Unlock the Secrets of Restaurant Quality Sourdough at Home
In this new hardcover book and companion video course, Chef Dave Willocks shares the time-tested methods used to make award-winning bread at Baker’s Table.
What you’ll learn:
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.
Understand fermentation, and how to work in harmony with it to make bread rise consistently.
Learn the three day schedule that helps you easily fit sourdough baking into your daily life.
Why a Book and a Video Course?
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. By combining these two formats, we’ve created an educational juggernaut that will empower you to break through barriers, develop new understandings, have “aha” moments, and build the foundation that you need to make great bread for a lifetime.
Course Preview
Lesson Plan (11)
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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.
He has taught countless cooking and baking classes, and mentored hundreds of students on the journey to better bread.
Praise for Baker’s Table Bread
This shit rocks hard.
-Beth
I can’t believe how good I am at baking bread now.
-Nate from Lean Marketing
Damn, Gina.
-Martin Lawrence
Pricing Options
Baker’s Table Bread - Hardcover Book
A beautiful 170 page text with photos, illustrations, instructions, and formulas to help you bake great bread.
$35.00
Bread Book + Video Course BUNDLE
A bundle of BOTH the book and the course for a fantastic price. The perfect gift for the aspiring baker in your life!
$95.00
Baker’s Table Bread - Video Course
A four hour video course that brings the information in our book to life through demonstrations and detailed instruction.
$125.00
Take the Mystery out of Making Sourdough
Updated: September 10th, 2025
Dear Sourdough Lover,
Do you recognize this story: You set out to bake your own bread at home. You buy all the gear, you get yourself a sourdough starter, and you begin with high hopes. But then suddenly you hit a roadblock.
Something goes wrong. The bread is flat, or dry, or it doesn’t rise. Frustrated and confused, you ask yourself:
“How the heck do I fix this?”
“Is the dough over-proofed or under-mixed?”
“Is the starter supposed to be that color?”
“The lady on YouTube’s bread didn’t look like this…”
Everyone seems to be saying opposite things on the internet, but who do you listen to? Without a clear strategy, perhaps you apply everyone's advice all at once and your bread never improves. Or maybe you run headfirst into analysis paralysis, and never even get your first loaf finished.
This is where most folks give up, and I get it because I have been there too. I have had many a dark night when I was afraid my baking hopes–and my starter–were going to die.
But after twelve years of practice, making tens of thousands of loaves, and being mentored by some of the best bakers in the country, I’ve discovered that making great sourdough doesn’t have to be that hard. And it doesn't require dark magic or particle physics.
What it does require is carefully following a few time-tested processes, understanding a few key principles, and carefully controlling a few essential variables. That's it. Those elements make up what I call the Baker’s Table Sourdough Method, and that’s what I’ll be teaching you in this book and its companion video course.
The book and video course show the exact way that we create sourdough at our nationally award-winning restaurant every week—no industry secrets withheld and no punches pulled. By following them, you’ll be able to take the mystery out of making great sourdough, and dramatically improve your home baking in less time than you ever thought possible.
-Chef Dave
Looking to inspire someone in your life that loves to bake?
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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Well, we are suckers for a good deal, and this is one! The book and the video course are great on their own, but they cannot paint the full picture. The bundle offers you BOTH the book and the course, and takes $65 off the top to make it worth your while.
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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.