I share practical, no-nonsense sourdough guidance for home bakers including starters, fermentation, flour, and fixing common problems. Expect clear explanations, real experiments, and tools you can actually use.
I realised there had to be a better way
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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. I can create detailed guides. But sourdough does not always follow the plan. Sometimes your starter will not rise. 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. So I listened. And I created The Sourdough Collective. It is a dedicated community where we can continue the conversation after the video ends. 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 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. 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 ✌️ |
Russell Peace Baker
I share practical, no-nonsense sourdough guidance for home bakers including starters, fermentation, flour, and fixing common problems. Expect clear explanations, real experiments, and tools you can actually use.
Sourdough season is nearly here As summer begins to ease, sourdough season is almost upon us again. Many of us bake less during the warmer months. The oven stays off, routines change and fermentation can move faster than expected. But cooler days bring the perfect excuse to refresh the starter, bring out the flour and get back into a regular baking rhythm. Katie and I are now back in France, and baking here is taking some adjustment. I’m using a different oven, the temperature outside is...
Newsletter May 2026 Is it really all to do with your starter? A strong starter gives you a strong loaf Hi everyone, One of the most common questions I get is: “Why is my sourdough dense, gummy, flat, or not rising properly?” Gummy and dense is usually a starter issue. And while there can be a few reasons, one of the biggest causes is often overlooked. Your starter might not be strong enough. A weak starter can make everything harder. It can slow down fermentation, leave the dough...
Two Things That Will Change Your Sourdough If your bread isn’t turning out how you hoped… it’s usually not your recipe. It’s your timing and your structure. The last couple of weeks, I’ve released two new YouTube videos that focus on exactly that, and they have received amazing feedback! Don't just take my word for it! When to End Bulk Fermentation This is where most people go wrong. Ending bulk fermentation too early gives you dense, underproofed bread. Too late, and your dough becomes weak...