Best Bread Baking Courses

Find the best online Bread Baking Courses for you. The courses are sorted based on popularity and user ratings. We do not allow paid placements in any of our rankings. We also have a separate page listing only the Free Bread Baking Courses.

#1 Sourdough Bread Baking 101

Bake your first real sourdough bread with coaching from an expert sourdough bread baker.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 21580, Price: $29.99

Students: 21580, Price:  Paid

(Edited: Course Updated August 2019)

Tired of baking bricks when everyone else is baking super gorgeous sourdough bread with a holey crumb and crispy crust? Change all of that by enrolling in "Sourdough Bread Baking 101."

This is the sourdough baking course you need if you are just starting out in sourdough bread baking. In my other courses, I teach how to bake all sorts of sourdough breads, but in this course, I won't load you down with lots of information, just enough so it is easy and fun to bake your first loaf of sourdough.

You will first learn how to make your own sourdough starter at home, day by day with detailed instructions, videos and a free pdf downloadable booklet.

Next, you'll move onto baking waffles to test your new sourdough starter and then onto your first sourdough test loaf. Once you've taken a basic white sourdough loaf, steaming hot, out of your own oven, you will be ready to move on to more complex formulas.

There are two basic sourdough bread formulas in this course. I call them "First Loaf" and "Second Loaf." We will follow the easy step by step directions of the process together. The first loaf is easy. It is a one day round boule with a lower hydration dough, which means it is not too wet or sticky. The second loaf is a two day high hydration dough and is a batard or French style loaf.  Working together, I will show you how to handle a wet, sticky dough and how to do an autolyse. This bread results in a lovely tasting bread with large holes and a wonderful crispy crust.

This course is for BEGINNERS who have no idea of how to bake with sourdough or those who have tried and stumbled. I have fifteen years of experience teaching the newbie sourdough baker, so come on! Let's have some fun! You know want to!

This course would make an excellent gift for the aspiring baker in your family circle, whether an older baker or a young new baker.

Some skills you will learn:

  1. How to make and care for your own sourdough starter

  2. Why it's important to weigh ingredients.

  3. Gathering some basic baking equipment

  4. How to mix and fold dough. No kneading here.

  5. Shaping, scoring and baking the dough.

  6. What to do after you've baked your first loaf... hint (bake your second loaf!)

When you have finished Sourdough Bread Baking 101, you will have the confidence to not only bake using your own sourdough starter, you will be ready for more advanced sourdough baking techniques which will enable you to bake all sorts of sourdough artisan breads.

Some Student Reviews:

by Pam H - Outstanding

This is an outstanding class on sourdough - well written text lectures, great videos and clear recipes/formulas. I've been a bread baker for 40 years - this class has taken my sourdough baking skill to a whole new level.

by Amanda H - Fantastic Class

I absolutely loved Teresa's Sourdough 101 class. Her directions were easy to follow, full of great info, and I was able to bake incredible sourdough bread!!! I loved it so much that I have already signed up for her other three courses. My family and I say "thank you Teresa"!!

by Samira M - Very good

For the first time I could bake a bread a reaaly sourdough bread. The course is really good. Simple and direct. Thank you so much Teresa.

by Ban S  - excellent course for sourdough baking

an excellent course for beginners in sourdough baking and excellent instructor with great experience.

by Robin E - More, More, More

Can't get enough! I love Teresa Greenway's courses. She is so complete and does not just leave you hanging. She is there for you just like in a classroom and helps troubleshoot and encourage. Thank you so much I look forward to the future bakes and classes.

by Simon H - Brilliant!

I've checked out many sourdough baking texts and videos but then I discovered Teresa! Absolutely brilliant, not least, Teresa uses highly accurate gram measurements and not flippin' cups (what's more she explains why cups are an inaccurate measure). The course takes the student by the hand and slow, confidently and kindly walks through each step simply. There's no technical jargon and no assumption that the student knows this or that before setting out. The texts are clear, the videos are clear. This is without doubt the best sourdough bread making course I've ever seen. Thank you Teresa!

by Jeni H - Absolutely fantastic!

I have enjoyed this course so much, I'm baking my loafs right now! I found this course answered so many questions I had about making sourdough, I would highly recommend it to anyone starting out!

by Pam H - Outstanding

This is an outstanding class on sourdough - well written text lectures, great videos and clear recipes/formulas. I've been a bread baker for 40 years - this class has taken my sourdough baking skill to a whole new level.

by Trish D - Perfect for beginners

This is another great course from Teresa. I have also completed two other sourdough courses of Teresa's and totally recommend them. If you are new to sourdough....start here and learn from a friendly and informative teacher. Teresa takes you through the process of sourdough baking and you learn at your own pace. Perfect place to start to enter the wonderful world of sourdough baking. A+++

Complete Sourdough Bread Baking – Levels 1, 2, 3 and 4!

Sourdough Bread Baking from Beginner to Advanced Levels The Only Course You Will Need to Bake Sourdough Bread Like a Pro

Created by Daniel Mazz - Master Teacher and Personal Development Provider


Students: 15667, Price: $89.99

Students: 15667, Price:  Paid

**New Courses just added as of 2/19/21** Learn how Wheat Germ can improve the flavor of your Sourdough Bread.  The new updates in the Sourdough Bread Baking demonstrate more advanced techniques and recipes.  Make sure to check them out today!

Complete Sourdough Bread Baking Course – Bake Your Own Homemade Bread Today –

Bread Baking Sourdough at Home – San Francisco Sourdough Bread Baking

Imagine waking up in the morning with the fresh smell of sourdough bread baking that you cooked out of your own oven. Your bread fills your home with aromas that excite all your family members to come to the kitchen to discover the masterpiece you baked. They immediately notice the appearance of your sourdough bread, that was baked in your own oven. Their senses are heightened, and they ask a simple question, “Where did you get that sourdough bread, is your your own sourdough bread baking?” and you get the pride and privilege to tell them you made in at home with this course.

The course provides you with everything you need to get started for your sourdough bread baking adventure. You will learn every step of the sourdough bread baking process from how to make or find a starter, to how to stretch and fold the dough to develop the strength the bread needs to rise and to bake your bread in your own home.

Sourdough bread baking isn’t challenging, it is a skill that takes practice and over time, with effort (and lots of flour) you too will master the skills necessary to bake your very own homemade sourdough bread.

We start first with making your very own sour dough starter (or learning where you can buy one to get started right away!). I will teach you every step of the way what your starter should look and smell like to make sure you are successful.

We then will work on developing the skills needed for your first sourdough bread baking task. I don’t overburden you with vocabulary but rather focus on key factors that will allow you to be successful right away. In your second loaf, we get into more detail about what you need to do to bake an even better looking and tasting sourdough bread.

