Three weeks. One destination. Let's go.

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Starting today we are running something I've been building for a while. It's called Road to Sourdough and it's the most intentional curriculum arc we've done inside the Academy.

Here's how it works:

Week 1 we bake naan bread three different ways — self-rising, yeasted, and sourdough active levain. Same bread, three leavening methods, complete fermentation education in one week. And tonight, we start our starters.

Week 2 we bake our first real sourdough loaf. 65% hydration, designed for a first win. You'll learn stretch and fold, bulk fermentation by feel, cold proof, shaping, scoring. If your starter isn't ready, the yeasted slow-ferment version is there for you — same folds, same method, same muscle memory.

Week 3 we bake Henry's Foolproof Sourdough. 75% hydration. Open crumb. The one that changes things. By then your starter is 21 days old and your hands already know what to do.

Every week builds on the last. Every skill carries forward. The yeasted path is always available.

The destination is sourdough.

Drop a 🍞 below if you're in. Tonight I'll post the starter instructions and we begin.

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