
Sourdough bread takes about 24 hours—mostly waiting (fermentation, resting, preheating, baking)—but only around 10 minutes of hands-on activity.
Sourdough doesn’t fail because you’re bad at it — it fails because the process isn’t clear. This class fixes that.
I didn’t grow up in a bakery.
I just loved it — the smell, the rise, the magic of bread.
But every time I tried sourdough, something went wrong. Dense loaves. Collapsed crusts. Confusing timelines. Nothing ever worked the same way twice.
I stopped chasing recipes and built a process. A repeatable system that works — with any recipe, any schedule, and
It’s the same system I used to go from Flop to Top... winning dozens of blue ribbons at state and interstate fairs. And now I teach it live — in a small group, with hands-on help — so you can skip the years of frustration and get straight to the good bread.
Before You Ask
“What if I’ve tried before and failed?” That’s who this is for. We don’t follow a recipe — we build a system that works around you.
“I don’t have time to feed a starter every day.” You won’t need to. This method teaches how to keep a ready-to-use starter with no maintenance.
“I don’t want to buy a bunch of fancy tools.” The only things you will need are a mixing bowl, a digital scale, and maybe an apron. Everything else is included.
Try the first half of the class (two full sessions) and see if it’s a fit.
If it’s not for you, just email us within 21 days and we’ll give you a full refund.
You can also request a refund for any unused future sessions at any time.
