The Art of Sourdough at Home

Sound familiar?

You have tried sourdough before. Maybe more than once. You followed a recipe to the letter and still pulled out a dense, gummy brick. Or a flat, sad disc that spread instead of rising. Maybe your starter never bubbled the way the internet promised, and you quietly gave up, convinced sourdough just was not for you.

Here is the truth. Sourdough is not hard. It is just unfamiliar. Almost every failed loaf comes down to two or three things nobody explained properly, like how to actually read your starter, or how to know the exact moment bulk fermentation is done. Once you can see those signals, everything changes.

Learn to read your dough, not just follow a clock

This course teaches you why each step works, so you can bake a gorgeous loaf again and again, in your own kitchen, on your own schedule. By the end you will not just have a recipe. You will have the skill.

What you’ll learn

• •Build a bulletproof starter from scratch and read exactly when it is ready, the float test, the signs and the timing.
• •Mix the master loaf, 500g flour at 65% hydration, with a foolproof autolyse and mix.
• •Develop strength without kneading using simple stretch and coil folds.
• •Master bulk fermentation, the single most important skill, and the biggest reason loaves fail.
• •Shape with confidence, boule and batard, so loaves rise up and not out.
• •Cold proof and bake to a deep, crackly, bakery worthy crust in your Dutch oven.
• •Troubleshoot anything, dense, flat, gummy or sticky, with a clear diagnosis guide.

What is inside: 8 modules of video lessons, yours for life

• •Module 1, Welcome and Foundations: tools, flour, and fitting baking into a busy life
• •Module 2, Your Sourdough Starter: build it, feed it, read it, fix it
• •Module 3, Mixing the Dough: the master recipe, step by step
• •Module 4, Stretch and Coil Folds: strength without kneading
• •Module 5, Bulk Fermentation: the stage that makes or breaks the loaf, finally made clear
• •Module 6, Shaping and Cold Proof: neat shaping and the overnight fridge method
• •Module 7, Scoring and Baking: steam, temperature, that perfect crust
• •Module 8, Troubleshooting and Next Steps: read your crumb and fix every problem

Plus a printable quick reference recipe card you will use on every bake.

Who this is for

This is for you if you are a frustrated baker whose loaves have not worked out yet, a complete beginner who has never made sourdough, or a home baker who wants one reliable method that works every time. If you can read and follow simple steps, you can do this.

Meet your teacher

Hi, I am Viktoriya, TheSourdoughBakes. I have taught hundreds of beginners to bake sourdough from scratch, and I built this course around the exact questions and stumbling blocks I see again and again. I teach you to read your dough and your starter, because that is the skill that turns frustration into confidence. I cannot wait to see your first loaf.

Frequently asked questions