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

Online Sourdough Baking Courses

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Hi My name is Teresa Greenway and I teach sourdough baking on the Udemy platform. All of my baking courses are online, at your own pace and life time access. You will receive a certificate of completion when you are finished.

I use 100% hydration starter and teach you how to make your own starter and motherdough with a free downloadable e-book (available in the course). Easy step by step instructions so you can bake real sourdough too. Each course covers the basics, so the courses can stand alone or you can take them all one by one.

I’ve had so much fun interacting with bakers in my baking courses! Visit each link to find out more about each class and read the reviews. Here are discount links for those of you who have come to this page:


The course to start with if you are a beginning sourdough baker: (You do not have to take the courses in order but it is helpful for the first three courses).

Course #1 Sourdough Bread Baking 101

First Course #1 “Sourdough Bread Baking 101”      <<<< click link to go to the course (discounted to only 15.00 )

This course is an easy introductory to sourdough baking. You will learn the ropes by making only two loaves of bread. The first loaf is a basic white loaf and you will learn step by step through following lectures and videos how to make your sourdough starter and then how to bake a loaf of real sourdough with it.

These are the two loaves we make in this course (there is also a variation loaf) :

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Course #2 -Bake Artisan Sourdough Bread Like a Professional

“Bake Artisan Sourdough Bread like a Professional”    <<<< click link to go to the course (discounted to only 29.00 )

The next course has a lot of fun baking formulas. We start out with a favorite, Alaskan Sourdough bread and we move on to learning about autolyse and pre-ferments like motherdough.  You will make a motherdough bread called Tyra Loaf and then onto a wonderful blister crust sourdough. There is a 100% whole wheat loaf, Ciabatta, March Madness and even a beautiful chubby baguette. Here are some photos of the breads we bake in this course:

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There’s a surprise in this course – Forbidden Chocolate Cake and Ginger Cake!

 


Course #3 – Bake Classic Sourdough Bread Like a Professional

“Bake Classic Sourdough Bread like a Professional ”  <<<< click link to go to the course (discounted to only 29.00)

In this course we start out with classic baguettes, ficelle and dragon baguettes then move on to Mill grain, Sandwich loaf, a huge Miche, Basic white, Country Hearth, Fendu, Onion Rye with Caraway and everyone’s favorite, Flaxseed Heaven.

 

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Course #4 – Sourdough Bread Baking for Breakfast! Old Fashioned Favorites!

Course #4 “Bread Baking for Breakfast”   <<<< click link to go to the course (discounted to only 19.00 )

Old Fashioned Sourdough is a fun course using not only sourdough, but some baking soda and baking powder for some old timey baked goods like cornbread, cinnamon rolls, skillet cornbread, scones, flapjacks and more. See some photos here:

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Course #5 – Bake the Best Bagels

Course #5 Bake the Best Bagels! <<<< click link to go to the course (discounted to only 15.00)

Bagels, bagels! Everybody loves bagels! In this course you will learn how to make water bagels, egg bagels, onion poppy seed bagels, raisin whole wheat bagels and more!

Some photos of the bagel course:

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Course #6 – Learn to Bake Magnificent Challah

“Learn to Bake Magnificent Challah” <<<< click link to go to the course (discounted to only 15.00 )

In this new course I cover three types of Challah’s, 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 formulas with  help from a group of formula testers (photos from the test bakers are included in the course).

Here are some photos of the Challah’s baked in the course:

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Course #7 – Bake the Best Pizza – Neo-Neapolitan Pizza Crust

“Bake the Best Pizza – Neo-Neapolitan Pizza Crust” <<<< click link to go to the course (discounted to 15.00 with this link )

In this new course learn to make a terrific pizza crust using a hybrid dough (with both commercial yeast and a sourdough) There are variations for a sourdough only crust and a commercial yeast only crust.

