Sourdough Courses

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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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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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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

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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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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 British Sourdough Exchange – September 2015

It’s time for a party. A fermented feast! Time to celebrate the very best of British Sourdough. Time to catch up with old friends and make new ones. It is the Sourdough Exchange. SATURDAY 19th September 2015 3pm onwards …..   Garden party, with a 1920’s theme, and afternoon tea is a fermented feast including: Sourdough Scones Cultured cream My world famous strawberry jam A glass of local award winning champagne from my parents vineyard (just a mile away,) Talks and tasting…   chocolate, cheese & beer .. Chocolate and tasting with

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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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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.    

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 health benefits when compared to both

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