True Loaf

Online course · 4 weeks

My First Bread

Store-bought bread has little in common with the real thing. It leaves you with heaviness, bloating, digestive trouble, puffiness and breakouts.

Homemade sourdough is a different product entirely. It's made from simple ingredients, goes through a long, natural fermentation — and you know exactly what's in every loaf.

This bread is care for your body, your health and your family — in every slice.

It’s for that feeling that I created the online course My First Bread. Together we'll grow a starter, learn to understand dough and feel it with our hands — and bake that very loaf you'll want to bake again and again.

You probably already know that recipes can fail in your kitchen. That's why I teach you to understand why bread behaves the way it does — so you stop depending on instructions and can bake confidently with your flour, your oven and your rhythm of life.

I'll explain why your starter suddenly stopped rising, help you figure out your dough, answer your questions and show you how to stop baking by the timer and start trusting your senses.

This course is about more than bread. It's about cozy weekends, the scent of fresh baking at home, the pleasure of kneading dough with your hands — and a little tradition that will one day become part of your family.

Programme

  1. Week I · Days 1–7Birth of the starter

    We grow a wheat starter from scratch and learn to understand it:

    • Setting up your starter
    • Finding your own unique feeding rhythm
    • Knowing when the starter is truly ready for its first bake

    The week's result: a live, growing starter and a clear sense of how to work with it from here.

  2. Week II · Days 8–14Understanding the dough

    While the starter matures, we learn the dough.

    • Ingredients and hydration
    • Mixing by hand, by feel
    • Stretch and folds
    • Bulk fermentation and shaping
    • The final proof
  3. Week III · Days 15–21Baking the first loaf

    Four bakes — from together to entirely on your own.

    • Bake 1 — together, with a review
    • Bake 2 — on your own, with feedback
    • Bake 3 — almost no prompts
    • Final bake — entirely on your own

    Also · With feedback

    Beautiful scoring · Why the crust cracks · Why bread spreads · Storing and freezing · Starter in the fridge

    Also · Individual

    Why bread turns out dense · Why it turns out sour · Keeping a starter for a year · Recipes to bake with

  4. Week IV · Days 22–28Making it yours

    You bake freely; I review your photos, crumb and questions, and help you tune the process to your kitchen, flour and oven.

After the course you'll be able to…

  • grow a mature wheat starter on your own
  • read its state without prompts
  • adjust the feeding to temperature
  • feel the dough with your hands
  • judge readiness at every stage
  • bake stable sourdough bread
  • diagnose and fix your own mistakes
  • adapt any recipe to your kitchen

Maybe this very first loaf is where your love for homemade bread begins 🤍

Format
Online · 4 weeks
Price
from €60
Support
Up to three online calls

Join the course

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