#2 Bake Artisan Sourdough Bread Like a Professional

#2 Bake Artisan Sourdough Bread Like a Professional, available at $79.99, has an average rating of 4.38, with 94 lectures, 2 quizzes, based on 1881 reviews, and has 13081 subscribers.

You will learn about Amaze family and friends with a real loaf of crusty, holey sourdough bread. Make and take care of your own sourdough starter. Learn how to fold dough instead of kneading. Understand fermentation, hydration, autolyse and other baking terms and how they apply to baking sourdough bread. Have the resources necessary to leap into the amazing fun hobby of Old World Artisan bread baking. Discover how to bake hearth loaves in your own home oven. Rediscover how really great bread is supposed to taste and why it was originally called the staff of life. Learn that real long fermented bread is more easily digested by those with gluten intolerance, diabetes and other digestive issues. Bake a variety of different artisan sourdough breads. Learn to bake a loaf with a crispy blistered crust and holey crumb. This course is ideal for individuals who are This course is for the beginning or intermediate baker with basic baking knowledge and kitchen skills. It is also for the experienced baker who wishes to take a refresher on baking real sourdough. It is particularly useful for This course is for the beginning or intermediate baker with basic baking knowledge and kitchen skills. It is also for the experienced baker who wishes to take a refresher on baking real sourdough.

Enroll now: #2 Bake Artisan Sourdough Bread Like a Professional

Summary

Title: #2 Bake Artisan Sourdough Bread Like a Professional

Price: $79.99

Average Rating: 4.38

Number of Lectures: 94

Number of Quizzes: 2

Number of Published Lectures: 85

Number of Published Quizzes: 1

Number of Curriculum Items: 96

Number of Published Curriculum Objects: 86

Original Price: $89.99

Quality Status: approved

Status: Live

What You Will Learn

Amaze family and friends with a real loaf of crusty, holey sourdough bread.
Make and take care of your own sourdough starter.
Learn how to fold dough instead of kneading.
Understand fermentation, hydration, autolyse and other baking terms and how they apply to baking sourdough bread.
Have the resources necessary to leap into the amazing fun hobby of Old World Artisan bread baking.
Discover how to bake hearth loaves in your own home oven.
Rediscover how really great bread is supposed to taste and why it was originally called the staff of life.
Learn that real long fermented bread is more easily digested by those with gluten intolerance, diabetes and other digestive issues.
Bake a variety of different artisan sourdough breads.
Learn to bake a loaf with a crispy blistered crust and holey crumb.

Who Should Attend

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

Target Audiences

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

Student Reviews:

“This course and instructor are heaven sent.

I joined this course after wanting to “do” sourdough for many, many years. I am so 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, 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 have a better understanding of

How to mix and shape dough
How to handle sticky, wet dough
Learn ways to get a crispy, blistered crust
What one thing is absolutely necessary for a great crust
How to get large holey crumb
How to develop dough without kneading it
Why measurements are important
How to make your own sourdough starter
What pre-ferments and motherdough are and how to use them.
Learn to slash/score the dough
How to follow a formula.
What baking equipment you might need for baking hearth loaves

And lots more!

You will get answers to questions like: 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 are finished with this baking course you will be able to mix, fold, proof, score, steam and bake a loaf of authentic sourdough bread.

You will have a better understanding of dough hydration, fermentation, gluten development, baker’s percent and where to find resources to join other home bakers who are passionate about home baking real sourdough too.

Best of all you will be able to 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 some of the basic techniques including hydration and measuring. Once your starter is stable, we will begin with an Alaskan sourdough and then branch out to wetter high hydration dough like Ciabatta and Tyra Loaf(which includes motherdough). After that we go on to Blistered Crust Sourdough and a mixed whole grain and white loaf called March Madness Sourdough. We’ll even tackle a challenging 100% whole wheat loaf at 100% hydration and Chubby baguettes,which are featured on the course landing page.

There are also some sourdough dessert formulas including Forbidden Sourdough Chocolate Cake and Ginger Cake. Several additional formulas and other resources for baking real artisan sourdough are included and I will be adding additional lectures and formulas in the future.

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

Course Curriculum

Chapter 1: Introduction – Let's Cut to the Chase – The Basics

Lecture 1: Introduction – Hello!

Lecture 2: Make Your Own Sourdough Starter! It's Easy!

Lecture 3: Follow Making Your Own Sourdough Starter by Video

Lecture 4: An Overview of the Technique of Sourdough Baking

Chapter 2: The Basics

Lecture 1: The Basics –

Lecture 2: Baking Equipment for the Home Baker

Lecture 3: About Measuring

Lecture 4: Some Common Ingredients Used for Sourdough Baking

Chapter 3: Let's Bake Some Bread!

