Freshly baked artisan sourdough loaf

// gluten_tag · the_bread_code

Master the science of sourdough.

Approachable, science-based baking — the book, the tools, and the know-how, with no gatekeeping.

  • 340K+

    YouTube subscribers

  • 500K

    Monthly book downloads

  • 3,000+

    Bakers in the community

  • ★ 5.0

    From 134 reviews

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The Master Baker Bundle

The book, a live world-traveled starter, and the science poster — everything to start baking. Save 10% when you grab all three.

The Master Baker Bundle — the book, a live sourdough starter and the Crumb Structures poster Best value
  • The Sourdough Framework $49.95
  • The Explorer Starter: A World-Traveled Dehydrated Sourdough Starter $39.95
  • Crumb Structure Infographic (folded poster) $19.95
$98.87$109.85 Save $10.98

10% applied automatically at checkout.

Hendrik, founder of The Bread Code

// author: hendrik

Hi, I'm Hendrik.

My mission is to enable everyone to bake delicious bread at home — science-based, with no gatekeeping. Every purchase here funds the free book, videos and tools that thousands of bakers learn from. Thank you for being part of it.

Read my story
Loafy, the Bread Code sourdough companion

// loafy.help()

Stuck? Loafy's got you

Loafy is your AI sourdough companion — diagnose a dense crumb, revive a sluggish starter, or plan your next bake. Trained on the science in The Sourdough Framework, so the advice always matches the book. No gatekeeping, just help.

Chat with Loafy

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What bakers pull out of the oven

Real loaves from readers of The Sourdough Framework — ★5.0 from 108 reviews.

Open crumb baked by Zatia G
★★★★★

“Fave kitch book”

Zatia G

Open crumb baked by Danielle from The Netherlands
★★★★★

“My new hobby”

Danielle from The Netherlands

Open crumb baked by ML W
★★★★★

“Understanding sourdough step by step, an absolute referen…”

ML W

Open crumb baked by Andrew W
★★★★★

“A brilliant eyeopener!”

Andrew W

Open crumb baked by Richard Bates
★★★★★

“The best sourdough book you can get”

Richard Bates

Open crumb baked by Robert Novak
★★★★★

“Excellent book!”

Robert Novak

Open crumb baked by Leigh Oppedisano
★★★★★

“A Godsend for Sourdough baking”

Leigh Oppedisano

Open crumb baked by Tom Clark
★★★★★

“Very informative”

Tom Clark

Open crumb baked by Andreas from Gotland, Sweden
★★★★★

“Very insightful and helpful book!”

Andreas from Gotland, Sweden

Open crumb baked by James Forney
★★★★★

“success after years of trying”

James Forney

Read all 108 reviews →