16 Sourdough 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!

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.

pascal's sourdough school

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.

forge house bakery

Forge House Bakery is run by Sue Brown, owner and passionate baker with a background in Food Science, and many years experience of working in the Food Industry including running a successful wedding cake business. In the past village bakeries would have been present in most rural villages but they are now sadly few and far between. We aim to bring real bread to our local community by offering a delivery service to locals and collection points for those further afield. We specialise in naturally slow fermented sourdough breads. Our fundamental belief is that everyone should be able to eat good quality, nutritious and great tasting bread, free from unnecessary additives. There is a great pleasure in creating something wonderful from just three ingredients: Flour, water, salt. We carefully source good quality ingredients and use organic, unbleached and additive free flours milled in the UK. Where possible we also use local ingredients, including honey, ales, eggs, cheese, and milk. We also use herbs and vegetables from our garden. The process of a long fermentation using wild yeasts not only enhances the flavour and texture of bread but also improves digestibility and produces a loaf that is just better for you. Please look through our product pages. As a small microbakery we love to change our weekly breads regularly, keeping a core selection of the most popular items. Do contact us if there is something that you would like to see that we are not currently offering, we love a challenge!

kvas - sourdough workshops in west sussex

today bread — local sourdough bakery & artisan cafe

canterbury baking school

Canterbury Baking School is a cookery school offering a range of cooking and baking classes near the heart of historic Canterbury, Kent. We offer a range of courses including basic bread making, artisan bread, sweet enriched breads, sourdough, pasta, pizza and vegetarian and vegan cooking. We cater for all levels of experience on our courses; from absolute beginners to masterchefs in the making. Our aim is to teach you how to bake, learn skills, gain confidence and leave with a good understanding of the health benefits of using all natural and fresh ingredients.We deliberately keep our class sizes small for a more personal experience, so you will have plenty of opportunity to ask questions. You'll find our workshops informative, relaxed and friendly - but above all, we hope you'll find them fun! Come and learn the art of baking and co

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panary

I have been an artisan baker for 45 years, and a teacher of breadmaking courses for over 20 years. I established PANARY in 1997, and now teach an array of craft baking courses in a working watermill near Shaftesbury in Dorset. Much of the flour used in the courses is sourced locally from the mill.