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Sourdough Baking Techniques 3 – Assorted Baking Techniques

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This is the third and last post in a series where I put together some collections of Sourdough Baking Technique videos. This post will cover Assorted Baking Techniques.  I thought it would be a good idea to have a list of videos and resources  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. Continue reading

Sourdough Baking Techniques 2 – Baking Equipment Ideas

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This is the second post in a series where I put together some collections of Sourdough Baking Technique videos. This post will cover Baking Equipment Ideas.  I thought it would be a good idea to have a list of videos and resources  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. Continue reading

Sourdough Baking Techniques 1 – The Dough

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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.Continue reading

Baking Course 2 – Images and Discount Code

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 “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.Continue reading

Course Info

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.

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.

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.

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.

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.

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.

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. 

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.

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. 

My 9th 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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Course #10 More Fun With Sourdough Bread Baking

“More Fun With Sourdough Bread Baking” <<<< click link to go to the course. 

In my 10th course you will find several fun new sourdough breads to bake.  You will also learn to use bread binders. We will be incorporating more whole grains into our breads with this course. See the photo below for photos of some of the breads:

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

To see all available online courses go to https://northwestsourdough.com 

Teresa

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

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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,” Continue reading

How To

Links to video baking tips and hacks: Bread Baking Techniques

This playlist on Youtube has many videos in it, so keep on watching if you want to find more tips and hacks.


How to make 60% Motherdough:

Many of my formulas/recipes have Motherdough in them. Motherdough is a cold preferment which you make up and put in your refrigerator to ferment for a while. You can have a low hydration like a 60% Motherdough ferment in your refrigerator for a long time. You should leave it in your refrigerator for at least 3 – 4 days before using it, it does need time to ferment. As long as it has bubbles and has not turned into glue, it can be used. Motherdough is often used with another sourdough starter that is fresh and has plenty of wild yeast.

60% Motherdough

Add together:

  1. Vigorous fresh sourdough starter @ 100% hydration – 6 oz/170 g
  2. Water – 6 oz/170 g
  3. Flour – 12 oz/340 g  (you can substitute part whole grain flour for even more flavor).
Mix all of the above ingredients and store, tightly covered in your refrigerator. This will make about 1.5 lbs/680g. Double this amount if you wish to keep some on hand for baking.

Watch in video:

Salish Sea Sourdough and Passionate for Pies

Salish Sea Sourdough

I have been baking Salish Sea Sourdough  at Passionate for Pies for two weeks now. Passionate for Pies is owned by two of the nicest people in Eastsound, Wa.  Shasha Jean and Marie Bigbee opened Passionate for Pies three years ago. Their pies, tarts, and pot pies are reknown in the San Juan Islands and beyond for being the tastiest, most wholsome pastry treats available.

Continue reading