Workbooks, the course and a few good tools.

Three thirty-minute clinics, booked when a loaf needs one. Most people use them across their first six bakes.

3 sessions

The full course: twelve lessons from a jar of flour and water to a loaf you'd give away, a live bake-along, and the Baker's Math Workbook pages built into the lessons.

12 lessons · live bake-along

One page per bake: times, temperatures, what the dough looked like, what the crumb looked like. Twenty loaves in, the pages tell you more than any recipe.

21 pages · US Letter

Seven pages that replace guessing: baker's percentages worked through one loaf, a water-temperature worksheet, a bulk fermentation table by dough temperature, and a scaling sheet for one to six loaves. Print it and keep it flour-dusted by the scale.

7 pages · US Letter · print or tablet

A 9-inch round cane banneton with a linen liner, a bench knife, a lame with five blades and 20 g of our dried starter with rehydration notes. Everything the course asks for except the Dutch oven and the scale.

Banneton · bench knife · lame · dried starter

Flakes of the bakery's starter, dried at room temperature. Wakes up in four to five days with flour and water; the instructions are in the packet.

20 g · keeps a year sealed