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About

Teresa800

I am Teresa, a 57 year old sourdough fanatic and instructor of online sourdough baking courses. I love my profession! I think that anyone can bake a great loaf of artisan sourdough bread, it just takes determination. Sourdough bread baking is fun and addicting! This site is for those who are obsessed with sourdough baking… like me!

See my online sourdough baking courses here: Online Sourdough Bread Baking Classes/Courses.

Online, at your own pace, for your lifetime, in the comfort of your own home. Step by step video and text instructions and support from me, your teacher! A certificate will be awarded upon completion.

Start out with an introductory free pizza course where I use a mixer to make dough. Most of my classes use the gentle art of no knead dough folding, but a few formulas use a dough mixer.

Join bakers from around the world in my facebook group called, “Perfect Sourdough.”

 

55 Comments

  1. Jenia Mundo Jenia Mundo
    August 16, 2008    

    Hi Teresa,

    I just recieved the desem sample in the mail and did the 80% hydaration feed and emersed it in the WW flour and put a plate on top of the bowl and left it out for 12 hours then put it in the fridge over night. I saw your pic’s re: “How I do Desem” and the only question I have is: Do you cover your desem after the feed with plastic wrap or a lid that is not airtight? Also, Laura Robertson double wraps her dough after a feed. What is the best way to feed and ferment as far as a cover?

    Thank you,

    Jenia

  2. Will Will
    September 7, 2008    

    Hi Teresa,

    I have been checking out your web site for several weeks now. I think it’s great! I’ve learned some good pointers since I first perused your work. Today, I read an entry which mentioned a Dough folding trough. I’ve been trying to find one for sale using Google, but w/out success. Can you please tell me where these troughs can be purchased? I already own a Cambro container, but it has cylinder shape. Also, does the trough come w/ a lid? Reading food blogs is one of my favorite ways to relax. Please keep up the good work.

    Thanks,
    Will

  3. October 6, 2008    

    Hi Jenia, I always have my sourdough starters vented. There are usually at least one or sometimes more holes in the lid. I have never had any problems over four years with this way of keeping starter and I have over ten starters. You will love Desem Bread if you have never had it before. I keep my Desem at 80% hydration instead of in a ball like Laurel. I find it much easier that way and it makes terrific bread. Have a nice day, Teresa

  4. October 6, 2008    

    Hi Will, I carry the folding dough troughs w/lids in my store online at :
    http://www.northwestsourdough.com/store.html

    • November 19, 2013    

      Hi Teresa,
      I am replying to quite an old post, so I’m not surprised the link is broken. Do you still sell bakeware? The reason I ask is I’m having trouble finding a nice big roasting lid for baking on a stone. Currently I used a dutch oven, but when cooking multiple loaves a stone+lid combo seems like it would be much easier. I’ve done my due diligence on google and amazon, but can’t seem to find a nice big lid. Do you have any suggestions? Thanks!

      • northwestsourdough northwestsourdough
        November 20, 2013    

        No, I am not selling bakeware anymore. You can purchase warming containers which are made out of stainless, you can use upside down stainless bowls and even screw a handle on the bottom of the bowl, you can use foil turkey pans and even push the bottom out for more room. You can look in thrift stores for the older roasting pans which often had deeper sides. The bottom part of the roasting pan can be deeper than the lid, so you could try the bottom. Keep looking, you will find it!

  5. November 3, 2008    

    I am so excited to find your site! I can’t wait to peruse around and learn about your methods! I’ve been working on learning to make sourdough for about a year and the breads I’ve made have been edible, but not wonderful. I’ve dreamed of making the kind of bread I’m seeing here and I hope your site will get me there! Thanks!

  6. paris kallen paris kallen
    December 26, 2008    

    Hi. I guess sourdough keeps you young because you are the youngest looking 49 year old in the world!

    I don’t understand the word “autolyse”. I looked it up and it was like cell death by enzymes and you say with autolyse and without.

    Help me please. Thank you. Paris

  7. Rachel Rachel
    December 12, 2009    

    Hi, I am fairly new to the sourdough game and recently started milling my own flour. I am finding it tricky to work with it and am wondering if you have any experience or advice concerning sourdoughs and fresh milled over storebought. Thanks for any help!!

