- AVAILABILITY: APPLICATIONS ARE OPEN
- START DATE: 22nd September 2022
- COURSE FEE: £1999 Course fee
- POST COURSE ALUMNI MEMBERSHIP OPTION: £9.99 a month
- SYLLABUS: Guided, self learning, 52 week by week lessons
- LEVEL: Professional
- TUTORIALS: 100+
- VIDEOS: 80 tutorials
- RECIPES: 130+
- FOCUS: Learning to bake
- SUPPORT: Live clinics & a baking forum
- BEST FOR: Healthcare Professional & Bakers
- COURSE PROSPECTUS
Course Options
BASIC CLUB MEMBERSHIP
- BEST FOR: Sourdough bakers who want to advance their understanding.
- AVAILABILITY: 3 MEMBERSHIPS LEFT
- JOINING FEE: £299
- £29.99 every month
- LEVEL: Intermediate
- SYLLABUS: Self guided
- TUTORIALS: 100+ tutorials
- RECIPES: Over 130
- FOCUS: Your personal interest
- SUPPORT: Self guided & Feedback via the website
- JOIN WAITING LIST
Prescription Course: French Bread, Butter & Jam- Baking for Stress Reduction
- RELEASE DATE 2nd November 2021
- AVAILABILITY: 100
- COURSE FEE: £69.99 for 3 months
- SYLLABUS: A step by step guide
- LEVEL: Beginners
- TUTORIALS: 12 +
- VIDEOS: 9
- RECIPES: 3
- FOCUS: French Miche, Cultured butter & Jam
- SUPPORT: Questions via the website
- BEST FOR: People who love French style sourdough
This month’s features
Homemade Strain Specific Live Yogurt
Some of the sourdough recipes that we use on the sourdough courses use yoghurt as an ingredient. It’s not hard to make yoghurt and avoids consuming a wide range of additives, including modified starches, fructose, artificial flavourings, colouring and sweeteners found in many commercially produced
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Task – Find and use seaweed in your next Sourdough
Use seaweed in your next bread.
Seaweed is used in cooking across the globe, but is often associated with Asian cuisine. It is true that in China, Japan and Korea, seaweed has been part of the food culture since ancient times, and it is still consumed on a much larger scale in these countries than
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Master Recipe: Sourdough Naan Bread
I've been teaching my apprentice this recipe to incorporate into our weekly routine. Using the Botanical Blend increases the fibre content and ensures you have a good diversity score, but if you don't have a blend, you can just use an organic wholegrain flour. I love counting up my score, and you
Diversity Soup
We sometimes call this a farmer’s soup because whenever possible we get our vegetables directly from the farmers that grew them.
One of the things we encourage as part of learning to make bread, is connecting to the farmer and back to the soil, and developing an appreciation of where your food
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Fibre – what kind of fibres are there in grain and where can they be found?
The fibre content of whole-grain wheat ranges from 11.6% to 12.7% dry weight. Most of the fibre that is in the outer layers of the grain is typically called wheat bran. It is one of the richest sources of fibre. There are two main types of fibres- soluble and insoluble fibres. Soluble fibres absorb
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Inulin: A Plant Source of Nourishment
Inulin: a plant source of nourishment
Increasing our fibre intake is the first of our 7 core principles here at the Sourdough Club. Inulin is a great place to start: a prebiotic dietary fibre found in the roots or root stalks of approximately 36,000 species of plants, including wild garlic, garlic,
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