Back To Basics Sourdough Course

Categories: Cultures
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About Course

​Welcome to a simpler, traditional way of baking! In this step-by-step masterclass, we are skipping the commercial shortcuts and returning to honest, slow-fermented bread. You will learn how to care for a living culture, read your dough, master wild yeast fermentation, and bake nutrient-dense loaves that are truly good for your gut. No synthetic additives, no complex jargon—just pure, traditional bread making from scratch.

What Will You Learn?

  • How to confidently cultivate, feed, and read the cues of a traditional sourdough starter.
  • The simple, all-in-one mixing method that eliminates complicated kitchen steps.
  • How to successfully manage the bulk proofing stage by tracking dough volume and texture.
  • The intuitive hands-on art of shaping a smooth, elegant oval batard.
  • How to use a cold overnight ferment to maximize traditional flavor and control your schedule.
  • The secret to scoring deep, clean slashes with a basic razor blade to create a beautiful "ear."
  • How to harness intense heat and trapped steam in a home oven for a perfect golden crust.

Course Content

Module 1: Understanding your sourdough starter
In this first module, we will explore how a living, wild yeast culture works. We will look at how to read its signs, how to establish a daily feeding routine, and the exact steps to coax a stubborn or dormant starter back to bubbly, active life.

  • Lesson 1: Understanding Your Sourdough Starter
  • Lesson 2: Flour, Water And Your Baking Tools
    00:00
  • Lesson 3: The Magic Feeding Ratio
    00:00
  • Module 1 Checkpoint: starter and tool basics

Module 2: Mixing And Bulk Proofing Your Dough
In this second module, we focus entirely on the hands-on rhythm of mixing your dough and shaping it for its long rest. You will learn how to bring your flour, water, and active starter together correctly, watching how the ingredients transform during the initial mix. We will guide you through the traditional stretch-and-fold technique, which builds a strong gluten structure naturally without any tedious kneading. From there, we will practice the art of shaping, helping you build the proper surface tension your dough needs to hold its form perfectly.

Module 3: Shaping And Baking
In this third module, we bring the entire sourdough journey to its rewarding conclusion: shaping your dough and baking your loaf. Now that your dough has bulk proofed and is full of life, you will learn the intuitive art of shaping it to build the essential surface tension it needs to hold its form and rise beautifully in the oven. ​From there, we demystify the bake itself. We will show you exactly how to work with heat and steam using a standard home oven and a heavy pot to achieve a deeply blistered, golden crust and a perfectly tender interior. This is the moment where all your patience pays off, and your kitchen fills with the unmatched aroma of freshly baked, traditional bread. Let's turn our dough out onto the counter and get ready for the grand finale!

Aditional Videos And Recipes
This Chapter is gold! Here we share additional recipes and guidelines. Check back regularly for updates!

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