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Posts in category Learning

Some Interesting Baking Site Links

ranch2_550_

I don’t know about you, but here in the northwest, we went from some unusually hot (for us) weather to cool and rainy. It feels like summer is gone and fall has made it’s claim. I’m okay with that, although I love summer here.

I want to let you in on some great news. 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 »

Countdown to NEW Sourdough Baking Course Launch!

Cristal Bread

I wanted to launch my new online course, “Sourdough Bread Baking Experiments,” this coming weekend, the last weekend of June. However, I am flying to the “Udemy Live,” convention where I have been asked to be a speaker. So instead I will shorten the launch READ MORE »

Worth Repeating – Discussions on Bread Baking

ferment6

Hello fellow bakers,

Sometimes my students will ask me questions and the answers get buried in time. So I thought I would repeat some of the following on dough development and hydration conversion:

The stages of Dough Development READ MORE »

Dough Hydration, What Does That Mean?


Dough Hydration

What Does Hydration Mean – in Baking Terms? (This is an excerpt from my Sourdough Bread Baking 101 course)

Teresa L Greenway Northwest Sourdough – all rights reserved worldwide

Hydration, in bread baking terms, means how much water or liquid there is in a given amount of flour, or the ratio of water to flour weight. More water means a higher hydration or wetter dough. Less water means a lower hydration or drier, stiffer dough. Understanding hydration allows a baker to know approximately how wet or dry dough will be. An average lower hydration dough might be around 60% – 64% hydration (an average hydration used in large scale bakeries). Wet high hydration Ciabatta dough might be around 75 %- 85% hydration. READ MORE »

New Baking Course Launch – Pizza!

c_pizzablog600Hello everyone!

Edited: This course was offered for free for six weeks, it is now a paid course On Udemy.com at the modest price of only $20.00. You can purchase it here at a discount for $15.00:  Make the Best Pizza

I have launched a new baking course! It is called, “Bake the Best Pizza – Neo-Neapolitan Pizza Crust.”
READ MORE »

Reasons Why Your Bread Might Be Dense

dense3_600

A student in class  wanted to know some of the reasons why a loaf of bread might turn out dense. So I began this answer… which turned into a post:

Some reasons why your bread might be dense:

READ MORE »

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