    • December 13, 2009    

      Hi Rachel, If you mill your own flour, you need to allow the flour at least a week to ten days of setting in a cloth covered container so the flour can age. It is “green” flour when it is first milled and unless you are using just a small portion of the dough as whole grain, your dough may give you problems. Some of these problems might include very sticky dough or dough that is fine at first but gets more and more sticky as it sets. The flour that you are ageing will actually condition faster if you stir it up with a spoon once a day to expose the flour to oxygen. Teresa

  8. October 8, 2010    

    dear Teresa thanks a lot for your ad. someone write there “I guess sourdough keeps you young because you are the youngest looking 49 year old in the world!”, and I agree. you sound out of age. I dont know if we can write that in english. am sad you cant read our Universal Dictionary of Bread because it has been written for baker like you, in great passion. all the best Teresa

    • October 8, 2010    

      Thank you Jean-Philippe, I think your Facebook home is terrific and am glad you asked me to be your friend there. I do visit the links and use the universal translator provided by the browsers. I wouldn’t be able to read your book, although I would really love to.

      I am now 51, and that picture was taken of me about five months ago. Maybe I look young because I eat sourdough and ride my bike! Oh yea, and I make sure to have some dark chocolate everyday 🙂

      • Jean-Philippe de Tonnac Jean-Philippe de Tonnac
        January 15, 2011    

        chocolate, probably, but probably too a certain art of living. i think sourdough, making/eating is one of your secret. happy new year Teresa.

  9. mardi wood mardi wood
    October 19, 2010    

    Where is the reciepe for your phenonma Bread and where do you get your starter?

  10. October 20, 2010    
  11. Greg Schultz Greg Schultz
    November 3, 2010    

    What a great book! I picked up the PDF reference from The Fresh Loaf, and found it answered many questions. I do have one unanswered question: I’d like to make the “Extra Sour Sourdough” recipe. The recipe printed below the picture calls for 3 cups of starter, but the tabular presentation at the end of the article calls for 2 cups of starter. Which figure is correct? My starter (3 cups) is fermenting as I type.
    Thanks for your help, and, again, congratulations on an exceptional job.

    Greg
    Waikoloa, Hawaii

  12. northwestsourdough northwestsourdough
    November 3, 2010    

    Hi Greg, that recipe had several typos from being converted from a three to a two loaf recipe. It was already pointed out and fixed. If you go to the download page and download any of the files there, they will be the most recent. I advise you to do so, as you have the earliest version and some of the links in the book were broken when I moved my new site to the root directory. So redownload and you will have your problem corrected.

    http://www.northwestsourdough.com/discovering

    Thanks, Teresa

  13. nandez nandez
    November 14, 2010    

    Dear Teresa: I like my sourdough sour. Any tips for extra-sour bread?
    I recently tasted an African flat bread called Ingera which was very sour. It looked like a pancake but was chewy and sour. I wonder if it uses starter similar to sourdough.

  14. Maribel Bellendir Maribel Bellendir
    February 8, 2011    

    I started loving sourdough bread baking about a couple years ago and have learned so much through your site. Thank you for sharing your knowledge. It would be so awesome to apprentice with you!

  15. Karen Karen
    February 26, 2011    

    Teresa, your site is amazing! I’m your age too 🙂 I just discovered sourdough baking a year ago and have been having so much fun with it. I obtained some terrific starter from friends who got it over 20 years ago when they lived in Alaska, and it had supposedly been kept going for 100+ years before that. I also have Carl’s 1847 Oregon Trail, one I started on my kitchen counter, and a very sour Herman/Amish that I stopped feeding sugar and milk to last summer and only give it flour and water.

    Please post a photo of your dough trough? There are gorgeous, handmade maple dough troughs available at http://www.doughbowlmaker.com... expensive but an heirloom to be passed down!

    Karen B in northern Idaho

  16. Daniel Jameson Daniel Jameson
    April 1, 2011    

    Thank you for taking the time in reading this email, this is Jack D. with the marketing division of York Carpet Cleaning based in the Tri-State area. In finding your website and viewing the type of links offered from your site we feel their may be room for a potential collaboration with our web site as well. We are interested in discussing the possibilities of arranging a link exchange between your site and ours in efforts to drive more organic traffic to both our site and yours. I look forward to any questions or thoughts you may have regarding the matter. Thanks!

    Jack D.
    York Carpet Care, Inc.

  17. Steve Steve
    June 3, 2011    

    Do you offer classes?
    I’d sure attend. I’m heading to San Francisco Baking Institute – but would love a course specific to sourdough, baker’s math.

