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The Latest Review
2 Day course in October 2016My partner Rosie and I are hoping to open a bakery one day and came to Vanessa's 2 day clinic to get our fundamentals straight, we got far more than we imagined.Not only was Vanessa knowledgable, relatable and a clever sourdough teacher, she was an inspirational to change and transform the way we see all food, not only bread. We thought we could have gotten by without a course or formal training, but we learned many priceless methods and tips. She was prepared and dedicated, she made a concerted effort to make sure everyone got out what the came for.Impressively she answered all questions Rosie, who has a food science background, had about bread baking processes and (importantly) how sourdough affects gluten and your health.Our bread baking hero!!
Most recent article
I’ve been fascinated with the invisible world and the transformative properties of sourdough for a long time. I am reposting this post from 3 years ago, because it sets up what is to come. I spent last week with Karl from The Sourdough Library, who has taken a sample of my sourdough starter back the library in Belgium, where there is collection of 91.. ( yes we are number 91) and he has sent the other sample to Marco Gobbetti, who I met in September, from the university of Bari,