Here are some photos of the pizza’s baked in the course:

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Course #8 Sourdough Bread Baking Experiments

“Sourdough Bread Baking Experiments” <<<< click link to go to the course (discounted to $29.00 with this link )

In this course learn to let go of standard forms of baking and venture out into experimental baking. See how to boil bread, work with super high hydration dough, play around with heritage grains and more.

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Course #9 Extreme Fermentation – Bake Modified Gluten Bread

“Extreme Fermentation – Bake Modified Gluten Bread” <<<< click link to go to the course (discounted to $29.00 with this link )

My latest course covers extreme fermentation using a very small amount of levain and allowing the dough to ferment over many days. I also show how to obtain the “sour” in sourdough or how to handle dough to make “mild” sourdough.

This course is a take on the “Do Nothing Bread” by Yohan Ferrant. You will learn how to make a large batch of dough and bake it off over the course of several days and gain an understanding of how long fermentation modifies the gluten to make it more digestible for those with gluten issues.

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Click on the links to find out the details of each course.

Stay tuned for new courses and Happy Baking!

Teresa

 

 

53 Comments

  1. Renate Renate
    May 9, 2017    

    Hello,
    I have trouble logging in, I took course 101 sourdough starter, I do not understand why I paid for the course when one can get the same on U-tube for freewith Teresa Greenway.
    Thks Renate

  2. Mumtaz Mumtaz
    March 31, 2017    

    HITeresa . I am Mumtaz Jalwa from India . I live in Delhi . I learned to make Sourdough starter through ur videos . Its been 3 months i have tried making bread with Sourdough bt it s nt light in weight nor i get the dark brown crispy texture . I am intetested in doing the beginners course 101 frm u . Plz let me know how i can keeping in mind the time difference of ur country . Thanks .

    • April 2, 2017    

      Hi Mumtaz, all of the courses are available on your own time, for your lifetime. You can do them by your schedule and go back to them whenever you wish.

  3. Susan D Susan D
    February 25, 2017    

    Hi Teresa,
    I have been an avid follower from way back and wish to thank you for all your dedicated hard work!! Since then, I have branched out into milling my own grains for health reasons and would love to see you do a full course on baking bread with fresh ground flour.
    I know there are plently who would enjoy the learning experience as fresh flour is a whole other world in baking bread.
    Thank you Teresa!!

    Susan

  4. Lissett Bickford Lissett Bickford
    November 7, 2016    

    Can you tell me which courses are ok for vegans?

    • November 7, 2016    

      Hi Lissett, the nature of bread is such, that virtually any bread can be a vegan bread. If a formula uses milk or butter, you can always switch to coconut or almond milk and oil. Most of the sourdough breads use water, flour, salt and wild yeast. I have many vegans taking my courses and they easily substitute with other ingredients, if they need to. 🙂

  5. Stephanie Koh Stephanie Koh
    August 30, 2016    

    Dear Theresa,
    I am one of your students who signed up on line via Udemy. Stephanie Koh.
    I have signed up 3 courses and was doing the Sourdough 101. Because I could not retrieve the .pdf files, i logged out from Udemy on my Android and logged onto my laptop. Logged into Udemy to download but did not manage to see my courses.
    Also all the courses on Android is gone!!! Please help! I am doing my 2nd round of sourdough x2 the recipes and lost all the videos and notes! How can I restore back my orders?

  6. August 30, 2016    

    do you have any courses using whole grains?

    • August 31, 2016    

      Hi Julie, several of my courses use part whole grains. I do have a 100% whole wheat loaf in course #2. Course #3 has loaves like mill grain, rye and flaxseed. Course # 8 has loaves made with Teff and Spelt. Many of the breads have a mixture of different flour. Go to the courses description on each course for a full list of what is in each course.

