CourseThe Pantry

Sourdough from Scratch

Build and keep a lively starter, then bake a crackly, open-crumb loaf the old way.

Bread is the most forgiving place to start from scratch. This course takes you from a jar of flour and water to a confident weekly bake — no special equipment, no fuss.

We focus on rhythm and feel over fussy precision, so sourdough becomes a normal part of your week, not a project you dread.

What you'll learn

Build and maintain a resilient starter
Read dough by feel, not just the clock
Shape, score, and bake a proper loaf
Troubleshoot dense crumb and weak rise

Curriculum

1
The starter
Capture wild yeast and keep it thriving.
2
Mixing & autolyse
Flour, water, salt, and time.
3
Bulk fermentation
Folds, temperature, and the poke test.
4
Shaping
Tension, the bench rest, and the banneton.
5
Scoring & baking
Steam, heat, and that crackly crust.
6
Your weekly rhythm
Fit baking into real life.

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