A practical foundation in sourdough
This course is designed for home bakers who want to understand how wild yeast behaves in their own kitchen environment. We focus on teaching you how to manage a culture from scratch, mix dough efficiently, and bake consistent loaves without relying on commercial packets. It is a straightforward, science-based approach tailored to normal household schedules.
What the course includes
You will receive access to four video lessons, step-by-step guides for three foundational recipes, and a dedicated troubleshooting board. We do not use specialized equipment — a standard mixing bowl, a kitchen scale, and a basic baking sheet are all you need to participate. As one past student noted, “the simple heat schedule changed everything for my crust” during their first attempt.
Weekly schedule and structure
The course runs over four weeks, allowing you to fit the baking into your normal routine. A new module opens each Monday morning, showing you how to observe changes in your flour mixture over several days. You can upload photos of your results to get direct feedback… helping you adjust for differences in room temperature and humidity.
Registration and material costs
Tuition for the entire four-week block is 85 dollars. Your grocery costs will be minimal — about 12 dollars for some unbleached white flour, sea salt, and a roll of parchment paper. There are no recurring fees or hidden subscription costs after you sign up.