  18. Fred Howard Fred Howard
    August 29, 2011    

    Hello. I love rye bread and I love sourdough bread. I am looking for a 100% whole-grain Desem (pure sourdough) rye bread recipe. I love the recipes in the Laurel’s Kitchen Bread Book, but they do not have any pure sourdough rye breads. All of them get most of their leavening power from baker’s yeast with a little sourdough starter for flavoring. Would you be able to adapt all of her rye bread recipes to 100% sourdough or 100% desem? They are already 100% whole-grain. Please advise. Thanks!

  19. northwestsourdough northwestsourdough
    August 29, 2011    

    Hi, you can use a rye starter for 100% rye bread recipes as well. Working with rye is difficult, especially as the percentage of rye goes up. There are several really good rye bakers online that you might want to check out. I do know that yes, you can bake with 100% rye and no commercial yeast, they have been doing that especially in Germany for many generations. See Nils’ blog (and his new ebook at: http://theinversecook.wordpress.com/ )

  20. Luke Luke
    September 26, 2011    

    Hello,

    I want to thank you for your site and all of your hard work. Your bread looks amazing.
    I have a question. I’m currently in the process of making the seed dough in order to make some salt fermented loaves. The problem is, I don’t want to mix it all up at once when I combine the seed dough to other ingredients to start a bread loaf. I only have one banneton and prefer making one loaf at a time rather than several. So basically I’m asking, how many loaves is the salt fermented dough recipe meant for? If I want to make one loaf at a time, how much seed dough do I use and by what number should I divide the rest of the ingredients?

    Thank you very much!

    Luke

  21. Paulette Paulette
    November 12, 2011    

    I’ve learned so much from the ebook. It was very informative and explained things in a way that was easy to understand and follow. I’m just starting out and have really enjoyed all of the recipes I’ve tried so far. When the ingredient list says ‘mashed potatoes,’ does this mean mashed potato flakes or is it the real thing?

  22. northwestsourdough northwestsourdough
    November 12, 2011    

    Hi Paulette, the mashed potatoes used are the made up variety, made using either real or flakes.

  23. February 22, 2012    

    Hello, I am Manuela, an Italian student in Lecce (Salento), and I am working on a project concerning the Italian style food programme. May you please tell me your email address? I’d like to invite you to a food festival we are organizing in late may 2012. Thank you very much.

  24. Bill (themuffinman) Beck Bill (themuffinman) Beck
    May 23, 2012    

    Hi Teresa,
    I just found your book in the Kindle store and purchased he first volume. I have been baking for about 7 years and have recently become enamored of sourdough. I have worked my way through Daniel Leader, Peter Reinhart, Nancy Silverton, Rose Levy Berenbaum, and numerous others. I noted that you live in Hawaii. My wife and I moved here (Honolulu) last October and believe me when I say that humidity here does not begin to compare to what we endured in Florida for over half a century. I look forward to continuing through your books and will frequent the website.
    Thanks,
    Bill

  25. Bill (themuffinman) Beck Bill (themuffinman) Beck
    May 26, 2012    

    Hi Teresa,
    Thanks for the quick response to my last. I have been unable to find out what the rules are regarding the sale of goods baked in the home. In Florida, they were prohibitive. According to one site, Hawaii does not have a cottage industry regulation. This suggest that either: A – it is not regulated; or B – it is prohibited. I, of course would prefer the former, but having been through it, I would assume that you might have a definitive answer.
    Thanks in advance,
    Bill

  26. Bill (themuffinman) Beck Bill (themuffinman) Beck
    June 3, 2012    

    Hi Teressa,
    First, thanks for your help and suggestions; not to mention the awesome web site. I have tried the ‘Overnight’ sourdough twice now. the first time, I followed the recipe (with one notable exception – I use Gold Medal AP flour) and it came out very tangy, but did not rise as expected. the loaf was only about an inch and a half high. the zecond attempt involved reducing the water by nearly a third with much the same result. the dough is initially about like what I am used to, but by the time the rise is vcompleted (about 6 hours), the dough is much softer – almost runny. can you diagnose from these symptoms?
    Thanks,
    Bill (in Honolulu)

  27. Greg Schultz Greg Schultz
    July 1, 2012    

    Aloha from Hawaii, Teresa

    I lived on Orcas many years ago, so I can appreciate your joy at working there. I’m writing to ask for details about the aluminum foil “hats” you made for your loaves. Were they formed over a shape like a bowl? How stiff (layers?) do they have to be to stand up? How much space for rising was left?