Lecture 1: Alaska Sourdough Formula

Lecture 2: Scaling the Ingredients and Mixing the Dough

Lecture 3: Bulk Ferment and Dough Folding

Lecture 4: Second Dough Folding

Lecture 5: Weigh and Shape the Dough

Lecture 6: Shaping and Retarding the Dough

Lecture 7: Final Proof

Lecture 8: Make Your Own Lame (Dough Scoring Tool)

Lecture 9: Scoring or Slashing Your Dough

Lecture 10: Baking with Steam – Roasting Pan Method

Lecture 11: Baking Your Masterpiece – First Loaf

Lecture 12: Baking Your Masterpiece – Next Loaf

Lecture 13: Finished Alaskan Sourdough Loaves

Lecture 14: Alternate Crust Technique – Glaze

Lecture 15: Hydration and Dough – What Does it Mean?

Lecture 16: Review of Sourdough Techniques and a HEADS UP!!!

Chapter 4: The Next Step – More Advanced Techniques

Lecture 1: Autolyse – What is That?

Lecture 2: Let's Make Some Motherdough Pre-Ferment

Lecture 3: Let's Bake with Motherdough – Tyra Loaf Formula

Lecture 4: Mixing the Dough – Tyra Loaf

Lecture 5: Bulk Ferment and Folding – Tyra Loaf

Lecture 6: Shaping the Dough – Tyra Loaf

Lecture 7: Scoring and Baking – Tyra Loaf

Lecture 8: Cleaning and Storing Bannetons

Lecture 9: Blistered Crust Sourdough Formula (Potato Water Sourdough)

Lecture 10: Mixing the Dough – Blistered Crust Sourdough

Lecture 11: Autolyse, Bulk Fermentation and Folding the Dough

Lecture 12: Blister Crust Shape the Dough

Lecture 13: Blister Crust Final Proof

Lecture 14: Blister Crust Sourdough – Baking the Bread

Chapter 5: High Hydration Dough – More Difficult Breads to Challenge You

Lecture 1: Ciabatta Bread – The Formula

Lecture 2: Ciabatta – Mixing the Dough

Lecture 3: Ciabatta Bread – Double Hydration

Lecture 4: Ciabatta Bread – Folding and Fermenting

Lecture 5: Ciabatta Bread – Shaping

Lecture 6: Ciabatta Bread – Baking the Bread

Lecture 7: Ciabatta Bread – Finished Loaves

Lecture 8: March Madness Sourdough – The Formula

Lecture 9: March Madness Sourdough – Mix the Dough

Lecture 10: March Madness Sourdough – Bulk Ferment and Folding

Lecture 11: March Madness Sourdough – Divide and Shape the Loaves.

Lecture 12: March Madness Sourdough – Final Proof

Lecture 13: March Madness Sourdough – Prepare and Bake Loaf 1

Lecture 14: March Madness Sourdough – Scoring and Baking Loaf 2

Lecture 15: March Madness Sourdough – Finished Loaves

Chapter 6: Using More Whole Grains

Lecture 1: 100% Whole Wheat Sourdough Formula

Lecture 2: 100% Whole Wheat Sourdough Mix the Dough

Lecture 3: 100% Whole Wheat Sourdough Bulk Ferment and Fold

Lecture 4: 100% Whole Wheat Sourdough – Shape the Dough

Lecture 5: 100% Whole Wheat Sourdough – Final Proof the Dough

Lecture 6: 100% Whole Wheat Sourdough – Score and Bake

Lecture 7: 100% Whole Wheat Sourdough – Score and Bake Loaf 2

Lecture 8: 100% Whole Wheat Sourdough – Finished Loaves

Chapter 7: Chubby Baguettes – More Sourdough Fun!

Lecture 1: Chubby Baguette Formula

Lecture 2: Baguettes – Mix the Dough

Lecture 3: Baguettes – Autolyse and Fold

Lecture 4: Baguettes – Pre-shape the Dough

Lecture 5: Baguettes – Final Shaping

Lecture 6: Baguettes – Scoring

Lecture 7: Baguettes – Baking

Lecture 8: Finished Baguette Loaves

Chapter 8: Sourdough Desserts

Lecture 1: Formula for Forbidden Sourdough Chocolate Cake – It's to Die For!

Lecture 2: Mixing the Batter for the Cake

Lecture 3: Mixing the Batter Part 2 and Bake

Lecture 4: Chocolate Whipped Cream Frosting Formula

Lecture 5: Whipped Cream Chocolate Frosting and the Finished Cake

Lecture 6: Bake Up Some Sourdough Ginger Cake! Here's the Formula.

Lecture 7: Sourdough Ginger Cake Part 1

Lecture 8: Ginger Cake Part 2

Lecture 9: Ginger Cake Part 3

Chapter 9: More Baking Information

Lecture 1: A Very Short History of Bread.

Lecture 2: Desired Dough Temperature for the Home Baker

Lecture 3: What Are Pre-Ferments?

Lecture 4: Baker's Lingo or a Baker's Glossary

Chapter 10: Completion and Resources

Lecture 1: Resource Section for All Downloads and Links

Lecture 2: Course Completion – Thank you!

Lecture 3: BONUS

Instructors

Teresa L Greenway
Bread Baker, Sourdough Baking Teacher, Author, Blogger

Rating Distribution

1 stars: 11 votes
2 stars: 23 votes
3 stars: 140 votes
4 stars: 490 votes
5 stars: 1217 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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