01
Learn sourdough
Build the concepts in order, then move into a live learning setting when you are ready.
Knowledge → practice
Gourmet Gastronomer and Sour Flour
Gourmet Gastronomer maps the food world. Sour Flour is where one part of that map—bread—becomes hands-on learning, baking, and community in San Francisco.
A shared lineage, two clear jobs
How the projects connect
Gourmet Gastronomer existed first as an idea: learn food deeply enough that it becomes more interesting, then make that knowledge useful. Sour Flour grew from the bread portion of that work—teaching, baking, and community in San Francisco.
The encyclopedia holds durable explanations, formulas, references, and pathways. Sour Flour holds the current, real-world ways to learn, get bread, work with starter and flour, or ask for help. Because schedules and offers change, their current details stay on their own site.
Choose the next useful action
Read here. Practice there.
02
Bake or get bread
Use the country loaf as a teaching formula, or see what Sour Flour is baking now.
03
Work with starter and flour
Understand the living culture first, then find the practical materials to continue.
04
Troubleshoot a loaf
Read the common failure modes, then use the hotline when the problem needs a human conversation.
Current bread-world offerings
Take the next step with Sour Flour
Courses, bread, starter, flour, and practical help live on Sour Flour’s current site.