Watch & bake
Video library
Short, unhurried videos filmed in our own kitchen. Start a starter, learn the folds, and see what a good shape actually looks like.
Skill level
Technique
14 of 14 videos
12:40BeginnerStarterStarting a sourdough starter from scratch
Day 1 through day 7 in real time — flour, water, jars, and what a healthy rise looks like.
With Nora, head baker
08:15BeginnerStarterFeeding schedules that actually fit your week
1:5:5, 1:10:10, fridge holds — how to pick a ratio and stop babysitting your starter.
With Nora, head baker
06:52BeginnerMixing & foldingAutolyse and the initial mix
Why we rest flour and water first, and how to fold the levain in without tearing the dough.
With Nora, head baker
05:31IntermediateMixing & foldingStretch and fold, four sets, one bowl
The single most useful strength-building technique for high-hydration doughs.
With Marco, baker
09:04AdvancedMixing & foldingLamination for open crumb
A single big stretch that changes your crumb structure. Includes what to skip.
With Marco, baker
07:20IntermediateShapingPre-shape without deflating
Bench scraper angle, tension, and how long to bench rest before the final shape.
With Nora, head baker
10:12IntermediateShapingShaping a bâtard, slow
The three-fold shape we use for our San Francisco loaf, filmed from two angles.
With Nora, head baker
04:58BeginnerShapingShaping a boule for a banneton
Round loaf technique that leaves a taut skin and a clean seam.
With Nora, head baker
05:45BeginnerScoringScoring 101 — one clean ear
Blade angle, depth, and the one motion that opens up your loaf every time.
With Marco, baker
11:30AdvancedScoringDecorative scoring, five patterns
Wheat sheaf, leaves, spirals, and the ones we actually use at the bakery.
With Marco, baker
08:40BeginnerBakingBaking in a dutch oven at home
Preheat, transfer, lid on / lid off timing, and how to stop a burnt bottom.
With Nora, head baker
07:10IntermediateBakingSteam without a dutch oven
Lava rocks, cast iron, and a spray bottle — three ways to get real oven spring.
With Marco, baker
09:58IntermediateTroubleshootingWhy your loaf came out flat
Four common causes, filmed side-by-side against a healthy bake.
With Nora, head baker
08:22IntermediateTroubleshootingDense, gummy crumb — a diagnosis
Under-proofed vs under-baked vs weak starter, with the crumb shots to tell them apart.
With Nora, head baker
Want more?
Pair these with our written recipes and the sourdough glossary for terms you'll hear us use.