Master the ancient craft of wild yeast fermentation — from capturing airborne yeast to running your own micro-bakery.

I'm an Executive Chef, and I've spent years perfecting sourdough technique in professional kitchens. This masterclass is everything I wish someone had taught me when I started — structured, thorough, and built for people who take bread seriously.

What You'll Learn

🌾 Foundations — What wild yeast actually is, the microbiology behind fermentation, and why it matters

🫙 Starter Mastery — Capture wild yeast from scratch, develop a resilient starter, and maintain it for life

🌾 Flour Science — Protein content, ash, extraction rates, and how to choose the right flour for every bake

🔥 The Full Process — Autolyse through final bake, including bulk fermentation, shaping, scoring, and crust development

📈 Advanced Techniques — High-hydration doughs, heritage grains, inclusions, lamination, and enriched sourdough

💼 The Business of Bread — Cottage food laws, recipe scaling, production planning, branding, and finding customers

Course Details

• 15 lessons across 6 chapters

• Sequential curriculum with hands-on assignments

• Certificate of completion

• Private community chat with fellow students

• Chef's Updates feed with ongoing tips and seasonal recipes

$340/month with a 1-day free trial — cancel anytime.

Ready to begin? Join Wild Culture Kitchen and start baking with purpose.