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#1 Sourdough Bread Baking 101

Bake your first real sourdough bread with coaching from an expert sourdough bread baker.
Teresa L Greenway
19,580 students enrolled
Bake a loaf of real sourdough bread and amaze your family and friends.
Know what an autolyse is and why it is used in bread baking.
How to mix and fold dough a gentle method of developing gluten which does not entail kneading.
Have an easy method of baking with steam in your own home oven.
Know how to shape a boule (round loaf) and a batard (long oval loaf).
How to handle sticky, wet dough.
Why a long cool ferment is beneficial as a baking technique.
See how to clean, store and use a banneton.
What to use if you don't have a banneton and what a banneton is used for.
How to make your own sourdough starter, step by step.
What hydration means in baking terms.
You will see how to bake, slice and eat a freshly baked slice of bread ( you will need help with this skill) ;)
Understand baker's lingo, learn some bread history, understand how to measure ingredients.

(Edited: Course Updated August 2019)

Tired of baking bricks when everyone else is baking super gorgeous sourdough bread with a holey crumb and crispy crust? Change all of that by enrolling in “Sourdough Bread Baking 101.”

This is the sourdough baking course you need if you are just starting out in sourdough bread baking. In my other courses, I teach how to bake all sorts of sourdough breads, but in this course, I won’t load you down with lots of information, just enough so it is easy and fun to bake your first loaf of sourdough.

You will first learn how to make your own sourdough starter at home, day by day with detailed instructions, videos and a free pdf downloadable booklet.

Next, you’ll move onto baking waffles to test your new sourdough starter and then onto your first sourdough test loaf. Once you’ve taken a basic white sourdough loaf, steaming hot, out of your own oven, you will be ready to move on to more complex formulas.

There are two basic sourdough bread formulas in this course. I call them “First Loaf” and “Second Loaf.” We will follow the easy step by step directions of the process together. The first loaf is easy. It is a one day round boule with a lower hydration dough, which means it is not too wet or sticky. The second loaf is a two day high hydration dough and is a batard or French style loaf.  Working together, I will show you how to handle a wet, sticky dough and how to do an autolyse. This bread results in a lovely tasting bread with large holes and a wonderful crispy crust.

This course is for BEGINNERS who have no idea of how to bake with sourdough or those who have tried and stumbled. I have fifteen years of experience teaching the newbie sourdough baker, so come on! Let’s have some fun! You know want to!

This course would make an excellent gift for the aspiring baker in your family circle, whether an older baker or a young new baker.

Some skills you will learn:

  1. How to make and care for your own sourdough starter
  2. Why it’s important to weigh ingredients.
  3. Gathering some basic baking equipment
  4. How to mix and fold dough. No kneading here.
  5. Shaping, scoring and baking the dough.
  6. What to do after you’ve baked your first loaf… hint (bake your second loaf!)

When you have finished Sourdough Bread Baking 101, you will have the confidence to not only bake using your own sourdough starter, you will be ready for more advanced sourdough baking techniques which will enable you to bake all sorts of sourdough artisan breads.


Some Student Reviews:

by Pam H – Outstanding

This is an outstanding class on sourdough – well written text lectures, great videos and clear recipes/formulas. I’ve been a bread baker for 40 years – this class has taken my sourdough baking skill to a whole new level.

by Amanda H – Fantastic Class

I absolutely loved Teresa’s Sourdough 101 class. Her directions were easy to follow, full of great info, and I was able to bake incredible sourdough bread!!! I loved it so much that I have already signed up for her other three courses. My family and I say “thank you Teresa”!!

by Samira M – Very good

For the first time I could bake a bread a reaaly sourdough bread. The course is really good. Simple and direct. Thank you so much Teresa.

by Ban S  – excellent course for sourdough baking

an excellent course for beginners in sourdough baking and excellent instructor with great experience.

by Robin E – More, More, More

Can’t get enough! I love Teresa Greenway’s courses. She is so complete and does not just leave you hanging. She is there for you just like in a classroom and helps troubleshoot and encourage. Thank you so much I look forward to the future bakes and classes.

by Simon H – Brilliant!