    Reason is, I live in Hawaii where power costs 51 cents per KWH! I am testing a Breville countertop oven with a pizza stone. The oven will reach 450 degrees, but steaming is an issue. Thought I would try learning from your experience making the “hats”. They sound like a great solution for my small-scale baking.

    Best wishes for life on Orcas.
    Greg Schultz

    • northwestsourdough northwestsourdough
      July 1, 2012    

      Aloha Greg, I lived on Hawaii a few years back. I would have to go back to the bakery to measure the bowls used, but yes, I took two bowls and then used the large heavy weight aluminum foil. I pressed the foil between the two bowls and then turned under the edges and pressed between the bowls again.
      The aluminum foil hats hold up well and are easily pressed back into shape after using. I place the dough on the peel, pop a hat over the dough and pop the dough, hat and all into the oven. It works very well, much better than I had anticipated it would.
      Hope it works for you, Teresa

  28. December 10, 2012    

    Theresa:

    Thanks for stopping by my blog http://kotybear.blogspot.com/2012/12/hostess-ho-ho-is-on-me.html.

    Looking at your website makes me drool. Maybe you’re right, it is time to consider making my own!

    Best,
    Kinsey

  29. karen mathers karen mathers
    October 16, 2013    

    Hi Teresa. I have been hunting for a sourdough Angel Food Cake recipe to no avail. I had purchase one from Kroger’s grocery store in Lynchburg VA. They won’t give up the recipe. It is not the same as sour cream or buttermilk AFC. They are OK. But the sourdough AFC was incredible. Can you help?? I have a very good SD starter that I have been working with for a while.

  30. Serb Serb
    May 25, 2014    

    Hi Teresa,

    Your recipe for Sunny Sourdough has helped me finally bake a loaf that has sufficient sour flavor. Thank you for that. I’m wondering if you have a recipe to share for rye bread that would be as sour. I don’t really know how to formulate my own recipes yet and would appreciate any help you could give me. Thanks in advance and thank you for the awesome recipes.

    Serb

  31. tad tad
    April 26, 2015    

    Hi, I was wondering if you will have more starter for sale soon. I recently finished mine off to try out some others and was hoping to try some from your site.

  32. john bockoven john bockoven
    July 6, 2015    

    Hi I have tried your blister bread receipt 4 times now and have had a total failure all 4 times I have used 3 flours, Bobs red mill, King Arthur and Gold Medal. I have ck my sourdough by floating a small piece, I stop and start the you tube with each step. checked the scale for accuracy. bought spring water. any suggestions. The dough is super sticky to handle, will not hold a form, and the one i did bake turned out to be a world class frisbee. Any help or suggestions are greatly appreciated.

    Thank You

  33. December 26, 2015    

    Hi Theresa, We’ve taken multiples of your classes and are just about ready to upload the bagels class. Looking forward to learning and baking more. in the video and written instructions in class 101, #1 says to use a 5 hour time based upon mixing, sitting and folding every 1/2 hour. Elsewhere in the text an example of timing for loaf 1 says: mix,,sit, fold 1/2 hr wait, fold 1/2 hr wait, then go to 1 hr fold and wait times. Total 5 hrs including mix and final stage before bench resting. Are we misunderstanding or?? Thanks we thank you for the work and lessons. As do our friends and family who have been the receivers of the multiples of loaves that have been good, great, and some not either but tasted good anyway. Looking forward to hearing from you. OK to respond here or on Facebook.
    Thanks,
    Pam Towers

    • January 15, 2016    

      Hi Pam and Bob, nost sure which class you are referring to, but it would be during bulk ferment. Folding times are suggestions, you should use the times that work for the dough you are working with. If it is a weaker dough, a few more folds would be in order, if the dough is feeling strong, you may want to do a few less folds. I hope this helps answer your question.

  34. Bec Bec
    January 28, 2016    

    Hello, I was just wondering if with the video courses, for the slow and forgetful learn ears AKA me, you can watch the videos repeatedly?

    • January 28, 2016    

      Hi Bec, yes, once you are enrolled in any of the baking courses, they are available to you for your lifetime. You can go back over and over and watch or rewatch any of the videos you wish.

