Building Your First Sourdough Starter
Step-by-step process for creating an active starter from flour and water. Takes about a week to get going properly.
Read Guide
Learn Traditional Baking
Master Sourdough in Kenmare
Hands-on weekend workshops teaching artisan bread baking from starter to loaf. Learn the craft that's been perfected over centuries.
Our Journey
How We Got Here
Building a resource hub for sourdough bakers at every level. From first-time starters to weekend workshop participants.
2018
Foundation
Started publishing guides on sourdough techniques and troubleshooting. Focus on practical, actionable information.
2021
Workshop Coverage
Expanded to cover weekend baking workshops. Added starter maintenance guides and regional class structures.
2024
Kenmare Focus
Specialized resources for Kenmare artisan baking community. Detailed loaf shaping techniques and workshop expectations.
2026
Growing Community
Continuous updates and seasonal guides. Helping bakers troubleshoot real problems and improve their craft year-round.
What We Stand For
Core Values
Guiding principles behind everything we share about sourdough baking.
Clarity
No fluff, no jargon. We explain techniques in plain language so anyone can follow along, whether you're starting your first starter or refining your shaping technique.
Hands-On
Real baking requires real practice. Our guides focus on what actually happens in your kitchen, not theory. Details matter — fermentation times, hydration levels, room temperature.
Honest Advice
Sourdough isn't always perfect. We don't hide the challenges — we help you understand why loaves get dense, gummy, or flat, and what to do about it.
Community
Whether you're in Kenmare or learning remotely, you're part of a community of bakers who care about the craft. We're here to support your journey.
Then vs Now
How baking approaches have evolved
Before
- Guessing fermentation times
- Trial and error shaping
- No guidance on starter care
- Dense, unpredictable results
Today
- Temperature-based timing
- Step-by-step shaping techniques
- Detailed maintenance schedules
- Consistent, beautiful loaves
Our Standards
How We Ensure Quality
Our approach to creating reliable, practical guides for sourdough bakers.
Tested Methods
Techniques we've verified through multiple baking cycles, not just theory.
Clear Measurements
Specific temperatures, times, and hydration percentages — nothing vague.
Troubleshooting Focus
When something goes wrong, we explain why and how to fix it next time.
Seasonal Updates
Guides reflect real-world changes — what works in summer differs from winter.
Workshop Integration
Content aligns with what instructors teach in Kenmare weekend workshops.
Beginner-Friendly
Written for people with zero experience. No assumed knowledge.
Frequently Asked Questions
Common questions about starting sourdough, workshop attendance, and troubleshooting.
How long does it take to build a starter?
About 5-7 days. You'll mix flour and water, then feed it daily until it's consistently doubling in size. Our starter guide walks you through each day with what to expect and when you'll know it's ready to use.
Can I attend a workshop with no baking experience?
Absolutely. Weekend workshops are designed for everyone — complete beginners through experienced bakers. Instructors work with you at your level. You'll shape loaves, score them, and bake them. Most people leave with a loaf they're proud of.
Why is my loaf so dense?
Usually one of three things: under-fermentation, overproofing, or weak gluten development. Our troubleshooting guide covers each scenario with photos and specific fixes. The good news — once you identify the issue, the next loaf improves dramatically.
What should I bring to a weekend workshop?
Just yourself and a willingness to get flour on your clothes. We provide all materials — flour, starters, bowls, and baking equipment. Most people bring a container to take their finished loaves home. Check our workshop guide for the full details on timing and what to expect.
How do I keep my starter alive between bakes?
Feed it regularly — typically once or twice a week if you're at room temperature. If you bake weekly, you'll feed it before each bake. We have maintenance schedules for different routines: daily bakers, weekend bakers, and people who want to store it in the fridge between uses.
Essential Reading
Get Started Here
Three guides that cover everything you need to begin your sourdough journey.
Loaf Shaping Techniques That Actually Work
Common shaping mistakes and how to fix them. Learn tension, scoring, and the difference between batard and boule shapes.
Read Guide
Weekend Workshop Structure & What to Expect
Overview of our weekend classes in Kenmare. What we cover, what you'll bake, and what to bring with you.
Read GuideWant more? Explore our complete sourdough baking resource collection.
Browse All GuidesReady to Start Your Sourdough Journey?
Whether you're planning to attend a weekend workshop in Kenmare or want to learn at your own pace, we're here to help. Get in touch with questions, or dive into our guides and start baking today.
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