Course Information
Registration period
Year-round Recruitment
Course Level
Study Mode
Duration
3 Hour(s) 1 Minute(s)
Language
English
Taught by
Teresa L Greenway
Rating
3 views
Course Overview
Incorporate More Whole Grains Into Your Sourdough Bread Baking.
Course Updated May 2022
This is my tenth sourdough baking course and many of you have been asking me to do more with whole grains. As the baking courses have gotten more advanced with newer and more advanced techniques, I have tried to incorporate more whole grains. With this course there are even more formulas and flour blends using whole grains. Ten new formulas are featured in this course. Most of the whole grain flour is freshly ground. They are all made with sourdough, no commercial yeast is used.
The loaves featured are:
Khorasan Boules
July Loaf
Spring Fling Seeded Sourdough
CranNut Sourdough
Khorasan Batards
Organic Red Spring Wheat Rustic
One Day Miche
Ranch Sourdough
Stegosaurus Bread
Beetroot Sourdough Bread
You will also learn how to figure out the Desired Dough Temperature or DDT, how to grind and use fresh grains, utilize leftover bran from sifting flour, incorporate low hydration Motherdough, shape 100% hydration dough and also how to make and use dough binders, they are so much fun!
If you need to learn basic sourdough baking skills, please begin with the first few courses, beginning skills are not covered in this course. The formulas in this course are intended for intermediate to advanced bakers.
Some student reviews from my other baking courses:
"What can I say? Teresa is a teacher who knows how to communicate her passion for sourdough bread. She doesn't just give us recipes. She teaches techniques, shares her knowledge, gives support and tips. This is perfect!" Julie Fiset
"I like to watch the whole process before I start, but it looks like it will be really easy to follow once I dive in. I love Teresa's hands on method. Being able to see it as it happens is so helpful!" Karen Yancey
"Super easy to follow with combination of written and video instruction." Meri Issel
"I love all of Teresa's courses, including this one. I am able to produce lovely breads, even though I am new to this. I give her courses the credit for this. Her recipes are also outstanding." Hanle
So, come on and join in the fun! Teresa
Course Content
- 7 section(s)
- 80 lecture(s)
- Section 1 Hello and Welcome!
- Section 2 20% or More Whole Grain Bread Formulas
- Section 3 Seeds and Nuts Sourdough
- Section 4 Using 50% or More Whole Grains
- Section 5 Long Fermented Sourdough Breads
- Section 6 Let's Add Some Color!
- Section 7 Conclusion
What You’ll Learn
- Incorporate more whole grains and ancient grains into your breads., Learn about long fermented dough, the kind that is more easily digested and nutritious., Bake up a loaf that looks like a Stegosaurus! , Find out what to do with the leftover sifted bran/grains from your fresh home milled flour., Have a better understanding of how to figure out the Desired Dough Temperature or the DDT., Learn how to make and use dough binders. , Make and use a low hydration Motherdough or Lievito Madre.
Skills covered in this course
Reviews
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NNancy
Clear instructions. Easy to follow.
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SStella sproat
Love every course I have taken, I’ve learned so much from Teresa , you are so fun to watch and easy to learn from amazing!! Thank you!
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AAnn Hung
good recipes, can be faster.
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BBonnie Graham
Learning about different flours and hydration is new to me and % are still confusing, need to continue on
