The Art & Science of Sourdough Bread LOVE - BAKE - NOURISH
It is the most ancient craft: baking sourdough is about making a delicious, nutritious, fermented bread, with a burnished crust with a soft wheaten, open crumb and a sweet and sour flavour. We welcome all levels from complete beginners wanting to make their very first loaf, to doctors, health care practitioners, and seasoned bakers who simply want to expand their repertoire or further develop their skills.
We specialise in the nutrition and digestion of bread, and provide students with a full list of research papers and studies as well as teaching the art of making beautiful bread. We run a journal club which meets regularly to critically evaluate recent articles in academic literature, the latest scientific and medical literature on the nutrition & digestion of bread. We also teach the Royal College of General Practitioners Accredited courses in the nutrition and digestion of bread.
Level: For Any level
Tutor: Emmanuel Hadjiandreou, Vanessa Kimbell
Monday 2 July 2018
This is our very special Sourdough Diploma workshop. The workshop will be taught by Sourdough specialist Vanessa Kimbell and award-winning baker Emmanuel Hadjiandreou, and will aim ... Read More
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Level: For Any level
Saturday 14 July 2018
This two day workshop is centered around our classic retarded sourdough white boule made with 80% white flour and 20% wholegrain flour. We explore how different flours can produce ... Read More
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Level: For Any level
Saturday 8 September 2018
If you are new to sourdough bread then this is the perfect workshop, and if you’ve decided to learn to bake bread for the first time then this workshop is also suitable because we ... Read More
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Level: For Any level
Saturday 15 September 2018
Sourdough for optimal gut health and food as medicine
I make no secret of the fact that I am deeply passionate about the nutrition and digestibility of bread. And I don’t think ... Read More
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Level: Intermediate & Advanced
Saturday 22 September 2018
This two day workshop is centered around our classic retarded sourdough white boule made with 80% white flour and 20% wholegrain flour. We explore how different flours can produce ... Read More
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Level: For Any level
Tutor: Vanessa Kimbell
Monday 1 October 2018
The evenings are darker and there’s a distinctly autumnal chill to the air as we move into October. It’s the time of year when I start to crave comfort foods – something rich and ... Read More
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Level: Advanced
Tutor: Vanessa Kimbell
Saturday 13 October 2018
Sourdough nutrition and digestibility Diploma
This workshop is ideal for health professionals. We explore bread in relation to health issues such as wheat intolerances, no coeliac ... Read More
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Level: For Any level
Tutor: Vanessa Kimbell
£495 - Saturday 20 October 2018
Sourdough for optimal gut health and food as medicine
I make no secret of the fact that I am deeply passionate about the nutrition and digestibility of bread. And I don’t think ... Read More
Book Now »
Level: For Any level
Tutor: Vanessa Kimbell
£1495 - Monday 5 November 2018
As autumn draws to a close, the November Sourdough Week is a chance to incorporate some warming flavours and colours in our baking. One of my favourite breads to make at this time ... Read More
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Level: Intermediate & Advanced
Saturday 17 November 2018
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 ... Read More
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Level: For Any level
Tutor: Vanessa Kimbell
£1495 - Monday 3 December 2018
This winter Sourdough Week is one of our favourite weeks of the year. It’s cinnamon butter, sourdough toast, frosty mornings, woolly hats, blustery walks, pots of tea and the ... Read More
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Level: For Any level
Tutor: Vanessa Kimbell
£1495 - Monday 4 March 2019
The March Sourdough Week is the very beginning of spring. It’s about New Year resolutions, and looking to a year of healthy delicious bread. We’ll make soft voluptuous porridge ... Read More
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Level: For Any level
Tutor: Vanessa Kimbell
£1495 - Monday 1 April 2019
The aim is to challenge you to think about bread differently, it is the oldest way of making bread, and uses naturally occurring wild yeast and lactic acid bacteria. The process of ... Read More
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Level: For Any level
Tutor: Vanessa Kimbell
£1495 - Monday 13 May 2019
The one week sourdough diploma is not simply to give sourdough bakers an in-depth understanding of the principles of baking sourdough bread, but understanding the specifics of ... Read More
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Level: For Any level
Tutor: Vanessa Kimbell
£1495 - Monday 8 July 2019
July is a wonderful time to see the UK at its beautiful, summertime best. Unfortunately, I can’t guarantee a sun-filled week as our weather is notoriously mercurial, but we will ... Read More
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