dough.

We've switched to the second batch of dough. I used warmer temperatures on this dough and it is more sour than the first batch. I will be showing pre-shaping of the dough. 

Final Shaping of the Extra Sour Loaves.

I will be demonstrating the final shape, proof and scoring a diamond loaf in this video. 

Baking Our San Francisco Sourdough Bread

Pre-heat your oven and get ready to bake your first loaf of San Francisco Sourdough bread. 

Scoring and Baking the Other Loaves

See the Scoring and Baking of the Other San Francisco Sourdough Loaves. 

The Finished Bake and Slicing the Bread.

See the finished loaves and watch me slice into the bread. 

Tips for Dough Strength

Learn to protect the gluten in your dough.

Conclusion

2 lectures
Thank You!

Thank you for joining in with me to bake some of the best bread in the world, San Francisco Style Sourdough Bread! 

Bonus Lecture.

Description

πŸ†• Course updated on 07/08/2022

πŸŽ“ What you will learn:

  • The secret to baking truly "sour" sourdough bread. πŸ₯– Discover how to achieve a natural sourness that not many bakers know.

  • Master a technique for long fermentation. 🍞 Learn the essential steps you must follow for perfect fermentation.

  • Unlock the secret to obtaining the real San Francisco sourdough flavor. πŸ“

  • How one small change can significantly increase oven spring. πŸ•΅οΈβ€β™‚οΈ

  • Discover which type of flour to use for baking. 🌾

  • Proven tips for increasing dough strength. πŸ’ͺ

For years, the holy grail of sourdough baking in the USA has been an authentically "SOUR" sourdough bread, reminiscent of the classic loaves from San Francisco. πŸŒ‰ Many bakeries resort to adding artificial "sour" flavors, but nothing compares to baking a loaf that allows you to adjust the sourness to your liking.

With 15 years of experimentation, I've achieved a consistent "sour" flavor in sourdough. πŸ₯‡ It's easy to create sour bread with whole grains, but creating a white flour San Francisco-style loaf is challenging. Despite bread literature suggesting specific methods, I've discovered that true consistency lies in unique experimentation.

After breaking away from traditional methods and testing my own ideas, I finally cracked the secret: how to bake an authentic "SOUR" sourdough loaf using just white flour, sourdough culture, salt, and water. I also offer variations to the classic white loaf. 🌾

This course isn't designed to teach basic sourdough baking skills β€” I have ten courses covering those. Instead, this course focuses on creating a "SOUR" San Francisco Style bread, capturing the authentic taste cherished in the USA. πŸ‡ΊπŸ‡Έ Many from other countries may find our love for deeply sour loaves peculiar, but the flavor is simply irresistible here! πŸ€—

🍞 Gluten-Free Benefits: While not suitable for everyone, science is showing that long-fermented doughs are often well-tolerated by those with gluten sensitivities. Consult your doctor, and if you find yourself able to enjoy it, welcome back to real bread! πŸ₯³

Happy Baking, 🍞
Teresa

Who this course is for:

  • Ideal for bakers who aspire to create the elusive "SOUR" San Francisco Style loaf. πŸ‘©β€πŸ³
  • Not recommended for those who prefer non-sour sourdough bread. πŸ₯Ί
  • While this course is based on white flour, you can opt to use whole grains or blends instead. 🌾
Start the Course

Course Reviews

  • 😀 Toni Arritola
    5
  • 😀 Jennifer Roberts-John
    5
  • 😀 Aaron Muller
    5

    Her methods are very close to mine, and we use the same recipe, except I use 140g of starter, and no proofing oven...yet. Got one ordered. thank you Teresa for making this course, I did learn a lot. Will be taking your othe courses in the near future.

  • 😀 Kimberly Lee
    5

    Great course! Lots of awesome tips and resources. Can't wait to start baking!!

