The Sourdough Masterclass

Most gluten-free bread is an afterthought. A compromise. Something tolerated rather than savored. This class exists to change that.

In this 30-minute video masterclass, Jeff walks you through the entire process of baking our signature gluten-free sourdough at home, from feeding your starter the night before to pulling a golden, crackling loaf from the oven. You will learn how to work with a live gluten-free starter, build structure without gluten, proof and shape dough with confidence, and read the subtle signs that tell you exactly when your bread is ready to bake. Everything we have learned through years of baking for farmers markets and thousands of customers is distilled into a single, unhurried class.

Your purchase includes lifetime access to the full video alongside a beautifully designed 20-page companion guide covering starter care, ingredients, tools, the complete recipe with gram measurements, troubleshooting, and a detailed FAQ.

This is not a beginner tip sheet. It is the complete method behind one of the most loved gluten-free sourdoughs in Central Oregon.

What is included: 30-minute video masterclass, 20-page downloadable companion guide, lifetime access.

Frequently Asked Questions

Do I need special equipment? No. This class is designed for home bakers with a standard kitchen. No banneton, no Dutch oven required. Just the tools you likely already have.

What is actually included? You get lifetime access to a 30-minute video masterclass led by Jeff, plus a beautifully designed 20-page companion guide covering starter care, ingredients, tools, the complete recipe with gram measurements, troubleshooting, and a detailed FAQ.

Is this safe for celiac disease? Our method uses certified gluten-free ingredients with no xanthan gum, no guar gum, and no flour blends. The class teaches exactly what we baked for our celiac and gluten-sensitive customers for years.

What flour does the recipe use? The recipe is built around brown rice flour fed through a wild sourdough starter. We mill our brown rice flour in-house, the same way we do in our bakehouse.

How is this different from other gluten-free bread recipes? Most gluten-free bread uses commercial yeast and gums to hold things together. This class teaches real wild fermentation: a live starter, a slow ferment, and the same nourishing process used in traditional sourdough, adapted entirely for gluten-free baking. The result tastes like actual bread.

What if I have never made sourdough before? This class is built for you. Jeff walks through every step: feeding your starter the night before, mixing, shaping, proofing, and knowing exactly when your loaf is ready to bake. Nothing is assumed.

How do I access the class after purchase? Immediately after purchase you will receive an email with a download link. The file is a zip containing the full video and your 20-page companion guide. The link is yours to keep. Download it anytime.