ERNEY Sourdough

08/09/2026

I taught this class standing next to people in my kitchen for years. Now it comes to yours instead.

On Tuesday, August 11 at 11AM MST I am running a live virtual sourdough workshop. It is not a recorded video you watch and forget. We are on together, you are at your own counter with your own bowl, and you can stop me and ask why your dough is doing that thing it does.

We cover how a starter actually works, how to activate it and keep it alive, how to tell when it is ready to use, mixing, stretch and fold, shaping, and how fermentation changes the bread you bake at home. I will also go through the beginner mistakes I see most often, because almost every one of them is fixable in about ten seconds once you know what you are looking at.

Three ways to join:
Basic, $120 - the live class, step by step instruction, a beginner friendly recipe and live Q&A.
Starter Support, $159 - everything above plus my dried sourdough starter shipped to you and 7 days of WhatsApp support after class.
VIP, $189 - everything above plus a live follow up Q&A one week later, once your starter is awake and you have real questions.

The class is virtual, so nothing is shipped unless you choose Starter Support or VIP, which include the dried starter.

Pick your package here: https://erneys.com/products/live-virtual-sourdough-bread-workshop

If you have tried sourdough before and it did not go well, tell me what happened. I have probably fixed that exact one.

08/03/2026

People ask which starter to begin with, so here is the honest answer.

Rye is the enthusiastic one. It ferments fast, it is forgiving of a cool kitchen, and it will double while you are still deciding whether it looks ready. If you want early confidence, start there.

Whole wheat is the steady one. Slower, milder, more predictable once it settles into a rhythm — the better choice if you already know you will feed it on a schedule and you want a gentler flavour.

Both come as a live culture or dried. Live arrives awake and wants feeding the same day. Dried sits in a drawer until you are ready and wakes up over about a week, which is genuinely useful if you are the sort of person who buys things and then finds the time later.

$14.99 either way, with feeding instructions in the envelope. Nothing baked ever leaves my kitchen — the culture is the product, and the oven at the end of it is yours.

Rye or whole wheat: which one sounds like your kitchen?



🛒 https://erneys.com/starter

07/29/2026

It is a live class. Not a video you watch once and never open again.

We are on together, in real time. You are at your own counter with your own bowl, and you can stop me mid-sentence and ask why your dough is doing that thing it does. I have yet to hear a question I have not been asked before.

What we work through: how a sourdough starter actually works, how to activate and maintain it, how to tell when it is ready to use, mixing, stretch and fold, shaping, what fermentation is doing while you wait, and the beginner mistakes that are much easier to skip than to fix.

Three ways in:
Basic, $120 — the live class, step-by-step instruction, a beginner-friendly recipe and live Q&A.
Starter Support, $159 — all of that plus a dried sourdough starter shipped to you and 7 days of WhatsApp support afterwards.
VIP, $189 — all of that plus a live follow-up Q&A a week later, once your starter is awake and the real questions have arrived.

The class is virtual, so nothing ships unless you choose Starter Support or VIP, and what ships is the dried starter.

What is the one sourdough question you would ask first?



🛒 https://erneys.com/products/live-virtual-sourdough-bread-workshop

07/26/2026

That crust went a little hard overnight? Don't toss it.

Here's the thing about real artisan sourdough - it's actually *easier* to revive than you'd think. Just run the loaf under cold water for about 10 seconds (yes, the outside), then pop it in a 375°F oven for 5-10 minutes. The crust crisps back up, the crumb softens, and suddenly you've got fresh-tasting bread again.

I learned this trick the hard way, thinking day-old sourdough was a loss. Turns out those thick, chewy slices are perfect for this - delicate white bread would fall apart, but real sourdough? It comes back like magic.

It's one of those little moments that made me fall in love with sourdough in the first place. The bread actually *wants* to be good.

Have you tried this trick before, or is this your first time hearing about it?



🛒 https://erneys.com/starter

07/22/2026

That moment when the knife glides through warm sourdough and you see those open, irregular holes — that's the crumb structure that makes everything taste better.