Each instruction is clearly shown clearly through word and video to demonstrate each process. We’ve also included a recipe calculator to help you figure out the right measure of ingredients I case our original formula is too little or too much for the tools you have at home.

In this course you will:

  • How to bake your very own artisan breads at home

  • Make your own homemade sourdough starter

  • Learn how to buy a sourdough starter if you don’t have one

  • Learn how to make a homemade scoring tool, called a lame

  • Learn how to dry and freeze your starter long term storage

  • Understand how and where you should store your starter to get certain flavors

  • Bake your own sourdough bread, in your own oven

  • Understand the sourdough bread baking process

  • Understand why you want to weigh your ingredients instead of measure them

  • Understand how to get an amazing oven spring

  • Understand how to strengthen the dough through time and successive stretches and folds

  • Get large holes in your sourdough bread from the very first bread

  • Understand when your starter is ready to use

  • Understand when your sourdough bread is ready to bake

  • Be able to not make a mess of your whole kitchen

  • Be able to develop impressive flavors through a bulk fermentation in the sourdough bread baking process

#2 Bake Artisan Sourdough Bread Like a Professional

Baking the best bread means baking real Sourdough Bread. NO KNEAD bread - video baking classes in your own home.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 9551, Price: $99.99

Students: 9551, Price:  Paid

Edited: Course Updated September 2019

Student Reviews:

"This course and instructor are heaven sent....

I joined this course after wanting to "do" sourdough for many, many years. I am so thrilled with the clarity and completeness of the content, as well as the ready presence and engaged feedback from the instructor Teresa L. Greenway. I highly recommend this course, and will be eagerly investigating any other offerings from this instructor. I am still working through the materials at my own pace, which is another benefit of using this teaching/learning platform."


"I am very excited to be taking these baking classes, there is nothing like sinking your teeth into a crusty loaf of Sourdough. Teresa is very knowledgeable, and has a passion for baking with sourdough. It is slow enough for a beginner, contains enough information to make a person a competent baker."

        Have you ever wondered how anyone can bake authentic sourdough bread? You know the kind of bread I'm talking about, with its crispy, crunchy crust, sour chewy crumb and amazing flavor. How do they do that? Well you can bake real sourdough bread in your own home oven, just like the pros do. I will show you how, step by step, it's easy and fun. You will amaze your family and friends. No one will be able to bake a loaf like you can!

By taking this baking course you will have a better understanding of

  • How to mix and shape dough

  • How to handle sticky, wet dough

  • Learn ways to get a crispy, blistered crust

  • What one thing is absolutely necessary for a great crust

  • How to get large holey crumb

  • How to develop dough without kneading it

  • Why measurements are important

  • How to make your own sourdough starter

  • What pre-ferments and motherdough are and how to use them.

  • Learn to slash/score the dough

  • How to follow a formula.

  • What baking equipment you might need for baking hearth loaves

And lots more!

You will get answers to questions like: How can I get those large holes in the crumb? How do I take care of a sourdough starter? Can I make the crust shiny? How can I get those blisters on the crust? Can I really bake professional sourdough in my own oven?

        When you are finished with this baking course you will be able to mix, fold, proof, score, steam and bake a loaf of authentic sourdough bread. 

        You will have a better understanding of dough hydration, fermentation, gluten development, baker's percent and where to find resources to join other home bakers who are passionate about home baking real sourdough too. 

        Best of all you will be able to astound your family and friends with an amazing loaf of real sourdough that you baked yourself, in your own home oven. 

        It will take two weeks to make your own stable sourdough starter or  you can purchase one online. While getting your starter going, you will learn a short history of sourdough and go over some of the basic techniques including hydration and measuring. Once your starter is stable, we will begin with an Alaskan sourdough and then branch out to wetter high hydration dough like Ciabatta and Tyra Loaf (which includes motherdough). After that we go on to Blistered Crust Sourdough and a mixed whole grain and white loaf called March Madness Sourdough.  We'll even tackle a challenging 100% whole wheat loaf at 100% hydration.

There are also some sourdough dessert formulas including Forbidden Sourdough Chocolate Cake and Ginger Cake. Several additional formulas and other resources for baking real artisan sourdough are included and I will be adding additional lectures and formulas in the future.

This is a self paced course with no pressure and instructor support when you have any questions. Come on and join us!!

#3 Bake Classic Sourdough Bread Like a Professional

Baking Classic Sourdough bread using a sourdough starter and NO KNEAD methods.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 5123, Price: $99.99

Students: 5123, Price:  Paid

Updated August 29, 2016

Some of the reviews from my first sourdough baking course:

  • Teresa is the Sourdough Bread Whisperer...I was resistant to making it myself because it seemed so daunting. But Teresa is so calm and skilled that it eased my fear and allowed me to jump in whole heartedly. She is a natural teacher. The course is easy to follow and filled with so many useful tips. And the best part is that the bread is so wonderfully good. Best sourdough bread I have ever tasted, seriously!
  • This course and instructor are heaven sent....
  • Best Class Ever; from starting your sourdough starter to making the best breads, this course is worth it.
  • In my opinion, Teresa has earned 10 Stars. She's taken me from burnt hockey pucks to beautiful loves of bread that are in great demand by family and friends.
  • I loved it that everything is shown and discussed in a very clear manner.
  • Amazing gift that Teresa has in explaining the process Thanks...
  • With Teresa's help along the way I feel confident to make good bread. Her recipes are wonderful and explained well. The videos help immensely showing you the different stages of dough development.
  • This is a very clear, step-by-step course for all bread bakers - old and new.
  • This course is all kinds of wonderful
  • My best online baking class experience
  • She has a very warm, clear teaching style and genuinely knows her stuff.
  • I am in Baker's Heaven
  • Really loved this class and learned a ton! This lady knows her sourdough and is a great teacher.
  • My kitchen indeed whole house smells divine after baking these terrific bread recipes. I am an avid baker however never really got into baking bread. Well all that has changed since taking Teresa's artful amazing course. Highly recommend this course to any budding bread maker. Five star + Thank you
  • In this course you will learn how to bake several classic sourdough breads- some of the best breads in the world!
  • In easy step by step directions and videos, you will learn the craft of classic sourdough bread baking right in your own home.
  • This course will show you how to make your own sourdough starter and motherdough pre-ferment. It will cover the basics that all bakers need to know when baking with sourdough.

Some things you will learn about include:

  • Autolyse, what it is and why it is used for making bread.
  • Fermentation, what is fermentation?
  • Dough folding, how to develop dough without intensive keading.
  • Hydration and what it means. Hydration?? What's that?
  • Baker's percent, it's not hard!
  • Crust techniques, how to get a blistery crust.
  • Large holey crumb... to die for!
  • See how to handle sticky, wet dough, by observing!
  • Baking with steam in the home oven, an easy method.
  • Ingredients, what ingredients to use for baking bread.
  • How to modify gluten for health, sourdough is slow, fermented food.
  • Measuring, what you need to know.
  • Motherdough, pre-ferments and their use.
  • And more!

