Tired of Undigestible, 
Bland, Store-Bought Bread? 

Modern commercial breads are terrible. They are made with ultra-processed white flour, not properly fermented, loaded with more gluten than we're supposed to eat and filled with all kinds of additives that ruin gut health. I'll teach you how to make real sourdough! Scroll down for more info!

Yes, let's learn!

Tired of Undigestible, 
Bland, Store-Bought Bread? 

Modern commercial breads are terrible. They are made with ultra-processed white flour, not properly fermented, loaded with more gluten than we're supposed to eat and filled with all kinds of additives that ruin gut health. I'll teach you how to make real sourdough! Scroll down for more info!

Yes, teach me!
"I went into the class thinking I’d learn a little and left it feeling completely inspired and wanting to continue my bread making journey forever!!!  Highly recommend this class to people who are just getting started or people who have been doing it for years."  -- Jakelin T.
 

What's wrong with the bread I eat now?

Most modern bread is made with ultra processed, bleached, non-organic, chemically aged, white flour.

 

All the best parts, the germ and the bran, have been removed. What's left is tasteless and not very good for you.

That crappy flour is then made into what I call synthetic bread - loaded with additional gluten, lab-produced vitamins, chemicals like mono- and diglycerides, lecithins, various forms of hidden MSG, sugars, and sometimes even acids to trick you into thinking you're eating real sourdough. Most importantly, it's risen with instant yeast instead of using a natural starter the way humans have been making bread for 10,000 years.

The natural long fermentation of true sourdough bread actually damages gluten to make wheat more digestible for us. As such, yeast risen breads are  much harder on our guts. 

If like me, you can no longer digest modern breads, you might not need to go gluten free. Rather, you might just need explore naturally fermented breads made with freshly milled grains. 

What's wrong with the bread I eat now?

Most modern bread is made with ultra processed, bleached, non-organic, chemically-aged, white flour.

 

All the best parts, the germ and the bran, have been removed. What's left is tasteless and not very good for you.

That crappy flour is then made into what I call synthetic bread - loaded with additional gluten, lab-produced vitamins, chemicals like mono- and diglycerides, lecithins, various forms of hidden MSG, sugars, and sometimes even acids to trick you into thinking you're eating real sourdough. Most importantly, it's risen with instant yeast instead of using a natural starter the way humans have been making bread for 10,000 years.

The natural long fermentation of true sourdough bread actually damages gluten to make wheat more digestible for us. As such, yeast risen breads are  much harder on our guts. 

If like me, you can no longer digest modern breads, you might not need to go gluten free. Rather, you might just need explore naturally fermented breads made with freshly milled grains. 

"This experience was worth 100 hours of YouTube videos, and then some.

I'm new to bread-making and do not want or need a fancy specialist training. This is an excellent class for anyone who is ready to jump in and get started right away."   -- Mark M.

 If you're gonna make sourdough, 
 mill your own flour! 

 

Naturally leavened breads are gaining in popularity but sometimes hard to find, as they are usually found in smaller, artisanal bakeries.

Naturally leavened 100% whole wheat bread is even harder to find.

The Holy Grail of bread is naturally leavened whole wheat breads made with freshly milled flours.
Good luck finding it because our food supply chain is not set up to provide fresh-milled flour.

 

You can't buy it at any store even if you wanted to.

If you're gonna learn to make sourdough, why not use the best ingredients possible to make a better bread for less money?

"I had one of the most rewarding experiences taking the sourdough making class.
 
I left feeling inspired by the wealth of knowledge Roe has and the generosity, compassion and care he has. I was so fascinated and curious with all the knowledge he shared.
 
Such a resectable guy who knows so much about good quality grains / sourdough making methods and just wants to share all of it with the people around him! Have highly recommended this class to so many people in my life already, I definitely will come back for grains and take another class in the future!"   - Annabel V.

Learn

Fresh-Milled Sourdough

Get ready to turn organic, living wheat seeds into true sourdough bread like our ancestors made!

The kind of bread that isn't available to us in our modern food system...

Fermented, digestible, healthy, whole grain, organic, additive-free, and with only three ingredients: Grains, Salt, Water. This is the most delicious and nutritious bread you've ever tasted.

Yes, I'm Ready!

"Roe was amazing. I learned so much and the time just flew by. Thank you!"   - Caitlin W..

Most bread courses teach you the how.

I'll teach you the why and the science underneath the hood.

