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.
€29Launch price
Join the waitlist
A dense, gummy or flat loaf is not a mystery. The crumb tells the whole story: how far fermentation went, how much strength the dough had, how it was shaped and baked.
Waitlist open
Leave your email and I'll let you know as soon as spots open, before anyone else.
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.
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.
Follow the plan. If your next loaf doesn't improve, your second review is free.
Online course
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.
€79Beta cohort price, 6–8 people
In-person workshop
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.
€65–95Per person, small groups
In-person workshop
A bread day in Italy built around local mills and heritage grains. Bake with stone-milled flour and taste the difference good flour makes.
€65–95Per person, small groups