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Posts in category Baking Courses

New Course – New Site Look

Hello Everyone, my tenth course, “More Fun With Sourdough Bread Baking” is still in launch mode. The above is the intro video on Youtube. READ MORE »

New Course Launch – More Fun With Sourdough Bread Baking

Hello everyone! I’ve finally finished my #10th online sourdough bread baking course which is called, “More Fun With Sourdough Bread Baking.” It took me 10 months! I had several obstacles this past year which made it difficult to finish the course. I moved. Yay, I moved! It’s wonderful being in my new place but moving is also stressful and most of all, you can’t find ANYTHING! ūüôā

This is the downstairs garage “kitchen” where I used to live: READ MORE »

Sweet and Sour Sourdough

Cranberry Walnut Sourdough

It’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as interested in baking as when it’s cold (although we still have to eat!). It is more fun to fire up your oven when it’s cool. It makes the house seem “homey” and inviting.

Which gets me to the matter I wanted to talk about in this post, “sweet” and “sour” sourdough. Many bakers are still after the elusive, “How do I get my sourdough more sour?” READ MORE »

Time and Temperature Experiments with Modified Gluten Bread

modiifiedtest

Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula¬†from my course “Extreme Fermentation.”¬†What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is large.¬† READ MORE »

New Baking Course – Extreme Fermentation

modified7

Hello Everyone! I’ve launched a new online baking course called, “Extreme Fermentation – Bake Modified Gluten Sourdough Bread.” The method was inspired by Yohan Ferrant’s method of low inoculation, extreme fermentation at high hydration.

For the course, I used a moderate high hydration to make the dough easier to handle. The course covers¬†the low inoculation method of extreme fermentation with very little handling of the dough. I also show how to modify the dough so you can make “sour” sourdough or mild sourdough using the same dough. READ MORE »

Christmas Giveaway 2016

giveaway

 

Edited to name winners: 

Dianna 
dallidallibakery – Brod and Taylor proofer

Lindsay Leong – Mockmill

Vanya Dineva – Lame by Zatoba

Arie
Arie@***shine.com – Fibrament Baking Stone

David
[email protected] – KD8000 Baker’s Scale

Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors can mail your prize to you.¬†


Hello Everyone! I know you’re as excited as I am about giveaways. Today we are starting a Christmas Giveaway, it will end on Dec 12th so there will be enough time for the prizes to be mailed out to the winners in time for Christmas/Hanukkah/Festivities.

This year we have a wonderful line up of prizes from Brod and Taylor, MockMill, Zatoba, Baking Stone Co and Northwest Sourdough. Several of the companies will also being doing special discounts on their products just for you, so you can purchase some early gifts for your loved ones.¬† READ MORE »

Bake Artisan Sourdough Bread Like a Professional

wholewheat_1

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.¬† READ MORE »

Sourdough Bread Baking 101

firstloafteresa_600b

I’ve decided to feature one baking course at a time with a nice discount during the months leading up to Black Friday and Christmas. Baking courses make a really nice present for an aspiring baker, newlywed couple or retired people who want to take up a new hobby. It is also a great gift idea for teenagers (give them something fun to do!).

READ MORE »

Getting Around in the Udemy Course & Downloading Resources

Hello everyone!

I am posting this tutorial because many of my students have written me about having trouble getting around in the Udemy interface or finding downloadable resources.

If you are having trouble getting around in the Udemy interface and need a little help, then you might find the following information helpful.

When you are logged into Udemy and you open your course you can see a small square at the top right hand corner with an “i”¬†in it. If you click on that icon it will take you to view a Udemy video on how to navigate the course.

 

 

If you are having trouble finding the resources in the course (the downloadable pdfs which are the formulas and any booklets). First you need to be in the lecture where the resources are available.¬†In my courses go to any of the “formula” lectures and you will be able to follow the directions below: READ MORE »

Motherdough Bread

Motherdough Bread

The following¬†video series is an excerpt from my new online baking course: “Sourdough Bread Baking Experiments.

Motherdough Bread¬†is a sourdough bread not just made from motherdough, but ALL motherdough. See how I made it here: READ MORE »

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment

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