Learn to bake sourdough bread - the best bread in the world!



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.

All courses are 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 the Sourdough Bread Baking 101 course where you will learn to make your first two loaves of sourdough bread step by step following video and text.

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.”

Happy Baking Everyone! Teresa


  1. Catherine RothCatherine Roth
    July 4, 2017    

    Teresa, I have signed up for a few of your courses (wonderful) but in one (artisanal sourdough) you mention that in video #11 you talk about alternatives to the proofing box…but it must be somewhere else or I’m a doofus. I have searched this site also re proofing box alternatives to no avail. Can you direct me to the spot where this information is? Thanks SO much! And thank you for all the fantastic information.

  2. May 23, 2017    

    Hi Teresa,

    My name is Anuj Agarwal. I’m Founder of Feedspot.

    I would like to personally congratulate you as your blog Northwest Sourdough has been selected by our panelist as one of the Top 40 Bread Blogs on the web.


    I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 40 Bread Blogs on the internet and I’m honored to have you as part of this!

    Also, you have the honor of displaying the badge on your blog.


    • June 5, 2017    

      I’ve added the badge to my site. I appreciate being selected! Thank you Anuj!

    • Sally AllenSally Allen
      June 17, 2017    

      I signed up for a bagel class quite a long time ago. Due to multiple surgeries I have not been able to use my class…how do I get my class back? I am on an IPad now

      • June 17, 2017    

        Hi Sally, so glad you are doing better and ready to bake. Just log into udemy.com with the email and password you used when you signed up and your courses will always be available to you there. The “My Courses” button is on the upper right hand side of the page on the menu bar.


  3. Sylvie MundellSylvie Mundell
    May 1, 2017    

    Hi Theresa,

    My husband and I are currently on a pastoral leadership sabbatical and I am finding myself more and more led to start making bread, sourdough bread more exactly. So I got hold of your great manuals online (the one about making a starter and the first of your other series). I am getting ready to start but there is a question I can’t quite answer from what I have read and researched elsewhere too: I get it that fresh flour is best but from what I have picked up, fresh flour goes rancid within a few days. Am I correct? And if so how do I go about storing and using fresh flour if I’m not at the stage of milling my own? I don’t want to buy freshly milled flour if it’s going to go off within a few days… Please help me understand and overcome this problem!! I can’t wait to get on!
    Kind regards and many blessings. Thanks for your incredible contribution to the world of bread making!

    Sylvie M

    • May 1, 2017    

      Hi Sylvie, freshly ground flour is best. It doesn’t go rancid that fast. The warmer the climate, the faster it will go rancid. You can keep it several weeks or months if it is kept cool and dry. You can store it in the fridge or cool pantry to keep it longer(in a container is best so it doesn’t absorb moisture) or even in the freezer. Buy in small amounts and carefully check the date on the flour bag. Often flour is dated up to two years out, so if your flour has a near expiration date, look towards the back of the shelf to see if there are some that are more recent. Some mills will use a date that tells when the flour was ground do try and see if it’s a best used by date or day it was ground. Grinding your own fresh flour really is best and the grain berries last almost indefinitely. I welcome you to the wonderful world of sourdough!

  4. March 8, 2017    

    I have tried that with some loaves and it does work, though the bread didn’t seem to rise as well for me doing it that way. I think your idea may work, but since it wouldn’t be able to be preheated fully, maybe spritzing the dough. Now that i read it i’m thinking yes, but too late I already slid the dough off into the pot for now… We’ll see it it works. This looks beautiful and I can’t wait to try. I just made a starter for the first time and am excited to try my hand at bread making. This is a great series for anyone wanting to start baking sourdough breads, and it will take one as far as they want to.. I have a four quart and the dough spread out acros the bottom when I put it in, so it ended up being kind of a flat loaf? Northwest Sourdough is featured in the resource section of Peter Reinhart’s book,” Artisan Breads Every Day. To be honest, I just do not have the time or patience for weighing and measuring exact hydration for my starter. A sourdough starter is a blend of water and flour that has been left to ferment enough to grow natural, airborne yeast. New outlet for our breads in Oxton, Wirral The newly-launched Fifty-Eight Deli in Oxton is stocking fresh Little Eye sourdough on Tuesdays and Saturdays. I had never made bread before, but had been babying a sourdough starter that I made myself for over a week now and wanted to try.. I usually don’t have a problem with the parchment sticking – maybe try greasing it with some olive oil in addition to flour next time?

