Up to 50% Off on Online Cooking Course at parislevain

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DoughItYourself makes learning sourdough breadmaking fun with hands on classes, videos, presentations and a full student community.

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Guilt-Free Sourdough Bread making class

What you will learn?

  • How to bake delicious sourdough artisan bread
  • Broaden your skills to incorporate various flours and additions.
  • Transform your nutrition with whole grains options.
  • Use your creative energy to drive the type of bread you will bake.
  • Share with other like-minded bakers in our community

What's included in this class?

You will get Unlimited access to:

  • 18 Videos & Lectures (3+hrs of content)
  • 6 Bonus lectures: History, Science, Culture, Flour and more!
  • Mentorship and Member Community
  • Coaching from a French bread expert
  • A continuous stream of new recipes and techniques

This class is taught by Pascal:

Growing up in France with a bakery at every street corner, I used to consider delicious country bread as a daily staple.

After moving to California 15 years ago, I realized finding quality bread was a real challenge. So I decided to try baking my own at home.

Many years later, I discovered that sourdough bread brings many other benefits beyond delicious taste. I wanted to share with others some of the knowledge acquired along the way.

Fine Print

Promotional value expires 180 days after purchase. Amount paid never expires. Limit 3 per person, may buy 1 additional as gift(s). May be repurchased every 30 days. Online redemption only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Learn about Strike-Through Pricing and Savings

About parislevain

From the bakeries of France to the foodie experience of California, it's been a journey both in geography and in personal learning.

 I was Initially drawn to the craft of bread making after relocating to the US and facing tough choices: what happened to my corner bakery? My passion was born of scarcity. After discussing with several friends about my options, I started making bread using commercial yeast and a bread machine. Then I ran across a devoted follower of Tartine bakery in San Francisco who convinced me to explore sourdough. There was no turning back.

Following the "no-knead" approach, and blending in a "French touch", I eventually came to the point where I wanted to share with others not only the delicious loaves but also how to bake them from scratch.