
Handmade Sourdough: From Starter to Baked Loaf
Richard Miscovich
- In-depth Instruction; over 130 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A






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.
Richard Miscovich
Richard Miscovich is a baking instructor at King Arthur Flour's Baking School and author of the cookbook "From The Wood-Fired Oven." He specializes in artisan baking and wood-fired ovens, and currently teaches artisan bread-baking techniques at Johnson & Wales University. Richard is a two-time winner of the Baking & Pastry Service Award. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was inducted into the International Les Amis d'Escoffier Society.

Bonus materials available after purchase