Featured Courses

Sourdough for beginners

Sourdough for beginners

If you are new to sourdough bread then this is the perfect course, and if you’ve decided to learn to bake bread for the first time then this course is also suitable because we cover all the basics 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 is really extra special because it’s  made with wild yeast and it is delicious, easily digestible and economic to

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Rivet Wheat bread - The Normans introduced rivet wheat in the 11th century

Heritage Sourdough

Imagine eating the kind of bread that Queen Elizabeth I ate as she listened to news of the defeat to the Spanish Armada, or tasting the kind of bread that William the conqueror ate before going into battle, or even baking a fermented fruit cake shared with queen Boadicea and her daughters, or perhaps slicing a medieval Lord’s loaf before a feast. 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. We will

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Latest Post

A simple stretch and fold technique gives structure to the dough.

Sourdough stretch and fold technique

Sourdough’s reputation for being a time consuming way to make bread is completely undeserving.   The perception that the kneading of sourdough requiring as much effort as training a pet, sometimes puts people off  making it but using a long slow fermentation and a no knead technique turns this bread into the easier bread you can make. Occasionally I get the odd macho student in my class, with beefcake arms, looking decidedly disappointed at the lack of kneading, but the actual time taken to

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Sourdough Recipes

olive oil and fenne sourdough-x-680

Olive oil and fennel Sourdough

I have been working on recreating this fine olive oil loaf with its soft crumb and melichrous crust almost exactly as it was from a memory that now seems like a lifetime ago. The original memory of this loaf was from  a restaurant in the South West of France that was called “Les Haricots Vert,” Aged 18 and freshly qualified I worked nights in the local bakery. My bright-eyed romantic French beau would save for weeks to be able to afford to treat me to a meal in this wonderful

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use up leftover sourdough starter in your Rosti's

Sourdough Potato Rosti

  A potato rosti is the perfect brunch. They are quick to make, inexpensive and done right, should be crispy on the outside and sold and fluffy on the inside.  As well as being an easy way to use up leftover starter, adding the unrefreshed starter binds the potato together and adds a super flavour. Serves 6 Freezes No Ingredients 400g part boiled potatoes 4 tbs  unrefreshed 1:1 sourdough starter 2 tbs olive oil 1 spring of rosemary Salt and pepper to season Method Roughly grate the potatoes into a

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Latest Products

A Eldin

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

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

sourdough banana cake

Sourdough Banana Cake

When a banana has travelled over 5000 miles to reach your fruit bowl it seems criminal to throw it away when it gets overripe, especially considering that the riper it is then the sweeter a banana cake will be. Likewise I hate to waste my old un refreshed sourdough starter, so this banana cake combines the best of all possible worlds. I used a Chicago Metallic Bunt tin for this recipe. Ingredients 145g unsalted butter, softened 250g soft brown Fairtrade sugar 2 large free-range eggs 2 tsp baking powder 1

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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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