The answers are below
We are a small business, and we often get emails asking the same kinds of questions about attending the school, especially about new rules relating to COVID-19. We are resuming workshops from June 2022, and we anticipate that the current rules and regulations will apply, with students being asked to provide negative tests for Covid before they attend.
The courses are a combination of online learning and a week at the School, which will be an opportunity to watch, learn, listen to the lectures and connect to both the dough and the process in a relaxed style of participative demonstrations.
The process of you making your own sourdough loaves will take place at home, and will be supported throughout on our interactive online forum.
We are set in two thirds of an acre of organic gardens, so one of the benefits is that the theory sessions and coffee breaks can be held outside, and we will be teaching as much as possible with the whole of the front of the School building open.
To be honest, I am not often found sitting at my desk, because I am either teaching, baking or filming, and waiting for me to answer an email is frustrating when you need to know the answer to something.
So we’ve added very detailed answers to the questions people most often ask us about attending a workshop at the School in the frequently asked questions below.
Simply click on the question to read the answer.
What are your office opening hours?
I don’t really hang out in the office much... we find computers, flour and water don’t mix. Mostly we are in the school baking, teaching or filming, so we respond to emails and emails during office hours . If you have something urgent please text or phone the office number, during office hours if we’re not able to answer straight away we will get back to you as soon as we can on +44 (0) 1604 881274 or WhatsApp +44 (0) 7764476453
Or email Vanessa's PA firstname.lastname@example.org
- Office Admin Hours.
- Monday - 10 -3pm
- Tuesday 10 -3pm
- Wednesday 10 - 3pm
- Thursday - Closed
- Friday - 10 - 3pm
- Weekends - Closed
The Sourdough School Term Dates
We open on the workshop dates in the calendar for people attending courses and follow a traditional academic calendar.
2021 Term Dates Open Closed at the end of the afternoon on? Autumn Wednesday 1 September 2021 Friday 17 December 2021 Spring Tuesday 4 January 2022 Friday 1 April 2022 Summer Tuesday 19 April 2022 Friday 29 July 2022
What is included in a Workshop?
What is included
- 12 months - A Gold membership to The Sourdough Club. (RRP £199)
- An exclusive ceramic jar with breathable wooden lid & some of our starter to take home
- A set of sourdough record cards
- A personalised signed Sourdough School Book ( we also stock other books by Vanessa if you have one already we can offer instead or we can gift you a bottle of wine from the family Vineyard.)
- All teaching the materials & supporting documentation
- A personalised embossed certificate of attendance
- A Sourdough School Workbook - a stunningly beautiful workbook that you fill in as part of the week to write up all the recipes we develop, any notes and information you want to remember. It is an amazing keepsake and one that you will keep adding to when you go home.
- Several bags of flour that we use on the course, to get you going when you get home.
- Wine tasting & tour of the vineyard ( providing the proprietors are available)
- All food and drinks whilst at the school are provided, including lunch out on Tuesday when we go to the farm shop or market.
Students are responsible for:
- Your accommodation
- Transport to and from the School.
- You will need to arrange for your own breakfast and evening meals, although we are very happy to provide a rug, a basket and food for a picnic and by Wednesday we will have several baked things to take back with you for breakfast.
- Travel insurance
Getting the most out of your week
We want you to have an amazing week. So this is really important piece of advice.
Do a bit of homework before you get here.
You don't have to do much, but really if you are going to spend time with people who are have baked before and someone as knowledgeable as Vanessa then even a few attempts at baking sourdough will make a huge difference to your enjoyment of the course. We know it is sometimes hard to find the time, but we find those students who are absolute complete beginners and who hasve never baked before benefit immensely from having a few attempts beforehand.
We help you do this as all attendees are given membership to the Sourdough Club prior to attending the school. These video tutorials give you a huge base knowledge before you come and really help. The workshops are collaborative and focused on research and development, therefore to ensure you get the most out of your time at the school we ask that you practice our classic beginners sourdough formula before attending. (The beginners' loaf is also the classic 20% retarded loaf on page 114 of the sourdough school book.) This means you are familiar with the basics, including sourdough starter refreshment, baking terms, and basic techniques. You are asked to email us a photo of this sourdough bread, or equivalent at least 6 weeks before the workshop starts.
- We also highly recommend that students take a gut microbial test before attending a course as this will give you a unique insight into your own microbiome, and will make the week more relevant to you personally.
- Please take the time to look at the local area. The School is a situated an hour north of London in Vanessa’s home, a Victorian coach house, set in 2/3 of an acre of organic gardens. There are some lovely places to visit including Princess Diana's ancestral home. You can book transport and accommodation as soon as you place in confirmed and browse local accommodation and transportation information here.
What are the workshop / Diploma start time & end times?
- Monday 11am - 6pm
- Tuesday 10am - 6pm
- Wednesday 11 am - 6 pm
- Thursday 10am - 6pm
- Friday 10am - 4pm
PLEASE NOT TO TURN UP EARLY. The arrival time is fixed.
Often students turn up early only to find the team running around, making sure everything is ready for the week. This time our prep time and it is essential that we have this time to get ready. So if you are early we ask that you respect our need for this time - we need to get ready so if you are a few minutes early then please just take a walk around the village .. it is very pretty.
If you are driving and arrive early then there is a lovely local cafe about 5 minutes drive from us called The Workhouse in Brixworth
Planning your arrival in the morning, after 9 am it takes about 15 minutes to get to the School from the train station. There is a good cafe in the train station.
If being early is completely unavoidable please let us know 2 days in advance.
