Sourdough Courses

Einkorn Sourdough


Sourdough digestibility. Why is it that some people find they can digest certain sourdough breads with ease, but not others? Many people want to understand why it is that they can digest certain grains and long slow fermented bread, or that they find sourdough uniquely easy to digest but not commercially produced bread. This course is suitable for beginners and specifically concentrates on the subject of digestibility and how to make beautiful sourdough loaves with lower gluten flours The day consists of a combination of both hands on and participative

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Sourdough course loaf

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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Latest Post

Harvesting wheat

Nearly two thirds of UK cereals, wheat and barley are sprayed with glyphosate.

I was asked last week why I used organic flour to make sourdough. One of the key reasons I that I am committed to using organic flour in sourdough is because the long term implications of ingesting Glysophate in our bread are not yet understood, but I am willing to bet that you would be shocked that Glysophate is sprayed on over two thirds of UK wheat as a pre-harvest weedkillers and used to kill the crop essentially to ripen it faster. The residue is in the grain we mill into flour and it is in

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The history of sourdough and bread making

stoneage bread making

The History of Sourdough Bread

( Updated post with new photos) Bread is older than metal; even before the bronze age, our ancestors were eating and baking flat breads. There is evidence of neolithic grinding stones used to process grains, probably to make a flat bread; but the oldest bread yet found is a  loaf discovered in Switzerland, dating from 3500 BCE. The use of leavening was discovered and recorded by the the Egyptians; there is some discussion about how this process happened, and the degree to which there was an overlap between brewing and

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Herirtage-wheat-680 -2

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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Latest Products

Sourdough starter bb

Organic Sourdough Starter

The quickest way to get started when baking sourdough is to use a well established starter. My sourdough is refreshed using organic flour. It is posted in a food grade container that can be used to store your starter in between bakes. 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 how wild yeast

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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

Erics bageuttes

Eric Kayser on French bread baking

I couldn’t resist sharing this video about Eric Kayser. He is one of the most respected bakers in France. . Master baker and entrepreneur Éric Kayser grew up in Alsace, and is the fifth generation of a baking family. Éric is passionate about creating artisan bread is shred in this  Larousse book and is a bread gastronomic bible. With simple, full instructions and every detail of bread baking covered, I can’t recommend it highly enough.  Bakerybits has some in stock if you want one. ( Thank you to Emma Robertson for allowing me to share this video)

Chocoalte sourdough cake 680 P

The book ….

It’s just a quick snap shot of the chocolate cake left on the side at the photo shoot for my new book yesterday.  I’m working really hard to finish the recipes at the moment,  and have been working with the most amazing team of home economists, food stylists, photographer and editor you could image.  It’s not all about sourdough, but it is right at the heart of the book.  It will be published in September by Kyle Cathie.