Course updated 07/08/2022
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 wonderful about 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 about 15 years 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 of sour 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.” I never 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 I finally went off the deep end and started experimenting with my own ideas and pre-conceived notions. And guess what? I figured it out. I can now bake a real authentic “SOUR” sourdough loaf with no more than white flour, sourdough culture, salt and water. I do have some variations from the all white loaf as well.
This course is not to teach you how to bake with sourdough, I already 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 sourdough starter). 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 SOUR in 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 gluten and 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!
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Bake San Francisco Style Sour Sourdough Bread
Learn to Bake Real Authentic SOUR Sourdough, San Francisco Style.
Table of contents
Course updated 07/08/2022
You will learn
✓ 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.
• Students should have a vigorous sourdough starter. However there will be a lecture for learning to make your own sourdough starter at home.
• We will explore ways to regulate dough temperature but it is essential to have a way to regulate dough temperature for this course.
• Typical kitchen equipment is necessary for this course as well as special equipment for baking artisan bread, like a baking stone, bannetons or baskets or a Dutch oven. We will go over equipment in the course.
This course is for
• 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.
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 Bread Recipes and Formulas from her books and blog and baking courses have 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.” She has been featured in numerous articles, magazines and interviews including Forbes and First for Women. She was selected as one of the top ten Udemy instructors in 2015 and now has thirteen sourdough baking courses on Udemy.
Most of all, Teresa loves to see YOU pull a crispy, crusty, holey sourdough loaf from your own oven. Yes, you can learn to bake the best bread in the world!