Our workshops finish at 6 pm. Please book taxis at 6:15 to allow for a few minutes as we often overrun. It is not far to get to the train station, but at 6 pm there is heavy traffic so it will take about 25 minutes to get to the train station in Northampton when there is traffic.
Please note that we do not have off-road parking, however, there is lots of off-road parking. We advise that you park by the church and walk up as this is the easiest place to get a parking space. it is 1 minutes walk. Please park considerately, we have several people visually impaired and cars on pavements are dangerous for them.
Where is The Sourdough School Based?
Vanessa’s Sourdough bread-making classes are a world away from the hustle and bustle in a pretty village just 4 miles north of Northamptonshire – which is possibly one of the most easily accessible counties in England. We are within an hour reach of London, Oxford, Milton Keynes, Cambridge, Leicester and Birmingham, which is just 15 – 20 minutes from the M1, the M6 and the A14.
Driving distances to The Sourdough School
- London 75 miles via M1
- Cambridge 55 miles via A14
- Oxford 48 miles via A43
- Birmingham 53 miles via M6
- Manchester 135 miles via M6
The train station is also only a 15 minute taxi ride away, making it really easy to get to us from London on the train.
There are regular trains from London Euston and Birmingham to Northampton.
Central London – trains go directly from London Euston station to Northampton station and take about 55 minutes. A taxi to the school from Northampton station takes about 15 minutes.
If there is ever a problem with the Euston to Northampton line, trains also run from St Pancreas to Wellingborough and Market Harborough both of which are about a 20 minute taxi drive away.
Birmingham – trains go from Birmingham to Long Buckby station and take about 40 minutes. A taxi from Long Buckby station to the school is about 15-20 minutes. Long Buckby is a rural station so there are no black cabs here.
Check www.nationalrail.co.uk for train times. We are about 15 – 20 minutes away from the station by car, dependent on traffic.
Taxi service from the Train station. We have a super taxi service called KPD Taxis with a set fee of £13.50 (week days) or £15 (weekends) to bring students to the school. If there is more than one student traveling then they will bring you all at the same time, and will advise you regarding the lower fare. To use this taxi service call 01604 882798 or email email@example.com
Other Northampton taxi companies are:
Amber Cars – 01604 232666 https://www.ambercarsnorthampton.com/
Ace Cars – 01604 719697
Bounds – 01604 626262
Phoenix Class – 01604 222222
We would advise that you pre-book a taxi to take you from the train station to the school, and vice versa. Black cabs at the train station are more expensive.
The closest airports are –
Birmingham – there are regular trains direct from the airport to Long Buckby (about 40 minutes). Then take a taxi to the school (approximately 15 minutes). You will need to pre-book a taxi as this is a small rural train station and there is no taxi rank.
Luton – the quickest option is to take a taxi from the airport (approximately 50 minutes) – we have used Skyways Cars before. The most affordable option is the National Express bus service to Northampton town centre which takes about 1 hour 15 minutes. Then take a taxi or the X7 bus from the bus station to the school. The bus stop at the top of Pitsford village is about a 10-15 minute walk to the school. You can book National Express bus journeys online.
East Midlands – a taxi from the airport will take a little under an hour. National Express runs two buses each weekday, the journey to Northampton town centre takes either 2 hours 15 minutes or 2 hours 50 minutes depending on which service you take. You will then need to take a taxi or an X7 bus from Northampton town centre to the school.
Stanstead – trains run every 20 minutes from Stansted to Tottenham Hale underground from where you can get an underground train to London Euston. Overland trains from Euston run hourly to Northampton. You can then take a taxi or the X7 bus from the bus station to the school. The train station is about a 15 minute walk to the bus station.
Heathrow – trains via Euston London take about an hour to Northampton railway station. To get to Euston from Heathrow follow signs for the London Underground, take the Piccadilly Line to Green Park, then the Victoria Line to Euston. Allow an hour to get from Heathrow to Euston.
Or you can just take the Piccadilly Line straight to Kings Cross St. Pancras and walk to Euston (about ten minutes). From Northampton train station to get to the school you will need to take a taxi (about 15-20 minutes). If you can pre-book a taxi it will be cheaper.
Alternatively you can take a bus to Watford Junction and then the train to Northampton (both run hourly) this takes 2¼ hours.
When you are booking flights around a course at The Sourdough School, please allow plenty of time for travel between the school and the airport.
There is a stagecoach service which will drop off at the main road on the A508 which is about a 10 – 15 minute walk into the village here – please contact me for more details of which stop is best to get off at. You will need the X7 bus.
Address for a detailed map and the address please email firstname.lastname@example.org
There is plenty of parking and you can expect a warm welcome.
What is the address & directions
The Sourdough School Ltd, East Bank House, Moulton Road, Pitsford.
Please use PITSFORD as your destination.
Using the SatNavs post code will take you 150 yards up the road or to the wrong village.
- From the A508 drive all the way through the village until you come to the first bend. Look for the two white cottages on the right hand side as you go around the bend there is an old blue five bar gate before the zigzags of the zebra crossing.
- Coming from Moulton village we are the first gate on the left hand side after Drummond Close and before the white cottages. The gate is where the zig zags of the zebra crossing end.
Please park considerately.
Do you recommend anywhere to stay?
- We have all recommended accommodation options here if needed - a full list of accommodation in the area.
- Often our students are travelling from abroad and meeting bakers from around the world is very sociable so we suggest that if you do not have transport then students stay nearby at Sedgebrook Hall.
- The Hall is set in beautiful grounds and is walking distance (about a 15 - 20-minute walk about mile away from the school) and has a restaurant and bar, and a small gym and swimming pool.
