A Kitchen, a Jar, a Mission
The Sourdough Method began in a small home kitchen in 2019 as a private notebook. Today it's a resource used by home bakers in more than sixty countries.
We believe great bread is a birthright — not a specialty skill reserved for professionals. It's flour, water, salt, patience, and one small, living culture that has been kept alive on kitchen counters for thousands of years.
The Sourdough Method is our attempt to teach the craft the way we wish someone had taught us: slowly, clearly, and with the assumption that a good loaf is well within your reach.
No gatekeeping. No mystique. Just the science of fermentation, the geometry of shaping, and a lot of patience — explained in plain language, illustrated with real photos of real loaves from real kitchens.
Amanda Kelly
Maren has been baking sourdough for twelve years and teaching it for six. Before this she worked as a food editor at a national magazine and taught pastry at a small culinary school in Copenhagen. She still keeps two starters, both named.
Better bread, delivered on Sundays.
Join other talented bakers. One recipe, one troubleshooting tip, and one baking schedule — every week, no filler.