  7. maida maida
    June 26, 2016    

    u have mentioned courses at ur website and i want to buy them im from pakistan but u havent mentioned my country in ur payment list if u have these courses kindly let me know i will make payment through western union method

  8. amy amy
    June 6, 2016    

    Hi. Your courses look wonderful and I am a huge fan of sourdough. Due to my autistic son, we predominantly stay away from gluten. Which course would be the most applicable? Thanks you. Amy

    • June 6, 2016    

      Hi Amy, sourdough does modify the gluten, I don’t know if it is what you are looking for. Any of the sourdough that is long fermented (at least overnight) is usually well tolerated by those who have a problem with gluten (except celiacs). So if you’ve never baked sourdough before, I would recommend the Sourdough Bread Baking 101 Course. You would want to dust with a non-gluten flour on the outside of your dough as well. Let me know if I can be of any more help. Teresa

  9. Holly Holly
    January 26, 2016    

    Hi Teresa. I bought all but the basic course and have been waiting over 24 hours to be able to move on to section three of the #2 Course. I have a message from Udemy…”We’ve uploaded your lecture, and are processing the file to ensure it works smoothly on Udemy. As soon as it’s ready, we’ll send you an email.” ?? I’m trying to find some help on the Udemy site…but, I still can’t see that section of the course. Any Help?

    Thanks so much!
    ~Holly

    • Holly Holly
      January 26, 2016    

      I suppose I can just move on and watch the video. I assume it’s the same thing as the document. ??

      Thanks!
      ~Holly

      • January 26, 2016    

        Sorry Holly, If you want to get a hold of me faster, start a discussion in the discussion area of the course or send me a message. I will check on the lecture and see if I can find out the problem. Udemy has been having trouble off and on with the pdf lectures and the text lectures but I thought they had fixed the problem. Let me see if it’s something I did. Thank you for letting me know.

        • January 26, 2016    

          Oh and Holly, all of the pdf lectures are also downloadable.

        • January 26, 2016    

          Okay Holly, I think I fixed it, let me know if it works for you and also if you have any other trouble, please start a discussion in the course or message me, you shouldn’t have to wait so long for an answer.

          Teresa

        • Holly Holly
          January 27, 2016    

          Thank you. By the way, I did try to contact Udemy through their email form and even that gave me an error message. Sigh… 🙂 I think they are having major problems with their site.

  10. TONY KIRK TONY KIRK
    January 24, 2016    

    TERESA,
    I MADE YOUR SOURDOUGH CORNBREAD AND MY LOAF LOOKED JUST LIKE YOURS AND THE FLAVOR AND TEXTURE ARE OUTSTANDING — I MADE THE HONEY BUTTER AS WELL AND WITH THE BUTTER ON THE BREAD IT COULD WELL SERVE AS A DESSERT AND WITHOUT THE BUTTER IT WOULD WORK WITH SO MANY ENTREES — I WILL MAKE A DOUBLE BATCH NEXT TIME TO SHARE WITH MY FAMILY —- THANKS SO MUCH —

    TONYK

  11. Holly Holly
    January 21, 2016    

    Hello. I am trying to access your videos to buy them all while on special…but, I’m getting an error for all links. Any help?

    Thanks!

    • January 21, 2016    

      You might want to try a computer if you are using mobile. Otherwise try a different browser. I tried all of the links and they are working for me and I have had no other complaints. So try again. 🙂 It will be great to have you in class. Teresa

      • Holly Holly
        January 22, 2016    

        They are now working. I assume it was a glitch of some kind that was fixed.

        • Holly Holly
          January 22, 2016    

          One more question, I’m reading through the descriptions of each course, and I”m thinking the first one offered may be a bit basic for me. I’ve been milling my own organic wheat and making whole wheat bread from scratch for about 10 years. I started experimenting with sourdough about 1.5 years ago and get a pretty good loaf…most of the time! 🙂 Is there info in that first course that isn’t covered in the second course that I will be sorry I didn’t get? I don’t want to pay for an watch things that I already know. Thanks!

        • Holly Holly
          January 22, 2016    

          Ooops! Just read the FULL description of the first, basic course and see it for the beginner.

