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Unlimited access to all current and future courses - Never pay for a course again. Make 1 payment and get full unlimited access forever.
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Sign up for a Full membership, that gives you access to all current and future courses, skills & knowledge videos.
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$9.99Gift a Course
Buy a course to a budding baker in your life
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$9.99Lemon Meringue Pie
In this class we will be making our own sweet shortcrust pie casing, we will make the dough, we will blind bake it and finally we will make a classic lemon meringue pie. At the end of this course you will make your own pies with ease.
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$5.99The Best Banana Bread Ever
This recipe i developed when i worked on cruise ships in the US Banana Bread is my favourite of all time, it goes so well with a cup of coffee or even a slice for breakfast.
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$9.99Basic White Sourdough Bread
in this course i will show you how to make a Sourdough bread from scratch and demystify the process, it is super easy and simple to make sourdough, all you need to make the perfect sourdough bread is patience and practise.
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$9.99Focaccia Extravaganza
Focaccia is a flat oven-baked Italian bread product, similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread Focaccia al rosmarino (focaccia with rosemary) is a common focaccia style in Italian
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$9.99Potato & Rosemary Sourdough Bread
Step by Step guide to make a perfect potato and rosemary sourdough bread. Soft, Chewy, airy but intense cream coloured crumb inside & Dark, Crispy, Caramelised & slightly sour crust outside.
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$9.99Croissants & Pain au chocolat
Mastering the art of laminated dough is your one-way ticket to pastry domination, but not so fast—this classic recipe is no walk in the park. It will take patience and dedication to produce a version that blooms into a perfect, golden croissant.
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$5.99Dinner Rolls
Soft delicious dinner rolls in todays class i am teaching you step by step how to make soft delicious dinner rolls these rolls are sooooo good and vertasile, can be used as burger buns, or just for dipping in a soup or in the lunch box.
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$9.99Danish Pastry
In this class, Master baker Karolis will teach you how to mix and hand laminate a Danish pastry dough from scratch. Creating these, layered flakey pastries can be a bit off a challenge, but they are well worth the work.
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$9.99Cinnamon buns
Try these amazing, cinnamon buns they are very hard to resist. Cinnamon buns is a Scandinavian classic, this recipe i picked up in Norway when i was working in Stavanger, in Norway they call them "Kanelsnurra" and there is also a Swedish version of
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$9.99100% Rye Bread (The Secret Recipe)
Secret rye bread recipe (Ragnar) i guess its not a secret anymore, in this class we are going to make a 100% rye bread with grains and barley malt. This rye bread won a bronze medal at the world bread awards, and it is named after the viking Ragnar.
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FreeSourdough Crackers / Swedish Crisp Bread.
Sourdough Crisp Bread / Swedish Crackers. (No More Sourdough Waste) I really hate to throw away that sourdough starter when i am feeding my starter, so i made this little tutorial on how to make Swedish Crackers or Sourdough Crisp Bread, it is real
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FreeHow To Make A Sourdough Starter
A good vigorous sourdough starter is the first and most important step to make delicious sourdough bread at home, join the movement for better bread.
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Testimonials.
What other students are saying.
“Great course. Once I bought a course on sourdough bread, much more expensive, but the explanation was not nearly as good as this one. And the optional recipes are great.”
Alfredo Jara
“The course is very informative, interesting and very well structured. With simple yet very important level of details and the sample recipes are varied.”
Rasha El-Naggar
“A really good and informative course, I learned a lot about sourdough baking as well as acquiring some fantastic recipes I can't wait to try. Charles gives good step by step instructions and made this course thoroughly enjoyable. Thank you Charles”
Ismet Hassan
“Very useful course, I liked it much! 😊👍I learned a lot and each time when I watch it again and again I find something new and useful, highly recommend to whom who want to learn the right process how to make a perfect sourdough bread”
Inessa Pushkar
“I've been making sourdough bread for five years, and this is the first time I've heard anybody talk about the temperature like this - it's something I will be thinking about seriously now, as I have certainly noticed that proving times vary wildly from winter to summer. A winter proof of five hours can be just 1.5 hours in summer. As a home baker, it's not so crucial for me, but it's still something I will address. Thank you so much, Charles.”
Dafydd Saer