- AVAILABILITY: APPLICATIONS ARE OPEN
- NEXT START DATE: Thursday 7th October 2021
- COURSE FEE: £1,259 for 12 months
- SYLLABUS: 52 week by week lessons
- LEVEL: Beginner intermediate
- TUTORIALS: 100+
- VIDEOS: 80 tutorials
- RECIPES: 130+
- FOCUS: Learning to bake
- SUPPORT: A private forum
- 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: A forum
- BEST FOR: Confident bakers
- JOIN WAITING LIST
2021 SOURDOUGH SCHOOL DIPLOMA – 1 Year Research Level
- COURSE FEE: £1499
- LEVEL: Intermediate - Advanced
- SYLLABUS: Interactive Guided Course
- VIDEOS: 80 tutorials
- RECIPES: Over 130 +
- FOCUS: Nutrition & Digestibility
- SUPPORT: Live Clinics & Lectures
- BEST FOR: Gut Health
- ENQUIRES
This month’s features
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
When you see shots of very open crumb wholegrain, it is because the baker intrinsically understands the relationship between the bran, the gluten levels and structure and the techniques to add water in a way that opens up the crumb structure. In this video, Adam Pagor teaches an advanced method for
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What are prebiotics and how can they help support a healthy gut microbiome?
This content is part of the Sourdough School Nutrition & Digestibility of Bread Diploma Course. This is not part of the Sourdough Club Membership. Please see this link for more on this course.
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Butter options
This post is only available to research level users.
Part of the research here is in using strain specific cultured butter
We make butter that can be stored and used over 5 weeks l we use 2 litres of cream which gives us roughly 1 litre of buttermilk and 1kg of butter. This might seem like a
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