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- LOCATION: Online course
- VIDEOS: Over 70 detailed video tutorials
- RECIPES: Over 40 recipes & new recipes/tutorials every month
- LEVEL: Beginner to Intermediate
- PRICE: £99 one off joining fee, £9.99 per month thereafter
Membership Options
Sourdough Club 6 Months Subscription
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- START: IMMEDIATELY
- LOCATION: Online course
- VIDEOS: Over 70 detailed video tutorials
- RECIPES: Over 40 recipes & new recipes/tutorials every month
- LEVEL: Beginner to Intermediate
- PRICE: £159 for 6 months, £6.99 a month thereafter
Sourdough Club 12 Months Subscription
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- START: IMMEDIATELY
- LOCATION: Online course
- VIDEOS: Over 70 detailed video tutorials
- RECIPES: Over 40 recipes & new recipes/tutorials every month
- LEVEL: Beginner to Intermediate
- PRICE: £199 for the first 12 months, £3.99 a month thereafter
This month’s features
Sourdough Pasta with Wild Garlic Butter
Sourdough Pasta with Wild Garlic Butter Once you have made the Fresh Sourdough Pasta using our master recipe, you can serve your pasta with garlic butter, or any of your favourite sauces. This is a really simple serving idea that layers in flavour from garlic, pine nuts and cheese. One note: if
Sourdough Pizza Base Recipe
When it comes to pizzas, the baking temperature is really important. If you are baking in a domestic oven, the advice I always give is to heat it to the highest possible temperature and have a preheated stone ready to slide the pizza on to. I use both the Gozney Roccbox and the Stadler Made
20% Wholemeal Classic Sourdough Boule – Retarded – Mid Hydration
Everything you need to know about using fats in sourdough
At the Sourdough School, we use a vast range of fats in our bakes. Understanding how to use these fats is key, particularly in sweet sourdough baking. For more advanced bakes, such as a Danish pastry with its complex structure, you will sometimes need to use a sweet starter. Cakes and simpler bakes
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MASTER RECIPE: Fresh Sourdough Pasta
This recipe is based on an Italian recipe for pasta fresca all’uovo. It’s a great way to use up sourdough starter that would otherwise be discarded during refreshment. Be sure to use a starter that has recently been refreshed. Once you have made this a couple of times and are familiar with the
Wild Garlic Sourdough Miche
This is a truly seasonal recipe. Wild garlic is only available for a short time in spring, when the fresh, young leaves and pretty star-shaped flowers fill the woodland air with their distinctive garlicky scent. I use these fresh leaves to make a simple garlic butter – you can use a pestle and
