Bake San Francisco Style Sour Sourdough Bread (Udemy.com)

Learn to Bake Real Authentic SOUR Sourdough, San Francisco Style.

( 157 Reviews )

Created by: Teresa L Greenway

Produced in 2021

What you will learn

By the end of this course you will know exactly what it takes to produce the "sour" in sourdough bread baking.
You will be able to wow anyone who likes real sour San Francisco style bread.
You will be one of the few bakers who can actually bake a "sour" loaf when others are still trying.
You will learn to bake the elusive but wonderful San Francisco Sourdough Style bread.

Quality Score

Content Quality

Video Quality

Qualified Instructor

Course Pace

Course Depth & Coverage

Overall Score : 96 / 100

Course Description

You will learn:
The secret to baking real "sour" sourdough. Not many know how to obtain a natural sour in a sourdough bread. A technique for a long fermentation. There's something you MUST do for a long fermentation.
How to obtain the real San Francisco sourdough flavor.
One small change to increase oven spring.
What type of flour to use. Tips for increasing dough strength. For years the holy grail of sourdough baking, here in the USA, has been an authentically "SOUR" sourdough bread, like they used to bake in San Francisco. It is so sought after that bakeries will add a substitute sour like vinegar or "sour salt" (which is citric acid). The added "fake" sour flavor tastes fake and it isn't authentic. There's something quite wonderfulabout baking a real sourdough loaf that you can make as sour as you like, or for that matter, as mild as you like.
I've experimented for years, going on 14 now, to get a consistent "sour"in my sourdough bread. It's easy to get a sour bread by adding whole grains or even using all whole grains. However, to obtain a white flour San Francisco style sour loaf has been just beyond my grasp. I've baked plenty ofsour loaves, but the consistency just wasn't there, my bread was sour sometimes and not other times. Part of the reason is because the literature insists that you need to use low hydration, cold bulk ferment to obtain the "sour." Inever thought that was true but it held me back because I felt they must know what they're talking about. After all, it's in print right? ;)So Ifinally went off the deep end and started experimenting with my own ideas and pre-conceived notions. And guess what? I figured it out. Ican now bake a real authentic "SOUR" sourdough loaf with no more than white flour, sourdough culture, salt and water. Ido have some variations from the all white loaf as well.
This course is not to teach you how to bake with sourdough, Ialready have ten courses that show you how to do that. So please don't join this course and get upset that it doesn't show you the basics (although there will be a lecture on how to make your own sourdoughstarter). This course is exclusively intended to show you how to bake a loaf of San Francisco Style bread that is "SOUR" like the authentic loaves of our past, that we here in the USA love so much.
This type of bread flavor is not usually sought after by other countries, indeed, they probably think we are crazy to love our deeply sour loaves, but there you have it! Come on and join me and discover (Finally) how to obtain the SOURin sourdough.
Gluten Free consumers are now coming full circle as science discovers that long fermented dough is usually well tolerated by those with intolerance to glutenand other grains. It isn't for everyone and you should always ask your doctor, but perhaps you are one of the lucky ones who can indulge in real, chewy, thick and delicious sourdough bread. If so, welcome back to real bread!
TeresaWho this course is for:
The perfect student for this course is one who has been trying to bake the elusive "SOUR" San Francisco Style loaf of bread.
If you do not like "sour" sourdough bread, this course is not for you.
This course is based on using white flour for a San Francisco style bread, however you can substitute whole grains flour or flour blends if you wish.

Time: 38 mins on-demand videoh

Instructor Details

Teresa L Greenway

4.8 Rating
157 Reviews

Teresa loves teaching serious home bakers, how to bake realsourdough bread! She worked at two different bakeries besides baking at home for over 40 years. Sixteenyears ago, she built a business (Northwest Sourdough) around teaching others how to bake real sourdough at home. Shepublished a four volume book called, "Discovering Sourdough," "Extreme Fermentation" and also,"Make Your Own Sourdough Starter." You can find the live series "Make Your Own Sourdough Starter with Me" on You Tube plus a free downloadable e-book.
Teresa's Facebook group, "Perfect Sourdough" is the largest sourdough bread baking group in the world. She also has other groups, "The Baking Network" and "Bread Bakers and Artisan Baked Goods" for all types of baking. Followers can also join her membership site at "The Baking Network" online.
Her BreadRecipes and Formulas from her books and blog and baking courseshave been featured on TV and spread all around the world through online forums, her active Facebook group, Perfect Sourdough, Youtube channel and her site, Northwest Sourdough.
Northwest Sourdough is featured in the resource section of Peter Reinhart's book," Artisan Breads Every Day." Teresa was also one of the photographers for "The Grain Gathering" in it's early years when it was called, "Kneading Conference West." Shehas been featured in numerous articles, magazines and interviews including Forbes and First for Women. She was selected as one of thetop tenUdemy instructors in 2015 and now

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Reviews

4.8

157 total reviews

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By Rebecca Monk on 11/8/2020

This well paced, well organized course with all the supporting materials perfectly suits my ability to learn and practice while safe guarding a positive bread experience. I truly enjoy the instructors delivery of this bread baking experience. I have delicious San Fransisco style sourdough bread to eat ! An all round excellent investment in dollars, time and effort. Thank you!

By Dan A West on 10/9/2020

I lived in France 13 years my family owns a Boulanger, I know how to make and shape baguettes and all forms of other French bread, What I don't know is how to get the SOUR into my Sourdough Bread like it use to be here In San Francisco many years ago. THAT is what I am waiting for here, until then it's all passer.

By Patricia Salvant on 9/24/2020

Incredible bread. Total success and I love her way of relaxed instruction

By Akane on 8/25/2020

Excellent course!!!
I was able to bake true San Francisco Style "Real Sour" sourdough bread only after 3 tries.
Teresa's instructions were easy to understand and follow. I appreciate the printable recipe/instruction to use while I mix and bake. And I also appreciate being able to go back and re-watch the step by step video before I start my weekend bake.
Thank you, Teresa.

By Jan Griffin on 8/15/2020

so far so good

By Rena Bennett-Dellwo on 8/11/2020

I'm still learning, but I know enough to be able to apply what's covered in the course to my processes.

By Scott Prusso on 8/7/2020

I think I was miss lead as to what I signed up for

By Sara Rogers on 7/14/2020

This was really helpful!

By Margaret Shaw on 7/12/2020

yes

By Catherine Coffman on 7/6/2020

I haven't tried her approach yet because I am waiting for my starter however I love her ideas and methods. I have made sourdough for years by using the starter to assist regular yeast however this will be the first time I make real sourdough. I love her teaching style and have learned a ton from her. I am so happy to have found her.

By Robin hii on 7/4/2020