Learn sourdough from Jan's farmhouse kitchen.
The same method Jan teaches in person — filmed in her kitchen, broken into steps you can actually follow at home. You'll go from zero to a working sourdough routine, at your own pace.
No special equipment. No complicated scoring tools. Just flour, water, salt, and the patience to let the dough do its thing.
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A full sourdough education, in your own kitchen.
How to create a sourdough starter from scratch, how to tell when it's ready to use, and how to keep it alive between bakes. Jan covers the signs of a healthy starter and the common ways people kill theirs.
Why hydration matters, how to mix by hand without a stand mixer, and what the dough should feel like at each stage. Jan explains how to read the dough instead of following a timer blindly.
The long, slow first rise — what's happening in the dough, how temperature affects timing, and how to know when bulk fermentation is actually done. This is where most beginner mistakes happen.
Pre-shaping and final shaping, demonstrated clearly. Jan shows the folds and movements that create surface tension — the thing that gives your loaf its structure and keeps it from spreading flat in the oven.
Why the refrigerator is your friend. How to use the cold to your advantage, how to schedule your bake around a real life, and how long a shaped loaf can wait before it's overproofed.
The Dutch oven method. How to score before the loaf hits the oven, what steam does to the crust, and how to know when your bread is done — by sound, color, and feel, not just a thermometer.
She's been doing this in a real kitchen, not a studio.
Jan has been baking sourdough in the same farmhouse kitchen, week after week, for years. The course is filmed there — not in a commercial kitchen with perfect lighting and professional equipment. The light changes. The counters show flour. The oven takes a minute to come up to heat. This is what home baking actually looks like.
The method she teaches is the one she uses every week. Nothing has been simplified for the camera. Nothing has been dressed up. What you see is what you get when you come to a class in Orofino, just filmed so you can watch it in your own kitchen.
Jan has taught dozens of people to bake sourdough in person. The most common thing she hears at the end of a class: "That was easier than I thought." That's the goal.
Close enough to visit? During the winter months Jan teaches small, hands-on classes right in this kitchen — six people at most, real dough, and a shaped loaf to take home.
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