Unlock the Secrets of Artisan Sourdough

With the groundbreaking new hardcover book and video masterclass from Chef Dave Willocks.

Presale goes live November 17th.

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Getting started with sourdough can feel totally overwhelming.

Baker’s Table Sourdough—from chef David Willocks—makes it simple.

In this new hardcover book and video masterclass you will receive:

  • a consistent and time-tested thirteen step method to make incredible bread.

  • a new approach to starter that enables you to feed it once every two weeks—instead of once every day.

  • a format for making decisions and analyzing your bread to ensure continued progress and improvement.

Free Course Preview

Watch an excerpt from the video masterclass as Chef Dave demonstrates a scoring pattern for batard loaves.

  • Lesson 1. Set the Stage

    Lesson 2. What is your Why

    Lesson 3. Eat Better Gluten

    Lesson 4. Master Fermentation

    Lesson 5. Work with Water

    Lesson 6. Get Ready to Bake

  • Lesson 7. The Baker’s Table Sourdough Method

    Lesson 8. Starter Day

    Lesson 9. Mixing Day part 1

    Lesson 10. Mixing Day part 2

    Lesson 11. Mixing Day part 3

    Lesson 12. Baking Day

    Lesson 13. After the Bake

    Lesson 14. Add Things to your Bread

    Lesson 15. Wrap it Up

Lesson Plan

Click to expand.

Take the mystery out of making great bread.

Excerpts from the book:

“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.”

“Food culture in America—with big-box stores and endless seas of throwaway packaging—teaches us to disconnect from the journey our food takes on the way to our plate. We forget that flour is an agricultural product. We forget that our bread was created by a string of people with individual stories, folks who have put in many months of hard work. The two main players in the story of bread are the Farmer and the Miller.”

Common Questions

  • 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.

  • 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.

  • 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!

  • 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?

  • Our bakers make fresh sourdough every Saturday at our Mercantile Shop across the street.

    Click here to order.

About the Teacher

Chef, baker, and restauranteur, David Willocks, has a diverse culinary career spanning sixteen years across two coasts.

His two time national award-winning Baker’s Table restaurant in Newport, Kentucky has baked every loaf of sourdough in house for seven years to much critical acclaim.

His writing has been published in Authority Magazine and Eater.com, and he has mentored hundreds of students on the journey to better bread.