Stop guessing why your loaves fail. Understand the science, master the technique, and finally get consistent results.
$49.95 USD
Get the BookShips worldwide from Germany. Add starter culture & extras at checkout.
🇺🇸🇨🇦🇲🇽 In North America? Faster & cheaper via Amazon (just the book, no extra goodies yet)
Your loaves come out flat and dense, no matter what recipe you follow
You have no idea if your starter is actually ready to bake with
Every loaf is different and you can't figure out why
Recipes say "until it looks right" but you don't know what "right" looks like
$50 and a weekend vs. 2 years of frustration
Most recipes tell you what to do. This book teaches you why it works.
Once you understand the science behind fermentation, you stop following recipes blindly. You start making decisions. You adapt to your flour, your climate, your schedule.
That's when bread becomes fun.
Recipe books tell you what to do. This book teaches you why it works.
"Bulk ferment for 4 hours"
"Here's how to read your dough and know exactly when it's ready, whether that's 3 hours or 6 hours in your kitchen"
Once you understand fermentation, you'll never blindly follow a recipe again. You'll adapt any recipe to your flour, your climate, your schedule.
Flowcharts, visual guides, and systematic frameworks - not just recipes
Select any image to zoom in
Starter creation flowchart
The complete process
Crumb debugging guide
Dough strength techniques
Bread types explained
Baking techniques
Real results from bakers who learned the framework
Open, airy crumb
Perfect fermentation
Perfect ear
Learn to read your dough. Know exactly when it's ready to shape, when it's ready to bake, and why timing matters.
Understand how temperature controls fermentation. Fit baking into your life instead of planning your life around baking.
Flowcharts and troubleshooting guides help you diagnose flat loaves, dense crumb, or weak oven spring.
Different flour? Different climate? Learn to adjust hydration, timing, and technique for your specific situation.
Finally understand what a healthy starter looks like, when it's ready, and how to keep it thriving with minimal effort.
Stop over-kneading or under-kneading. Learn exactly how much to work your dough for optimal gluten development without wasting time.
This isn't a recipe book you use once. It's a reference you'll return to as you push your skills further.
92 five-star reviews
"I've been a programmer for 45 years and baker about the same length of time... One issue I have had is the MASSIVE amount of contradictory 'help' out there from web site to web site, video to video. This book was the answer I had been looking for. Clear, concise and above all a logical plan - 'Framework' is exactly what it is."
"I had three bread baking books but couldn't understand why most of the loaves ended up in the bin... The Bread Code explains the interactions that none of my other books did. By all means, read other books but read this book first."
"I am new to sourdough, but had not had any success. My starter was runny and smelled like acetone. My loaves were gummy and flat. The chat groups gave me all kinds of advice, much of it conflicting... With this book I was able to troubleshoot on my own. I finally baked a great loaf!"
"I'm an engineer that has become OBSESSED with bread baking - this book not only gives the overall idea of proper bread baking, but I can also totally nerd out & get super detailed understanding when I want it."
"I've been making bread for 25 years, and sourdough for at least 5, but I still picked up heaps of useful hints, and inspiration to try out new things. This has seriously raised my game. My family are all very impressed."
"I have been baking bread for the family for decades, learned from my grandmother. My sourdough breads have always been rather mediocre. Hendrik's analytical approach has given me insights I have never previously understood and my sourdough breads are now the absolute favorite of the family."
"The author has tried everything and tells you what does and doesn't work and why. The flowcharts are brilliant and makes the entire process easy to follow."
"After watching your YouTube Channel, and struggling with sourdough, I purchased your book. It was an absolute game changer, making and baking amazing bread. Thank you from an ex-struggling sourdough bread maker."
The entire book is available free online. So why buy print?
Yes. The book starts from first principles. No prior experience needed. But experienced bakers find it fills gaps in their understanding too.
Same content. The hardcover is a beautifully printed kitchen reference with lay-flat binding and space for notes. Buying it supports free education.
Worldwide from Germany. US, Canada, and Mexico customers can also order via Amazon for faster local shipping.
It's free at the-sourdough-framework.com. PDF, EPUB, and other formats available. No purchase needed.
Join thousands of bakers who stopped guessing and started understanding.
$49.95 USD
