The Sourdough Club

A social enterprise where a community of bakers gather and share knowledge

Our small club is run from The Sourdough School and is the alternative way to learn if you cannot attend a course in person. Learn from Dr Vanessa Kimbell how to make the healthiest bread in the world and improve digestion, boost your mood, and connect with a supportive community that’s passionate about baking for better health.
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Getting baking sourdough


https://thesourdoughclub.com/wp-content/uploads/2022/02/Baking-ingredients-knowledge.m4a

Once you have gone through the core tutorials, then please take the time to watch each of these in sequence. It is tempting to skip this bit, and I know you just want to get baking - but taking the time to read and understand about the base ingredients will make your baking more successful. You can also find some more information about how to use some of the inclusions and recipes we use here.

teaching

Roller-milled vs stoneground flour

Sugar in sourdough

An introduction to botanical wholegrain flour

Butter fats

Everything you need to know about using fats in sourdough

Flour is not just flour…

Blending flour

How to best add inclusions to sourdough

Discover heritage grains

Water – essential information

Why is salt so important?

eggs

My top tips – how to use eggs in sourdough

Alternative starters

In an emergency, can I use anything other than flour to refresh my sourdough starter?

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