- We have arranged a discount code for our students. Please use code SOURDOU for the same online 10% discount but no payment required at booking.
- We do advise that you BOOK your accommodation as soon as you have booked your place on the course, as there are often events in the area.
- Although it is walking distance we also suggest that you do not walk this route in the winter months as it gets dark from October until May and it is a rural road with fast traffic. We often find that students arrange shared transport to and from the school when they say in the same accommodation, but as this is a private arrangement between individuals, and we, therefore, leave this entirely up to individuals to organise themselves should they so wish. However, there is a list of taxi companies in this Q & A if you wish to book transport.
What Else is there to do in the area?
We have compiled a list of things do and places to visit if you are bringing someone with you or staying for longer.
A list of local Taxi companies
- KPD 01604 882798 email@example.com
- AMBER CARS 01604 232666 We also use Amber taxis – 01604 232666 https://www.ambercarsnorthampton.com/
We have noticed that the Black cabs from the train station can cost a lot more and often cannot find us. Also please book your return taxi! We are slightly outside of the town and sometimes taxis are not available at busy times at short notice.
You are free to use any taxi service you like so other Northampton taxi companies are:
Ace Cars – 01604 719697
Bounds taxis – 01604 626262
Phoenix Class – 01604 222222
Often Students want to arrange taxi sharing, or lifts with other students, but we are not able to be involved. This is at your own risk. This is a personal arrangement between people attending the course please be aware that we hold no responsibility or liability whatsoever for any arrangements made privately.
You can expect a warm welcome, and to work hard and learn plenty. It's fun and small groups make friends. It is, however, a big commitment both financially and in time, so it is important for you to research your week thoroughly. We are always happy to answer questions, but there are a few things we can share to fill in any gaps.
What do we expect from you?
Well, it is fair to say that we hope for lovely people, who want to learn everything we can teach you about sourdough. We expect you to have a basic understanding of the principles of making sourdough and to at the very least have baked at least 2 or 3 times. We provide you with membership to our online video course to help you do this before you attend. We also expect our students to continue their baking when they get home, which is why we have The Sourdough Club and give feedback and support long after the course had finished.
We need you to be punctual, be well prepared, with long hair tied back, short fingernails, with a full apron and raring to go. Please do not turn up early.
What should I expect on a workshop?
The Workshops are about developing the recipes. Each one is different.
You will see every aspect of sourdough bread and there will be time to savour your bread, to relax, to breathe deeply and just lose yourself in long, slow fermentation and in the beauty of winter in our rural Northamptonshire setting. We will try to incorporate a walk into each day’s schedule, weather permitting.
- You will have some free time in the evenings, and there is the opportunity to walk, cycle, visit the local pubs, or pop in the local cheese mongers and bakery, and we arrange a visit to the local vineyard.
- The workshop aim is to give you the understanding and the confidence and know-how to bake your own homemade, artisan, sourdough loaves.
- It will be a fun week, full of information, and baking.
- All participants will receive a certificate of attendance.
Will I make the perfect loaf?
There are only 3 / 4 students and we bake as a group. We never really know what we are making until we have discussed the studies or the focus of the workshop. What you will learn here is not just to follow a recipe, you will learn core principles and to trust your senses, to have an understanding and a sense of rhythm, timing and connection, to the dough and the process of making bread. You will make great bread and learn everything you need to know to be in a position to practice with knowledge.
But let me be clear, I absolutely cannot bear this idea of a perfect loaf, or the infatuation with big holes. If big holes are the only thing you want then this is not the right course fo you.
It is completely unrealistic to expect to do a 3-year apprenticeship in 5 days. ]Something important to bear in mind. It took me many years to master Sourdough. It is an art and sourdough is wild. Fermentation is unpredictable at times and many students often arrive with very high expectations. Often people show me loaves they want to make by bakers that have baked over 500,000 loaves. Yes, they are amazing. However, it takes years to really master sourdough. It is like learning to play a musical instrument, and even now 35 years on I am still learning every time I bake.
Be ready to learn. On the day sometimes things don’t always go according to plan... although mostly it does; It is somewhat ironic but we learn more from the mistakes that we do the successes.
Then it is up to you to bake. Over and over again. The real secret to good sourdough is practice.
That is the joy - the journey.
What happens if I need help with my baking when I get home?
One of the benefits of being a student at The Sourdough School is the ongoing support we provide so that you can continue your sourdough journey with confidence after you have studied with us. This is important, because when you leave the school your learning has only just begun, and every time you bake you will learn more about the process.
Part of this support is the ability to have a conversation with Vanessa about your sourdough baking. There may be times when things aren’t going as you would like, and you really need some help in identifying the problem. Vanessa is often able to do this, but it is important that you provide her with a full set of information so that she can work through the problem with you. To make this easier she has developed a Loaf Analysis Form, which guides you through gathering all the information she needs. Using your answers to the questions on the form, she is usually able to diagnose the problem and advise you on how to fix it. It gives her a starting point and also acts as an invaluable tool for your own records.
If you feel you have a sourdough problem that would benefit from a chat with Vanessa, the first thing to do is read through the Loaf Analysis Form here. Answer all of the questions. This does take some time but the more information you can provide, the more Vanessa has to work on. You will also need to upload photos of your starter, leaven and loaf – the form gives full details of what’s needed. Once you have completed the form, the information can be sent to Vanessa and you can arrange a convenient time to go through it.
How do I get my sourdough starter home?