Then we will go on to bake up classic breads such as:

  • Baguettes
  • Old World Miche
  • Basic White
  • Country Hearth Sourdough
  • Flaxseed Heaven (modified version)
  • Mill Grain loaf
  • Dragon Baguettes
  • Ficelle
  • Fendu
  • And the children's favorite, Soft White Sandwich Sourdough Bread.

For anyone who has taken one of my other courses, the baking basics are pretty close to the same, a few basics will be different, but basics are... well... basic! The formulas are all different and the fun is out of this world!All of the breads are made using only sourdough (wild yeast) no commercial yeast is used.

This is a self paced course with no pressure and instructor support when you have any questions. Come on and join us!!

#4 Old Fashioned Sourdough Baking

Bake up Quick Bread for Breakfast - Pancakes, Biscuits, Scones, Tortillas, Cinnamon Rolls +

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 4572, Price: $79.99

Students: 4572, Price:  Paid

Edited: Updated April 2016

Sourdough Bread baking for breakfast is back! Are your breakfast and brunch menus predictable and boring? Are you looking to add some healthy pizzazz to your meals to impress and please your family?

How about a stack of butter slathered sourdough pancakes hot off the griddle or a thick slice of freshly baked tender cornbread? Would the smell of baking spicy warm cinnamon rolls be a welcome surprise for a lazy weekend breakfast? What will your family think when you bring out a plate filled with thick soft sourdough tortillas?

This sourdough bread baking course is the fourth course in a series of sourdough bread baking courses aimed at learning to bake using a sourdough starter. In this course you will learn to bake old fashioned sourdough quick style breads using not only a sourdough starter (it's easy to make your own starter!) but also baking soda and baking powder. These quick breads, often baked for breakfast and brunch, are like the breakfast breads grandma used to bake up including:

  • Sourdough Pancakes  
  • Overnight Flapjacks
  • Buttery Fluffy Biscuits
  • Old Fashioned Bundt Corn Bread,
  • Cornbread pan loaf with butter crumbs 
  • Honey Butter Spread
  • Skillet Puff Pancakes
  • Pan Scones
  • Skillet Soft White Sourdough Bread - Incredibly Soft!
  • Warm Spicy Sourdough Cinnamon Rolls - So Mouthwatering!
  • Delicious Home Made Sourdough Tortillas!

It's a lot of fun to bake up these quick types of breads and they are great for breakfast and brunch or for a quick healthy snack. You will learn how to make your own sourdough starter with easy day by day instructions, using not only videos but an e-book as well. 

The free downloadable e-book in the course will help you easily make your own sourdough starter besides tips on how to care for your starter, how to make motherdough and other pre-ferments while explaining hydration and what hydration means in baker's terms. (You can find it now as a free preview for this course and start making your own sourdough starter today).

Some of the student reviews:

  • by Rachael Great recipes, great instructor!Teresa has excellent courses, and she makes everything easy to do in our home kitchen! Thanks for creating another great course, Teresa!
  • by Trish Great family bakingThere is a lot of different recipes based on your sourdough starter. I recommend this course for people with families to share the good sourdough baking. Teresa's videos are so friendly and informative - easy to follow. You will easily be able to bake great recipes for your family to enjoy together. It's a fun course and very good resources to use. A+++
  • by Elsie Creason Wonderful sourdoughThe recipes are great, well taught and great tips.
  • by Kristi Lambert Beautifully Done with Incredibly In-Depth KnowledgeThis course is engaging, entertaining, full of eye candy and tons of actionable material! The recipes are heaven sent for me, as I have been searching for breads that are agreeable to my digestive system and my diet - this course is just what the doctor ordered - and the results are gorgeous! Thanks so much for this beautiful course!!!
  • by Anneke Mouthwatering course!It is such a pleasure to be able to follow step by step what Teresa does. It is the small things that make the course Top of the Pops. The experience, the showing of how thick dough should be, that "if the dough works against you", you should let it rest 20 more minutes, things like that, make the course golden.
  • by Jean Such a comprehensive course on sourdough baking Teresa really knows her subject. There are so many different recipes in this course with different types of breads, flapjacks or pancakes, cinnamon rolls etc. Everything looked to scrumptious that I wanted to start baking right away. I love sourdough and this is one of the most comprehensive courses on the subject. Teresa is very generous with the number of different recipes she included. A great course.

So jump right in and start your sourdough baking journey today with these fun, easy sourdough bread baking classes. Your family will be happy you did! 

Sourdough Bread Baking For Beginners.

A Guide To Baking Perfectly, Imperfect Sourdough Bread From Scratch.

Created by Thomas Charles Mathiassen - Master Baker


Students: 3671, Price: $19.99

Students: 3671, Price:  Paid

The aim of this course is simply to get you hooked on sourdough bread baking, i'm not going to delve into the chemistry of sourdough bread baking, analyse the properties of different flours, list masses of baking equipment or baffle you with complex techniques.

I look at it this way: do you need to know how a carburettor works to learn how to drive a car? No. Well nor do you need to immerse yourself in science to bake a wealth of wonderful sourdough breads.

All the Sourdough breads in this course are ones that i bake at home for my family and friends in my standard domestic oven, with my 3 kids distracting me as much as they can. I teach them to the people who comes to my sourdough bread classes in my bakery and i love the moment when the baking is finished and we all sit down with the breads we have made, some good cheese and a glass of wine or beer, and relax and enjoy the sense of achievement.

Bake San Francisco Style Sour Sourdough Bread

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

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 2726, Price: $79.99

Students: 2726, Price:  Paid

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 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 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! 


#8 Advanced Sourdough Bread Baking Experiments

Interesting and fun methods for playing around with sourdough bread baking.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 2695, Price: $79.99

Students: 2695, Price:  Paid

Hello fellow baker!

Sourdough Bread Baking Experiments is a fun course for advanced bakers. In this course we will be playing around and experimenting with a very high hydration dough called Cristal Bread. It's all the rage right now!

We will also boil bread, try out low inoculation rates, bake a motherdough only loaf, use double hydration and mix different flour together as we explore some heritage grains. 

There is also a failed experiment with double hydration. Yes, failed!  There's nothing like failure to learn the most and be the best baker you can be.  

This main purpose of this course is to have fun and open your mind to exploring and experimenting with sourdough baking.

Please be advised that this is an advanced class and it will not cover sourdough basics. Intermediate students will benefit from this course if they've taken some of the earlier sourdough baking courses. 

