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Most people start with sourdough. That's the wrong place to start.
Before your first loaf ever hits the oven, there's one thing you need to understand: bread rises because of gas. That's it. The question is just where that gas comes from.
Baking powder gives you an instant chemical reaction. Commercial yeast gives you a reliable biological one. Sourdough gives you a living ecosystem with wild yeast and bacteria working together.
Same mechanism. Different tools. Different trade-offs.
That's the whole lesson in Week 1 of the Baker's Fundamentals classroom, and I turned it into a video so you can see it laid out clearly before you ever touch a bag of flour.
Watch it, then tell me: which path are you on right now?
Drop it in the comments. Self-rising, yeasted, or sourdough. No wrong answers.
This is Week 1 of the Road to Sourdough series. We're building the foundation first, because bakers who understand the why don't panic when something goes wrong.
This is your sourdough starter guide. Put it somewhere that you can find it. I don't believe there's a better guide out there https://sourdough-starter-master-kxo6qxb.gamma.site/
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Most people start with sourdough. That's the wrong place to start.
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