Many of our students ask me about the practicalities of taking their sourdough starters home with them. They have travelled from all over the world to visit the school, so it’s only natural that they have concerns about getting their starter back home. But in fact, it’s very straightforward. Sourdough starters, when they are refreshed correctly, can remain out of the fridge for between 24 and 36 hours, as long as they are kept at a regular temperature. This means that most journeys can be accomplished between refreshments… if not, it’s very easy to maintain your starter while still on the road (or train, or plane!)
When you leave the school, we supply you with a small pot which contains 80g of sourdough starter. We also give you a bag for the starter to travel in. We refresh the starter on the last day of the course before you leave, to ensure it’s at the optimum point and ready to travel home. We also supply small bags of flour, so if anybody needs to continue refreshing their sourdough starter for a few days before they go home or on the journey, then they are able to do so. Keeping your starter healthy is a very simple process, and will be fully explained on the course. But essentially, to refresh your starter you take ¾ (60g) of the starter out of the 80g we give you. Then stir 35g of water and 25g of flour into the remaining ¼. All you'll need is a small spoon or, at a push, you can use your fingers for mixing. This ratio of flour and water keeps your starter slightly thicker than you would normally have it, which slows down the rate at which the bacteria consume their food source.
There are a couple of considerations to bear in mind when you are travelling – the main one to remember is that your sourdough starter is still fermenting, and is going to be producing gas. It’s worth opening the lid every few hours to release these. If you forget, the worst that can happen is that the gases build up and pop the lid so that a little of it spills out into the plastic bag. This isn’t really a problem because you can simply wash the starter out of the plastic bag when you get home, although you will only need 20-25g of it to refresh anyway.
Taking your sourdough on an aeroplane.
I don’t recommend keeping the bags of flour in your hand luggage, because more than likely you will be stopped and have it tested at the airport. But I do prefer to carry my starter in hand luggage. It can safely travel in the hold. It will get cold but certainly shouldn’t come to any harm. If you decide to take it in your hand luggage, remember that it will be subject to the restrictions on liquids and gels, so don’t try to carry too much. I also find it helps to clearly label the container or bag with the contents… if nothing else it can lead to some interesting conversations at security!
It’s really not a problem to travel with your sourdough starter. I’ve taken mine all over the world. In fact, the sourdough starter you will be leaving The Sourdough School with is part of a starter that has already been all over Europe, as well as to India and the USA. So we’re sharing a very well-travelled starter with you!
Tea and coffee?
We have lots of choice and a help yourself policy.
Is there a Vegetarian or Vegan option for Lunch
Please do ensure that you check out the recipes for any allergies.
We occasionally serve local seasonal smoked, or preserved fish or meat, in general lunch is simple, home-made, seasonal, and based around the bread we are eating.
Almost all cheeses are British and unpasteurised, so please do let me know if you are not able to eat unpasteurised cheese. With a few days notice we can provide alternatives.
First aid and allergies
Although you fill in details on your form we ask that you check everything verbally before you eat it with Vanessa too.
We respectfully ask that students bring medication if they have serious allergies or are allergic to animals. We have pets as this is our home, they are not encouraged into the School, and we do keep them out of the way but all the same, we still need to ensure medication is on hand, just in case, as they will come in if given any encouragement and the door is open.
I am a trained St Johns Ambulance first-aider, please let me know of any other medical conditions on the day if they are not detailed on the booking form.
Can I take Photographs?
Our policy about sourdough social media is to celebrate and share while respecting the preferences of all students and members of the team here at the school.
We are sensitive to both those who love social media and also those that don’t. You are welcome to take photos of the bread and other bakes, but please avoid photographing people unless you have their consent.
Vanessa prefers not to be photographed except in some group shots. She is, however, happy to provide a range of photos which can be used within the WhatsApp group.
Photos in the classroom and garden are fine, but not our living space. No photos of the children please (unless I expressly give permission).
If you have any complaints, worries or loaves not turning out as you want, then do please address to me at the time not broadcast to thousands first...
Do I need a Sourdough School Book?
We give you book as part of the workshop.
Yes You will really enjoy the course so much more of you have a copy of ‘The Sourdough School’ book. We use it throughout the course.
What if I already have a copy?
Generally, there are copies of my book ‘Food for Thought’ or ‘Prepped’ stocked so we will give you a copy of one of Vanessa's other books.
Yes .. we have pets
The Pets are part of the Staff. The dogs bark to alert us that there are people here, and the cats keep the mice away, so we don't need poison or traps in an old property.
This is also home.
I have one cat in particular who does love to try and make himself comfortable, and dogs, chickens and wildlife.
The dogs are NOT allowed in the school and not in the food prep areas under any circumstances, although as many might appreciate cats do not know boundaries.
We politely request that guests do not encourage the animals into the school as we have them trained not to come in. I often leave the dogs out in the garden until the last 5 minutes before the course start time for some fresh air and my terrier is a rescue dog and not friendly. Please do not fuss the terrier.
If you have an allergy we will do our best to keep the pets away, however, we ask that you bring any medication that you need as we cannot promise that they will not set allergies off.
Is there time and space for prayer or meditation?
Baking is very spiritual and we respect everyone's beliefs.
We have people travelling from all over the world and make time and space for religious and spiritual needs – please let us know if you need anything specific. We have a small quiet library upstairs, a shower room, and full of bread books that is available, we are able to lock the dogs away whilst people are arriving or leaving, and we are able to accommodate somewhere separate to sit within the bakery away from alcohol should we be serving.
PLEASE READ – Safe working practices, Tidiness, Clothing & Jobs
When you arrive you will be asked to put your personal belongings upstairs. The School is a relaxed space for baking and learning. As a small business, however, we have to have health and safety procedures so we have an office where all bags, coats, hats and personal belongings need to be stored upstair on the coat rack out of the way.
