Level: For Any level
£1295 - Monday 14 May 2018
Availability: Spaces available
This is our very special Sourdough Diploma course. The course will be taught by Sourdough specialist Vanessa Kimbell and award-winning baker Emmanuel Hadjiandreou, and will aim to give sourdough bakers a really in depth understanding of the principles of sourdough, flour, digestibility, gluten, hydration, shaping, and understanding maintenance of a sourdough starter. We will cover every aspect of sourdough bread including baking sweet sourdough and making sourdough ciabatta.
The course includes a certificate for attendance, but we are also able to award a level of ability according to our observations and subject to a written test on understanding. These will be pass, merit and distinction, awards are subject to the tutors discretion.
Sourdough Diploma Course 14th-18th May 2018
- 9.50 am arrival for a 10 am start
- Demystifying sourdough – Vanessa explains the different methods you can use to make sourdough. Learning to shape the dough.
- Prep overnight sourdough, Vanessa will cover all the theory of sourdough, starters, leavens, microbiology and digestibility, understanding gluten, the role of salt, uses of left-over sourdough starter and we will learn Vanessa’s step by step San Francisco Method – the Retarded method.
- We will also make some Kvass from leftover sourdough
- A tour of the vineyard – just a mile from the school 6 pm
- An early start ready to start making bread at 8 am sharp…
- The full day will be spent on our French Sourdough Day Method – Vanessa’s Ambient method
- From start to finish students will bake their own sourdough, and we will also bake the overnight sourdough’s from the previous day.
- We will make a delicious Rye sourdough using leftover starter and prep the leaven for making sourdough ciabatta the next day.
- Late finish 7 pm
- 8.30 am/9 am start
- Sourdough ciabatta taught by Emmanuel
- A discussion on sourdough and digestibility
- An exceptional afternoon – students will visit a restored 18th century working flour mill in Cambridgeshire.
- Opportunity to buy the flour from the mill.
- An evening meal together (cost included) and a late finish.
- 9 am start to prep leavens for your own bread
- Followed by a half morning visit to local food producers, and lunch before returning to the school
- During the afternoon in small groups you will plan and make your own bread, using different flours and inclusions, ready to bake the following day.
- 6 pm finish
- 8.30 am start and a unique opportunity to visit the UK’s largest flour mill – that mills 20% of the flour in the UK – where you will be able to see a working laboratory and understand some of the tests carried out on flour.
- We will bake your bread from the previous day, and then later, cut, taste and discuss the results
- You will make your own organic wheat, rye or spelt starter using Vanessa’s more than 100 year old French starter, to take away with you
- Students will need to take the Diploma Test
- Time to clear down, and look at the extensive bread history collection at the school and cover any final questions that students feel they would like more information about.
- 4 pm finish
Emmanuel Hadjiandreou is renowned for his passion for artisan bread, originally trained as a baker in South Africa, and has a unique international outlook on baking due in part to having a Greek father, who lived in Egypt and an Argentinean mother, with a German background. Emmanuel is well known for having a really in depth knowledge of Continental breads, having worked in Germany. Whilst working at Daylesford, the award-winning organic farm shop in Oxfordshire, Emmanuel’s bread also won a Soil Association Organic Food Award.
In order to be awarded diploma a straight forward test will need to be taken and will be scored as attended, pass, merit and distinction – the test is designed to ensure all the key information has been understood, but will also take into consideration students levels of sourdough skill. (Students who do not want to take the test can opt to just receive an attended certificate.)
You will only need to bring a few essentials, your favourite apron and a large basket to take your sourdough starter, your bakes and several other bits and pieces home with you. International students please allow space in your luggage to take many items back with you. Everything else is provided – we will be eating sourdough, local cheeses and delicious home-made food for lunch, and enjoying a glass of award-winning wine from the local vineyard or our own sourdough beer. We will arrange transport for the visits to the mills. Full course notes are provided.
We keep to small tutorial size classes. With Vanessa’s courses there is continued support when you get home. There is home work to do and Vanessa gives feedback. Students automatically become members of The Sourdough Club for students to share their sourdough bread success, and discussion on. It’s a fantastic way to keep you inspired with a monthly sourdough challenge, exclusive recipes, tips, techniques, articles and an interactive Facebook page so students are supported with learning resources, and you become part of a community and this keeps on encouraging you to bake sourdough long after you have finished the course.
At the end of the of the week you will be confident with all the knowledge you need to bake your own home made artisan loaves yourself. It is a fun week of information and practical and demonstrations that you get involved in.
Once payment is made, your place is booked and an email will be sent to you – confirming your place on the course.
You will need to book accommodation ASAP as there are often events in the area. We have many international students and if you need transport to and from the school please do lot us know and we will help you to arrange shared transport with other students.
We try to encourage students to stay in the same accommodation options if at all possible to make transport easier, so we are particularly recommending the following hotel, which is a short drive from the school:
If you register for an account you can get up to a 20% discount
If the above is full our next choice would be:
Our full list of recommended accommodation options is here:
Please do contact us on firstname.lastname@example.org if you need any help at all with travel and accommodation.