Abigail’s Oven · Live
Come talk sourdough with us live.
Join Martha and Allen for live conversations about sourdough, the upcoming 3-Day Class, and the questions that come up when you actually put your hands in dough.
These are free, informal live sessions before the October class. Come listen, ask a question, or share a session with someone who wants to understand sourdough better.
Upcoming live sessions
Here’s when we’re going live.
We’ll update this page as new sessions are scheduled. Times are shown in Mountain Time unless noted otherwise.
Next live session: To be announced.
We’re scheduling our next live sourdough conversation now. When the date and time are set, we’ll post them here along with the direct YouTube Live or X Spaces link.
No registration is needed for these free pre-class conversations. Check back here for the next session.
What happens live?
Ask questions. Listen in. Get to know how we think about bread.
These sessions are for the conversations that don’t need to wait until class. Martha and Allen can talk through how the 3-Day Class works, answer general sourdough questions, and explore the things that matter when you’re trying to make better bread.
- Ask general sourdough questions.
- Hear how water, warmth, and time affect a loaf.
- Learn what happens during the 3-Day Sourdough Class.
- Listen without needing to participate.
These free live conversations are not sessions from the paid class. The October class has its own live instruction, baking schedule, chat, recordings, and evening room.
The 3-Day Sourdough Class
Nine loaves. Three days. Water, warmth, and time.
October 22–24, 2026, Martha will bake live from Abigail’s Oven while students bake in their own kitchens. You’ll make three loaves a day and intentionally change hydration, temperature, and fermentation time so you can see what each variable actually does.
Your seat includes an Abigail’s Oven starter and starter shipping, three live days, recordings, written steps, prepare-ahead videos, materials list, recipe calculator access, live chat, and an evening room with Martha and Allen.
While you’re here
Start wherever makes sense for you.
Use the free calculator
Work out flour, water, salt, hydration, temperature, leaven, resting, folds, and timing for your own loaf.
Use the free calculatorShare Abigail’s Oven
Create around sourdough, food, family, cooking, or making things by hand? See how the Abigail’s Oven creator partnership works.
See the Creator ProgramAbigail’s Oven Live
Come back for the next conversation.
We’ll keep this page current as new YouTube Live and X Spaces sessions are scheduled.
Questions? thebaker@abigailsoven.com
Abigail’s Oven · 421 S 200 E · Spanish Fork, UT 84660