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Bake Artisan Sourdough Bread Like a Professional


Hello my baking friends, this is the second week as I feature each one of my sourdough baking courses with a special discount coupon. This week I am featuring my second course, “Bake Artisan Sourdough Bread Like a Professional.” This was actually the first course I published, I later went back and made an introductory course for beginners called “Sourdough Bread Baking 101,” but the professional course was my first one and it is still the most popular one. As time went by and I published more courses, eight in all, I became better at video taping and editing, but even so, this course remains the most sought after. 

Bake Artisan Sourdough Breads Like a Professional course takes you from how to make your own starter to learning how to measure, mix, autolyse, bulk ferment, dough folding, shaping, final proof, scoring, steaming and baking. You will also learn about hydration, glazing the crust, obtaining a blistered crust, using a motherdough pre-ferment, how to clean and store your bannetons, learning to tell when your dough is ready to bake and even how to make your own lame (scoring blade)

This week “Bake Artisan Sourdough Bread Like a Professional.”  will be discounted to only $15.00.

The breads baked in this course are as follows:

Ever popular Alaskan Loaf:


Delicious motherdough bread, Tyra Loaf:


Fascinating Blister Crust sourdough bread:


Fun Ciabatta loaves:


Tasty rich flavored March Madness Sourdough:


Challenging 100% Whole Wheat Loaf:

Classic Chubby Baguettes:


Tempting Forbidden Sourdough Chocolate Cake:


Warm and spicy Sourdough  Ginger Cake:


All baking courses are online, at your own pace and for your lifetime. You can skip around in the course and go back to it whenever you wish. There is also a certificate of completion when you finish the course.

We will be having a Christmas Giveaway next month, I will be announcing the details in my newsletter very soon. If you don’t want to miss out on news, discounts and giveways, join my newsletter here: Northwest Sourdough Newsletter

Happy Baking Everyone!



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  1. Shawn Shawn
    January 17, 2017    

    Are all your recipes for sale? Or do you provide them somewhere?

    I started my starter (just white flour) Dec 16,2016 and have been using it ever since to make sourdough biscuits, pancakes and breads.

    Breads are a bit inconsistent but some have turned out nice.

    They are perhaps a bit dense, but maybe that is how they are supposed to be? I add 20% whole wheat 80% AP

    I’m not sure if I’m kneading too much or what? I usually bake them in a dutch oven. The one time i tried on just a stone in oven with water pan below and 1 1/2 cup dumped in bottom of oven at beginning did not rise very well. It is as if the dough after placing expands out or settles. My last loaf i did the following:
    mixed and kneaded until dough window. Left overnight in fridge. Took out in morning and removed from bowl. Kneaded a few times, then roughly shaped. Let sit and covered with plastic 30-45min. Then reshaped and tightened, put in greased bowl in oven (set to 170 turned on 5 min, then off) for 1 to 1 1/2 hours. It appeared to almost double. Then baked for 25min at 475 and 20min with lid off.

    Was very good, perhaps a little dense.

    I want to try a rye bread, and saw your march madness loaf, looks good.

    • January 17, 2017    

      Hi Shawn, many of my frecipes/formulas are right on this site, just do a search or look at older posts. I also have a four voume book available on Etsy and Amazon called, “Discovering Sourdough.” Then there are my online baking courses, you will find more information about them by clicking on the tab at the top that says, “Online Sourdough Baking Courses.” Sounds like you’ve been bitten by the sourdough bug, welcome to our madness! 🙂

  2. December 15, 2016    

    how to enroll in those courses?

  3. Marygrace Marygrace
    November 12, 2016    

    My sourdough journey started about eight months ago. Making and eating these exceptional breads has been spectacular. Thanks to Theresa courses, The ever fabulous bread groups on social media and some very talented mentors!!

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