See some of the reviews from my other popular sourdough baking courses: 

  • This course for me was a success!! Bravo!
  • Another great course, Teresa! My family is enjoying your cornbread frequently and your cinnamon rolls are fabulous! Thank you!
  • great detail, I find Teresa's explanation and demonstration incredibly helpful.
  • Teresa is an excellent instructor; is informative and makes sourdough baking enjoyable.
  • Videos are such a great help when learning how to mix your dough. If you want to learn the proper way to make sourdough, enroll in this class. It is fun to do and you get fabulous results!
  • Everything is easy to understand, step by step and we can go back and review information. Both ways of learning, reading the material and then watching by video is provided (to be followed eventually by our own hands-on learning) It is at a nice comfortable pace, not rushed. I am very impressed and happy with this course.
  • Clear instructions, easy to follow. Teresa is a great teacher.
  • I haven't seen anything this thorough. She covers a recipe from A to Z videos included. You have to take this course and her other courses. Your bread baking skills will no doubt be boosted with Teresa's courses. Her videos are fantastic and honestly, you get more than what you paid.
  • Very well done, I learn by watching then doing. Teresa is very good at show and tell...Thanx Teresa
  • This course has been so helpful, as I think I would have struggled without it. The instructions and videos are very clear. I would definitely recommend it!

So come on and join in the fun! Teresa

#5 Bake the Best Bagels

Take your bread baking skills to a new level with a variety of delicious sourdough and yeast bagels.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 2361, Price: $79.99

Students: 2361, Price:  Paid

Edited: Updated January 2016

This course, "Bake the Best Bagels" will cover several different types of bagels including:

  • Sourdough Sesame Water Bagels
  • Sourdough Honey Egg Bagels
  • Hybrid Onion Poppy Seed Bagels (bagels made with sourdough and commercial yeast)
  • Sourdough Whole Wheat Cinnamon Bagels

You will learn different methods of making the bagels, including overnight bagels and one day bagels, bagels made with a mixer and bagels made by hand with dough folding.

We will cover bagel water baths and washes as well as different toppings and methods of toppings.

You will also learn how to make your own sourdough starter, easily with a day by day method. Sourdough baking has never been so much fun!

Join me and bake up a batch of the best bagels! You will never again wonder what to make for breakfast or what food is best to take while traveling...bagels, of course!


by Toni

Another Win!

I've taken most of Teresa's Sourdough classes. Not only are the classes very well taught, the results have been consistently successful and she's extremely responsive to posted questions (a few hours or less). For a new baker these nuances add to my confidence and encourage me to explore new baking territory. I never considered baking bagels until Teresa published her latest video course. I don't think I'll ever purchase bagels again!

This course published Dec 2015

#9 Bake Extreme Fermentation Sourdough Bread

New method for extreme fermentation using "hands off" and extended ferments.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 2269, Price: $79.99

Students: 2269, Price:  Paid

This course was inspired by Yohan Ferrant's "Do Nothing" bread which I observed him making at the "Quest for Sourdough" workshop in Belgium at Puratos. 

My objects for this course are:

  1. To modify the gluten of bread, making it not only more digestible, but resulting in terrific flavor. 
  2. Show the student how to vary the "sour" or mildness in their long ferments. 
  3. Develop a method to ferment large batches of dough and be able bake up bread with only a few hours notice after the dough has fermented over the course of several hours or days.
  4. To offer an option for those who wish to go "Gluten Free" but still want to eat real bread. This is not free from gluten but the gluten is modified to the point where many with digestive issues can eat real bread again. 

With this course, I believe I have achieved all of my objectives. You will learn not only how to do an extreme ferment of the dough, but how to make it either "sour" or mild and how to have dough handy to bake with only a few hour notice.

Although this course is aimed at the more advanced sourdough baker, it is easy enough to follow if you've taken some of the beginning and intermediate courses. Sourdough baking basics are not covered in this course. 

This course will make it easy for the working person to have world class bread throughout the week with very little work and short notice. It will also be helpful for those who wish to modify gluten to make it more digestible. 

Welcome to "Bake Modified Gluten Sourdough Bread" and enjoy the experimentation! 


Sourdough Bread Baking 102 – Exploration

Sourdough 102. Explore some of the techniques behind bread baking and learn to challenge baking methods.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 1785, Price: $79.99

Students: 1785, Price:  Paid

I decided to make this course after being asked many questions behind the "why" of bread baking. I am always exploring the "why" of baking so I thought I would share with you the fun I've had experimenting. This course would be a good one to follow my Sourdough Bread Baking 101 course and it is aimed at beginning and intermediate sourdough bakers. 

If you don't have a sourdough starter, don't worry, I will show you step by step (with videos) how to make your own starter. You'll also get a free downloadable e-book on how to make your own sourdough starter that you can print out. 

The course covers:

  • Exploring protein quality in flour. This shows an easy test to see if your flour is suitable for bread baking. After the test we will use our test doughs to bake up a loaf of bread, so depending upon the flour your testing everyone's loaf will turn out different.
  • Gluten washing - see how to extract gluten from flour. See how it looks and performs, also see how the starch looks.
  • Recovering from a mistake. I made a huge mistake when I was doing one of the experiments, so instead of ditching the experiments, we explore how to recover from a mistake and we make beautiful Ciabatta bread.
  • All purpose flour VS bread flour. In this experiment we explore the differences between all purpose flour and bread flour. We'll use three experiments and do a higher hydration each time. You might be surprised at the outcome.
  • With the last iteration of the comparison loaves, we will use a high quality bread flour and a double hydration to bake up an 88% hydration loaf.
  • The last thing we will look at is the life cycle of a sourdough starter from feeding to it's death. We'll also make pancakes from the discard! 

We'll talk about freezing dough and what happens as well as how to protect gluten in a weak dough and how to slow down fermentation (see the links in the bonus section). 

We are going to have a lot of fun! So join me in this exploration of sourdough baking! 


#6 Learn to Bake Magnificent Challah Bread

Baking Sourdough Challah or Traditional Challah Bread - It's Magnificent!

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 1760, Price: $79.99

Students: 1760, Price:  Paid

Challah, magnificent Challah! Have you always wanted to bake up some Challah but felt it was too much of a challenge? Now see how it's made step by step with videos, recipes, instructions and instructor support.

This sweet bread is loved and enjoyed by millions the world over. In this course you will learn to bake three various types of Challah:

· Commercially yeasted Challah (A dessert Challah)

· Hybrid (a mix of yeasted and sourdough)

· Sourdough Challah

The formulas will also have variations using different ingredients and methods. The two methods are to mix with a dough mixer and to mix by hand. However all of the doughs can be mixed either by hand or by mixer.

