Richard Miscovich
Craftsy Instructor

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Richard Miscovich is an expert bread baker and accomplished instructor. Upon graduating from the San Francisco Baking Institute, Richard visited Alan Scott, artisan builder of the modern brick oven. After that trip, he immediately constructed his own wood-fired oven in coastal North Carolina. Richard currently serves as an assistant professor at Johnson & Wales University, where he teaches bread production. He was the recipient of the Baking & ... Read Full Bio »

Richard's Craftsy Classes

Handmade Sourdough

Craft naturally leavened hearth breads from the comfort of your kitchen! Join bread expert Richard Miscovich as he shares essential sourdough techniques every bread baker should know. Create and care for your starter so that you’re always ready to make fresh, flavorful bread. Learn alternate fermentation methods to speed up or slow down the process, making bread baking more realistic for your modern schedule. Master the classic French sourdough, pain au levain.  Discover how versatile sourdough is by working your way through olive focaccia, rosemary and olive fougasses, whole-grain and tangy rye breads. You’ll learn the classic French method of mixing dough and kneading by hand, but also pick up tips on the proper way to make dough using a stand mixer. Make your best bread yet with these time-honored techniques.

$19.99 $39.99

What's New

Richard's Projects

Ripe Levain
Pain au levain dough and baked loaves.
Pain au levain crumb
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