I’ve checked out many sourdough baking texts and videos but then I discovered Teresa! Absolutely brilliant, not least, Teresa uses highly accurate gram measurements and not flippin’ cups (what’s more she explains why cups are an inaccurate measure). The course takes the student by the hand and slow, confidently and kindly walks through each step simply. There’s no technical jargon and no assumption that the student knows this or that before setting out. The texts are clear, the videos are clear. This is without doubt the best sourdough bread making course I’ve ever seen. Thank you Teresa!

by Jeni H – Absolutely fantastic!

I have enjoyed this course so much, I’m baking my loafs right now! I found this course answered so many questions I had about making sourdough, I would highly recommend it to anyone starting out!

by Pam H – Outstanding

This is an outstanding class on sourdough – well written text lectures, great videos and clear recipes/formulas. I’ve been a bread baker for 40 years – this class has taken my sourdough baking skill to a whole new level.

by Trish D – Perfect for beginners

This is another great course from Teresa. I have also completed two other sourdough courses of Teresa’s and totally recommend them. If you are new to sourdough….start here and learn from a friendly and informative teacher. Teresa takes you through the process of sourdough baking and you learn at your own pace. Perfect place to start to enter the wonderful world of sourdough baking. A+++

Introduction to Sourdough Baking

Hello and Welcome to Sourdough Bread Baking 101

Hello! Welcome to Sourdough Bread Baking 101. It's time to have fun while baking real sourdough bread.

Make Your Own Sourdough Starter

Getting Started with Sourdough Baking

It's easy to get started with sourdough baking, you will need a sourdough starter. In this course you will find the resources you need to make your own sourdough starter.

How to Make Your Own Sourdough Starter 29 page E-Book

It's easy to make your own sourdough starter, sometimes called levain or wild yeast. In this lecture you will be able to download a pdf booklet, " Make Your Own Sourdough Starter."  By the time you are finished, you will have an active sourdough starter and be ready to bake your first loaf of sourdough bread

Baking Basics

The Stages of Making Sourdough Bread

This lecture is an explanation of the different stages of the bread making process. If you want to bake real sourdough bread, make sure to take your time, slow down and have patience. Real sourdough bread takes patience as do all slow foods.

A Word About Measuring

Professional bakers measure their ingredients. Measuring properly is more important that you might think, especially for quality and consistency.

List of Baking Equipment You Might Need

Here's a list of baking equipment you might need for baking sourdough breads. Don't let the list scare you. You can use whatever you can find in your own kitchen to begin with.

Some Common Ingredients Used for Sourdough Bread Baking

Let's talk about common ingredients you might use when baking... flour, salt, malt, sugar, etc

Your First Loaf of Sourdough Bread

Before You Start Baking Your Bread- A Timeline

Read this timeline to understand the timeline of the sourdough bread making process that we will use. Learn when to feed your sourdough starter, mix your dough, fold the dough, how long to bulk ferment, score the dough, shape, final proof and then bake your bread. This timeline is just a suggestion, as your skill improves, you can change the timeline to suit your needs and the different sourdough formulas/recipes you will use.

Feed Your Sourdough Starter

Feed your sourdough starter and get it ready for mixing your dough.

First Sourdough Bread Loaf Formula

This is the formula (or recipe) for the "First Loaf." Your first loaf of sourdough bread will be an easy round loaf or "boule." It is lower in hydration so the dough is not too sticky.

Mix the Dough for the First Loaf

Time to get the ingredients together and mix up your first batch of sourdough bread.

Feed Your Sourdough Starter After Mixing Dough.

After mixing up your dough, you will need to feed your starter so it is ready for the next batch of sourdough bread.

Bulk Fermentation and Folding the Dough

This lecture covers dough development during the first stage of fermentation. Here you will learn about "bulk ferment" or the first stage of fermentation and how to fold dough for gluten development. Folding dough is a preferred method when making sourdough bread, it is an easy gentle way to develop the gluten.