The variations will contain different ingredients or dough formulas with changes for milk/non milk, butter/oil, sugar/honey, different egg washes and various toppings. You can experiment with your own glazes and toppings.

You will also see professional baker Andrew Meltzer as he demonstrates how to braid different styles of Challahs from one single braid all the way to seven braids and a six pointed star Challah! Braiding is so much fun and you can stuff braids for fun and exciting new flavors!

So come on and join me, learn to bake and braid your own magnificent Challah and see why so many people love Challah!

Vegan and Gluten-Free Baking – Easy and Delicious

Learn to create and bake your own vegan and gluten-free breads, cakes and more

Created by Samuel Schanderl - Vegan Food YouTuber


Students: 1515, Price: $39.99

Students: 1515, Price:  Paid

This course is for people who love breads, cakes and muffin and want to enjoy them vegan and gluten-free.

It is for people who love learning and want to become expert home bakers in an easy and fun way.

If you want to avoid gluten and follow a vegan diet, baking seems difficult and your options appear limited. Most breads and cakes in the stores have gluten, eggs or option for you.

And on top of that, baking can seem complicated, and there is no place to learn everything from scratch.

The internet is crowded with tons of blogs, videos and recipes, while none of them teaches the system, the structure, or the the know-how that is essential to learn vegan and gluten-free baking.

So many questions remain unanswered:

  • Which flours can I use?

  • How can my dough stick together?

  • How much of each ingredient should I use?

  • How can I replace ingredients that I don't like?

  • What ingredients should a vegan and gluten-free dough consist of?

  • How can I adjust recipes to my own liking?

All of this, and more, will be covered in this course. You will learn all everything you need to know:

  • How a recipe is build

  • Which flours, flavors and baking ingredients you can use

  • The simple tools you need for baking

  • How to knead a dough

  • How you can adjust recipes to your personal liking

  • How to bake 21 different recipes: Delicious vegan and gluten-free breads, cakes, brownies, muffins and cookies

  • How you can create your own recipes

  • And more

Baking will no longer seem like a mystery, on the contrary, you will find baking easy, clear and enjoyable.

Become the baker your friends will love. Stop looking around, and start creating your own delicious recipes.

Start baking now!

How to Bake Real Artisan Bread

Learn the skills, tricks and tips needed to make delicious artisan bread with confidence.

Created by Dan & Johanna McTiernan - Award winning artisan bakers and permaculture homesteaders


Students: 1454, Price: $24.99

Students: 1454, Price:  Paid


Ever dreamt of baking fabulous artisan bread at home to wow your friends and family? Tired of baking bread that resembles a house brick? Want to be confident that you are baking healthy, tasty bread from ingredients you can trust? Then this is the course for you!

Using high quality video the course takes you through the whole process of baking artisan bread at home using the traditional English sponge and dough technique.

Our clear and thorough course guides you step by step through the various stages of artisan bread baking, and we give you you an understanding of the reasons why slow fermentation makes so much better bread. By gaining insight into how fermentation, gluten development and other factors affect your bread the course not only enables you to make slow fermented bread in your own kitchen, but gives you the confidence to improvise, devise your own recipes, and further enhance your skills.

The course shows you how to make round loaves, batons, baguettes and fougasse. And alongside the video we provide you with downloadable tried and tested recipes (slow white loaf, granary, wholemeal, semolina raisin and fennel, apricot and cinnamon) and instructions that you can print and keep.

Artisan bread is made with time,

So are the happiest people.

Slow down,

Learn to bake.

#10 More Fun With Sourdough Bread Baking

Incorporating More Whole Grains Into Your Sourdough Bread Baking.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 1045, Price: $79.99

Students: 1045, Price:  Paid

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

The Essential Sourdough Bread & Pastry Baking Course

The Ideal Baking Course to Master Sourdough Breads & Pastries - Start Baking Artisan Breads & Croissants with Sourdough

Created by Marceau Dauboin - Artisan Baker & Owner of The Yeastie Bois Bakery


Students: 577, Price: $89.99

Students: 577, Price:  Paid

In this baking course you will learn to bake delicious Sourdough Breads & Pastries by a French Artisan Baker from the comfort of your own home. All recipes will be completed with your very own Sourdough Starter which you will learn to make completely from scratch!

  • Colleen: "His course is great value for money and his instructions are so easy to follow. My first attempt at making bagels was a great success!! Can't wait to try his sourdough bread recipe next!"

By the end of this course you will be able to make some of the world's most famous Bread & Pastry Recipes with concise yet comprehensive lectures, hand crafted over countless hours of experimentation, tweaking and practice.

  • Brent: "Goes in great detail about the process as well as talking about the actual science behind the baking, making for not only an informative lecture but one that is also interesting"

All baking temperatures & measurements are also provided in both Metric & Imperial units for complete ease of use.

Learn the Sourdough techniques behind baking amazing breads & pastries in the following delicious recipes:

  • Bagels

  • Sourdough Bread

  • Rye Bread

  • Rustic Baguettes

  • Croissants

  • Sourdough Starter

Included in this course is also a Free Original E-book containing all recipe Ingredients & Instructions for quick and easy reference.

There is no better way for you to discover and explore the incredible world of Sourdough Baking than with this course!

Online Pastry School – Gluten Free Bread Baking Course

Learn great tasting, easy to follow recipes and methods to make gluten free breads by Chef Marco Ropke

Created by Marco Ropke - Fourth Generation Pastry Chef, Twenty Five (25) Years Exp.


Students: 378, Price: $24.99

Students: 378, Price:  Paid

9 Lessons - Gluten Free Bread Baking. From the teacher that brought you 'Learn The Pastry Arts Level 1', and 'The World Of Cookies'.


Build the essential skills you require to create tasty, 'bread', that is year, gluten and wheat free!

New or old to the art of the culinary journey, this course is designed for speed and ease. Join us!

Have you ever wanted to dive into the art of bread baking? Maybe you are a student or pastry professional who needs access to high quality recipes and videos?

Pastry Training Centre - A pastry arts training program, with a timeline that fits your schedule.

But what are our students saying?

“Just wanted to thank you for the fabulous classes and training of the past
few weeks! Thank you for the generosity of your time, the high-quality impeccable
ingredients you use, for sharing all of your tools, your incredible
knowledge and especially the sharing of your recipes – I will keep them safe
and honored. I have not met yet such a generous and fine teacher.”

-Caroline Witteveen, Past Student.

Videos are all shot with TWO ANGLES in a professional pastry kitchen, learn from the best. All recipes are PDF Downloads, and easy to read and follow.

Owner and instructor Chef Marco Ropke is a fourth generation pastry chef from Germany with over twenty five (25) years of international pastry experience.

He now brings his knowledge of European, Asian, and North American pastries to an easy to use online school.

The pastry training centre reflets Marco's deep passion for his trade and strong teaching ethics.

