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.
Follow on Instagram

+44 (0)1604 881274
info@thesourdoughclub.com
Follow on Instagram
  • Instagram
  • Twitter

Login

Navigation
  • Home
  • Basic Sourdough Course
    • Getting started
    • Core Knowledge Lessons
    • Ingredients Lessons
    • Starter Lessons
    • Leavens Lessons
    • Baking Lessons – The Classic Formulas
    • Step by Step Master Method Ambient
    • Step by Step Master Method Retarded
    • Troubleshooting & Tips
    • In Conversation
  • Club Recipes
    • Ambient Bakes
    • Retarded bakes
    • Sweet Sourdough
    • Pizzas
    • Eat Well, Feel Great
    • Using Up Leftovers
  • