21 Educators providing Courses

just sourdough

My name is Ilgin.  I have had a love for cooking for as long as I can remember. I was born and raised in Turkey, in a very traditional Mediterranean household, which revolved around wholesome, natural, home-cooked food.   My culinary passion led me to explore the world of sourdough baking so in January 2019 I set up 'Just Sourdough by Ilgin' in order to share my passion and enthusiasm and spread the sourdough love.   In June 2021, I received the Bronze Award in the Enriched Sourdough category of the Scottish Bread Championships at the Royal Highland Show. I am delighted and honoured to have been appointed as a Real Bread Campaign Ambassador in July 2021.   I am also very honoured to have been asked to be a judge at the World Bread Awards 2022.   Come and join me at one of my bread making workshops in my home kitchen and start your own sourdough journey!

edita_kt

somerset bakery

2015 saw us move back to the UK, where we chose Somerset as our home. Now we supply people and businesses with everything from our award-winning sourdough to their daily sandwich loaf.

miel bakery

Miel Bakery and patisserie in London | French bakery Miel is a French bakery, patisserie, boulangerie in London, by pastry chef, cookbook author and baking teacher Shaheen Peerbhai. Find London's best croissants, sourdough bread and more!

the sourdough school

WHAT WE DO The Sourdough School is a research institute for the study of the nutrition and digestibility of bread. The school is run by Vanessa Kimbell – baker, best-selling author, a regular contributor to the BBC4 Food Programme, researcher and teacher. It is at the Sourdough School that we research, develop and create sourdough bread – but it is more than just bread, and it’s more than just a school. Over the last few years, the gut microbiome and its role in supporting digestion and our mental and physical health has been one of our main areas of research. HOW WE TEACH YOU TO MAKE SOURDOUGH The Sourdough Club is where we teach you how to make our amazing bread. It is the part of The Sourdough School where we share our recipes, tutorials, tips, lessons and support you so that you can learn how to make Sourdough where ever you are. WHY ARE WE DIFFERENT? Here at the school Vanessa and the team have taken the most up to date scientific findings and applied them to sourdough and other fermented foods, working towards our mission to scientifically prove that sourdough and gut-friendly nutritious food can have a positive impact on our physical and mental health. THE SCHOOL: The Sourdough School is more than a cookery school. It’s about sharing incredible scientific knowledge about the connection of bread and our gut microbiome. It’s supported by a network of medical professionals, scientists, wheat breeders, nutritionists, specialist bakers, researchers, academics and we’ve been pooling the research on sourdough & fermentation from all over the world into a central point. We develop recipes, techniques and formula’s as our aim is not just to study, but conduct our own research on formula’s & grains and fermentation and to share what we find. It’s about applying evidence and the practical application of fermenting and baking into delicious, affordable nutritious bread recipes to bake, to eat and to enjoy. The Sourdough School has featured in the 3 BEST courses in the UK in the Sunday Times and in The Telegraph top ten baking courses in the UK, as well being included in the London Evening Standard top course in the UK. Each year the Sourdough School has: Research and development workshops working on different themed areas from bread and guts, sourdough for non-coeliac gluten sensitivity, IBS, blood sugar management, sports and mental health. An annual week-long diploma focusing on in-depth analysis on bread and guts. Research study groups with renowned neuroscientists, wheat breeders, microbiologists, scientists and medical professionals. Her own research development kitchen applying the scientific findings about bread and fermented foods to create new bread formulas and recipes. A clinical study as part of her PhD working with De Montford University and baking innovation group Puratos. The school also has an online offering called the Sourdough Club where people can learn how to make sourdough online via in-depth video masterclasses hosted by Vanessa. Until easter this year our we held RCGP accredited for our nutrition and digestion of bread diploma. We decided not to renew our subscription to allow for longer courses that included more baking.

m's bread

We are a friendly, family run bakery in the heart of Pokesdown in Bournemouth. In the beginning, we made our lovely cakes at home, which we sold at the local market. After a year, we made our greatest dream come true and opened our own shop. M’s is an artisan bakery where everything is made on the premises, from scratch, without any artificial ingredients. We offer our customers the great experience of having high quality artisan bread and pastries, as well as some amazing cakes that you can share with your loved ones. Our sourdough bread is gaining more popularity, not to mention our award winning French Country Sourdough, which was the overall winner of the World Bread Awards in 2018. Our bakers are highly qualified experienced professionals. Our other staff members also do their best to provide you with the best shopping experience possible.

coexist community kitchen

The Coexist Community Kitchen is a non-profit cookery school in Easton, Bristol. Our main aim is to use food as a vehicle to work with people who experience social marginalisation in our society. We believe that everyone should be able to have spaces in which they can share food together, learn and teach skills and create strong connections with others. We see food as the most simple and easy way to support each other in building a stronger, healthier and more joyful society.

today bread — local sourdough bakery & artisan cafe

kvas - sourdough workshops in west sussex

pascal's sourdough school