Frequently Asked Questions
Everything you want to know about courses, certification, equipment, and getting started.
Everything You Want to Know
We've answered the questions that come up most before students decide to enroll. Still have something on your mind? Reach out anytime.
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Chat with Otto
OTTO (short for Autolyse) is our sentient, slightly eccentric sourdough scientist. He obsessively studies yeast activity, enzymatic reactions, and microbial ecosystems β and he's ready to analyze your dough's every crumb. Ask about hydration, fermentation logic, or why your loaf deflated.
Or click the floating button in the bottom-right corner
Getting Started
3 questionsAbsolutely not! Our Beginner courses are designed for complete newcomers. We start from the very basics β what sourdough is, how to create your first starter from scratch, and how to bake your first loaf with simple household equipment. Thousands of our students had never baked bread before enrolling.
Chat with Otto
OTTO (short for Autolyse) is our sentient, slightly eccentric sourdough scientist. He obsessively studies yeast activity, enzymatic reactions, and microbial ecosystems β and he's ready to analyze your dough's every crumb. Ask about hydration, fermentation logic, or why your loaf deflated.
Or click the floating button in the bottom-right corner
Still have questions? Our team is happy to help you find the right course.
Ready to Bake YourBest Loaf Ever?
Join thousands of bakers who have transformed their skills with our certified sourdough program. Your first perfect loaf is just a course away.