Live online sourdough class
Sourdough Unlocked: Never Guess Again
For three days, Martha Levie will bake from the kitchen at Abigail’s Oven while you bake in yours.
You’ll make three loaves a day—nine loaves in all. You’re not making the same loaf nine times.
You’ll change water, warmth, and time, and see what each one does.
You’ll watch. Taste. Compare. And learn how to change the next loaf on purpose.
Take the October class
You’ll bake nine loaves. You’ll learn what to change.
There are plenty of good sourdough tutorials. You can watch someone mix, fold, shape, and bake a beautiful loaf.
Then the video ends.
What should I change?
That’s what these three days are for.
Throughout these three days, you will produce nine fresh loaves. You will gain hands-on experience reading your dough, recognizing changes to the loaf, and deciding how to proceed.
Start where you are
Who is this for?
You’re new to baking it.
You’ve been eating sourdough, and you want to make your own.
You’ve tried before.
You’ve accidentally made a brick, and you’d like to know why.
You already bake.
You want to read your dough so well that when something goes off course, you know just how to fix it.
The same three days work for all of that.
The experiment
Three days. Three variables.
Three common mistakes turn a good loaf into a dense brick: the wrong amount of water, the wrong temperature, and the wrong timing on the rise.
WATER
Bake three loaves with different hydration and see what water does to your dough.
WARMTH
Change the temperature and see how warmth affects fermentation and your loaf.
TIME
Change fermentation timing and begin to see how water, warmth, and time work together.
By then, sourdough starts to make a lot more sense.
You’ll have your hands in the dough.
You’ll learn the hands-on skills of making the loaf.
Watch Martha—or bake right alongside her.
Choose a beginner, intermediate, or advanced path. Miss a sitting? Recordings stay up.
Along with written instructions sent via email, you will gain access to quick prep videos, a complete checklist of materials, and a recipe calculator to assist you.
Ready for class
Your starter is included.
When you enroll, we'll ship an Abigail's Oven starter directly to your door—shipping included.
Starters ship by October 18, 2026, so you can wake yours and prepare for class.
Then you bake in your own kitchen.
Live support
You’re not baking alone.
The live class happens on YouTube with chat while you’re baking.
In the evening, Martha and Allen Levie will be available together to talk through the day’s bake and help with common snags.
You’ll also have other students baking the same nine-loaf experiment alongside you.
The reason behind the experiment
Why nine loaves?
Then you do it again.
Nine loaves give you a chance to see the difference, understand the difference, and do something with it.
That’s enough to start making the next loaf with purpose.
What changes the loaf
What you’ll understand
By the end of the class, you’ll have a better feel for:
Water — how hydration changes your dough.
Temperature — how warmth affects fermentation.
Time — how fermentation timing changes the loaf.
The bake — gluten, fermentation, carbon dioxide, oven spring, Dutch-oven steam, and what you’re seeing in the oven.
Flour & starter — how flour, wheat, and a living starter affect your bread, and how to know when your starter is ready.
The point isn’t to memorize more information.
It’s to know what to do next.
Your teacher
Meet Martha
Martha Levie teaches the class from Abigail’s Oven, the family sourdough bakery in Spanish Fork, Utah.
Abigail started selling bread from a little red wagon, and the family built the bakery from there.
Martha teaches from our kitchen in Spanish Fork while you bake in yours.
Everything you need
Your $299 seat includes
- Three live days of instruction
- Nine loaves—three each day
- Abigail’s Oven starter + shipping
- Guests attend free; each guest purchases their own $19 starter
- Live YouTube instruction with chat
- Recordings of every sitting
- Written steps by email
- Evening room with Martha and Allen
- Other students baking alongside you
- Prepare-ahead videos
- Materials list
- Recipe calculator, if needed
October 22–24, 2026
Live online class.
Bake in your own kitchen.
All skill levels welcome—no prior experience necessary! You only need a willingness to bake.
Guests may attend free. Each guest needs their own $19 starter.
Take the October classStarter and starter shipping included.
Ready to bake?
Three days. Nine loaves. Your kitchen.
Bake nine loaves right at home—and learn exactly how to adjust the next one.
Take the October classQuestions? thebaker@abigailsoven.com
Abigail’s Oven · 421 S 200 E · Spanish Fork, UT 84660