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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We are certified organic by the soil association.
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Biga

A leaven made using water, flour and a small amount of commercial yeast. The consistency is the same as normal dough. The mixture is allowed to ferment for 24 hours then added to freshly made dough with, if necessary, more yeast.

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