Six more series, and you get to pick which one I run first.

For a grown-up and a small person, side by side

The Family Series

Eight weeks, one hour a week, and two of you at the counter. One grown-up, one child, one bowl between you, and flour absolutely everywhere.

I teach your child the step, and then I teach you how to hand it back to them. So the child who baked with you on Saturday can still do it on Wednesday when you're up to your eyes.

Everything I run at the moment is for adults. This is the one built for children, and I'll be honest with you, it's the one I most want to teach.

For anyone who wants to begin at the beginning

Build a Starter

Four weeks, one live half hour a week. You begin with flour, water and a jar, and you finish holding a living culture that you built yourself and know how to keep alive.

Most people give up around day five, when nothing's happening and it smells faintly of feet. Nothing's wrong! I'll be there saying so.

It stands on its own, and it's the way into the classic series below.

The biggest thing I teach

Sourdough, intensive

Twelve weeks. You start with flour and an empty jar and nothing else at all.

The first three weeks are the starter. Building one, not waking up something that came in the post. Flour, water, and learning to read what it's telling you. Most people give up around day five, when nothing is happening and it smells faintly wrong. Nothing's wrong! I'll be there saying so.

Then the bread, and this is the part I love teaching. Mixing. The long slow rise. Shaping, which is the hardest thing to learn from a video and the easiest thing to fix when somebody is watching your hands. The cold night in the fridge. The blade.

One step a week, and by the last Saturday you're baking while I'm mostly quiet.

Eighteen hours of live teaching, and a jar on your counter wanting something most days in between.

Is that the winter you want?

For anyone who already keeps a starter

Sourdough, classic

Eight weeks, one hour a week, and the full bread arc without the three weeks of building. Autolyse and mix, bulk fermentation, shaping, scoring and the cold proof, the bake, troubleshooting, and a graduation loaf you make on your own.

For anyone who already has a jar on the counter and still can't get a decent crumb out of it.

You need a living starter before week one. Build one with me above, or bring the one you have. I don't post kits.

And if you have already killed a starter, please come anyway. Almost all of us killed the first one.

For the jar on the counter and the guilt beside it

Sourdough discard

Eight weeks, one hour a week, and not a loaf in sight. Crackers, muffins, flatbread, waffles, brownies, pizza dough, and the discard chicken pot pie I make more often than anything else in this house.

No class needed first. You do need a starter, because discard is what a starter gives you.

For anyone who has finished a series and wants more

Enriched dough & pastry

Cinnamon rolls, enriched dough, pastry, pie and browned butter. All the slow, buttery, worth-it things that need more than an hour a week.

Eight sessions, ninety minutes each. This one assumes you've already learned to read a dough, so it isn't where to begin.

For anyone who missed the first five places

Sweets & Sweet Breads, the second group

The same eight weeks that begin on Saturday 3 October, run again for a new five. Cookies, brownies, quick breads, cakes. At the end of it you bake something you have never seen a recipe for.

It's happening. I just haven't fixed the dates yet.

$408.

Put your name down and you'll hear before anybody else, with first refusal on a place.