Teresa L Greenway – #2 Bake Artisan Sourdough Bread Like a Professional (Download)
Picture slicing into a loaf with a crackling, blistered crust and an interior riddled with irregular holes—the hallmark of authentic artisan sourdough. While professional bakeries guard their techniques, this traditional craft is entirely achievable in your home kitchen. Real sourdough isn’t just about aesthetics; its long fermentation process creates bread that’s more digestible and flavorful than anything you’ll find on supermarket shelves.
Why Master Artisan Sourdough Techniques?
Artisan sourdough baking connects you to centuries of bread-making tradition while delivering tangible benefits. Long-fermented sourdough is easier to digest for those with gluten sensitivities, offers superior nutritional value, and produces bread with complex flavors that commercial yeast simply cannot replicate. Beyond health benefits, mastering this craft provides a deeply satisfying creative outlet and the ability to serve truly exceptional bread.
About the Course and Instructor
Bake Artisan Sourdough Bread Like a Professional takes you beyond basic sourdough into the realm of professional-quality artisan breads. Teresa L Greenway, an experienced sourdough instructor, guides you through progressively challenging techniques, from simple hearth loaves to high-hydration doughs that rival bakery standards.
This is not a kneading course—you’ll learn the no-knead folding method professionals use to develop gluten while maintaining dough structure.
What You’ll Master
Building Your Sourdough Foundation
The course begins with creating and maintaining your own sourdough starter, supported by video demonstrations. You’ll understand the science behind fermentation, hydration levels, autolyse, and other professional baking concepts that separate amateur bread from artisan masterpieces.
Progressive Bread Formulas
Starting with an approachable Alaskan Sourdough, you’ll progressively tackle more sophisticated breads:
- Tyra Loaf: Introduces motherdough pre-ferments for enhanced flavor complexity
- Blistered Crust Sourdough: Learn techniques for achieving that coveted blistered exterior
- Ciabatta: Master high-hydration dough and the distinctive open crumb structure
- March Madness Sourdough: Combine whole grains with white flour for balanced nutrition and taste
- 100% Whole Wheat Sourdough: Tackle the challenge of 100% hydration whole grain bread
- Chubby Baguettes: Shape and score traditional French-style loaves
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Essential Professional Techniques
You’ll learn to handle wet, sticky doughs, create steam in a home oven, score dough for optimal expansion, shape various loaf styles, and understand baker’s percentages and formulas. The course also covers alternate crust techniques, proper banneton use and care, and achieving large, irregular holes in the crumb.
Bonus Content
Beyond bread, explore sourdough desserts including Forbidden Sourdough Chocolate Cake and Ginger Cake, demonstrating your starter’s versatility.
Who Should Take This Course?
This course suits beginners with basic kitchen skills ready to dive deep into sourdough, intermediate bakers wanting to refine their technique, and experienced bakers seeking a comprehensive refresher on artisan methods. The self-paced format allows you to work through progressively challenging formulas with instructor support when needed.
By completion, you’ll possess the knowledge and skills to consistently bake bakery-quality sourdough bread that will genuinely impress anyone who tastes it.
