Introducing our latest online course: Mastering Sourdough Starters & Leavens

The questions we get asked most often in our courses are about the mysteries of starters and leavens (and mothers and cultures and what-all else you like to call ’em). Even if you buy a starter, or get one from a friend, it’s hard to tell whether it’s healthy or not, unless you know what signs to look for. Which means people end up baking bad bread for months without knowing why. Recipe books rarely go into sufficient detail about the kind of leaven required for a loaf – old, mature, young? and so the results can sometimes be frustrating. What does ‘ripe leaven’ mean, after all?

So we came up with this online course for all our students; a focus on what sourdough starter culture is, how to make it, how to turn into leaven, and how to use it for baking different kinds of bread.

So, if you’ve been suffering from ‘bubble trouble’ – flat starter, low leaven, sad loaves, this ‘bubble bootcamp’ is the one for you! To get a free preview, and decide for yourself, just click here: Mastering Sourdough Starters & Leavens.