All students are required to wear a school apron and have no rings on hands unless a simple wedding band.
Whilst baking please have hair tied back.
We have a separate hand basin for handwashing. This is NOT for washing utensils.
NO personal belongings, clothing or bag in the school except your phone or medicine please.
Over the years I have noticed that accidents tend to happen when things get cluttered. We have to clear up as we work and each student is responsible for making sure that the utensils, cup and bowls that they use are washed and put away whilst baking and when finished with. We have a team who help but this is also part of making yourself at home.
You will need to keep your working area clear and it is requested that you tuck in stools under the table when baking as people can trip over them.
On arrival, we are all allocated jobs to make sure that the bakery stays ship-shape throughout the day. It is very calm and comfortable, so I ask that students make themselves at home, but also to be mindful of the working space.
I am St Johns Ambulance advanced first aider trained.
Is there any continued support when I get home?
Yes! We offer continued support and encourage students to share their experiences through the WhatsApp group. In addition, once you sign up for a course you will be given 12 months GOLD membership of The Sourdough Club. This gives you access to Vanessa's notes and teaching. Sign up for the club using the code sent to you in your booking acknowledgement email.
Is there anywhere to park?
There is lots of parking nearby as we are in a small rural village in a residential area. You can park all day for free. I do however have neighbours that are visually impaired and another neighbour who needs wheelchair access on the pavements. Unfortunately in the past, we have had several students park inconsiderately which caused upset to both my neighbours and my students, who have had to leave during the class to re-park their cars. so please do park considerately.
We are also doing works on our driveway so parking on our driveway is not possible.
Occasionally you find spaces on the opposite side of the road to the school, but there have been a few instances of wing mirrors being knocked off as people drive too fast around the corner, so I suggest parking either on the High Street before you reach the Griffin Pub and walk about 50 yards down and round the corner to us or try parking further down and round to the left by the church, or on Manor Road, all just 1–2 minutes walk away from the school.
Does Vanessa teach abroad?
At the moment Vanessa teaches exclusively at The Sourdough School. There are many reasons for this. At the school we have everything set up to deliver the level and standard of courses that are expected. The classroom space we use has been specially designed to accommodate our students and allow Vanessa to teach in a comfortable and welcoming environment.
Having lived in the area for many years, Vanessa has long established connections with the local farmers and producers. This is reflected in the samples that she gives to students on the course, and the incredible lunches provided, which are made with locally sourced food (some of it from Vanessa’s own garden). The school is also certified organic. So everything that we use here has been selected very carefully to be a part of the teaching experience.
And, of course, Vanessa is a mother to three children and a wife. Teaching from her home give her the flexibility to fit the work she loves around her family life.
Vanessa does occasionally speak at international conferences on the subject of nutrition and digestibility. If you would like to discuss the possibility of Vanessa speaking at an event, please get in contact via the school's commercial director (Alastair@sourdough.co.uk) to check availability and costs. It’s also important to remember that when asking Vanessa to attend you will need to be able to cover flights, accommodation, transport and a speaker’s fee.
Do you post your book internationally?
Yes, we can send The Sourdough School book to international students. Our online shop is managed by the lovely people at Bakery Bits who are all set up to send products around the world.
If you are ordering from overseas, please ensure you provide a contact telephone number because this is required by the delivery companies.
Can you recommend somewhere to eat in the evening?
You will be quite tired and sometimes quite full a the end of each day, and you are most welcome to take home some of the leftovers from lunch, however it is also lovely to go out in the evening, and there are lots of amazing places to eat. And because they are so good, we would always suggest that you book in advance to avoid disappointment.
These are some of our favourites –
The Althorp Coaching Inn, Great Brington
With oak beams, flagstone floors and a roaring log fire, The Althorp Coaching Inn is all you would expect from a traditional village pub. This 16th century coaching inn, just 7 miles from the school, is a listed stone and thatch building. It has a courtyard, an enclosed garden and a beautiful, vintage-style barn. The inn specialises in quality British food, real ales and fine wines. The menu ranges from bar meals to classic restaurant dishes, made from locally sourced ingredients wherever possible.
Phone: 01604 770651
The Griffin Inn, Pitsford
The Griffin Inn is a proper village pub, and at the centre of our village community. A selection of local ales are served along-side delicious home-cooked pub favorites – they have a steak menu, chef’s specials boards, light lunch options, and then there’s the chef’s legendary traditional Sunday roast.
Phone: 01604 880346
The White Horse at Old
Travel past Pitsford Water from the Sourdough School and you will arrive in Old, a small village with The White Horse at the centre. The seasonal menu offers a range of delicious dishes, with daily specials and plenty of choice for vegetarians. There are also artisan pizzas, baked in an outdoor wood-fired oven. Many of the dishes can be served in child sized portions for younger diners. The pub stocks a good range of craft beers and heritage ciders too. Check their website for details of the monthly quiz nights and live music.
Phone: 01604 781297
The Red Lion, Main Street, East Haddon
A cosy thatched pub in a peaceful, idyllic village surrounded by picturesque Northamptonshire countryside. The Red Lion specialises in serving great British food, cooked using local seasonal produce. The pub has an intimate lounge, a large dining room and manicured gardens, and is just 6 miles from The Sourdough School.
