Sourdough Courses

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Sourdough Course for Beginners

If you are completely new to baking bread and want to learn to make sourdough bread then this is the perfect sourdough course. This sourdough bread making  course is still suitable for people with some baking experience, too, but we because everyone on the course is on the same level and we cover all the basics of baking thoroughly. Most commercial bread offering doesn’t even come close to being as good as a loaf you bake at home We want real bread made with just flour, salt and water but sourdough

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The Sourdough Bread Clinic

There is nothing more frustrating than not quite getting it quite right and If you have had a go at baking sourdough and had some success and yet things still aren’t quite as great as they could be then you will want to know where you are going wrong and what you can improve. In this workshop you will learn that you can really step up your game in baking if you understand what is going on at each stage. We’ll make some sourdough muffins, enjoy a lively discussion about sourdough

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Latest Post

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How bread has come full circle

Almost every time I teach a sourdough class I meet people who want to learn to bake using wild yeast because they find that they can easily digest long slow fermented bread.  One of the most common reasons for this is that the phytic acid is neutralised during the long slow fermentation, by the sourdough, but I wanted to know more about what made modern bread indigestible in the first place.  I began to research, reading old baking manuals, talking to food historians and studying scientific

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The history of sourdough and bread making

Herirtage-wheat-680 -2

How bread has come full circle

Almost every time I teach a sourdough class I meet people who want to learn to bake using wild yeast because they find that they can easily digest long slow fermented bread.  One of the most common reasons for this is that the phytic acid is neutralised during the long slow fermentation, by the sourdough, but I wanted to know more about what made modern bread indigestible in the first place.  I began to research, reading old baking manuals, talking to food historians and studying scientific publications on the role

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The Complete Baker James Stone

1770 – Recreating a beer barm bread

I’ve been researching the history of bread. We’ve been eating long slow fermented bread for thousands of years, but in the past century we have adulterated bread beyond all recognition.  There are more and more people reporting digestive difficulties associated  wheat, made into bread in with industrialised processes that take little more than an hour or so from start to finish; yet many of these same people seem to be able to eat long slow fermented bread. So I have been investigating how we used to make bread. What I

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Latest Products

Sourdough starter

Organic Sourdough Starter

The quickest way to get started when baking sourdough is to use a well established starter from a friend or another baker. My sourdough is refreshed using British organic wholemeal stone ground flour and is refreshed just before it is dehydrated. It is posted in a food grade paper that can be recycled,  and includes basic instructions on how to hydrate your starter and how to maintain it. Please note  I provide a basic sourdough recipe with the starter, however, there are so many variables that affect the success of

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There is something wonderfully romantic about keeping your 100+ year old starter in a stone jar from the late 1800's

Sourdough Starter with 19th Century Stoneware Jar

This limited edition organic sourdough starter is beautifully packaged in a British made hand stitched box, you will receive: A stoneware jar from the late 1800’s Vanessa’s organic dried sourdough starter Instructions on how to rehydrate and maintain your starter A dough scraper from Bakerybits 10% off for new customers code for Bakerybits The quickest way to get started when baking sourdough is to use a well established starter from a friend or another baker. My sourdough is refreshed using British organic wholemeal stone ground flour and is refreshed just

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Latest Posts

Vanessa's courses are extra special because they are not just a one-day course, but attending a course means membership to the Sourdough club  club. With monthly events, exclusive recipes & offers so you stay inspired & keep baking and keep on getting better and better.

Become part of The Sourdough Club

What is The Sourdough Club?  When you have attended one of Vanessa Kimbell’s sourdough courses you become a member of The Sourdough Club. It means that you can access the course notes, tips, techniques and how to videos, but more importantly it means you can keep on learning through the monthly recipe challenge and regular updates. Alternatively for people who are just too far way to attend one of Vanessa’s course you can can buy an online membership here. Members have full access to Vanessa Kimbell’s recipes and teaching information

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Win a bread making kit and sourdough bread making day

Blogger offer

As many people may remember I was once a food blogger.  I suppose I still am in many ways, I spent there years writing about food, and it opened up a whole world to me. As a small business my PR is limited to what I can do myself, but with a generous gift of three bags of Lammas Fayre Heritage flour, a la cloche and a Lame, from Bakerybits I am delighted able to offer a winning food blogger a days course here with me in Northampton and a

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