New Baking Course – Extreme Fermentation


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.

A larger batch of dough is made and then single loaves are baked over the course of several days. It’s quite fun and pretty easy although it is aimed at the more advanced student. Bakers with a good grounding of sourdough method could easily follow the course work.


I had several test bakers try out the method and formula and good really good feedback. Most of the bakers were happy to have a large batch of dough they could bake off with just a few hours proofing.


This course was a bit of a challenge for me to make as I was in the middle of moving to my new home. I had video taped the baking of nine different loaves and selected three of them to show in the course.


You can access my new course for $10.00  If you use my link, I get 97% of the revenue, if you use Udemy’s links I get only 25 – 50% of the price. So please use my coupon link here:

Those of you on my newsletter list, check your email as you also have a chance at a gift…

Let me know how you like the new course, I’m pretty excited about it and I think you will be too!

Merry Christmas and Happy Holidays to everyone!




Teresa L Greenway - Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at:

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