- START: IMMEDIATELY
- Renewal: Every month
- LOCATION: Online course
- VIDEOS: Over 70 detailed video tutorials
- RECIPES: Over 40 recipes & new recipes/tutorials every month
- LEVEL: Beginner to Intermediate
- PRICE: £9.99 per month plus £99 one off joining fee
Membership Options
Sourdough Club 6 Months Subscription
-
- START: IMMEDIATELY
- RENEWAL: Every 6 Months
- LOCATION: Online course
- VIDEOS: Over 70 detailed video tutorials
- RECIPES: Over 40 recipes & new recipes/tutorials every month
- LEVEL: Beginner to Intermediate
- PRICE: £159 every 6 months
Sourdough Club 12 Months Subscription
-
- START: IMMEDIATELY
- RENEWAL: Annually
- LOCATION: Online course
- VIDEOS: Over 70 detailed video tutorials
- RECIPES: Over 40 recipes & new recipes/tutorials every month
- LEVEL: Beginner to Intermediate
- PRICE: £199 every year
This month’s features
Classic Diversity Sourdough Baguettes – Ambient
Sourdough baguettes Quintessentially French, I grew up eating sourdough baguettes. Perfectly fermented, and with light, airy holes, they are heavenly when freshly baked. The ideal sourdough baguette has a caramelised, golden crust, which, when you pull it apart, reveals a soft, open, tender
Why aren’t I getting big holes?
It’s what every beginner sourdough baker aspires to – a nice open crumb with big holes. Although I very much understand that it’s easy to assume that the best sourdough loaves all have that beautiful open crumb, there are so many things you need to learn and understand before you really start
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An amazing technique to opening up the crumb – with Roller Milled Wholegrain Flour
There are many reasons that your crumb is tight..
Join now to learn more.
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My top tips to bake great Sourdough Baguettes
While sourdough baguettes are one of the classic bread shapes and look fairly simple, they are actually a very challenging bread to make. This is because they require a great deal of skill, both in the leavening and the shaping of the dough. To be honest, I would discourage anyone from trying
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MIGUEL TORIBIO-MATEAS on Sourdough, the importance of diversity & the Gut Microbiome
This is the 2nd of a series of 4 filmed lectures on the wider subject of the gut microbiome and its impact on our health. Neuroscientist, researcher and nutritionist Miguel is part of the science team here at the School and his expertise in nutrition and the gut microbiome gives our students
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Can I use anything other than flour to refresh my starter?
Since the start of lockdown, I’ve had many people contact me because they are worried about maintaining their sourdough starter while flour is so difficult to get hold of. There are times when, for one reason or another, you might not have enough flour in the house, but there are ways you can
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