  • 😀 Stan Sheram
    5
  • 😀 Anne Rust
    5
  • 😀 Tracy Bowman
    5
  • 😀 Jaroslaw Gwarnicki
    5
  • 😀 Mark A. Foster
    5

    When I began making sourdough bread in 2010, I read books but it wasn't until I watched one of Teresa Greenway's early videos that I learned the turkey pan steaming method... and that changed my baking and bread! I have been on a quest for the perfect loaf and the perfect method since that time. I have a cold ferment method that makes consistent and tasty loaves every time but they are not as sour as I want. So, I have scoured the internet for information on sour loaves and most of it I've found to be wrong or, just as likely, the author doesn't actually like or understand really sour sourdough. I found a forum post describing Teresa's long ferment method and had my doubts. However, on a true quest, you cannot disregard leads to where the "dragon" lives, or in this case, how to get more sour sourdough. So, I decided to take the course and learn something new from the lady that taught me years ago. I was not disappointed and will be giving it a go next week!

  • 😀 Kent Dirckx
    5
  • 😀 Rachelle tam
    5
  • 😀 Mike Power
    5

    I am about to try this recipe and will see what happens

  • 😀 Robin Hardi
    5
  • 😀 April Hale
    5
  • 😀 Michael Shearer
    5
  • 😐 Kevin Kelly
    2.5
  • 😀 Alexandra Melnicencu
    5
  • 😀 Rhea
    5
  • 😀 Michał Kowalewski
    5

    It's one thing to view the materials, but another to apply them in practice. By the way, it's cool that you can join the group on facebook. If I am accepted, of course, because I have the name Michal there instead of Michal because it is hard for people from outside Poland to grasp the Polish diacritical marks. I recommend this course and I will definitely come back to it when preparing bread.

  • 😀 James Garcia
    4.5

    This recipe is reliable.

  • 😀 Lakshmi Aparna
    4

    I did not anything about sour dough and this was a very good start for me

  • 😀 Larry Wanzer
    5
  • 😀 Katha Gosney
    5
  • 😀 Dale A Churovich
    4

    I would like to have seen a better explanation on determining when final proofing is complete. In general the course was enjoyable and informative, Thanks

  • 😐 Lea Fisher
    3
  • 😀 Peggy Barnes
    5
  • 😀 Michael Staten
    5

    Thorough and complete instructions. I love the combination of lecture, video, and pop-ups. Following the instructions and recipe resulted in the best sourdough I have ever made.

  • 😀 Arthur J Soles
    5

    I have done this loaf several times and they just get better every time!

  • 😀 Tina Jollyschmidt
    5

    The part about temp is very interesting, and helps me understand a bit about how the sour happens.

  • 🙁 Dawn Ciarleglio
    1.5
  • 😀 Sina Mirisola
    5
  • 😀 Laurel Sutcliffe
    5

    Wow, brilliant!!!! I've been baking bread for about 5 years on and off and have tried in vain to make that illusive "sour"dough. I have tried every tweak and tip out there, but nope, nada, nothin', couldn't get it. I recently came across Teresa's website and decided to make one last attempt at "sour"dough before throwing in the kitchen towel. Well, Teresa is my new bread hero, give that girl a cape!! She has unlocked the secret and I can't wait to try her method. Super easy to follow her video, clear and concise and well done. Thank you, Teresa, you are awesome.

  • 😀 Philip
    4
  • 😀 Michael Knotts
    5
  • 😀 David Ehrenberger
    5
  • 😀 Don Brereton
    5
  • 😀 Aziza Abousteit
    4.5
  • 😀 Marie Helene
    4
  • 😀 Shufreda Cooper
    5
  • 😀 Cherri Martinez
    5
  • 😀 Nancy Kennedy
    5
  • 😐 Angelica Covington
    3
  • 😀 Gloria Currie
    5

    So far it's very informative, clear instructions.

  • 😀 Ted Rupley
    4.5

    I've been baking sourdough bread for around three years now. Everything shown so far basically matches my experience EXCEPT the experimentation. I'll need to try the variations mentioned to see how I can improve the sourness in my loaves. I use a Brod and Taylor proofer and overnight refrigeration so far.

  • 😀 Roberta Vandermast
    5

    Great, clear explanations. I have learned to bake sourdough from Teresa and her methods are always foolproof!

  • 😀 Christine Visick
    5
  • 😀 David Ryan
    5

    I've taken Teresa's earlier courses and learned the basics of sourdough bread making and over time got some great results. My wife likes my bread but commented it could be more tangy. So fun to find this course and learn from a pro who has achieved the Holy Grail of sourdough bread making. Got through the course and can't wait to try her techniques in my kitchen.

