Sourdough Courses

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Sourdough Course for Beginners

Learn how to make Sourdough Bread on this beginners course. If you are completely new to baking bread and want to learn to make sourdough bread then this is the perfect sourdough bread making course. This sourdough bread course is still suitable for people with some baking experience, too, because we assume 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

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The Sourdough Bread Clinic

Making sourdough bread: Beyond the basics. 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 white chocolate

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Latest Post

sourdough starter loaf

Sourdough and blood sugar response.

Sourdough bread makers have long known that the loaves they bake have a better flavour, crisper crust and a chewier interior than commercially produced breads, but one of the things I am most often asked about when I teach on sourdough bread making courses are the health benefits of long fermented bread. There are lots of claims about sourdough bread, some of them are true, some are urban myths, but the results of trials carried out in Canada have proven that a sourdough loaf has measurable

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The history of sourdough and bread making

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How bread has come full circle – John Letts Lammas Fayre Flour

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 myth of hundred year old sourdough

My starter is over 100 years old. I can’t quite pinpoint the exact date that it came from but there are paper records of the bakery going back 156 years ago and evidence of it being there several hundred years before then.  So it seems that my starter has seen it’s way through two World Wars and has found it’s way back to my kitchen in Northamptonshire. It is originally from the bakery in the south of France where I spent my childhood. I love that it has history.  It

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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. My sourdough is refreshed using British organic wholemeal stone ground flour and is fed with organic flour. It is posted in a food grade container that can be recycled. Please note  Please see this basic sourdough recipe to use with the starter, however, there are so many variables that affect the success of a sourdough loaf; a recipe does not guarantee a good loaf. To make a good sourdough loaf requires an understanding of

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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.

Online Membership to The Sourdough Club

This online  membership is ideal for people who live too far away to attend one of Vanessa’s sourdough bread making courses. It gives you access to Vanessa Kimbell’s step by step guide to baking sourdough, recipes, exclusive events, offers, giveaways and monthly baking challenges. The membership fee includes A sourdough starter posted to you A step by step guide to making sourdough chart and  recipe A 15 minute one to one Skype with Vanessa Full access to The Sourdough Club Members areas with step by step sourdough guides, recipes, articles,

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Latest Posts


E5 Bakehouse

I’ve been wanting to visit E5 for ages.   I’ve been following E5’s progress for the past few years as it epitomises everything that truly matters to me about sourdough. Their bread fulfils all the things I really value about great sourdough bread, of not only tasting incredibly good and being made with great consideration and understanding, and sustainability is an absolute priority. Immediately I arrived at E5 Bakehouse’s railway arch close to London Field’s, I felt a great vibe. A joyful, cool place where everyone I met really cared

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Dan Saladino chatting with Vanessa about the flavour of sourdough bread make with ancient grains.

The Food Programme, BBC Radio 4

Well, this is one of those moments that I will treasure. I’ve been listening to the food programme since I was  in my early twenties, at university, so you can imagine how delighted so have been included in BBC Radio 4’s  The Food Programme, last week, which took a close look at ancient grains.  The programme took an in depth look heritage wheat, talking to some of the most knowledgeable people in the world, including the Director of The Grain Divide film that is soon to be released; but rather

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