The Sourdough School

Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome

Over forty years ago, a little girl fell head over heels in love with the bread she was served in the local village restaurant in the Dordogne. This simple passion led her to train as a baker, but when she stopped being able to eat industrial bread, she embarked on a lifetime of research to discover why she could digest sourdough. This has has grown into The Sourdough School as we know it today; leading the way in the application of the most up to date research, to make bread that nourishes.
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1st build

A first starter refreshment. At this stage having refreshed your starter once you can then use that starter to continue with a second starter refreshment, or for example you can use it in our Russian Rye Bread recipe on page 127 of ‘The Sourdough School’ recipe book or our Chocolate Rye Boule recipe on the Sourdough Club.

Please note: when you make our Rye recipes you can use the leftover starter from the 1st build AND the 1st build starter. You may need both to have enough starter for the recipes.

See How to Refresh A Sourdough Starter

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