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41 Educators providing Sourdough courses

Sourdough
Miel Bakery

miel bakery

4.6(495)

London

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!

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Hobbs House Bakery

hobbs house bakery

4.2(38)

Bristol

At Hobbs House Bakery we believe there are some things you can't rush. All our bread and confectionery is made by hand with true care and attention, many using 'overnight' fermentation for a deeper flavour and a better rise. Our not-so-secret weapon is our 67 year old Sourdough Starter which we've been nourishing with flour and water every day for all of these years. In return our little Starter has helped us create countless true sourdough loaves and been shared with home bakers all over the country.

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Leeds Bread Co-op

leeds bread co-op

4.7(76)

Leeds

We're delighted to supply our quality sourdough to many independent local cafes throughout Leeds and surrounding areas. We also sell at local farmers markets, have bread collection point subscriptions and a shop in the bakery that is open to the public Monday, Thursday, Friday and Saturday.

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EditaKalesinskaite

editakalesinskaite

I'm Edita, a social media manager and content creator who helps food-oriented businesses succeed on social media. With over three years of experience in food photography and as an online sourdough baking instructor, I bring a unique perspective to my services.

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Cornfield Bakery

cornfield bakery

Oxford

Our team of passionate bakers produce a huge range of artisan bread & cakes with traditional methods. From a range of natural, wild yeast Sourdough loaves, to our famous sticky lardy cakes; everything is hand crafted with the best quality local wheat, time & care. We also share our knowledge on our one day Bread Making Courses held at our bakery in Wheatley, Oxfordshire.

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M's Bread

m's bread

London

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.

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The Dusty Knuckle Bakery School

the dusty knuckle bakery school

4.3(150)

London

The Dusty Knuckle is one of London's leading sourdough bakeries, providing freshly baked bread and pastries to some of the city's best restaurants, cafes and shops. Opened in 2014 in an empty shipping container, the bakery has now moved into a permanent space with a buzzing cafe offering world-class sandwiches. The bakery also works with disadvantaged youth by providing training in the bakery with the aim of offering legitimate employment opportunities. The bakery school opened in February 2019 in the container units, and teaches a range of bread, pastry, cooking and fermentation classes. Our classes are taught by highly experienced bakers with a passion for the classroom.

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Living Slow Cooking School

living slow cooking school

Crediton

I have been a food and cooking enthusiast for as long as I can remember. I’ve had the privilege of working for and meeting some incredible and inspiring people in the food industry. For the last few years I have been working for sourdough guru Vanessa Kimbell, author and founder of The Sourdough School. I am also working for Hodmedods, British pulse and grain pioneers. However, my cooking has also been influenced by many wonderful friends and family members over the years, and from travelling and teaching myself. Believe it or not, I was a picky eater as a child. Although I was happy to try new things, I wasn’t a big fruit and vegetable eater. That all changed when I went to work on a farm in Spain aged 19. Each day I worked in the vegetable garden, watching the plants grow, connecting with the earth. We harvest our food from the garden and shared communal meals with the other workers. Meals were always piles of green leaves, bowls of different colourful salads, grilled fish, and plates of beautiful tomatoes. None of which I would have eaten back in England! But out of a combination of politeness and sheer hunger at the end of a hard day’s work, I dug in.

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The Plucky Pickle

the plucky pickle

Manchester

My Italian nonna, ‘The Original Preserver’, preserved everything from green tomatoes to grapes. My ‘Giardiniera’ pickle is based on her recipe. I grew up surrounded by jars of sour brilliance. I admit, I’m a bit of a sourpuss. I first learnt how to make sauerkraut whilst living in Russia in the early 1990s. We fermented seasonal produce and cooked with no waste. It was the sour, tangy, tart tastes that grabbed me and learning how acidity can bring balance and brightness to food. Get some veggie dishes on the go, open a jar of pickles or ferments, add some good quality sourdough, cheese, eggs, grilled meat or fish.

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The Koji Kitchen

the koji kitchen

London

I generally describe it as a sort of starter for different foods, similar to a sourdough starter or a kombucha SCOBY. The underlying biological processes are very different. Koji is a type of edible mold called aspergillus oryzae. There are other members of the aspergillus family that are also used in similar ways all over Asia. Koji is specifically Japanese and has been used there for well over 1500 years. Molds have been used in fermentation to provide complexity and depth in all sorts foods, from brie to salami. At the heart of it, like any fermentation, the microbes and enzymes break down some of the molecules in the starting ingredients into their constituent parts.

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