  5. ConradConrad
    January 28, 2017    

    Hi Theresa,

    I’ve been following you for years and trust that you can answer my question definitively. Does a specific starter eventually take on the yeast of the location where it is domiciled, to the point where it can no longer be considered the original starter, rise or taste like the original? Thanks.

    • January 28, 2017    

      Hi Condrad, the microbiologists say that a stable starter fed with the same flour will stay stable. Others say it changes. The Sourdough Library in St.Vith, Belgium has been studying that question and has found, so far, that the starter stays the same as long as it’s fed the same flour. I think the question is still up in the air and so we’ll all have to stay tuned to see what the science of sourdough tells us. Find out more about the sourdough library by visiting http://www.thequestforsourdough.com and register your starter to help them gather information about sourdough.

  6. Doris JohnsenDoris Johnsen
    December 20, 2016    

    Hi Teresa,
    I love your starter and have been making wonderful sourdough bread using your recipe. I have received rave reviews from family and friends. I have run across an issue I am hoping you can help me resolve. I proof my dough in the oven with the light turned on after taking it out of the refrigerator. In the past I have place a very hot cup of water in with it which helped to keep the dough from forming a crust. This no longer seems to be working. The dough is forming a crust which inhibits a proper rise. Should I place a damp towel over the dough as it is proofing? Is there a way of getting the crust to soften up once it has formed in order to get the bread to rise sufficiently? I use the finger press method to judge when is the right time to bake, but I find this is not fool-proof. Is there any other method you can suggest to know when is the right time to bake?
    I admire you for the business you have built for yourself, you life story and for the wonderful recipes you have developed. You are inspirational.

    • December 20, 2016    

      Hi Doris, if your dough is upside down in the banneton, it shouldn’t be able to dry out. Otherwise if it’s still in the bulk dough stage, put it in a container that has a lid. If you are talking about dough that is in a bread pan, then yes, put a damp cloth over it. Thank you for your nice comments! 🙂

  7. October 19, 2016    

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    • Michael FuhrmanMichael Fuhrman
      November 9, 2016    

      Hi Teresa,
      I’m on day 13 of your 14 steps in sourdough starter process. Your videos are so nice and enjoyable. This morning, I mixed the starters (I did five variations!) 100g water/flour and they look and smell fabulous. The question I have is how do I preserve the initial starters once I mix the dough? How much of starter need I retain and what hydration percentage do I use to keep the little fellows alive? I should have asked earlier, sorry. Thank you very much for posting your videos – they are informative and have become a sort of electric mentor for me.
      Erie, PA

  8. Joshua barneyJoshua barney
    October 2, 2016    

    So I tried the mother dough recipe and it seemed to work out ok my first loaf baked up a little flat the second loaf was good and had good spring up after I raised the temp to 500. So getting the temp right was huge in the baking part. If I could post of pics I would. My dilemma was flavor with this bread (mother dough bread) The flavor turned out very bland. No flavor just a card board flour taste it was very baffling. Not sure what I did wrong and yes salt was added at the second hydration and fold stage.

    • October 2, 2016    

      Hi Joshua, there are several motherdough formulas so you would have to be more specific. I am not sure why your bread lacked flavor, motherdough bread is very flavorful. Perhaps you can tell us a bit more. What flour did you use and how long did you let the motherdough ferment?

      • Joshua barneyJoshua barney
        October 2, 2016    

        I used the recipe you have the same one from your you tube videos. I use Lehi mills unbleached allpurpose and their turkey bread flour. With bobs red mill dark rye and 100% whole wheat flour I don’t recall what brand it is. And I use filtered water as my tap water tends to kill my sour dough if I use it for a prolonged period of time. I’m also using a scale for this so it’s pretty accurate for measures. The measurements and my process is below.

