- AVAILABILITY: APPLICATIONS ARE OPEN
- NEXT INTAKE: JANUARY 2021
- COURSE FEE: £1,259 for 12 months
- SYLLABUS: Self guided 52 week by week lessons
- LEVEL: Beginner intermediate
- TUTORIALS: 100+
- VIDEOS: 80 tutorials
- RECIPES: 130+
- FOCUS: Learning to bake
- SUPPORT: A private forum & Live Clinics
- BEST FOR: Health conscious bakers
- ENQUIRIES
Course Options
MONTHLY CLUB MEMBERSHIP
- AVAILABILITY: FULL
- JOINING FEE: £599
- £19.99 every month
- LEVEL: Intermediate
- SYLLABUS: Self guided
- TUTORIALS: 100+ tutorials
- RECIPES: Over 130
- FOCUS: Your personal interest
- SUPPORT: Self guided & Feedback via the website
- BEST FOR: Confident bakers
- JOIN WAITING LIST
French Bread, Butter & Jam
- 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
Application for a Scholarship or Social Difference Discount
Our courses are about health, not just your health but the wider health and wellness of our communities. I guess it is a bit like a corporate social responsibility program, but my version is run by me just as a passionate baker who really believes that we can make a difference. Part of our
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Closing £199 Membership & New Bake for Health Membership
I am delighted to announce new courses
I’ve been working on a major change in the way The Sourdough Club runs and as you might have noticed we are not open to new members at the moment. After 10 years of teaching beginners how to make sourdough as part of our products offering we have decided to
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20% Chocolate Chip & Spiced Rye Classic Sourdough Boule – Retarded – Mid Hydration
My apprentice, Ethan described Botanical blend No 13 as intense. He isn't kidding and the smell of this dough fermenting is incredible. Within an hour you can smell the esters. The base of this blend is rye, which is widely grown in central and eastern Europe and is a good source of dietary
10 minute Spelt Honey & Sesame Seed Sourdough Tin Loaf
Introduction This recipe uses spelt flour.It is significantly different from commercial bread wheat flour. Often it is more active and the gluten structure is different. Often spelt will not stand up as a boule on it's own, but I want to introduce you to spelt because I use in almost every bake I
An amazing technique to opening up the crumb – with Roller Milled Wholegrain Flour
Often in the early days of baking members get exasperated with wholegrain and with trying to get a more open crumb. There are many reasons that your crumb is tight. Most of time tightness is because the protein in the flour you are using is way too high (you need to check that your flour is about
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What are prebiotics and how can they help support a healthy gut microbiome?
Understanding prebiotics is a game-changer. We’ve long known the benefits of a diet containing high levels of fibre, including promoting a healthy digestive system, helping control blood sugar levels, aiding in weight loss, and lowering the risk of cardiovascular disease. But we're now beginning to
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