What to expect?

  • Lessons and Knowledge: Hands down the best resource and speedy but extensive knowledge into the basics and fundamentals of the bakery kitchen for gluten free recipes.
  • Video Walk-Throughs: Every single recipes published will have a full video walk-through in 720p HD with TWO CAMERA ANGLES!. We know how important it is to have close-ups of the footage, but also feeling connecting with the teacher.
  • The science behind the art: Learn from Marco Ropke, who not only teaches you the methods and recipes, but also the science behind the art. Understand why things turn out a certain way, and be your own creator and create your own pastry recipes in the future that hold the fundamental basics to success in the kitchen.
  • History & Characteristics: Learn the history of many items you are going to be baking, and the characteristics that define their definition.
  • If you suffer from Celiac disease, or just wish to eat wheat free - this course is great for you.
  • What is yeast? What is Gluten? That's right. Be informed, and know the answers you need to succeed.

Lessons Covered?

  • Intro: We start with an intro to gluten, and what you need to understand about the bread baking process.
  • Baking Fundamentals: We go over alternate starches, and ingredients you can use to create a great tasting, gluten free bread.
  • Introduction to yeast: Learn to understand what yeast is, and how it works with bread baking.
  • Recipes are then covered - Gluten Free Bagels, Gluten Free Focaccia, Gluten Free Artisan Trail Bread, Gluten Free Scones, Gluten Free Banana Bread (tasty!), Gluten Free Waffles.

We are excited to share these tried tested and true recipes with our fans!

Basics of Artisan Bread Baking- Foccacia & French Breads

Learn Professional Techniques and Skills to Bake Beautiful Breads at Home

Created by Shubranshu Bhandoh - Le Cordon Bleu Trained Chef. Professional Baker. Mentor


Students: 304, Price: $29.99

Students: 304, Price:  Paid

Flour, Water, Salt and Yeast that is all you need to make magical breads at home. This class covers all the details and fundamentals required for you to master Artisan Breads . 

It combines simple ingredients through techniques and precision and enables us to make something really beautiful for the ones we love. The satisfaction of making beautiful breads is so satisfying.

This course is designed for you to learn and understand concepts like dough temperature, dough percentage, role of yeast, fermentation process etc and apply them to take your skills to the next level. 

This course covers the essential techniques used in French Baking and a comprehensive detail about the ingredients we use in Baking Breads. Understanding these concepts will provide you with confidence to bake professional bread in your home oven

This is a Course suitable for students just starting out in their baking adventure or have experience and want to improve their Bread Baking skills. In this course I have put together all aspects and steps in baking a Tomato and Olive Focaccia, Burger Buns and Dinner Rolls, Sandwich Loaf and a French Artisan Loaf

We will be making all the recipes from scratch and we will follow the step by step directions of the whole process together. I will also explain everything about the ingredients we are using.

The course will help everyone from complete BEGINNERs who have never baked before to PROFESSIONALS who bake in professional bakeries.

The course will also make an amazing gift to your friend or a family relative who are aspiring bakers and want to pursue to become professionals or just want to have fun baking

Some skills you will learn:

  1. Understand the Tools required in Baking Bread

  2. Understanding Ingredients and their role in Bread Baking

  3. Essential Concepts to Build a Strong Foundation such as Dough Temperature, Fermentation etc

  4. Techniques used in Making Different Breads

  5. How to Measure Ingredients and prepare before Baking

  6. How to Make A Foccacia with Olives and Tomatoes

  7. How to Make Burger Buns and Dinner Rolls

  8. How to Make Whole Wheat Sandwich Loaf

  9. How to Make French Artisan Loaf

  10. Master Concepts such as Folding,Shaping,proofing and Baking

Who this course is for:

  • "Bread Baking 101" is a Class is for people passionate about Baking Bread

  • Beginners who havent baked before but aspire to learn how to bake at home

  • Seasoned Bakers who want to improve their skill

  • This Course makes an excellent gift as well for your friends

Japanese Pastry Course #5 Japanese Hokkaido Milk Bread

Learn how to bake perfect fluffy Japanese milk bread.

Created by IndyAssa Japan - Online Sweets Academy


Students: 271, Price: $24.99

Students: 271, Price:  Paid

This is my fifth Japanese pastry course, and I’d like to focus on Japanese Hokkaido milk bread.

Hokkaido milk bread is one of the most popular and common breads for Japanese people. It’s incredibly soft and fluffy like a pillow, most people eat it as an everyday bread for breakfast.

You can find many recipes online but it’s very important to know particular techniques to create perfect fluffy bread.

In this course, you will learn the basic techniques needed to bake not only Hokkaido milk bread, but also other Japanese breads. You will also be shown how to prepare ingredients correctly, how to check signs that the dough is ready and how we let the dough rise properly.

For this time, I’d like to show you the classic method, not Tangzhong method. I’m going to show you every single step even some small tips, so you will get the hang of it.

Hope you enjoy baking with me!

Baking Essentials: Learn to Make Banana Bread

Complete Step By Step Guide for Learning How to Make a Delicious Treat

Created by John Pamperin - Nurse Practitioner at Sanger Heart and Vascular Institute


Students: 228, Price: $19.99

Students: 228, Price:  Paid

Have you ever wished you could bake?

Not put some pre-made cookie dough on a cookie sheet baking, but real baking, making breads and desserts that you would find in a high end bakery, or items that you grandmother used to bake.

Have you tried baking before, but did the recipe not turn out, or was confusing to read?

Have you received baking equipment as a gift, but they're just sitting in a forgotten cupboard collecting dust?

Have you wanted to take something delicious to the office to share, or to make something yummy for the kids?

You can do it, and it's not that hard.

In this course, I am going to show you step by step how to make a delicious banana bread that you can make for your family and friends to enjoy. Everything will be explained, from choosing ingredients, weighing and measuring, and explaining and showing common baking terms used with the recipe.

You will learn how to adjust this recipe to your tastes. You can add chocolate chips, nuts, or decide not to. You can make this recipe gluten-free. When you make your own bread, the choice is all up to you!

I have even added metric measurements to this recipe, so people from all over the world can enjoy this course!

You do not need fancy equipment to make this bread. You will need an oven, bread loaf pans, a few large mixing bowls, spoons, and a handheld electric mixer. Recommended equipment would include a kitchen scale and a stand mixer, but these are not required, they only speed up the process and help with consistency.

As a bonus, I will also include a lecture on how to make your own natural vanilla! Vanilla is one of the most common and expensive ingredients in a bakers pantry. By using this lecture, you can make your own vanilla and save money compared to grocery store vanilla. And you know exactly where it came from, your own kitchen!

So come and join me and other Udemy students as we learn how to bake together!

