The Sourdough Club

Far more than just an online sourdough course. Learn as part of an active community & with continuous support & inspiration.

Learn to make sourdough & discover why it is the healthiest bread. Find out how sourdough helps your digestion & benefits your overall health & well-being. It is about making the connections, the mindfulness & joy of baking, as well as understanding the techniques that make your bread rise, so you can bake & share nourishing bread every day, with the people you love.
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info@thesourdoughclub.com
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About The Club

“Vanessa’s approach to baking nourishes both the gut and the mind.” Dr Micheal Mosley

The Club

With over 70 detailed videos and tutorials that bring all the knowledge that you learn here right back into your kitchen, so you can continue to learn as you begin your journey into mastering the art of making sourdough. Most online courses will teach you how to make sourdough.  Vanessa’s approach is different. It is about understanding sourdough. Yes, you will learn to bake incredible open crumb voluptuous loves, and loaves, and to create golden sweet sourdough, cakes, brioches & light delicate wild fermented pastries. But you will also learn how to bake to nourish your gut.

The club began in 2009 as part of the continued support and development for our students who attended the sourdough diplomas and workshops here at the school.  We realised even a whole week of baking really wasn’t enough to really teach people to fully master sourdough. Once you have learned the basics you’ve only just begun to learn. It takes practice and support to master sourdough, and so the club was formed as a virtual community of knowledge, recipes, tips, techniques, and support, with ongoing recipes that kept our students inspired to keep baking beautiful bread that nourishes.

Our classes at the Sourdough school

Our online course material is created during our workshops, which have been acknowledged as being in the top 3 courses in the UK by The Sunday Times and The Telegraph rated the club as “5 stars,”

The club is now also the virtual way to attend a class with Vanessa Kimbell at Sourdough School from the comfort of your own home.

 Monthly recipes

The club has monthly detailed recipes with timings, temperatures, and detailed instructions on each loaf.

With over 70 video’s giving detailed instructions on how to make sourdough the club is so much more than just an online course. This is a living online course, with sourdough inspiration, explanations, and regular new features that keep you learning, and inspired.

An active members Forum

We have over 1000 active members many of whom as registered on our member map, so you can chat with each other to talk about the nuances of baking in your geographical area.  It is very useful to talk to other bakers, especially when it comes to finding the right flour in your country.

child reading the sourdough club book

The Tutorials are based on the recipes and formulas in the Sourdough School’s Best Selling Book The Sourdough School.

The Best Selling Book

The detailed tutorials are also aligned with the recipes and formula’s in Vanessa’s Best Selling Book The Sourdough School. The book is also available on Amazon, in Croatian,  Hungarian, Spanish, German and Italian, but you can buy a signed copy from our shop.

– we will post you one for free ( all you have to do is pay postage..

Free Starter

– we will post you our starter for free.

( all you need to do is pay postage .. )

  • How to get a sourdough starter going
  • How to refresh & maintain 5 different kinds of starters
  • Get a really open crumb structure
  • Timings a schedule for you bake to suit real life
  • To recognise & correct mistakes
  • How to shape
  • To bake both an Ambient & Retarded Sourdough
  • How to work with whole grains
  • To understand the fermentation process
  • To use up leftover starter
  • To bake sourdough cake

You can start learning today.

Our story….

In 1983, Vanessa Kimbell, the founder of the Sourdough School, fell in love with sourdough. She was 11 years old and worked helping out in the bakery just yards for her house in South West France. In 1990 Vanessa trained as a baker at college then returned to France to train in the bakery in her local town. She then worked in the UK as a baker whilst studying at university. After a health issue, she stopped being able to digest wheat that was not fermented, which made her delve deeper into the science of fermentation and the gut microbiome. It is fair to say that Vanessa is one of the world’s leading experts in her field, and an award-winning author, regular contributor to BBC Radio 4 and usually busy baking or researching towards a PhD in Nutrition & Digestibility of Bread

The Secret of The Sourdough Club

When in 2009 she began teaching people from the school to make sourdough she realised that a short course often left students frustrated, so she started a club online where she could share more tutorials for students who had attended classes.

The club had several hundred members, and as Vanessa added tips and recipes to it whispers of this secret club, where you could learn all the tricks of how to make incredible sourdough grew. People began to approach Vanessa, asking to join. The legend of this bank of knowledge was international. As more emails came and more people reached out to join asking about the positive benefits sourdough can have on our overall health and well-being, Vanessa wanted to do more. She wanted to share her knowledge with more bakers. But how could she go about this? The Club was designed for students who had already attended her classes and her workshops were already fully booked for the coming year; she’d hit a glass ceiling unless she found a way to redesign the club to put ALL the know-how in a way that people at home might be able to understand, even if they were baking for the first time.

What Happened Next?

So, in 2018 Vanessa made a public announcement calling for creatives to get in touch. One of these creatives, (.. an immensely talented chap named Dan Sherratt, answered the call.) An avid baker and a professional videographer, Dan was perfectly positioned to help Vanessa solve this problem. Together with Dan’s business partner Ben Crone-Barber, the three began planning something amazing; an online resource, unparalleled in scope. The first e-learning service to not only teaches people how to bake with sourdough but also a place to share recipes based on the research and knowledge about the health impacts of slow-fermented foods by Vanessa. As a pioneer in her field and an experienced teacher, there are few professionals in the world better placed than Vanessa to provide this cutting-edge information in a way that everyone can understand.