Phone: 01604 770223
The Artichoke, Church Street, Moulton
The Artichoke is one of the closest pubs to the school. It specialises in food cooked using quality, local ingredients. Their meat is sourced from the local butcher’s, sausages from Mike’s pigs of Moulton, and the vegetables are delivered daily. This Grade II listed building dates back to 1680 and the owners think it was originally a farmhouse and village inn. It has a lovey, private and dog-friendly garden with plenty of seating for guests. There is regular live entertainment, including quizzes, jazz nights and fold nights.
Phone: 01604 643941
How do I get to take part in your Research Courses?
Next year I'll be beginning a new and exciting project here at The Sourdough School.
I’m doing a Masters in Research which will form the basis for my PhD in Nutrition & digestion of Bread. This is research, in the form of dietary intervention studies, will contribute significantly to the growing discussion about how the fermentation process in producing bread is significant in it's effect on microbial population, diversity and supporting a healthy gut micobiome.
This has never been done before.
All the studies so far have been carried on in vitro or in mice. This is the real deal. We are looking at how sourdough affect the human gut microbiome, and what changes occur when you ferment your bread.
It has huge implications, not least because with know and understand
Why deliver the course online?
Firstly due to the fact that so many people have already expressed an interest from all over the world we didn't feel i t was fair to have to restrict this to just local participants. Sourdough is a bread baked internationally. Secondly the cost of the taking part is significantly lower. Lastly we can include more people in the research, so the results are more reliable.
How is the course and the tests delivered?
It is two parts. You get a home study pack delivered directly to your door, with everything you need in the pack and you follow the step by step online tutorials online.
Each group be asked to bake a specific delicious and nutritious sourdough bread at home for an allocated length of time and you will be the first to find out the results of your gut microbial analysis, any changes and the implications.
Why do we have to pay to participate?
This is still a course, and delivered in the same way as the ones we teach normally. This is just a very special course, that becomes part of a research study. The tests themselves are very expensive, although they are totally FREE to the participants, we feel that a mutual commitment is needed, and this is quite a commitment, involving baking and bread over several months.
- What is in it for me?
- You will learn to make a specific bread that will have all the techniques needed to make amazing sourdough.
- You will have the results and feedback of your gut microbial composition and find out how it is affected by eating sourdough.
- You will be participating in research that will change the way we understand sourdough and our health. It's cutting edge research into one of our most important foods.
- We will share our knowledge in terms that can be understood by everyone.
Will I be named?
- Everyone's results will be confidential and you will be given a number, rather than be identified by name. However you can enjoy participating in the discussion of the study on social media. It is not a secret, but we are obliged to keep individuals makes and results anonymous. You of course can share your participation - that is up to you.
- There are a limited number of places to participate in The Masters in Research course, and anticipate initially that each group with have between 20 - 30 participants.
- Each student will need to agree to give basic health details (weight, blood pressure, etc.) about themselves and send in samples regularly for a gut microbe analysis . The fruit project will be looking at comparing the gut microbiome before and after baking and eating sourdough.
If you’re interested in joining this course, please sign up to our newsletter as we will be sending out the opportunity to participate in this research next term. ( Autumn Winder 2018)
Will there be any more Sourdough Sisters?
Our intention is to run Sourdough Sisters as an annual event. The applications for next year will open in early 2019, and the course will run in summer 2019. Unfortunately, we are not able to run these courses abroad. Vanessa teaches exclusively at The Sourdough School, because this is where all her resources are, and where her organic certification and insurance are valid.
Should you wish to apply for the next Sourdough Sisters please sign up for our newsletter and we will send more information as soon as it is available.
Do I have a gluten allergy?
I’m often contacted by people looking for advice about gluten allergies or intolerance.
My first response is always that if you suspect you may have a gluten allergy or maybe coeliac, you must see a GP to get a diagnosis.
Although I have spent many years researching the digestibility of sourdough, I am not qualified to diagnose any of the medical conditions which can cause symptoms similar to gluten allergy.
There are numerous reasons why people have digestive malaise when eating bread, but we do know that many people find that they can eat sourdough without any issues.
Gluten intolerances and allergies are widely blamed for symptoms such as bloating, constipation and other digestive discomforts. In some cases rather than gluten, it is a range of naturally occurring sugars (known as FODMAPS) that are the root of the problem. There are also suggestions that the modern, industrial bread making process has led to the rise in people adopting a gluten-free diet. Many people find sourdough easier to digest, and that they can eat it without experiencing any discomfort.
One of the most debilitating conditions associated with wheat is coeliac disease, an auto-immune condition triggered by gliadin, a component of gluten. Although there is some initial evidence suggesting that sourdough might be suitable for coeliacs to eat, this evidence was a small trial and gathered under medical supervision, which is very different from buying a lao from a bakery or baking your own. I do not recommend people with coeliac disease to eat sourdough, because it’s not possible to guarantee that the gluten is broken down sufficiently to that loaf is free from raw flour, which may be on the outside of the loaf and may trigger a reaction. There are gluten free sourdough's made with rice flour or potato flour, but this is not an area I work in at present. We do not teach anyone who is coeliac to make sourdough.
If you want to come attend one of our workshops, but think you may have a gluten allergy, please talk with your doctor first. You will get much more from the course if you have a diagnosis. Different conditions can be approached in different ways, and I can teach you the best fermentation technique and recommend the best flour choice for your specific condition.
The most important thing is to address the issue of a potential allergy or other medical condition before you book a course. Allergic reactions are very rare, but can be serious. If you have an immune response that comes to light during the course, we will ask you to seek advice from a doctor before you can continue.
Which flours do you recommend?
I have written an article which looks at the choice of flour for sourdough baking. In it, I talk about how grain variety, grain quality, and milling all affect the properties of flour.
