Private Sessions
This is a practical, hands-on way to improve your bread.
We look at your starter, your dough, and your workflow together. Then we adjust and refine so you understand what is happening at each stage and how to repeat it on your own. We do not just cover the how, we cover the why, so you can troubleshoot, adapt, and bake confidently on your own.
The goal is simple. Bread that works consistently in your kitchen.
For Beginners
Starting sourdough can feel confusing. There is a lot of advice out there and much of it contradicts itself. In these sessions, we simplify everything and focus on what actually matters.
You will learn how to read your dough, manage your starter, and build a routine that fits your real life. No complicated formulas. No guesswork. Just clear steps and steady progress.
Topics We Cover
- Building a strong, resilient starter
- Maintaining and feeding with intention
- Understanding flours and choosing the right formulas
- Fermentation fundamentals
- Dough handling and gluten development
- Timing bulk fermentation and proofing
- Shaping and scoring with confidence
- Baking techniques for better oven spring
- Troubleshooting common issues
- Building workflow and consistency
Who Is This For
- Home bakers just getting started
- Anyone who has baked a few loaves and feels stuck
- Bakers overwhelmed by conflicting advice
- People who want a calm and structured introduction
What You Walk Away With
- A healthy, predictable starter
- Clear fermentation benchmarks
- A repeatable baking routine
- The confidence to bake without second guessing
Start your journey
For Intermediate & Advanced Bakers
If you’re already baking regularly and want more control, this track is about precision and invention. We zoom in on structure, flavor development, and high-level diagnostics. You’ll learn to read dough instinctively, design crumb intentionally, and build a workflow that allows you to push your bread further. This is refinement. Not basics.
Topics We Cover
- Advanced starter management and starter types
- Dough science and fermentation control
- Whole grain and high-extraction formulas
- Structure and crumb design
- Flavor development
- High-level diagnostics and process analysis
- Enriched doughs
- Viennoiserie foundations
- Sourdough pizzas
Who This Is For
- Intermediate and advanced home bakers
- Micro-bakeries
- Anyone with experience who already have a process but want clearer structure, better diagnostics, or a second pair of eyes on their bread program.
What You Walk Away With
- Greater consistency across bakes
- Intentional formula design
- Clear diagnostic skills
- Confident fermentation control
- Professional-level results
This is where baking shifts from technique to mastery. After these sessions, you won’t just follow a recipe. You’ll understand how to control the variables - and adapt confidently in any kitchen, in any season.