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Proof & Crumb School · Course
Sourdough from Scratch
One loaf, taught by temperature and percentage until you can repeat it.
- Lessons
- 12
- Length
- 3 h 30 min
- Level
- Beginner to intermediate
- Price
- 95 CRE8
What you'll learn
- Write and scale any bread formula in baker's percentages
- Hit a target dough temperature by adjusting the water
- Judge the end of bulk fermentation by rise and feel
- Shape a round loaf with enough tension to stand up
- Read a crumb and name the one thing to change
Twelve lessons built around a single country loaf. You learn the formula as percentages, control fermentation with a thermometer instead of a timer, shape with tension, and read the cut crumb to decide what to change. A live bake-along closes the course. Sold in the shop; buying it opens every lesson.
Who it's for: Home bakers with an active starter who have baked a few flat or gummy loaves and want to know why.
What you'll need
- An active starter (the free course builds one)
- A scale that reads to the gram and an instant-read thermometer
- A Dutch oven or lidded cast-iron pot of 4 to 6 quarts
- Bread flour, a little whole wheat flour, fine sea salt
- A banneton or a bowl lined with a floured towel
Enroll to open every lesson.
The lessons
4 sections · 12 lessons · 2 h 56 min
01The formula
- 1. Baker's percentages
- 2. The levain
- 3. Water temperature is your thermostat
- 4. Check: the formula
02Mix and ferment
- 5. Mix, rest, salt
- 6. Folds: building strength
- 7. Reading the end of bulk
03Shape and bake
- 8. Pre-shape and shape
- 9. The cold proof
- 10. Score and bake
04Read the loaf
- 11. What the crumb is telling you
- 12. Live bake-along
Live classes
- Starts Sat 14 NovSat 14 Nov 2026 · 10:00 am ET to Sat 14 Nov19 seats left
Your teacher
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