In response to the shifting modalities of laboratory-based education, particularly amidst the rise of virtual and at-home instruction, we introduce a novel hybrid laboratory module for undergraduate biochemistry and biology courses. Central to this innovative approach is the use of sourdough as a versatile and accessible model organism, enabling a blend of home and in-lab learning experiences. This sourdough-based module allows students to explore key biochemistry concepts and techniques both in a traditional laboratory setting and within their own home environments. Accompanied by a kit of disposable, economical equipment, the module is designed for flexibility and adaptability, catering to various instructional formats. The use of sourdough in this context serves as a powerful educational tool, facilitating hands-on learning and offering insights into microbial diversity and fermentation processes. By engaging with this module, students not only gain practical biochemistry experience but also develop a deeper understanding of the intricate relationship between microorganisms and their environments. The hybrid structure of this module reflects the evolving educational landscape, offering a sustainable and effective alternative to traditional lab setups. Our findings highlight the potential of sourdough as a model organism in biochemistry education, showcasing its effectiveness in fostering student engagement and comprehension in diverse learning contexts.