  • 😀 Regina Braden
    3.5
  • 😀 Kurt Edward Mole
    5
  • 😀 Joanna Rubio
    5
  • 😀 Katherine Patton
    4
  • 😀 Kathy Redford
    4.5
  • 😀 Robert Laird
    5
  • 😀 Robert Seeley
    4.5

    This course was the key to getting bread that tasted the way I wanted. Information on how to not just make, but maintain a good sourdough starter would have been 5 stars.

  • 😀 Harry Paddon
    4.5
  • 😀 Susan Gambee
    4.5
  • 😀 Nancy
    5

    Another excellent course by Teresa. Excellent video quality and explanations. She has also created helpful resource documents for print and review.

  • 😀 Cindy Smith
    5
  • 😀 Sheila Navlakha
    4
  • 😀 Pam vanHorne
    5
  • 😀 Susan Waldemar
    4.5

    well, it wasn't as easy as she made it look. but then, I know she's had years of trial and error, so I will not give up! I really enjoyed the teaching and Teresa's nice friendly style.

  • 😀 Lorna Souza
    5

    The course is really good! The videos are clear and concise, and my bread came out good. I just wish the course added a messaging section to ask questions along the way. I had a freeze and thaw question regarding traveling, but unable to reach anyone.

  • 😀 Kelly Neelands
    5
  • 😀 Alexandra Van Horn
    5
  • 😀 Michaela Anderson
    5
  • 😀 Marcy Korgenski
    5

    Love Teresa. Very thorough and educational. Responsive. Detail oriented. Trustworthy.

  • 😀 Walter Natzke
    5

    The course is excellent because Teresa explains so many things in detail, providing commentary that is filled with much wisdom borne from experience, and delivered in her wonderfully warm style. I intentionally have not rushed the process, continuing my own breadmaking skills development in parallel with the study for this course. It has been several weeks and I still have simply absorbed the lessons, and have yet to even make a loaf with the provided recipe (that will change very soon). But I am applying the skills and processes she teaches to my other breads with outstanding results. Thank you Teresa!

  • 😀 Greg Hrabec
    5
  • 🙁 Ruth Coleman
    1

    I can't figure out how to get past the first 2 minute introduction. The technology is TERRIBLE

  • 😀 Carol Reardon
    4.5

    It is very informative, and I am getting several ideas for proofing

  • 😀 Cathy Walden
    5

    Great course. I am new to making sourdough bread and Teresa is an excellent teacher. She has a wealth of knowledge and I can only hope to learn a fraction of what she knows. Looking forward to applying what I have learned.

  • 😀 Greg Schultz
    4.5
  • 😀 Ryan Zaninovich
    5
  • 😀 Shari King
    4
  • 😀 Deborah Pontius
    4
  • 😀 Carol Wood
    4
  • 😀 Kim
    4
  • 😀 Mikell Vallette
    5
  • 😀 Gerald Frost
    5

    I've watched other YouTube sourdough videos, but keep coming back to Teresa.

  • 😀 Leigh Hatcher
    3.5
  • 😀 Lynette Favor
    5
  • 😀 Robert S Cox
    5

    This was a very helpful course. I spent a lot of time on youtube not never really answered my question on sourdough. This course helped

  • 😀 James Frew
    4.5
  • 😀 Katherine Storey
    5
  • 😀 Lucille Grant Morton
    5
  • 🙁 Andy G
    1.5
  • 😀 Carolyn Fowler
    5
  • 😀 Deborah Lucking
    4
  • 😀 Sukie Darar
    4
  • 😀 Vasken Chagaian
    5

    It was excellent.

  • 😀 Barry Lee Thomas
    5
  • 😀 Suzanne Sherry
    4
  • 😀 Cindy Christensen
    5
  • 😀 Ann Grant
    5
  • 🙁 Angela Glasoe
    0.5

    underwhelming and very primary

  • 😀 Jaime Albano
    5
  • 😀 Denise Griffith
    5
  • 😀 Bette Willard
    5
  • 😀 Andrew Grandjean
    5

    Good clear instructions with good tip for success.

  • 😀 John Ramirez
    5