Featured Courses

“Every kitchen needs a Rose”

~ Nigel Slater

A Sourdough Day with Rose Prince

I first met Rose when I interviewed her for the BBC Radio Kitchen Garden Show. She instantly inspired me and I with her straightforward approach to ethical and sustainable food. Throughout Roses’ writing you can sense her passion for real food as she has campaigned for people to eat locally and with consideration. So I am delighted that Rose will be tutoring a class here on sourdough and baking tips and techniques. For those of you who are unfamiliar with Rose she writes the baking column for The Daily Telegraph,

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potato sourdough

Heritage Flour Sourdough Day

With more heritage flours available than ever before we can bake delicious deeply flavoured and wonderfully textured sourdough that is very close to these ancient loaves and explore the natural synergy between ancient grain and wild yeasts that transform the flour. Each age had its distinct flours and we cover a range of flours through the ages, from Neolithic, Bronze age, Iron age, Roman, Norman, Anglo Saxon through to Medieval, Elizabethan and Victorian we look at the distinct properties of each of them. The course is suitable for beginners  in

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vanesssa banneton -680

Conditioning a Cane Banneton

A new banneton is effectively ‘green’ and so until you have conditioned your new banneton it is not ready for use. Cane bannetons work best with a thin build-up of flour and moisture and if you have a  moment to look in any normal bakery to will see that all bakers value a small build up of flour on their proving baskets. It is the build up of flour and moisture, which helps your dough leave the banneton before baking. Conditioning a banneton It takes at about 3 uses to achieve a flour film

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Sourdough Recipes

sourdough traybake-680

Sourdough raspberry and almond traybake

September sees the last of the raspberries and this recipe has used up my last punnet,  It is based loosely on Bakewell tart.  It is, however, different in texture, in the that base is chewier, and more filing.  It’s the kind of slice of cake that will sustain you until lunchtime. It is not an overly sweet kind of slice, but with a combination of the raspberry jam and fresh raspberries  with sourdough it has a good base note and it certainly has lots of flavour. It is the acids

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sourdough - summer - berries - 680-L -x

Sourdough Summer berries slice

This year I have some of the best berries I have ever grown: small, dark and deeply flavoured Alpine strawberries, redcurrants and Worcester berries are all ripening almost as fast as I can pick them. The problem with picking strawberries slightly warm straight from the garden means that I eat almost as many as I bring back into the kitchen. It is, for a few sweet moments like being seven again. Combining your unrefreshed sourdough starter into a sponge and adding summer berries is a marriage that will teases out

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A Eldin

A Treatise on the Art of Bread-Making; By A. Eldin ( 1805)

A Treatise on the Art of Bread-Making; Wherein, the Mealing Trade, Assize Laws, and Every Circumstance Connected with the Art, is Particularly Examined. By A. Edlin The Treatise on the Art of Bread-Making is therefore one of the most important books about bread-making from the 19th century. As I have been researching  I had been looking for a copy of this book for a couple of years I came across two in the space of a week. I bought both, and have decoded to sell the one with the original binding.

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The perfect form of transport.  Stylish, carbon neutral and good for your health  - perfect to deliver sourdough bread on.

Beg Bakers Bicycle – Betty

I’ve thought about selling this lovely bike so many times.  Each time I have put her back in the garage, but the truth is she’s hardly ever seen the light of day. I bought her to deliver the sourdough bread with for the pop up bakery.  She is a beautiful bike, with lots of capacity. You can read more about Betty ..  ( yes that is really her name,)  over at www.begbicycles.com BEG’s beautiful Dutch bicycle Betty is a practical as a Bakers bike as she has an integrated front porter’s

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Latest Posts


Judging The Sourdough Category of The World Bread Awards

I am delighted to have been invited to be the lead judge of the sourdough category of The World Bread Awards for the second year. These awards are a unique and celebrate the skill of bread-making in every sense. Whilst I love all competitions that get people to baking I particularly love that these awards both encourage and acknowledge the art of baking for everyone. The awards are open to all, from specialist bakeries to artisan home bread makers, small high street bakers, novices and professionals alike. Bread is a

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Fairtrade tea picker

Working on my next book

We all cook, bake and eat. We are all intrinsically linked. Anyone who eats is linked to the farmer who produced the food,  cooks are linked to farmers, and fishermen, bakers to millers, millers to farmers and untimely we all link back to the soil. We have during the past century succumbed to the empty dreams of industrialisation. Our links and understanding of our food and each other have been broken down, to marketing campaigns, run by conglomerates that we, like fools finance, allowing them to control our relationships with

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