We regularly use flour from Marriages, Doves Farm and Gilchesters Organics here at the school. Each of these mills offers a range of flours suitable for bread baking. You can buy them through Bakery Bits, and some of these flours are available in supermarkets and independent grocery stores. We also recommend using Farine de Gruau T45 from Foricher flour for refreshing a white sourdough starter… in fact, we provide a bag of this flour as part of our White Sourdough Starter Kit.
The important thing to remember in choosing a flour is to take time to become familiar with it. Bake regularly with the same flour and keep records of your bakes. This way you will soon learn how best to use each flour and which ones suit your baking style.
Do you offer work experience?
We often get asked if we are able to offer work experience here at The Sourdough School. Unfortunately, we have to say no. We’re a small school, and because of fire regulations are only able to have a limited number of people in the kitchen at any one time. The classes we run are almost always fully booked which means, once you add in the tutors, we are at capacity. Of course, we very much welcome people coming here to learn to make sourdough, but I’m afraid we really do have to limit it to students who book on a course.
Saying that, do ask around. I began my baking career volunteering in a small French bakery. So I would advise anyone looking for work experience that it’s definitely worth persevering. One of my recommendations for people who want work experience in baking sourdough is to ask at your local bakery – there’s often much more practice to be had in a bakery where they are making hundreds of loaves every day. Just keep asking… that’s how I got my first work experience. Having started my baking career with work experience, I would really encourage anyone to do this. Sorry, we cannot accommodate volunteers here.
How do I subscribe to The Sourdough School newsletter?
Our newsletter is a great way to find out about the latest happenings and offers at The Sourdough School, and is packed with recipes and baking tips. It’s also the best way to find out about new courses as soon as they are opened for booking.
You can add your email in the ‘Subscribe Here’ page. Simply enter your email address, click the button and you’re subscribed, and you will the first to know about what we are up to.
Do you offer online courses?
For students who are unable to attend a sourdough course at The Sourdough School we have developed The Sourdough Club, your one-stop shop for everything sourdough related.
The club gives you access to step-by-step lessons, including videos, lots of sourdough information and formulas, and, for those who really want to immerse themselves in the science, links to research into sourdough and the gut microbiome.
Full details of how to join The Sourdough Club can be found here.
Can I buy sourdough starter?
You can buy some of the sourdough starters we use here at the school through our online shop. We recommend the White Sourdough Starter Kit, which contains all the information you need to keep your new starter active and healthy.
The sourdough starter is carefully nurtured here at The Sourdough School, and we make sure it is sent out in peak condition. Starters are sent out twice a month and advise that they should be refreshed as soon as they arrive.
Where can I get your Sourdough School book?
You can order a signed copy of the Sourdough School book through our online shop. But is you are attending a workshop we will give you one as part of the booking.
Can you sign my book personally for me?
We are really sorry but at this point in time, it just isn’t possible for Vanessa to write a personal dedication when you buy a copy of The Sourdough School book. Vanessa personalises the books of students who attend. wee can sigh bookplates for bookshops and post them to you.
However due to the volume of books sold, ( almost 200,000 copies) the books are signed and sent in the distribution warehouse so we can send them all over the world. There is no system to allocate an individual book, and Vanessa's work commitments simply don't give her the time to sign, wrap, and take individual books to the post office, but you can buy a signed copy through our online shop.
If you sign up to our mailing list we will let you know when Vanessa is doing a book signing though.
We are looking into ways to include individual dedications, but for now, the only way Vanessa can sign your book in person is if you book a course.
Is The Sourdough School book available in any other languages?
Yes, the book has been published in German, Italian, Croatian and Spanish. There will be a US edition published in September 2018. For anyone who is struggling to get the book in their language, I’m sure there will be more editions coming out. But for now these are the languages it is available in, generally you will find this on the amazon listing in the country of publication, however, you might need to search under the name Vanessa Kimbell as the title will have been translated.
Do I get a certificate when I attend a course?
Yes. Each student receives a personalised, signed certificate to confirm they have attended a course at The Sourdough School.
Students on the diploma courses are awarded a certificate once they have demonstrated they understand all the principles that have been taught, and are able to apply these in producing a sourdough loaf. At the end of the course, students complete a worksheet and undergo a practical assessment. This is definitely not an exam! But we do take the certification quite seriously so that each student can celebrate the fact that they have a diploma from The Sourdough School. We are here to guide you through the whole course and ensure that every student leaves the school confident and equipped to bake the most delicious sourdough bread.
Are the courses suitable for professional bakers?
We often get asked if our workshops are suitable for professional bakers, or if they are designed solely for the home baker. The courses we offer teach the principles of everything you need to know about sourdough, whether you are a domestic or a professional baker. There are, of course, differences between the two - mainly in scheduling and quantities. But the principles and timings that underpin sourdough baking can be applied equally to a home kitchen or commercial bakery.
Vanessa trained and worked as a professional baker, so she is very conscious of scheduling and timings when working with large quantities. She is more than happy to discuss this as she is teaching. During the course, we work with 1kg quantities. These can, of course, easily be scaled up in a professional bakery, because we are working with baker’s percentages and ratios.
So yes, absolutely, the principles we teach at The Sourdough School are very much applicable to professional bakeries. But please bear in mind that this is classroom-based teaching, and some specific tips and techniques that might be useful in a professional setting will not be demonstrated during the course.
Can you answer some questions I have about my sourdough baking?
Unfortunately, Vanessa is not able to answer individual questions that are emailed.
