Online Class

Handmade Sourdough: From Starter to Baked Loaf


Make artisanal sourdough your household norm. Discover the techniques you need to make a variety of sourdough breads, from starter to beautifully baked loaves.

Skill Level


What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Richard Miscovich
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find class materials in the class viewer.

Class Overview

Craft naturally leavened hearth breads from the comfort of your kitchen! Learn how to make sourdough bread and more with 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 alternative 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.

Lesson Breakdown

1. Introduction
Meet your instructor, expert baker Richard Miscovich, and find out what makes sourdough bread different from yeasted breads. Take a peek into the science behind natural fermentation and learn how to create, grow and feed your own sourdough starter.
2. Making Pain au Levain
3. Baking Pain au Levain
4. Pain au Levain Variations
5. Goin' Whole Grain
6. Something's Gone A-Rye

Taught by

Richard Miscovich
Richard Miscovich
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 & Pastry Service Award in 2006 and 2009, and recently authored From The Wood-Fired Oven.
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