Unlock the Secrets of Restaurant Quality Sourdough
Improve your baking in less time than you ever thought possible with the Baker’s Table Sourdough Method.
Two National Awards
Over 85,000 loaves baked.
Seven Years in Operation
300 Students Empowered
Every week at our restaurant, we talk to hundreds of people who wish they could bake their own sourdough at home.
They say things like:
Why does my bread look so flat?
What kind of bread pan should I use?
Can I spray water in my oven to make steam?
Do I have to spend two weeks making my own starter?
Will I have to feed my starter twice a day?
What kind of flour should I use?
In short, everyone is confused.
We get it. We’ve been through all of it and MORE on our bread journey.
But after twelve years of practice, making tens of thousands of loaves, and being mentored by some of the best bakers in the country, we’ve discovered that making great sourdough doesn’t have to be that hard.
So we created the Baker’s Table Sourdough Method—a detailed book, video course, and thirteen-step system—so you can take the mystery out of making great sourdough, and start baking the bread of your dreams.
Course Preview
In this in depth book and video course, you will:
Deep dive into the anatomy of flour, and discover the mysterious power of gluten.
Learn to source better flour by connecting with a community of farmers and millers.
Learn a new method for feeding starter that enables it to last up to two weeks.
Learn professional techniques for mixing, dividing, and shaping.
Deepen your understanding of fermentation and how to influence it to make your bread rise.
Learn the three day schedule that helps you easily fit sourdough baking into your daily life.
Why a Book and a Video Course?
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Every bread book we’ve read has left us a bit confused and wanting more. There are great pictures and information, but there is so much detail and technique that a book will never be able to capture.
So we created a 3.5 hour video course to accompany the book that gives you all the step-by-step detail and visual clarity of a masterclass.
Lesson Plan (11 Chapters)
Click to expand.
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Chapter 1. Let’s Get Started
Chapter 2. What is your Why
Chapter 3. Eat Better Gluten
Chapter 4. Master Fermentation
Chapter 5. Work with Water
Chapter 6. Get Ready to Bake
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Chapter 7. The Baker’s Table Sourdough Method
Chapter 8. After the Bake
Chapter 9. Add Things to your Bread
Chapter 10. A Few Favorite Loaves
Chapter 11. Wrap it Up
About the Teacher
Chef David Willocks has a diverse culinary career spanning sixteen years.
His two time national award-winning Bake’s Table restaurant in Newport, Kentucky has baked every loaf of sourdough in house for seven years.
His writing has been published in Authority Magazine and Eater.com, and he has mentored hundreds of students on the journey to better bread.
Common Questions
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Baker’s Table Bread is a full size (8.5X11) hardcover book that was printed by the artisans at Signature Book Printing. It has gorgeous full color photos from Shelby Albertz, fun drawings by Julia Lipovsky, curated educational content, and detailed formulas.
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The Baker’s Table Bread Video Course is a first-of-its-kind culinary companion, which was professionally recorded by the crew at Harris Media Co. It is designed to accompany the book, and make it’s techniques and details come to life in gorgeous full color media. It is 3.5 hrs in length, at it matches the book with two chapters and eleven lessons.
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As with all things in life, you get what you put in. If you carefully read the book, watch the video course, and implement all of the teachings, there is almost no way your baking won’t improve. If you have questions or comments, you can send them to hello@bakerstablenewport.com Or you can attend one of our Sourdough Zoom Calls and ask Chef Dave your bread question!
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If you read the book and watch the video and decide that the material isn’t helpful to you, you’re welcome to write to us at hello@bakerstablenewport.com to receive a full refund.
We also suggest gifting the book and video access to someone else who is interested in bread, perhaps it can help them?
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Our bakers make fresh sourdough every Saturday at our Mercantile Shop across the street.