We receive up to 20 questions a day from home bakers looking for advice. Some of these involve very detailed explanations of what they are doing with their starter and their dough. Whilst we appreciate that people want help with their sourdough, we are a small business and simply don’t have the capacity to answer individual questions… there just aren’t enough hours in the day.
Generally, we offer the following advice to those contacting us -
Vanessa’s book, The Sourdough School, is a comprehensive guide to sourdough, based on her years of baking experience. Reading the step by step introduction to sourdough, and working through the recipes will give you lots of baking practice and should help answer many of the questions you have.
Consider booking onto one of our 12 month online courses with tuition from Vanessa. There are three courses available, each one suitable for different levels of baking experience. The cost of the course includes a sourdough starter and a ceramic pot to keep it in, 12 months of guided tuition through a wealth of online material, and two skype calls with Vanessa to discuss your progress at key points during the course. These calls are a chance to learn, get lots of baking tips and ask any questions you might have regarding your own sourdough baking.
Do we have international students?
Over the years we have welcome students from all over the world to the school. Our workshops are especially popular with international students. In the past few years, we have had students from Europe, the Middle East, North and South America, Asia, and Australasia. It makes for a wonderful mix of cultures and languages in the kitchen while we bake!
If you are travelling to the school from overseas, we can give you access to information on how to get here and where to stay, once you have booked your course.
Is there a waiting list for the courses?
This is so we can ensure there is time for each student to get some individual attention, and we can tailor the tuition to the interests of a small group. But it does mean that classes get booked up very quickly, and not everyone can get a place on the course they want. We do keep a waiting list for courses once they are fully booked but, to be honest, we find that students rarely drop out once they have booked.
If you have tried to book a particular course but have found that it is already full, there are a number of options you might like to consider…
Firstly, you can add your name to the waiting list by emailing firstname.lastname@example.org, stating your name and the course you are interested in.
Alternatively, you might like to join The Sourdough Club. This gives you access to step-by-step lessons, including videos, and a lot of sourdough-related information. Membership of The Sourdough Club brings you into our international community of sourdough bakers and allows you to learn in your own kitchen at a pace that suits you.
Why is the composition of my gut microbiome so important?
Over the last few years, there has been a lot of interest in the influence of the gut microbiome on overall health. The microbes that live in our digestive system (about 100 trillion of them) play a hugely important role. These bacteria, fungi, viruses and protozoans form an ecosystem which we are now finding helps in protecting us from diseases, and can boost our mental wellbeing. Research in this field is relatively young and there is much still to discover, but it is becoming obvious that we have a symbiotic relationship with these microbes, and they are central to our health.
We know that a healthy, balanced gut microbiome helps us to process food – it is essentially at the heart of a healthy digestive process. The microbes also protect us from infection through interactions with our immune system, and help manufacture vitamins, including vitamin K and vitamin B12. Research shows that these microbes can send signals, via the vagus nerve, to our brain. Through this they may be influencing our mood, our appetite, and even our levels of anxiety. Recent studies have shown that the balance, or imbalance, of the gut microbiome can be linked to a range of conditions such as multiple sclerosis, Parkinson’s disease, and other autoimmune diseases.
From what we now understand, the composition of an individual’s microbiome seems to be determined by a combination of what we were seeded with at birth, what we eat and our lifestyle. Things like diet, exercise, the medicines we use and our environment can have a huge effect on our microbes. As a baker who has been researching the role of the microbiome in digestion, my interest has become focused on whether long, slow, fermented sourdough breads can have a positive effect on the gut microbiome. As yet there is no definitive evidence of this. It’s simply the conclusion I have reached having read many studies conducted in laboratories and on laboratory animals.
Can you recommend some places to visit and things to do near the school?
We have a whole page of suggestions for you -
What is the maximum number of students that attend a workshop?
This is a good balance between having enough people to fill the kitchen and bring plenty of questions and enthusiasm to the course, while still being able to ensure that everyone gets the individual attention they might need.
One day events we host up to 12 people, these tend to be more academic courses we teach however, this is the maximum number of people we can accommodate and the baking is demonstration and discussion rather than hands-on.
If a course is shown as fully booked on the website we may, in exceptional circumstances, be able to accommodate an extra student. In this case, you would need to speak directly to Vanessa (email@example.com) so that she can decide whether she feels able to offer you a place on the course.
Mobile phone usage at The Sourdough School
The school is a mobile phone-free space whist I am teaching. We want you to forget your busy life and focus on sourdough while you are with us. You can take photos and of course, you are free to make calls in the library or garden during breaks, but we ask that you turn your phone off during the workshops whilst we are teaching.
Should anyone need to contact you in an emergency, they can use the school number +44 (0)1604 881274 - the phone is our land line and rings upstairs in the office loudly.
Do I need to use WhatsApp?
Yes, we ask that all students download WhatsApp before they arrive at the school. This allows us to keep in touch with you before, during and after the workshop and you can talk to your classmates after the workshop has finished. It's a great way to share photos of your bakes, exchange ideas and ask questions. It also means we can send messages as we often find if you bring a phone from abroad it gets expensive for you to receive calls.
We offer ongoing support through the WhatsApp group for up to 12 months after the course, so it is important to have access to the app to be able to participate fully.
What will I learn on a workshop?
You will learn more than you even knew there was to learn, including:
- Every step of making sourdough
- Starter refreshment
- Blending and milling flour
- Familiarisation of the variables affecting fermentation
- About fibre, protein & gluten in the flour
- An overview of nutrition & digestibility of bread
- Eating symbiotically for optimal gut health
- Why diversity is key to gut health
- About the gut microbiome and why the kind of bread you eat matters
- Probiotics & prebiotics