        250 grams 100% starter
        400 grams water
        25 grams rye
        25 grams while wheat
        350 grams allpurpose
        350 grams bread flour

        After that fermented for 2 days I added 115 grams of water and 16 grams of salt. And did the fold method every 30 minutes till the water was gone. Then shaped and proofed. And then it baked when the proof was good I.e. (I could poke the dough and it would fill in slowly.) It had very tight small crumb not big consistent bubbles and seemed very dry.

        • October 2, 2016    

          It sounds as if your flour is thirsty, so add more water to the initial dough by maybe 50 grams (you would have to experiment with this) and let it ferment three days. Then continue on with the formula, adding a bit more water in the final dough if you feel it needs it.

        • Joshua barneyJoshua barney
          October 2, 2016    

          Cool I’ll play with the water amount and let you know how it turns out .

  9. September 21, 2016    

    Hi! I just tried making basic sourdough today. I purchased 5 of your udemy videos. I did exactly as instructed 140 grams vigorous starter and the appropriate amounts of flour, water and salt. I don’t have that in front of me,
    The dough was so wet! I live in Georgia. I did the 30 minute folds but by the 3rd one it was still soupy almost and I could tell it wasn’t right. I finally just dumped more flour in the bowl and let my kitchenaid mix it for a while until I could get it formed into a ball. The dough of course is dense and not a lot of rise,
    I have experience this before when I tried the sourdough, it is always so wet. What should I do? I am ready to give up! I love your videos and you are such a good teacher but it just isn’t going my way yet!

    • September 21, 2016    

      Awww, that is frustrating! Let’s start with your flour. What kind do you use? Also what type of water do you use? If you are used to low hydration commercial yeasted dough, then it might take a bit of time to get used to a wetter, stickier dough. The main problem with most dough that is soupy, is the flour. So what kind of flour are you using?

  10. James DraperJames Draper
    August 23, 2016    

    I recently purchased the online Udemy Sourdough course #3 and have been working my way through the basic white sourdough formula, so far without much success. Not trying anything else until I get that mastered. I am getting good crumb but the loaf spreads out and doesn’t rise much. More Frisbee, about 1.25 to 1.5 center height rather than a nice rounded loaf like you show in your video. The dough is very, very sticky without any type of skin prior to being placed (more like poured) into the banneton. I decided that perhaps the motherdough had gotten off the 60% mark and made a 2nd one to exacting standards per your formula. Still the finished product is way too sticky. Here is your formula that I am using although I cut everything in half (we can’t eat 2 loaves before the bread gets moldy).

    200 gm starter–100 gm flour & 100 gm water
    200 gm 60% mother dough–125gm flour & 75 gm water; 75/125 = .60
    460 gm water
    30 gm whole wheat flour
    650 gm white flour (King Arthur)
    17 gm salt
    This bread dough is at 70% hydration (635 gm water/905 gm flour). I am about ready to start experimenting with taking this to a lower hydration level. Any suggestions?

    • September 1, 2016    

      Hello James, when I hear problems like this, the problems have usually been resolved by switching flour brands. So try a new flour and see if that helps. If you can get Gold Medal unbleached bread and or All Purpose flour (I often blend them) try it and see if it is what you need to make great bread.

  11. Steve RogersSteve Rogers
    August 10, 2016    

    Just for reference, the questions I had in the course were the following:
    1. You recommend a baking stone and a roaster cover. I have a large ceramic bread baking cloche with a thin bottom (that would serve as the baking stone) and a bell shaped dome cover (that would serve as a roaster cover). Would you recommend I try the bread baking clocke? I also have a fibrament baking stone that I’ve never used. I could get a roaster cover probably cheap at Goodwill if you think that would be better than a bread baking cloche.

    2. I have been baking all our home’s sandwich bread for months (2 lb pain de mie Pullman loaves, four lbs at a time). I use imported Caputo type “00” white flour (primarily used by pizza bakers) that I get in 55kg bags. Can I use that flour for sourdough and starters. I also use KAF white whole wheat for wheat loaves. Would that be suitable for the whole wheat flour in your hybrid whole wheat starter?

