Frequently Asked Questions
Do I need prior baking experience?
No. Our Beginner track assumes zero background and teaches core skills such as gluten development, proof timing, and shaping basics.
What equipment is required?
A kitchen scale, mixing bowl, bench scraper, and oven-safe pot or baking stone. Optional thermometer and lame for precision and scoring.
How long do I keep course access?
You receive at least 12 months of access to course content, updates, and downloadable checklists from the purchase date.
Is there a certificate?
Selected modules include certificates upon completion of assessments. Check the course page for the “Includes certificate” badge.
What if my sourdough starter fails?
Our starter care module includes troubleshooting, feeding schedules, temperature strategies, and a recovery plan if activity stalls.
Are refunds available?
Yes. If the course isn’t a fit, contact [email protected] within 14 days of purchase. We may request feedback to improve the curriculum.
Can professionals use these courses for staff training?
Yes. Our structured modules and checklists work well for kitchen training. Contact us for multi-seat licensing.
Do you cover gluten-free bread?
Yes. We include specialized modules on gluten-free formulations with structure-building strategies and shaping techniques.
Will you add new modules?
We update the catalog based on learner outcomes and demand. New content appears in your dashboard during your access period.
Is there community or office hours?
Cohort and selected self-paced modules offer optional office hours. Check the course details for availability.