 

You'll learn not only how to make the healthiest sourdough bread on the block, but the science and history of it. Take your overall baking knowledge to the next level! 

"Fantastic class, we went from being complete beginners to making two delicious loaves of bread ;-) Highly recommended for all levels of bread makers."   - Tim B.

Introducing...

Roe's 100% Fresh-Milled Sourdough Bread Class

When buying bread at the store, you choose between bread made with ultra-processed refined white flour or whole wheat flour that is well on its way to being rancid.

 

That's about to change...

 

This online program will show you how to make your own naturally leavened whole grain sourdough from just fresh-milled flour, salt and water.

I'll send you two different freshly-milled flours for you to make your first two loaves.

You'll also get your very own living starter to continue your baking journey.

Plus you'll get tips and resources for sourcing quality grains, flours and mills.

PLUS LIMITED-TIME BONUSES!

BONUS #1

The first 50 people to sign up will receive a bread scoring tool and a danish dough whisk. Essential tools that will make your baking so much easier. A $30 value.

BONUS #2 

Drop me a note to tell me what you thought of the class and you'll be entered in a drawing to win a brand new Mockmill 100 home grain mill (retail value $363). 

"The Sourdough Bread class is more than what you expected.

You are not only making bread, you are indulged in a lesson of grains as well as making your own flour (for the bread) from grains! How cool is that!

 

In the end you become at ease with all that it takes to make bread at home with ease and understanding simple steps and tips for a perfect delicious loaf that satisfies.

 

Roe shares his insights and guides you through the process in a much more comfortable way that other bread making classes (and videos) can provide. I'm so thankful to him and thankful I took this class."   - Paul M.

After this soft launch, the class will be priced at $299.

 

For the first 50 people that sign up
during this soft launch,

the cost is $249 and will include two free gifts:

the danish dough whisk and the bread scoring tool (total $30 value).  Plus everyone who lets me know they finished the course will be entered in a drawing for a free Mockmill 100 (a $363 value)

BUY NOW $249

I was frustrated by bread classes and bread books that told me what to do without explaining why. In THIS Program, you'll learn many of the "Why's" that will take your whole grain sourdough bread baking to the next level. 

This doesn't need to be complicated! If you have a high powered blender or coffee grinder, you may already have the means to make flour. If not, no worries. I'll be sending you some to get you started.

Humans have been making bread for over 10,000 years, but instant yeast is a relatively recent development. You'll be learning how instant yeast shortcuts the natural fermentation process that magically transforms a grass seed paste into a healthy digestible food! 

My name is Roe Sie.

I'm the owner and founder of The King's Roost, here in Los Angeles. 

I discovered milling in 2010 and haven't bought white flour since.

Smitten with the idea of milling my own flour, I opened the King's Roost to connect local farmers with the Los Angeles baking community through home milling.

Since I'm gluten sensitive, I use whole grains for all my cooking  (pancakes! noodles! sourdough! pizza!) and I'm so thrilled to be able to eat bread again! 

I've taught this class in person to thousands of people since opening the shop. The class was even named by Los Angeles Magazine in their annual list of best things to do in LA. 

I'm so excited to be able to share the class with people who can't get to my shop in person!

 

"Encyclopedic knowledge, palpable enthusiasm, wonderful way to spend a few hours and learn about the best food. Highly recommend!"   - Matthew L.

FAQ

Join the Class

 

"Roe is an engaging, hilarious and knowledgeable teacher. The class was well-paced, full of background information on the history of wheat and flour, and good hands-on time. I’m a seasoned sourdough bread maker and I still learned a lot, and had a good time."   -- Sherry M.
 
JOIN THE CLASS

Guarantee

I have had so many people tell me this has changed their lives. 

 
I promise you'll learn something new and be a better baker for it.
 
If, for any reason, this class doesn't work for you, please let me know and I'll make it right. 
 
 

A wealth of information, conveyed with energy and enthusiasm. Understanding the background of bread making and how it's evolved (in the wrong direction, largely) truly stokes motivation to bring the old traditions back to the home kitchen, so truly healthy bread can be had once again. I left with the knowledge and supplies to begin preparing my own loaves, as well as an excellent source for bread-making tools and healthy, well-priced whole grain. This experience was worth 100 hours of YouTube videos, and then some. I'm new to bread-making and do not want or need a fancy specialist training. This is an excellent class for anyone who is ready to jump in and get started right away. -Mark M.