Earlier this year, I started teaching sourdough online.

Since then, more than 130,000 people have joined me across Facebook, Instagram, YouTube and TikTok.

My free guides have been downloaded more than 32,000 times, and over 20,000 bakers now receive these emails.

It has grown far beyond anything I expected.
But as the audience grew, so did the questions.

I can create detailed guides.
I can make how-to videos.
I can show you what I do and explain why I do it.

But sourdough does not always follow the plan.

Sometimes your starter will not rise.
Sometimes your dough feels weak or sticky.
Sometimes you are unsure whether bulk fermentation has finished.
And sometimes your loaf comes out of the oven looking nothing like the one you expected.

When that happens, where do you go?

I can answer questions by email, but that conversation happens in isolation.

One person receives the answer, while hundreds of other bakers may be struggling with exactly the same problem.

There had to be a better way.

So a few weeks ago, I asked for your help.

More than 300 bakers completed my survey and told me what they wanted, what they did not want and where they needed the most support.

The responses were remarkably consistent.
You wanted practical troubleshooting.
Feedback on starters, dough and crumb.
Help understanding bulk fermentation.
Live Q&A sessions.
Trusted resources.
And somewhere supportive to learn alongside other bakers.

So I listened.

And I created The Sourdough Collective.

It is a dedicated community where we can continue the conversation after the video ends.
A place where you can ask questions, share your bakes and learn from the experiences of other members.
Because when one person asks a question, the whole community can learn from the answer.

Joining is simple.

Start by creating your free Apprentice Baker account.

This gives you access to the wider community, where you can meet other bakers, join the discussions and explore the Resource Library containing my existing sourdough guides.

Once you are inside, you will also see the dedicated Artisan Baker spaces, including:

• The Starter Clinic
• The Bulk Fermentation Clinic
• The Dough Clinic
• The Crumb Clinic
• Monthly live Q&A sessions
• Russell’s Test Kitchen
• Community challenges
• New premium guides and resources

These areas will appear as locked spaces for the Apprentice Bakers.

Simply select any paid area and you will be shown the option to upgrade to Artisan Baker.

The Founders Price is available until 31 July 2026.

Upgrade before then and your founding price will remain locked for as long as your membership stays continuously active.

This is not about giving you more information to consume.
It is about giving you the support, feedback and confidence to put that knowledge into practice.

Whether you join as a free member, become a founding Artisan Baker or simply continue following my videos and emails, thank you for being part of everything this has become.

Happy baking,

Russell ✌️