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

Posts in category Motherdough

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 »

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 COURSE LAUNCH! Learn to Bake Magnificent Challah!

Sourdough Challah Bread

My sixth baking course called, “Learn to Bake Magnificent Challah,” has launched!

In this new course I cover three types of Challah, a commercially yeasted dessert Challah, a hybrid Challah using both commercial yeast and sourdough and a sourdough only Challah. The course took me many months of testing with  help from a group of formula testers (photos from the test bakers are included in the course).

For Launch Week I will have the course available at half off. Here is a discount coupon link: Learn to Bake Magnificent Challah

READ MORE »

Sourdough Baking Techniques 1 – The Dough

thedough

Here are a collection of  Sourdough Baking Technique videos about “The Dough,”  all in one place. I thought it would be a good idea to have a list of videos and resources for baking techniques in one post so that you can bookmark it or share it with a new baker. However, one post would be too long, so I am breaking it up into three posts. This post will deal with techniques for The Dough. I will do a second post for Baking Equipment Ideas and a third post for Assorted Baking Techniques. READ MORE »

Baking Course 2 – Images and Discount Code

whiteslider2

 “Learn to Bake Classic Bread, Artisan Sourdough.” (Course 2)

This new sourdough baking course is the second course in the series of sourdough baking courses hosted on Udemy.com. These courses are at your own pace, online and accessible for your lifetime. You will get a certificate upon completion. READ MORE »

Pre-Launch of My New Baking Course – Friday, August 21st!

Country Sourdough

Hello Everyone! I’ve had a lot of interest in my new course and am excited for this Friday to arrive. Friday morning I will be sending out the Pre-Launch notice to all of the people on my Early Bird list. Not only do they get early entrance to my new course, “Learn to Bake Classic Bread, Artisan Sourdough,” READ MORE »

Super Giveaway & Pre-Launch Sign Up – 2 Weeks left….

Brod and Taylor Proofer

 

SUPER GIVEAWAY!! WIN a Brod & Taylor Bread Proofer (it also makes great yogurt and melted chocolates).

To celebrate the launch of my second baking course, “Learn to Bake Classic Breads, Artisan Sourdough,” on August 28th, I will be hosting a super giveaway! READ MORE »

How to get Blisters on Your Bread Crust

blistered sourdough crust

I have been called the queen of blisters…. ha ha ha! I love it! Now if you are from those countries where bread crust blisters are considered a fault, then go off and hide in the corner because this post isn’t for you.  Here in the USA we love blistered crust, READ MORE »

Sunny Sourdough

sunnyday2

It was a wonderfully sunny day on this island so I named this bread Sunny Sourdough. Sunny sourdough is made with motherdough that has been aged at least 3 – 5 days. I had some 60% motherdough that was two weeks old and I wanted to use it so I made this bread.

READ MORE »

Blonde Wig Sourdough

I have a dear friend who is fighting cancer. The chemo treatments leave her unable to eat much but she loves eating my sourdough bread. So I have formulated this bread just for her. It is the white counterpart to Pink Wig bread which was also formulated for a woman fighting cancer (it is a whole wheat version). READ MORE »

Email Sign Up
Email Sign Up
Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!
Favorite Bread Baking Equipment

Categories

Only 10-15 dollars