Learn Baking – Cake Cookies & Bread(Beginners)

With Egg & Eggless Baking Course

Created by Bliss Berry - Homebaker and Seller


Students: 157, Price: $19.99

Students: 157, Price:  Paid

This baking course is a combo of baking from basic cake to fancy cakes like doll cake, mirror glaze cake, fondant cakes, cookies, bread and more.

In this baking course you will learn to bake a cake, frost a cake, make different frosting, bake cookies and bread etc. You will also get cake tips and tricks to troubleshoot any issues. Baking is not only making delicious food but there is lot of love put in every baked goods that will surely give you a marvelous mouth watering baked goodie that you can relish with your family and friends over and over again.

I have also included some cake frosting and piping tips and you could easily make and decorate cakes with just a few nozzles you can always keep handy. Most of the ingredients I have used in this program are easily available in most towns or you could easily purchase them online.

However you are going to enjoy baking with me and love to share all my tips with you.

There is so much more you will learn about baking in this baking course and it is a very good content for beginners.

Bake with Love, Bake with Passion

Happy Learning to one and all. And thanks for choosing this course.

Sourdough Bread & Starter No Fail Recipe Easy To Understand

This is a broken down & decoded full length recipe tutorial on how to make an amazing authentic loaf of sourdough bread!

Created by Michele Bowers - The Homemade Gardener


Students: 101, Price: $39.99

Students: 101, Price:  Paid

There are NO confusing baker formulas or sophisticated math equations here. If you are a busy person with no time for complicated, mind numbing recipes, then this is the course for you. In approximately 4-7 days, you will be able to impress your family and friends with a truly delicious homemade "fresh-out-of-the-oven" loaf of sourdough bread. It took me almost two full years to create this course and break it down in a way that even a novice baker with no skills will understand. This course was designed for you to succeed; it is never even necessary for you to leave this site to learn - everything you need to know is included. Navigating this course is simple. Equipment, ingredients, recipes, maintenance, and even troubleshooting will be quick & easy to access. 

During this course, I will teach you to understand what is happening during the sourdough process so it's fun, informative, and visually appealing. Every step is shown along the way in shortened versions, so you get enough information to move forward, but don't have to sit through the entire process. I am not the star of this show - I am simply in the background the entire time to guide you along the way. Take your time, pay attention to detail, and soon you will acquire skills to bake incredible sourdough bread like a pro. Then, you will be able to take the information I give you and adapt this recipe to fit your own needs. Once you master this recipe, a whole new world of bread baking will open up for you.

I am currently working on follow-up videos to show you how to take this exact recipe and turn it into hundreds of other sourdough breads: honey whole wheat, spelt, rye, pizza dough, pretzels, bagels, and so much more! Stay tuned, and I'll be here if you need me. I know you can do this!

Baking With a Portable, Wood Fired Dutch Oven

Your cast-iron guarantee of amazing breads and pizzas, indoors or out.

Created by Dragan Matijevic - The Artisan Bakery School


Students: 85, Price: $29.99

Students: 85, Price:  Paid

This course will turn your ideas about Dutch ovens upside down. Dust off that heavy old pot and turn it into a mobile wood fired oven for baking breads, pizzas and other dishes outdoors.  This course shows you how to make an insulated oven base that takes up very little room, so you can assemble your portable oven and light your cooking fire in the tiniest backyard, on the wildest beach, or at your favourite campsite. 

Here are a few of our favourite 5 star testimonials from our other courses:

I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy to follow manner. I felt drawn in and couldn't wait to get a starter going. I'm looking forward to the time when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough - like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. Morley

Penny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe! Bobby Ollar

…The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I'm really looking forward to more courses. Julia Bilecki

Dragan and Penny! Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo Ariatti

The videos are priceless!  Aden

Why not check out the promo video and the free lectures for yourself?

Build a Pizza Oven for FREE

Bake bread and yummy pizza's, casseroles and much more!

Created by Cari Corbet-Owen - Clinical Psychologist, Author, Speaker & Natural Builder


Students: 81, Price: $29.99

Students: 81, Price:  Paid

I built a pizza oven for $36.  I could have built it totally FREE if I'd had more patience.  I asked a professional pizza construction company for a quote for an oven my size, it was close to $5000.00 and it didn't have any of the decorative elements or the bench I built opposite it also for free.  If I can build it with no building experience, you can build one too.  This course will teach you how.  It will take you through the design from siting your pizza oven, to getting material for free, to designing your pizza oven, everything you need to know about mixing and building with cob through building your pizza oven.  I could make 15+ pizzas, bake 4-5 loaves of bread, a casserole and still have enough heat to dry fruit.

Bread Baking Success

Making your own homemade yeast breads

Created by Gregory Kowalczyk - Recently retired university professor


Students: 58, Price: $34.99

Students: 58, Price:  Paid

If you are interested in making your own great tasting breads at lower cost than what is available at your local supermarket, then this course is for you. In this course you will see that making you own bread does not take that much time, talent or special equipment. Most breads can be make in less than 4 hours with equipment and ingredients that you probably already have in your kitchen.

In this course we will show you how you can add the ingredients you want in a bread and how to form it into the shape you want. No chemical preservative and there are endless bread making variations that you can try. The possibilities are limited only by your imagination so you may never make the same bread twice.

Homemade yeast breads are excellent contributions to a pot luck dinner, fund raising bake sale or a special occasion. They also add a nice touch to an otherwise ordinary dinner.

This course assumes that you have no prior knowledge or experience with making yeast breads. That’s the way I started 35 years ago and have been baking my own breads ever since – rarely do I eat store-bought bread. This course is geared for beginners and we will introduce you to six different bread recipes that use basic ingredients and kitchen skills. There are no exotic ingredients that you will need to buy or any special equipment. Everything you will need you probably already have in your kitchen, with the possible exception of yeast. Once you become hooked on baking your own yeast breads, there are plenty of resources available to expand your bread baking horizons to make more exotic breads.

In this course, after explaining the basic equipment and ingredients that you will need, you will learn how to make 7 different breads.  These breads include:

Basic white bread

Italian bread

Whole wheat sandwich bread

Coffee can breakfast bread


Dinner rolls

Easy rye bread

Each of these breads will be make start-to-finish in this course in real time – nothing will be omitted, with the exception of the required rising (proofing) of the dough. All of these breads can be completed in 4 hours. The downloadable resources include 11 recipes, list of needed equipment and ingredients, glossary of bread baking terms and some helpful hints.

SHOKUPAN / Japanese Milk Bread / Bread Baking 101

Bake your SHOKUPAN (Fluffy Japanese Milk Bread) with detailed instruction from an expert | Exclusive course

Created by Akino Ogata - Author, YouTuber, Recipe developer, former owner-chef of a p


Students: 56, Price: $29.99

Students: 56, Price:  Paid

This is the best SHOKUPAN (Japanese Milk Bread)baking course for BEGINNERS who have no idea to bake bread.