.. an immensely talented chap named Dan Sherratt, answered the call.

Incredible Support

With almost 200,000 followers on various social media platforms, a crowdfunding campaign was launched in October 2018 and the target reached within the first week. We have members join from 60 countries. After several months of development following the successful campaign, the Sourdough Club was launched.

While the Sourdough School has metamorphosed into a centre for research & educational, the Sourdough Club is entirely focused on providing complete beginners and seasoned bakers alike with everything they need to develop their skills from the comfort of their own homes. But make no mistake, the School and the Club are one of the same, the research at the School fuelling the Club’s content, and both having identical ethos’:

  • The aim: To educate in both the art and science of sourdough bread making and fermentation.
  • The focus: Nutrition and digestibility of bread and the symbiotic relationship between fermentation, the role of microbes, gut health, and wellness.
  • The method: Transforming evidence-based research into recipes and bread-making techniques, tips and advice in plain English.

Whether you are a complete beginner and looking to learn how to make a basic loaf or a seasoned/professional baker who wants to improve their technique and understanding, the Sourdough Club is the one-stop-shop for all your sourdough needs, for all ability levels.

 

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MOTHER’S DAY DEAL - WHEN CAN I ORDER THE GIFT OF MOTHER’S DAY DEAL - WHEN CAN I ORDER THE GIFT OF BAKING?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This Mother’s Day, we are offering a 2 for 1 deal on our 12 Month @SourdoughClub membership! Get out your calendars and take note for 4:00pm (GMT) Friday, March 12th. This offer will only be available for 72 hours, and will end on Monday, March 15th at 4:00pm (GMT).⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Who will you choose to bake with? Is your mother or daughter on Instagram? Tag them in on this post!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Join the @SourdoughClub with your mum and share the gift of health and knowledge through fun and nutritious baking.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Learning something new is about gifting knowledge. This is not about consumerism, this is about connecting, and connecting with your mother, even if virtually.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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FOLLOW THE LINK IN OUR BIO TO LEARN MORE ABOUT THE SOURDOUGH CLUB.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#sourdough #sourdoughbread #sourdoughstarter #baking #bakingwithlove #isolation #learntobake #bakebread #learnsourdough #sourdoughschool #sourdoughclub #sourdoughbread #sourdough #immuneboosting #specialoffer #digestivehealth #lookafteryourself #comingtogether #mothersday
It’s that time of year 🐣 and @tnissila.mt has It’s that time of year 🐣 and @tnissila.mt has made these sensational Saffron, Vanilla & Cardamom Sourdough Hot Cross Buns inspired by @sourdoughclub
@vanessakimbell recipe!

Using some #saffron we bought some time ago from the spice market in #marrakech #morocco!

#spicemarket #souks #sourdough #hotcrossbuns #sourdoughhotcrossbuns #spices #driedfruits #bakersofinstagram #malta #foodiesmalta #maltafood #maltafoodie #homebaker #homebaking #easter #eastertraditions
Love the sound of this gorgeous loaf from @karenkl Love the sound of this gorgeous loaf from @karenklausmeyer Sourdough Danko Rye! Danko Rye freshly milled from @fsgrapewood @grapewoodfarm is both sweet and nutty tasting. So good in this loaf. ❤️
STRETCH AND FOLD
With sourdough, the gluten doesn’t need developing by kneading. Trust me, you will get a better rise and lighter loaf by using the long, slow fermentation to align the gluten molecules instead of kneading. Just leaving the dough to ferment, with a few simple stretches and folds to help, will result in a gluten structure that gives the bread the complex network of sticky strands that capture the CO2 as the yeasts get to work consuming the sugars in the flour.
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Gentler is better. Do more early on. In fact, less is sometimes better, depending on the flour...
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Join The Sourdough Club today to learn more about 'stretch and fold' and all the techniques you need to make amazing sourdough bread - link in the bio 
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#sourdough #sourdoughsclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
#repost Beautiful post from @cecileglorieux 🇨🇵 Comme tout le monde, j'ai commencé l'an dernier à faire du pain. C'est un peu faux d'ailleurs, car j'en ai toujours fait, ça et là avec de la levure.  En habitant en France, pas besoin de faire du pain. Et puis, il y a 2 ans et demi, quand nous sommes venus vivre au Royaume-Uni, j'ai ressenti le manque, ce morceau de pain qui fait parti de mon identité, de ma France. J'ai commencé à faire mon levain. puis plusieurs. Je lis, je teste, je m'amuse beaucoup, je rate, je réussi, et surtout, chaque jour, j'y prends un peu plus goût (et là 2, petits pains miso sésame noirqui se feront dorer la pilule demain matin // 🇬🇧 I was about to say that I started baking bread last year but it is not entirely true. I always have, here and there, made some. To be honest, when you live in France, I hardly see the point. Moving to the UK, I felt the urge to connect with that part of my French identity.  Bread is important for us. I started making my sourdough like many others. I had 1 starter, then 2 then several. I test, I read, I fail, I succeed, I learn... but most of all, I enjoy myself a bit more each day (these 2 babes are sourdough with miso and black sesame seeds, largely inspired by @vanessakimbell 's recipe which was brought to my attention by the excellent @vilainlevain ).
#realbread #realbreadweek #sourdough #sourdoughbread #reallife #levain #painaulevain #naturallyleavened #boulangerie #sourdoughclub #realbreadcampaign #instabread #bakersofinstagram
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