Free guide · 6 min read
Sourdough for real families
Bake the loaf you actually want, with one recipe understood deeply.
A crunchy, golden crust and a soft, open crumb. No 50-recipe binder, no guesswork: one master loaf, fermentation explained, and the confidence to bake by feel.
Get “The Master Loaf”, free
The complete method in a short PDF guide, straight to your inbox.
Baking twice a week since 2019
The free guide
Everything you need for your first great loaf
Built from my own bakes and the questions people ask most. Read it once, then keep it on the counter.
- 01Why one master loaf beats 50 recipes
- 02Which flour to buy, and why stone-milled matters
- 03The master recipe with baker's percentages
- 04Weekday and weekend timelines
- 05Starter health check: how to know it's ready
- 06Reading the dough: end-of-bulk signs and the poke test
- 07Shaping and scoring basics
- 08Top 5 crumb problems: a quick diagnosis chart
About
Hi, I'm Eugene.
I have baked sourdough at home since 2019, at least twice a week, for my family. Somewhere along the way I stopped collecting recipes and started understanding one: a country loaf with a crackling crust and an open, custardy crumb.
I like the geeky side of fermentation, but I bake by feel. That is what I teach: good flour, patient time, and knowing what your dough is telling you. Bread as a family ritual, not a science project.
Dense, gummy or flat?
Send me your crumb. I'll tell you what happened.
Send me photos of your loaf. Within 3 days you get a personal video walking through what happened and exactly what to change on your next bake.
- 1
Send your photos. Crumb, crust and a few details about your recipe, timeline and starter.
- 2
I study your bake. Fermentation, strength, shaping and baking: the crumb shows it all.
- 3
Get your video. A personal walkthrough within 3 days, with your top 3 changes.
Join the waitlist · €29
Launch price · second review free if it doesn't help
Recipes
Start with one loaf, then play
The Master Loaf first. Every variation builds on the same method.
Everyday loaf
The Master Loaf
A country-style sourdough with a crunchy, golden crust and a soft, open crumb. The one everyday recipe you'll keep coming back to.
Beginner · ~20 hours · 71% hydration
Wholegrain
Half-Wholegrain Country Loaf
The Master Loaf with half wholegrain flour — nuttier, heartier, a little more sour, and still with a surprisingly open crumb.
Intermediate · ~20 hours · 78% hydration
Flavoured
Beetroot Sourdough
A show-stopping magenta crumb with a gentle, earthy sweetness. The Master Loaf with cooked beetroot purée replacing part of the water.
Intermediate · ~20 hours
Free guides
The fundamentals, explained
Free guide · 5 min read
Make Your Own Starter in 7 Days
Free guide · 7 min read
Reading Your Crumb: Top 5 Problems
Learn with me
Courses & workshops
Online cohorts, in-person workshops in the Netherlands and Italy, and more. Join a waitlist to hear first.
Online course
Your First Real Loaf
A 4-week small-group course. Bake the Master Loaf every week with live sessions and photo feedback in a group chat, until you truly understand your dough.
- Format
- Live online, small group
- Duration
- · 4 weeks
€79Beta cohort price, 6–8 people
In-person workshop
Sourdough Workshop — Netherlands
A hands-on half day. Mix, fold, shape and score with me, and take home your own dough, a jar of starter and the Master Loaf method.
- Format
- In person
- Duration
- · Half day (about 4 hours)
- Location
- · Netherlands
€65–95Per person, small groups
In-person workshop
Sourdough & Heritage Grains — Italy
A bread day in Italy built around local mills and heritage grains. Bake with stone-milled flour and taste the difference good flour makes.
- Format
- In person
- Duration
- · Full day
- Location
- · Italy
€65–95Per person, small groups
Questions
Good to know
I have never baked sourdough. Is this for me?
Yes. The Master Loaf is written for first-timers. If you do not have a starter yet, begin with the free 7-day starter guide, then bake the Master Loaf.
Do I need special equipment?
A digital scale, a large bowl and a hot oven. A Dutch oven and a banneton help, but each recipe explains how to manage without them.
Which photos do I need?
A crumb cross-section cut through the middle, the top crust, and the bottom or side. A photo of the dough at the end of bulk is a bonus.
What else do you ask?
Your recipe (flours, hydration, levain %, salt), timeline and room temperature, how you feed your starter, and your oven and baking vessel. A short form covers it all.
What if it doesn't help?
Follow the plan. If your next loaf doesn't improve, your second review is free.
One master loaf, baked intuitively, for real families.