Folding the Dough 2nd Time.

Fold the dough again and watch it's development.

Fold the Dough 3rd Time.

The sourdough is folded for the 4th and 5th time.

Shaping Your First Loaf of Sourdough Bread

Learn to shape a "boule" (round) loaf of bread.

Make Your own Bread Lame (dough scoring blade)

See how to make a simple lame for scoring your dough.  You can use any sharp blade you have, but making your own dough lame is fun.

Final Proof and Scoring Your Bread Dough.

The final proofing stage is when the dough rises the last time before baking. Scoring dough is not only for aesthetic purposes, it also helps control the crust opening during oven spring.

When is My Bread Dough Ready to Bake?

Find out how to tell when your bread dough is finished proofing and ready to bake.

Baking Sourdough Bread With Steam

Here is a description of the method used to easily obtain steam in your home oven necessary for baking artisan sourdough breads.

Bake Your First Loaf of Sourdough Bread!

It's time to bake your first loaf of sourdough bread. Watch how that is done with the baking pan method for obtaining steam in the home oven.

The Finished Loaf of Sourdough Bread- Time to Slice!

See how the sourdough "First Loaf " turned out after baking and then the fun part... let's slice some bread!

Your Second Loaf of Sourdough Bread

Autolyse Dough - What is That?

This is a short explanation of what a dough autolyse is as far as bread making is concerned. In Artisan bread baking, an autolyse and other skills are used to help the improve flavor and texture of the bread.

Formula for Your "Second Loaf" of Sourdough Bread

This is the formula (recipe) for your second loaf of sourdough bread. This loaf will use an autolyse, be a higher hydration (think more sticky dough) and will be shaped into a batard shape.

Let's Mix Up the Dough for your Second Loaf!

It's time to mix up the dough for your second loaf of sourdough bread!

Autolyse and Adding the Salt.

See how to autolyse the dough and then fold in the salt.

Folding during Bulk Fermentation after Autolyse

This video shows the folding during the bulk fermentation for your second loaf of sourdough bread.

Shape a Batard

Learn one way to shape a batard (or French style) shaped loaf.

Overnight Retard and Final Proofing of the Dough.

With Second Loaf we will do an overnight retard of the dough and then a final proof before baking.  Retarding sourdough overnight helps the development of flavor as the bacteria has a chance to multiply.

Scoring Your Second Loaf of Sourdough Bread

Do a simple scoring of your second loaf and then bake it.

Time to Bake Your Masterpiece!

The sourdough batard is scored, now it's time to bake!

The Finished Loaf - Ready to Slice and Savor

See the finished crust and crumb of the Second Loaf of sourdough bread.

Clean and Store Your Banneton

This covers the cleaning and storage of your banneton (dough mold/support) after use.

Alternate Ideas for Proofing Dough.

Using a Bread Pan and Tea Towel instead of a Banneton

This is an alternative method for the second sourdough loaf. Try using a bread pan and tea towel if you don't have a banneton.

Getting the Sourdough Loaf Ready

Score the dough and get it ready to put in the loaf pan.

The Finished Sourdough Loaf from the Bread Pan

See how the loaf looks when you use a pan instead of a banneton.

More Baking Information

A Short History of Sourdough

This is a short quick overview of the history of bread.

Baker's Glossary - Baking Lingo

All professions have their own special language, bakers do too! This is list of words describing what certain words or terms mean in context with baking.

Desired Dough Temperature for the Home Baker

What about the importance of dough temperature?

Hydration and Dough - What Does it Mean?

This lecture will explain what hydration means when talking about dough.

In Conclusion

BONUS Section

This lecture contains links, resources and downloads that might be of interest to you if you wish to pursue more sourdough baking. It also contains all of the downloads available in the course in one easy to access area.

Thank You and Goodbye - Until We Meet Again!

Thank you for being a part of my sourdough adventure! I enjoyed having you in class.

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