I'm obsessed with how a really good sourdough becomes the perfect vessel for simple things. This open crumb avocado toast is proof that sometimes the best meals need just a few quality ingredients.

Here's what we're making:

1. Slice your sourdough about three-quarters of an inch thick and toast it until the crust crackles and the inside stays tender.
2. While it's still warm, rub the cut side of half an avocado directly onto the bread — the warmth helps it spread into all those little air pockets.
3. Top with flaky sea salt, a crack of black pepper, and a squeeze of fresh lemon.
4. If you're feeling it, add a poached egg on top. That runny yolk on warm, crunchy-bottomed sourdough? Chef's kiss.

The thing about artisan sourdough is that the crumb does the heavy lifting. Those open holes mean every bite is texturally interesting — crispy crust, chewy interior, all those little air pockets catching whatever you put on top.

What's your go-to simple topping for really good bread? I want to know what you're putting on yours.





🛒 https://erneys.com/starter

07/22/2026

There's something magic about feeding a sourdough starter—watching it bubble and rise like it's got a life of its own. That's what goes into every loaf we bake. Real ingredients, real time, real care. The kind of bread that makes your kitchen smell incredible and your family actually want to gather around the table.

What's your go-to way to use sourdough? Toast? Sandwich? Just butter and salt?





🛒 https://erneys.com/starter

07/15/2026

There's something magic about a slice of real sourdough. That crackly crust shattering under your knife, the soft, airy crumb pulling apart in your fingers, it's the kind of breakfast that doesn't need much to shine.

Our Classic Country Sourdough is made the slow way: organic flour, water, sea salt, and a live sourdough starter that's been working its magic for hours. No shortcuts, no additives. Just real fermentation building deep flavor and that perfect texture contrast.

Try this simple one:

Open-Crumb Toast with Cultured Butter & Jam

1. Slice your Classic Country Sourdough about ¾ inch thick.
2. Toast until the crust crackles and the crumb is warm and just-golden inside.
3. Spread with good cultured butter while still warm - let it melt into those open crumbs.
4. Top with your favorite jam, a drizzle of honey, or even just a pinch of sea salt.
5. Serve while the contrast between warm bread and cool jam is still singing.

This is weekend-breakfast energy. The kind of thing that makes your kitchen smell like home and tastes like you actually took time to care about what you're eating. Because you did.

07/10/2026

There's something magic about a slice of real sourdough. That crackly crust shattering under your knife, the soft, airy crumb pulling apart in your fingers—it's the kind of breakfast that doesn't need much to shine.

Our Classic Country Sourdough is made the slow way: organic flour, water, sea salt, and a live sourdough starter that's been working its magic for hours. No shortcuts, no additives. Just real fermentation building deep flavor and that perfect texture contrast.

Try this simple one:

Open-Crumb Toast with Cultured Butter & Jam

1. Slice your Classic Country Sourdough about ¾ inch thick.
2. Toast until the crust crackles and the crumb is warm and just-golden inside.
3. Spread with good cultured butter while still warm—let it melt into those open crumbs.
4. Top with your favorite jam, a drizzle of honey, or even just a pinch of sea salt.
5. Serve while the contrast between warm bread and cool jam is still singing.

This is weekend-breakfast energy. The kind of thing that makes your kitchen smell like home and tastes like you actually took time to care about what you're eating. Because you did.

Grab a loaf and see what real sourdough tastes like.

05/17/2026

Your sourdough starter is waiting for you. 🌾

ERNEY Dehydrated Sourdough Starter was designed for home bakers who want to bake real, wholesome sourdough, without the guesswork.

✅ Beginner-friendly activation
✅ Clear step-by-step instructions
✅ Results in days, not weeks

Ready to bake your first loaf?
👉 Get ERNEY on Amazon, https://www.amazon.com/dp/B0FZ8WSBV6
www.Erneys.com

04/29/2026