        • January 22, 2016    

          It sounds as if you need the more advance courses Holly. If you go to the page where the course is desribed, it will show you everything that is in each course. I hope this helps, Teresa

        • Holly Holly
          January 25, 2016    

          Thank you, Teresa. I bought all courses except the basic one. I’m ready to go and so excited!!

  12. Alphau jalloh Alphau jalloh
    December 23, 2015    

    Please I am interested in learning how to bake bread

  13. Cveti Cveti
    December 15, 2015    

    Hello Teresa,
    I am from Bulgaria and your You Tube videos helped me to make my sourdough starter and after that the sourdough bread. I am very passionate about baking different types of sourdough breads. I would like to take all your courses cause my dream is to have a small bakery. I have to admit that you are a good teacher cause your explanations are very approachable for people who aren’t professional in this area. So I have no patience to start it …

    • January 15, 2016    

      Thanks Cveti, so glad you made your way here to my site and to my youtube channel!

  14. Henry Henry
    December 11, 2015    

    Quick question on difference between course 2 &3, sticky wet dough handling part. What are the difference between the two sessions?

    Also, course 3 says it’s “by observation ” but course 2 doesn’t say that. So arent both courses bring conducted through observation?

    • December 11, 2015    

      Hi Henry, all courses are online, at your own pace. Click the links to the course you are interested in and it will give you more information. They are all by observation and doing. You follow the lectures in your own home and bake the bread in your own kitchen.

      • Henry Henry
        December 11, 2015    

        Yes understood. I was just wondering if there is a difference between course 2 &3 regarding the wet sticky dough section?

  15. SLKIRK SLKIRK
    December 6, 2015    

    teresa,

    am i enrolled in your baking course? if so where do i find it on line and if not how do i enroll?
    i would like to try the potato water recipe —
    thanks as always —

    TONY

  16. shuly shuly
    November 30, 2015    

    Dear Theresa,

    First, I really admire your skills in making fabulous sourdough goods.
    I was watching the videos on the Bllister crust bread ( it shows 5 videos)
    I was making the dough while watching the videos…. when I was done with part # 3 I got stack. Part # 4 is nowhere to be found and the next one is # 5.
    I spent all these hours and products and now I am so upset bacuase I dont know what need to be done next… righ now the doug its in the fridge. Please advice me what do do next since Part # 4 is not on utube.
    thanks in advance.

    • December 3, 2015    

      Not all of the videos are on my youtube. They are part of my baking courses.

  17. Mouss Mouss
    October 10, 2015    

    Dear Teresa,

    I would like to know which class of yours to have “making sourdough starter”

    Thanks

  18. September 16, 2015    

    Hello Teresa,
    your loafs look amazing and I would love to apply your knowledges into my baking.
    I have a little bakery in Zambia Africa and I am baking sourdough breads. I love it, but I have no proper profession, what I know is what I find in internet, youtube, in my books and with my love of interest.
    I need some more skills, tricks and tips how to do things better, bringing more air in my loafs.

    We have a lot of powert problems in Zambia and I need to know how it works with your lessons? Are there fixed times to watch a lesson or do you send me all material and I can look at it whenever it suits me?

    Are there special prices for more lessons?
    Please let me know and
    kind regards from Zambia,
    Stefanie

    • September 22, 2015    

      Hi Stefanie, there is no set time for lessons. They are at your own pace, online and accessible for your lifetime.

    • Dave Dave
      June 2, 2016    

      Stefanie: My wife is from Iraq and I found a recipe for Samoon, a bread they eat for breakfast every morning. I’ve been making it to the recipe in the video link for several months. The only change I made was to add 1/2 tsp more yeast and 1/2 cup more water and instead of brushing the dough with water mixed with flour I boil some water and add cornstarch which makes a gelatin like coating – better than the flour and water – it holds the sesame seeds on well.. I also put a pan of water in the oven to help make a good crust. My mixer won’t hold the whole recipe so I split it into two bowls. I get lots of requests for this bread. Try it! I may try a sourdough version soon.

      https://www.youtube.com/watch?v=xaCqkwmfqDU

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