Crumb & Crust

Curriculum

Your baker

Reviews

FAQ

New cohort starts 6 October

Bake a loaf you're proud to slice open.

The Sourdough Masterclass takes you from a flour-and-water starter to an open, glossy crumb in 21 days. You don't need a fancy oven, special flour or a baking background.

✓ 32 short video lessons you can follow at the counter
✓ A printable 3-week schedule that fits around work
✓ Live Q&A with a professional baker every Sunday

Start baking for $97

See the lessons

★★★★★ 4.9 from 2,300 home bakers

A scored sourdough loaf on a wooden board

As featured in

The Kitchn

Bon Vivant

Food52

Serious Crust

Sound familiar?

Flat loaves, gummy middles and a starter that never rises.

Most sourdough recipes assume you already know what "active", "windowpane" or "properly proofed" look like. When the loaf comes out dense, you can't tell which of twenty steps went wrong.

This course shows you every stage on camera and explains what to look for, so you can fix problems as they happen.

The curriculum

Three modules, one great loaf.

Each module builds on the last. By day 21 you'll bake without looking at the recipe.

Module 1 · Days 1–7

Grow your starter

Feeding ratios, temperature and how to read the bubbles so your starter is strong enough to bake with.

Module 2 · Days 8–14

Mix, fold and shape

Autolyse, stretch-and-folds, the windowpane test and a shaping method that builds real tension.

Module 3 · Days 15–21

Score and bake

Cold retards, scoring patterns and a home-oven steam setup that gives you a crackling crust.

Everything included

All you need to bake with confidence.

32 HD video lessons
Printable 21-day schedule
Starter troubleshooting guide
Crumb diagnosis photo chart

Weekly live Q&A calls
Private baker community
12 bonus loaf recipes
Lifetime access and updates

Hi, I'm Marta.

Head baker, Ilić Bread Co. · 14 years at the oven

I ran a neighbourhood bakery for over a decade, shaping around 400 loaves every morning. I built this course to teach home bakers the small, practical checks professionals use without thinking, and to explain why each one matters.

Why this course

	Crumb & Crust	Free videos	Recipe books
Step-by-step schedule	✓	—	✓
See every stage on camera	✓	✓	—
Troubleshooting for your loaf	✓	—	—
Live help from a baker	✓	—	—

Real loaves, real kitchens.

"I'd killed three starters before this. Day 9 of the course and I had a jar that doubled in four hours. My first loaf actually had an ear."

Priya S. · Leeds

"The crumb chart alone was worth it. I finally understood that I was under-proofing, not over-proofing, for a whole year."

Daniel O. · Toronto

Enrolment is open

The Sourdough Masterclass

21-day video course

$149 value

Weekly live Q&A calls

$120 value

12 bonus loaf recipes

$39 value

Private baker community

Priceless

~~$308~~$97

One payment · lifetime access

Join the October cohort →

Secure checkout · Instant access to Module 1

30-DAY
RISE OR
REFUND

If your loaf doesn't rise, you pay nothing.

Bake along for 30 days. If you haven't pulled a loaf you're proud of out of your oven, email us for a full refund.

Questions

Before you preheat.

Do I need a Dutch oven?

It helps, but Lesson 27 shows a baking-tray-and-steam method that works in any home oven.

How much time does it take each day?

Most days need 10–15 minutes of hands-on time. Bake days take longer, but most of that is waiting.

Can I use gluten-free flour?

The core course uses wheat flours. A gluten-free starter guide is included as a bonus.

What if I miss a live call?

Every call is recorded and posted in the community within 24 hours.

Not ready yet? Get the free starter guide.

A 7-day plan for building a strong starter, sent to your inbox.