About this masterclass
Sourdough is not complicated, but it does require patience and attention to details that most quick tutorials skip over. Starter health, ambient temperature, flour protein content — these variables matter more than any single recipe step.
The core challenge this course addresses
Most home bakers who try sourdough hit the same wall: their starter seems active but the bread comes out dense, or the crust shatters before the crumb develops. The problem is usually timing, not technique. This course teaches you to bake by feel and observation, not just by the clock.
The course is led by Andrius Paleckas, a Lithuanian baker who runs a small-batch bread operation out of Kyiv. He has been fermenting sourdough for eleven years across three different climate zones, which means he has had to adapt constantly and knows exactly which shortcuts break the process.
Equipment you actually need
A Dutch oven, a bench scraper, a proofing basket, and a kitchen thermometer. A stand mixer is optional — most of the work in this course is done by hand so you understand what properly developed gluten feels like.
The course includes five live Q&A sessions, a private dough troubleshooting thread, and a downloadable baking log template to track your fermentation conditions across bakes.