• 50% whole wheat sourdough

    50% Whole Wheat Sourdough Dough Calculator

    $7.00

    This 50% whole wheat sourdough dough calculator will help you scale the sourdough recipe to any batch size.
    You can also adjust the inoculation, hydration and all other formula details easily to customize
    this recipe for your flour.

    Adjust the numbers in yellow to suit your baking needs.

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  • Sale! buckwheat sourdough crumb shot

    Buckwheat Sourdough Dough Calculator

    Original price was: $7.00.Current price is: $5.00.

    This buckwheat sourdough dough calculator will help you scale the sourdough recipe to any batch size.
    You can also adjust the inoculation, hydration and all other formula details easily to customize
    this recipe for your flour.

    Adjust the numbers in yellow to suit your baking needs.

    Add to cartDone
  • Sale! high hydration sourdough

    High Hydration Sourdough

    Original price was: $7.00.Current price is: $5.00.

    This sourdough dough calculator will help you scale the recipe to any batch size.
    You can also adjust the inoculation, hydration and all other formula details easily to customize
    this recipe for your flour.

    Add to cartDone
  • In-Person Class

    In-Person Class

    $100.00

    *THIS IS A DEPOSIT PLEASE READ THE WORKSHOP INFO BELOW

    The workshop will take place on Saturday, April 12th in Stouffville Ontario, and will take approximately 6 hours starting at 10:00 am and cover 4 rye breads, perfect for winter baking. We will be using 3 methods to make the following breads:

    1. 100% Rye Rugbrød
    2. 2-Stage 100% Rye Sourdough
    3. 100% Rye Sourdough using the Scalding Method
    4. 100% Rye Sourdough with Figs and Pink Peppercorns

    The cost of the class is $300 CAD and it requires a $100 deposit to secure your seat.  By checking out here and paying the $100 deposit you will secure your seat.  After purchase, you will receive an email with more information about the class.

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  • Wild leek pesto and olive pizza

    In-Person Class 🍕

    $100.00

    *THIS IS A DEPOSIT PLEASE READ THE WORKSHOP INFO BELOW

    The workshop will take place on Saturday, May 3rd in Stouffville Ontario, and will take approximately 6-7 hours starting at 10:00.  We will be the following pizzas:

    1. Neopolitanish Wood Oven Pizza – A naturally leavened Neopolitan-style dough with an assortment of toppings. A hand-mixed dough made with a blend of Molino Pasini 00 VPN (Vera Pizza Napoletana) certified flour.
    2. Roman Style Pan Pizza – A Roman style pan pizza made with a naturally leavened, high hydration dough and a variety of toppings. This is my kid’s favourite and they are amazing.
    3. Pizza Alla Pala – A sourdough dough made with Khorasan flour and baked without any toppings. This pizza gets cut in half and filled with a variety of toppings.
    4. Detroit Style Pan Pizza – Deep-dish Detroit-style Pan pizza. 48-hour naturally leavened dough and sauce on top these are ridiculous 😹.
    5. Bonus Tarte Flambee – F%*k it, let’s make this the best pizza workshop ever. Naturally, leavened high-hydration dough, topped with fromage frais, smoked bacon and onions.

    The cost of the workshop is $300 CAD and it requires a $100 deposit to secure your seat.  By checking out here and paying the $100 deposit you will secure your seat.  After purchase, you will receive an email with more information about the class.

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  • Sourdough Baguettes | Sourdough Baguette Recipe

    In-Person Workshop 🍞

    $100.00

    Bread Baking Workshop – Stouffville, Ontario
    Date: Saturday, Saturday, March 22nd
    Duration: Approximately 6-7 hours, starting at 10:00 am

    This is a deposit – please read the workshop info below.

    Join me for a hands-on bread-baking workshop where we’ll dive into the essential skills and techniques for making artisan breads. This full-day experience is perfect for both beginners and experienced bakers looking to refine their skills.

    What We’ll Be Baking:

    • Sourdough Loaves – Learn the art of naturally leavened bread, from mixing to shaping and scoring.
    • Baguettes – Master the techniques to achieve a beautiful, crisp crust and open crumb.
    • Challah – Create this rich, braided bread, perfect for special occasions and celebrations.
    • Pullman Bread (Sandwich Loaf) – A versatile, soft, and slightly sweet loaf ideal for sandwiches.
    • Additional Breads – We’ll explore one or two more types of bread, rounding out your skills with different doughs and techniques.

    In addition to these, we’ll cover some essential skills for bread making, including dough mixing, shaping, and baking techniques that you can apply to a wide range of recipes.

    Lunch is provided, giving us a chance to relax, enjoy good food, and discuss all things bread in between baking sessions!

    Workshop Fee: $275 CAD
    A $100 deposit is required to secure your spot. By checking out here and paying the deposit, you’ll secure your seat for this immersive baking experience.

    After completing the deposit, you’ll receive an email with further details about the workshop.

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  • Sale! Placeholder

    Sourdough Bagel Dough Calculator

    Original price was: $7.00.Current price is: $5.00.

    This sourdough bagel dough calculator will help you scale the sourdough recipe to any batch size.
    You can also adjust the inoculation, hydration and all other formula details easily to customize
    this recipe for your flour.

    Adjust the numbers in yellow to suit your baking needs.

    Add to cartDone
  • Sourdough Focaccia

    Sourdough Focaccia Dough Calculator

    $7.00

    This sourdough focaccia dough calculator will help you scale the sourdough focaccia recipe to any batch size.
    You can also adjust the inoculation, hydration and all other formula details easily to customize
    this recipe for your flour.

    Adjust the numbers in yellow to suit your baking needs.

    Add to cartDone
  • Tivoli Road Baker

    The Tivoli Road Baker

    In The Tivoli Road Baker, British-born pastry chef Michael James and his team share the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers.

    Chapters cover basic to advanced bread making techniques, sweet pastries, savory favorites as well as a handful of British recipes close to Michael’s heart, including Cornish pasties. The reader will also learn about the importance of starting with quality produce, offering a small window on the valuable (but mostly unsung role) played by farmers in the growing global appetite for real bread. This is a beautiful book that shares some of the X-factor that makes its namesake so successful.

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