1) COURSE TITLE OPTIONS • Your First Sourdough Loaf: Starter to Slice in 4 Weeks • Weekend Sourdough for Beginners • Sourdough at Home: Build a Starter and Bake One Loaf 2) TRANSFORMATION PROMISE By the end of this course, learners will be able to bake one open-crumb sourdough loaf from their own starter on a weekend schedule. Final project: A loaf baked from their own starter, with a bake log and three photos. 3) WHO IT IS FOR For: Home cooks who have never kept a starter and have about 2 hours a week. Prerequisites: A home oven and a kitchen scale; no baking experience needed. Not for: Commercial bakers, or anyone looking for gluten-free or enriched-dough recipes. 4) MODULE MAP Module 1: Build and Feed Your Starter Milestone: Learners keep a starter that rises and falls on a predictable daily rhythm. • Lesson 1.1 — What a starter is and what you need (6 min). Action: Weigh flour and water and mix your day-one starter in a clean jar. • Lesson 1.2 — The daily feeding routine (8 min). Action: Feed the starter and mark its level with a rubber band. • Lesson 1.3 — Reading a ready starter (7 min). Action: Do a float test and photograph the starter at its peak. Module 2: Mix and Develop Your First Dough Milestone: Learners can mix a dough and build strength with folds instead of kneading. • Lesson 2.1 — Baker's percentages without math stress (10 min). Action: Fill in the recipe sheet for one loaf at your flour weight. • Lesson 2.2 — Mixing and resting the dough (9 min). Action: Mix the dough, rest it, and note your room temperature. • Lesson 2.3 — Stretch and folds (11 min). Action: Complete four sets of folds and record how the dough feels after each set. Module 3: Shape and Proof on a Weekend Schedule Milestone: Learners can end bulk fermentation by its cues and shape a loaf that holds its form. • Lesson 3.1 — Bulk fermentation cues (12 min). Action: End bulk using the rise and jiggle cues and log the time. • Lesson 3.2 — Pre-shape and final shape (10 min). Action: Shape a round loaf and place it seam-side up in a floured basket or bowl. • Lesson 3.3 — The overnight cold proof (6 min). Action: Set the fridge proof and write down your next-day bake time. Module 4: Bake, Score, and Troubleshoot Milestone: Learners can bake, score, and read the crumb of their own loaf. • Lesson 4.1 — Preheating and steam in a home oven (8 min). Action: Preheat with a lidded pot and set two timers for the lid-on and lid-off stages. • Lesson 4.2 — Scoring one clean cut (7 min). Action: Score your loaf with a single confident cut. • Lesson 4.3 — Reading your crumb (12 min). Action: Slice the cooled loaf, photograph the crumb, and match it to the troubleshooting chart. 5) FINAL PROJECT AND CHECKS Bake one loaf from your own starter on a weekend schedule. Submit three photos, one of the starter at its peak, one of the shaped dough, and one of the sliced crumb, together with your bake log showing feeding times, fold times, and room temperature. Share them in the lesson comments for feedback from other bakers. • What does a float test tell you about your starter? Answer: A spoonful that floats shows the starter holds enough gas to raise a dough. • Why does the shaped dough go into the fridge overnight? Answer: The cold proof slows fermentation so you can bake on your own schedule and score more easily. • What does a dense, gummy crumb usually point to? Answer: The dough was under-fermented during bulk or was sliced before it cooled. 6) TIME BUDGET Modules: 4 Lessons: 12 Total lesson time: 106 minutes Suggested pace: One module per week for 4 weeks, with no more than 30 minutes of lessons a week plus hands-on baking, inside the 2 hours a week learners have. 7) SALES PAGE BLURB You want real sourdough at home, not another recipe that assumes you already know what bubbly means. Over four weeks, you will build your own starter, mix and fold your first dough, shape it on a weekend schedule, and bake one open-crumb loaf. Your final project is a bake log with photos of your starter, your shaped dough, and your crumb. This course is for home cooks with a home oven, a kitchen scale, and about two hours a week. It is taught by Priya Nair, a home baker who has taught in-person sourdough workshops at a community kitchen since 2019 and has run 46 workshops. She keeps every step warm, patient, and practical. 8) OUTLINE CHECK No placeholders needed. Counts: 3 titles, 4 modules, 12 lessons, 106 total lesson minutes, 114 blurb words. Confirmed: every lesson ends with an action; format limits followed (4 weeks, 4 modules, lessons 6 to 12 minutes); facts only about the creator; pronouns used as stated (she/her); no guarantees or income claims; English only. Test this outline with two or three target learners before recording. This is a course outline only — not a sales landing page, not a YouTube script, not a newsletter, not an SOP, and not a lesson transcript.