    • August 10, 2016    

      You can use the cloche, but with the thin bottom, I would use the Fibrament stone, which is what I do use. I love my Fibrament stone. You could also experiment with both set ups and see which one you prefer.

      You can pretty much use any good flour for feeding a starter, just keep in mind what flour you are using because it does become a portion of the dough. If you use a small inoculation rate of starter it won’t matter much but if you use a high inoculation rate of starter in your dough it will matter. Yes, the KAF white whole wheat should work great for the hybrid starter.

  12. Steve RogersSteve Rogers
    August 10, 2016    

    It was with high expectation that I signed up for your Sourdough 101 course on Udemy. Then I got started. I guess that everything was marginally OK when I was reading the first few lectures. The video is painfully out of synch, but I can get by with that. But I noticed that when on the udemy site, Firefox (my browser) was pegging the computer usage. Disconnect from the site, and Firefox performs normally and very fast. I tried to post a question, and that requires typing. The response to the typing was so slow that I could not force my brain to think that slow. I decided to queue up the query text in Notepad, and then past it into the web based input field, but Udemy does not permit that to happen.

    I had so hoped to get all your courses, but I cannot deal with the poor presentation that your selected course vendor supplies. Are the essentials of your courses in your books?

  13. Addison GardnerAddison 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?


    • 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.

  14. April 21, 2016    

    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!

  15. Baker BaristaBaker Barista
    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

  16. Baker BaristaBaker Barista
    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

  17. Kim HowardKim 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?

    • 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

  18. BecBec
    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.

  19. Pam & Bob TowersPam & Bob Towers
    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.
    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.

  20. john bockovenjohn 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

  21. tadtad
    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.

  22. SerbSerb
    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.


  23. karen matherskaren 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.

  24. December 10, 2012    


    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!


  25. Greg SchultzGreg 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

    • northwestsourdoughnorthwestsourdough
      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

  26. Bill (themuffinman) BeckBill (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?
    Bill (in Honolulu)

  27. Bill (themuffinman) BeckBill (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,

  28. Bill (themuffinman) BeckBill (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.

  29. 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.

  30. northwestsourdoughnorthwestsourdough
    November 12, 2011    

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

  31. PaulettePaulette
    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?

  32. LukeLuke
    September 26, 2011    


    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!


  33. northwestsourdoughnorthwestsourdough
    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/ )

  34. Fred HowardFred 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!

  35. SteveSteve
    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.

    • northwestsourdoughnorthwestsourdough
      June 15, 2011    

      Hi Steve, no classes, just my blog and site at http://www.northwestsourdough.com
      Thanks for the vote of confidence though…

      edited: It’s four years later and yes, I do have sourdough classes now: https://tinyurl.com/otmcquz

    • themindstylecompanythemindstylecompany
      April 30, 2016    

      These are really beautiful, unfortunately, i haven't been able to download them. Is there another link?Or could any one mail it to me atallen dot lkml at gmail dot comAllen

  36. Daniel JamesonDaniel 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.

  37. KarenKaren
    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.

    Karen B in northern Idaho

  38. Maribel BellendirMaribel 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!

  39. nandeznandez
    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.

  40. northwestsourdoughnorthwestsourdough
    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.


    Thanks, Teresa

  41. Greg SchultzGreg 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.

    Waikoloa, Hawaii

  42. October 20, 2010    
  43. mardi woodmardi wood
    October 19, 2010    

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

  44. 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 TonnacJean-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.

  45. RachelRachel
    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

  46. paris kallenparis 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

  47. 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!

  48. October 6, 2008    

    Hi Will, I carry the folding dough troughs w/lids online at :
    http://www.northwestsourdough.com/my-favorite-baking-equipment-gotta-wanna/ (updated link)

    • 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!

      • 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!

      • JacklynJacklyn
        March 10, 2017    


  49. 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

  50. WillWill
    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.


  51. Jenia MundoJenia 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,


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