Logo of "Sourdough Guide" featuring an illustrated person with glasses and a cap, text "Estd 2023," and a website URL "https://sourdough.guide" on a warm, orange background.

Hey there, I’m Frithjof—welcome to SourdoughGuide!

I bake sourdough bread for the love of it—sharing loaves with family, friends, and now you. This isn’t a commercial bakery; it’s a home kitchen where imperfection is part of the charm. If you’re looking for industrial precision, I’ll happily point you elsewhere. But if you want to bake soulful, crusty bread with a side of learning (and maybe a few happy accidents), you’re in the right place.

Get in touch

A Little About Me

Baking runs in my blood. My great-grandfather had a pastry shop in Germany, my brother Ole is a certified master baker, and I? Well, I started during the pandemic when yeast vanished from stores. Those first loaves were… let’s call them “character-building.” But I kept at it, and in 2023, I combined my passion for teaching and baking to create Sourdough.Guide—a space for home bakers like you.

I live in Kelowna, British Columbia, on the unceded territory of the Syilx Okanagan people. I’m deeply grateful to live, work, and bake here, and I’m committed to learning more about the stewards of this land.

When I’m not shaping dough or writing recipes, you’ll find me at Okanagan College, hanging out with my wife, Michele, our dog, Pierre, and Stanley the cat (who definitely thinks he’s the head baker).

A man in a yellow T-shirt stands in front of a screen displaying animated microbes and text. Books are arranged on a table beside him.

Why Sourdough?

There’s magic in this slow, messy process. No two loaves are identical, and that’s the beauty of it. Whether you’re here for my free recipes, courses, or just to nerd out over fermentation, I’m glad you’ve joined me. Let’s bake something unforgettable—floury hands and all.

Hydration

The hydration of sourdough is the amount of water to flour by weight. We enjoy lower hydration bread with a denser crumb and smaller holes. Most of my bakes will be at a lower hydration.​

Hydration calculator

Units Of Measure

As mentioned, I am Canadian. We live in a strange mix of imperial and metric units. Our oven measures in Fahrenheit, and I have set my scale to grams.
As much as possible, I will provide conversions for you.

F to C calculator

Testimonials

What Customers Say

Hear from satisfied customers who have experienced the quality and value of my products and courses.

★★★★★

Excellent class! As a sourdough newbie I really liked that the presenter was an experienced hobby baker and not a pro. Home bread baking is a different kettle of fish from bakery scale baking.

A yellow silhouette of a person stands against a black background, resembling a mysterious guide.

Kevin MacDonald

★★★★★

Great introduction to sour dough bread making, lots of useful information and tips and it was great to see the tools and suggestions to make the process less daunting. So nice to get to take home our own starter. Thank you, I’m looking forward to my first bread!

A yellow silhouette of a person stands against a black background, resembling a mysterious guide.

Coreen V

★★★★★

Thank you for sharing your passion.
Your presentations are incredible – a combination of knowledge, humour, with clear communication, great graphics & resources.

A cheerful sourdough toast character with a smiling face and raised hand stands against a patterned background. The word "thanks" appears in brown letters at the bottom, acting as a friendly guide to gratitude.

Lois B

Illustration of a smiling woman wearing a chef's hat, a yellow shirt, and a white apron, set against a plain light background.

“I absolutely love The Sourdough Guide! As someone passionate about home-baked bread, I’ve found this online platform to be a true gem. The variety of nutritious recipes—everything from simple whole-grain loaves to inventive ways to use oat milk pulp—has really inspired me to try new things in my kitchen. The educational articles don’t just share instructions; they dive into the fascinating history of heritage grains and offer super helpful tips for fixing common fermentation mistakes. Plus, the specialized workshops and digital courses make it so much easier for beginners like me to feel confident. What really stands out is the teaching style’s friendliness and approachability, and I appreciate the thorough list of recommended tools. The Sourdough Guide has become my go-to resource for baking delicious, artisanal bread at home!”

— Anonymous
Scroll to Top