  35. Kim Howard Kim Howard
    February 13, 2016    

    We got your recipe for making a starter and are on day 5. The start smells really beyond terrible. We have made sourdough bread for years (my husband just makes a batch overnight) and I grew up in a home with a sourdough starter, so it is not that I don’t know how sourdough starter should smell. I have been reading though your webpage and notice that you mention covering it with a cloth. Our starter has been in a covered container, with the lid just sitting on top. Could this be what is making it smell so bad? Do we need to start over,or is this expected? If we need to start over, what can we do to avoid this problem next time?
    Thanks,
    Kim

    • February 13, 2016    

      Hi Kim, you are right at the stage where your sourdough starter should smell bad. During the first week (especially the first 4-5 days) the microorganisms fight it out. When it finally becomes acidic enough, the desirable bacteria and yeasts can dominate and your starter will start smelling good. A lot of people toss their starter right when it is about to establish itself. So don’t toss it, keep feeding it. It doesn’t need a “breathable” cover as it is anaerobic although it likes a good stir when you feed it to oxygenate it. Find my videos series on making your own starter day by day here: https://www.youtube.com/playlist?list=PLDqMWhgSTguGZFILq0CwgMyIZ-GgAkT3z

  36. March 19, 2016    

    Dear Teresa,

    Thank you so much for your generosity of spirit and your hard work to guide those of us who bake better artisans. I hope your rewards equal mine because your website has brought me great joy! I have been baking for a couple of years and only now have decided to start a blog at Challahbaker.com (now under construction). It will be fun to see what shape it takes and will be more about sharing good coffee and a piece of great bread with friends and family.

    I don’t know how to post pics to this website or if you are even interested in pics of breads that are not your posted formulas. I look forward to keeping you posted on my progress and wish you great success on your new venture with UDEMY..

    Thanks also for sharing your memoir with me. It’s already on my KINDLE!

    Warm regards,
    Baker Barista

  37. March 19, 2016    

    Dear Teresa,

    Thank you so much for your generosity of spirit and your hard work to guide those of us who bake better artisans. I hope your rewards equal mine because your website has brought me great joy! I have been baking for a couple of years and only now have decided to start a blog at Challahbaker.com (now under construction). It will be fun to see what shape it takes and will be more about sharing good coffee and a piece of great bread with friends and family.

    I don’t know how to post pics to this website or if you are even interested in pics of breads that are not your posted formulas. I look forward to keeping you posted on my progress and wish you great success on your new venture with UDEMY..

    Thanks also for sharing your memoir with me. It’s already on my KINDLE!

    Warm regards,
    Baker Barista

  38. April 21, 2016    

    Hi!
    I’m interested in finding out if you wholesale your bread lames? I have a shop dedicated to preserving and fermenting and your wooden lames are by far the most beautiful! Please drop me an email. Thanks!

  39. Addison Gardner Addison Gardner
    May 5, 2016    

    Hi, Teresa,

    I am struggling with your “overnight sourdough” (super sticky wet dough) recipe, but I loved your YouTube video, and I purchased — using your links — all the equipment featured in your video, right down to the same scale, same proofer, same plastic dough mixing container, etc.

    I am weighing each ingredient, exactly, and the only difference is that I’m using King Arthur bread flour instead of the flour you’re using. My mixed dough (that first night, the day before baking) doesn’t look like yours. Mine is super-dry and hard to mix with a wooden spoon. It’s stringy and dry, not mud-like; nothing like yours that would be easily mixed by hand and squeezed through the fingers. When I come back, an hour later, and try to fold the dough, it’s nothing like yours, either, even though it’s had time to hydrate.

    I am in western Colorado at 7,000′ in a very arid environment, but I thought that weighing the ingredients would account for different moisture levels in the flour, etc.

    Do I need to add more water to get the sort of wet dough pictured in your YouTube video?

    Thanks!

    • May 5, 2016    

      Your intuition is right on Addison. If you live in an arid environment, your flour will dry out and you would need to compensate by adding water until you notice that the dough looks similar to mine. It is ALWAYS a good idea to have it just a bit stickier than you think is correct because the flour slowly absorbs water as it develops and so if you start with a dough that “feels” right, it won’t be right when you are done with bulk ferment. Once you realize how it should “feel” (a bit too sticky) then you are fine to add water “to feel.”

      If after you add more water, you are still not satisfied, try using a different flour brand. Flour is the most common cause of problems with dough.

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