One email a day. Three minutes at your counter. By next Monday you'll have a living starter and actually understand it. Everyone starts together.
Lifetime money-back guarantee. Next cohort starts Monday.
You've seen the loaves. The crackly crust, the open crumb, the kitchen that smells unbelievable. You want that.
So you did what everyone does: you searched. And now you're worse off than when you started.
One video says feed your starter twice a day. Another says once. One swears by rye flour, another says plain flour is fine. One says the liquid on top means it's ruined, another says pour it off and keep going. Fifteen tabs open, all of them arguing.
Nobody fails at sourdough because it's hard. People fail because they're following six methods at once.
Hi, I'm [NAME]. I'm not a professional baker and I've never set foot in culinary school.
I'm a regular guy who wanted to make real bread in his own kitchen, and I nearly quit in week one because everything I read contradicted everything else I read. I had to figure out the hard way which advice mattered and which was noise.
Here's what surprised me: once you strip out the noise, a sourdough starter takes about three minutes a day. That's the whole job. The hard part was never the bread. It was the confusion.
So I built the thing I wish someone had handed me: one method, one week, one email a day, and someone telling you "yes, that weird thing is normal" at exactly the moment it happens.
One email a day for 7 days. Each day takes 3 minutes or less. Most days that's one 3-minute visit; once your starter wakes up mid-week, it becomes two. Under half an hour across the entire week, total. No guesswork, no conflicting advice, no expensive gear.
And you'll eat something you made before the week is out. From about day 3, your starter produces a little extra every day. The free bonus recipes below turn it into pancakes while your starter is still growing. Real food, week one.
Fair question: you paid, why not get everything right now?
Because I know exactly what happens when you get information without ingredients. It's what happens on YouTube. You watch, you read, you nod along, and you never actually mix anything. The tabs pile up and the bread never exists.
So we flip it. Today you get the grocery list, not the lessons. This weekend the flour and water sit on your counter, staring at you. Monday morning the first email lands and says "grab the jar, this takes 5 minutes." And you'll actually do it, because everything you need is already within arm's reach.
The wait isn't a delay. It's the reason you'll finish.
Lifetime money-back guarantee.
[affiliate disclosure line goes near this]
Because I'd rather have a thousand people actually make real bread than sell a $200 course to fifty. Seven bucks is cheap enough to try and real enough that you'll actually open the emails. That's the whole math.
If you're ever unhappy with what you bought, next week or three years from now, email me and I'll refund you. No forms, no hoops, no hard feelings. The only fine print: I have to still be in business to send the money. Fair?
The Monday after you join. Everyone starts together, which means when your starter does something weird on day 4, the email explaining it lands that same morning.
Because lessons without ingredients turn into YouTube: watch everything, do nothing. You get your grocery list instantly, the weekend to shop, and the lessons exactly when you can act on them. It's built for finishing, not bingeing.
About 3 minutes per visit. Day 1 is the big one at about 5, and once your starter turns active mid-week it wants two short visits a day instead of one. Whole week: under half an hour.
Unbleached all-purpose flour, a small bag of dark rye flour, a gallon of purified water, a jar, and a cheap kitchen scale that reads grams. The exact list hits your inbox the second you join. Why purified water? Because treated tap water can slow a young starter down, and for about a buck it's not worth gambling your week on. No proofing baskets, no razor blades, no gear with a French name.
Not yet. Week one builds the starter, which is the part everyone gets wrong. You will cook with your bonus recipes during the week, and when your starter's alive I'll show you the path to your first loaf if you want it.
Especially for you. Most "dead" starters were never dead, they were misread. This time you'll know what you're looking at.
Yes. And if free YouTube was going to work for you, it already would have. The problem was never information. It's fifteen conflicting videos and no way to know who's right. This is one method, one week, three minutes a day, done.
The emails wait for you, and starters are forgiving. Miss a day, pick back up. I'll show you how.
No. Fermentation partially breaks down gluten and many people say it's easier on their stomach, but it is not gluten-free and not safe for celiac disease. Anyone who tells you different is selling something I wouldn't buy.
You bake with it. When you finish the challenge, I'll show you the next step if you want it. No pressure, the starter is yours forever either way.
Lifetime money-back guarantee.
A week from Monday, you can still have fifteen tabs open. Or you can have a jar on your counter, bubbling, with a name.
Three minutes a day. One method. Starts Monday.
Lifetime money-back guarantee. $7. Everyone starts Monday.