Homemade Sourdough Bread Class
– Beginners Welcome
Authentic Artisan Bread × Mindfulness
Gentle on digestion, soothing for the mind
— Welcome to the World of Sourdough
Homemade Sourdough Bread Class
– Beginners Welcome
Authentic Artisan Bread × Mindfulness
Gentle on digestion, soothing for the mind
— Welcome to the World of Sourdough
Did you know?
Many of the breads sold at supermarkets…
✔ To extend shelf life, additives and preservatives are often used, which can put stress on the gut.
✔ The strong yeast used in mass-produced bread ferments too quickly, preventing the flour’s natural flavors from fully developing.
✔ As a result, such bread is more likely to cause indigestion.
All of this puts a burden on our stomachs, often leaving us feeling bloated and uncomfortable. I was once someone who struggled with this very problem myself.
The Charm of Sourdough
Why I Fell in Love with It
Cultivating natural yeast the traditional way, using only flour and water or raisins and water.
Through a two-day fermentation process, gluten is broken down, resulting in bread that is much easier to digest.
✔ Increases nutrients such as B vitamins and minerals
✔ Supports gut health and strengthens immunity
✔ Natural acids improve shelf life
The total hands-on time is less than 30 minutes.
On weekends, I enjoy freshly baked bread, then slice and freeze the rest. Since then, my whole family has been free from digestive troubles!
Why not nurture your gut from the inside out and boost your immunity through better gut health?
Bread making is like therapy
✔ The tactile joy of feeling the dough’s elasticity
✔ Watching how fermentation changes with the seasons
✔ The quiet time spent waiting for the dough to rise
It sharpens the senses and brings deep focus — this is true mindfulness.
Curriculum
A step-by-step, hands-on program to master sourdough baking.
Starter Cultivation and Care
Learn how to create a fail-proof sourdough starter and manage it with confidence in your daily routine.
Weekly Scheduling Made Easy
An efficient baking schedule that fits into busy everyday life. From preparation the day before to baking, discover how to make the most of your time.
Video Lessons with Lifetime Access
Master skills you can use for a lifetime, with on-demand videos you can watch anytime, at your own pace.
Contents of the Video Course (with Lifetime Access)
✔ How to choose the right flour
✔ How to create and maintain your sourdough starter
✔ How to use your starter effectively
✔ Dough-handling techniques (stretch & fold, coil & fold, slapping & fold, lamination)
✔ A weekly baking schedule (Country loaf / Campagne)
✔ Sourdough bagels
✔ Sourdough ciabatta
✔ Sourdough cinnamon rolls (using a stiff starter)
✔ Recipes using discard
✔ Chef-supervised recipes
Pricing Plan
Homemade Sourdough Bread Course
＄340
A structured video curriculum covering everything from creating your starter to baking recipes. Learn skills you can use for a lifetime, all at your own pace.
One-on-One Private Lesson
(40 minutes on Zoom)
＄80
Connect directly with the instructor to resolve your questions and challenges on the spot. Receive personalized advice on fermentation and bread making tailored to your lifestyle.
Special Offer
Purchase of the course includes one free Zoom session with the instructor to answer your questions and provide personalized guidance.
Customer Voices
We’ve received many joyful messages from participants who have taken the course.
Here are just a few:
“Baking bread has become my weekend joy!”
I used to think sourdough was difficult, but following along with the videos made it surprisingly simple!
The bread I bake is gentle on the stomach, and my family loves it.
Baking has even helped me reset from work stress.
(Female, 30s – Office Worker)
“No more digestive troubles!”
I often felt bloated after eating bread, but since switching to sourdough, that discomfort is gone.
I’m also happy that the weekly schedule I learned in the course makes it easy to keep baking without stress.
(Male, 40s – Business Owner)
Support Beyond Bread
–Other Fermented Foods
・Want to make rice koji at home?
・Looking to prepare kimchi without the stress?
・Interested in fermenting kefir without using milk?
We also offer guidance for these kinds of individual requests.
Fermented foods not only support gut health but may also benefit the brain and mental well-being.
見出しH2
Instructor Profile
Mizuho Hancox
Born in Akishima City, Tokyo.
Traveled to New Zealand on a working holiday.
What began as a hobby in pottery grew into selling her own work, but she was unfortunately struck by sciatica.
Through yoga and stretching, she made a full recovery.
During the COVID-19 lockdown, she discovered a passion for baking homemade sourdough bread.
On weekends, she bakes and sells her sourdough locally, along with other original homemade products.
When she started making rice koji at home, she realized how different it was from store-bought koji seasonings—soon her fridge was filled with jars (laughs).
Currently, she works as the head chef at an Italian-owned deli (previously ran her own café as owner-chef for three years).
Looking ahead, she plans to launch a mindfulness coaching program that integrates a balanced diet and lifestyle.
Frequently Asked Questions
I’m a complete beginner in bread making. Will I be okay?
Yes, absolutely. From creating your starter to shaping and baking, everything is explained step by step through easy-to-follow videos. You’ll learn the basics thoroughly, so even first-timers can begin with confidence.
Do I have to bake bread every day?
No. The course introduces a “once-a-week baking schedule,” designed to fit into busy lifestyles. You can continue without stress or pressure.
Is sourdough really gentler on the stomach?
During fermentation, gluten is partially broken down, which makes sourdough easier to digest than most conventional breads. In fact, many students have shared that their bloating and discomfort disappeared after switching to sourdough.
What tools and ingredients do I need?
No special equipment is required. Simple tools you already have at home—such as a bowl, spatula, and oven—are enough. As for ingredients, all you need to start is flour, water, and salt.
Can I also ask about fermented foods other than bread?
Yes. We also welcome questions about rice koji, kimchi, kefir, and other fermented foods. In one-on-one private lessons, you’ll receive personalized guidance tailored to your needs.
Contact
For questions or inquiries about the course or fermented foods, please feel free to contact us using the form below.
I also offer one-on-one private lessons and consultations on other fermented food topics.
このサイトは MAQE を使って作成されました。