SHOKUPAN is the most eaten bread in Japan, fluffy but bouncy and so moist.

You'll be surprised how tasty it is, and your kitchen will be full of wonderful baking smells.

In this course, you will first learn the basics of bread baking.

And also, you can learn a lot from the downloadable E-book "everything you need to know about SHOKUPAN."

Next, you'll move onto baking Beginner's SHOKUPAN.

It is going to be an easy one; it's at 66% hydration, which means not that sticky and pretty easy to handle.

Once you've learned a basic SHOKUPAN making process, you will be ready to move on to 72% hydration SHOKUPAN.

When you have finished this course, you will have the confidence to bake a perfect SHOKUPAN.

And also, you will be ready for more advanced bread baking. 

My name is Akino; I am a YouTuber who specializes in Japanese baking and Cooking.

Thank you so much for stopping by on my SHOKUPAN baking course.

I am so happy to have you here.

I have run a pastry shop for more than 20 years, and I used to teach at my baking class for 15 years before YouTube.     

In this course, you will learn how to bake a perfect SHOKUPAN, the most popular bread video on my YouTube channel.

I make this course because  I have received so many questions about how to bake perfect SHOKUPAN.  Those questions are mostly from beginners and also from professional bakers who want to open the SHOKUPAN bakery in their country.

So I decided to put each and every question together and make a detailed SHOKUPAN course here on Udemy.

I can't wait to start the lesson.

Let's get started!

Easy White Loaves

Traditional quality bread that you can make at home

Created by Graham Hoather - Professional British Baker


Students: 49, Price: $19.99

Students: 49, Price:  Paid

Simple but robust course that will show you how to use traditional methods to produce great breads at home.

Have you tried making bread but had issues?

Want to know what is in your bread?

Want to produce bread that will impress family and friends?

This course is delivered by a BAKER not a chef so you can understand a better way to make bread.

I'm a fully trained professional baker. I love using and adapting the traditional methods of making bread and also the challenge of creating new products to meet the diverse nature of today’s society. My skills and knowledge give me an understanding the sciences involved in the process of making bread and I enjoy the opportunity to share my passion through delivering these courses. Whether you are a complete novice or have some previous experience you should come away from one of these courses with the confidence to create products to be proud of in your own home or as a professional.

Moroccan healthy Sourdough Bread (Batbout) ready in 7 hours!

Sourdough Bread Baking ,Healthy Sourdough Without Commercial Yeast , Bread Baking ,100% Whole Wheat Bread

Created by Healthy Food - CHEF IN udemy


Students: 48, Price: $24.99

Students: 48, Price:  Paid

Do You know what is the effect of the sourdough (bread with natural yeast) on your body, it's a miracle, you will not believe how it reacts in your body, you will love it after you know the health benefits that will "happen to your body".

I invite you to enroll in this course to know these benefits and to learn a very easy and inexpensive way to prepare *sourdough bread* using only three ingredients, flour, water and salt. No need to use any other chemicals products . only 3 ingredients, I am sure you will be dazzled by the result and will never give up this recipe.

3-Meal Italian Food Course: Appetizer, Primo, Sweets

Learn how Italian eats in EATALY: Bake Grissini Bread, Make Pasta and Do Quick and Easy Italian Classical Sweet Tiramisu

Created by Lai Ambor - Bread Baker, Home Chef, and Food Blogger


Students: 24, Price: $19.99

Students: 24, Price:  Paid

Appetizer: Baking Italian Grissini Bread

Crunch that stick!

This course talks about how Italian loves to eat grissini before devouring prime course or primo. Italian loves to crunch that bread while waiting for their main dish. Grissini is best eaten with acciugha (small preserved fish in a container) or strachino, a soft white cheese.

Primo: Italian Pasta Making: The Easiest Method

Learn how to make a fresh pasta at home for your family and friends.

This course talks about making a fresh pasta. The method and the learning process is the easiest way to memorize by heart. Italians are known for putting health into priority so their mindset is always homemade and fresh. So, when they go to restaurant, they are proud to ask if the food they're going to eat is fresh by saying "homemade". Mostly , Italian restaurants will add on their courtesy upon ordering that "certain" food is fresh and homemade. This is their way of doing marketing on their restaurants whether it is osteria or trattoria. So, when you hear the word "homemade", be glad, it means it's fresh and good for health.

In this course, we are using all biological to maintain the freshness and homemade thing of pasta making. Il uova (the egg) is biologico in Italian or biological and "la farina" (the flour) is also biologico.

Hope you enjoy this Italian pasta making experience and hope you visit Italy. "Ci vediamo quando tu sei qui." (See you when you are here).

Dolce: Quick and Easy Italian Classical Tiramisu Cake

A Glimpse of Northern Italy Dolce in Treviso, a city near Venice

This course is all about Treviso tiramisu and how to make it at home just like all Italians do. Italy is known for cheese, so, when they eat they have cheese as a appetizer, prime and second course, and now we have this sweet cheese incorporated in the cake that is common in the whole region of Italy. However, tiramisu was born in Treviso which signifies "tira" means pull, "mi" means me, "su" means up. Tiramisu means "pull me up" or "lift me up."

Am I lifting you up?

Baking White Yeast Bread for Beginners

Bread making basics

Created by Dom Theresa - Making More and Buying Less


Students: 8, Price: $19.99

Students: 8, Price:  Paid

Are you wanting to learn how to bake white yeast bread? Learn all this and more by enrolling in the “Baking White Yeast Bread for Beginners”.

Enrolling in this course you will learn the basics of baking bread by following along in the step by step video lessons.

You will start off by learning what basic baking equipment is necessary to start baking loaves of bread. Next, you will move on to learning how to properly proof your yeast, mix and knead your dough. This will bring you to the completion of your loaves of white bread.

As a bonus at the end of the course you will have the option of continuing on to learn a few more advanced skills to master the art of baking a cinnamon loaf.

This course is geared to beginners who haven’t tried baking bread in the past. Go ahead and sign up! You will get the support needed to learn this new hobby and in the end you will have baked delicious homemade bread that you will be able to share with the people you love.

What skills will you learn?

- What basic supplies are needed for baking bread

- How to proof your yeast

- How to mix your dough

- How to knead your dough

- How to properly bake and store your loaves of bread

At the end of this course you will have gone through the step by step process of Baking White Yeast Bread and gained confidence in your  ability to bake bread.

Who would benefit from this course?

A beginner who has never baked bread before

Someone that wants to learn a new hobby

Someone who is conscious about preservatives and wants to bake healthier bread

To gain joy and satisfaction of making something homemade