Sourdough Courses and Workshops

NUTRITION & DIGESTIBILITY OF BREAD We specialise in teaching in how to make bread more digestible and nutritious. Sourdough is the most ancient craft: it is about making a nourishing 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.

GUT MICROBIOME As well as teaching the art of making beautiful bread we teach people about how fermentation can help nurture the microbes in your gut, known as the gut microbiome.

RESEARCH We also provide students with a full list of research papers and studies and 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.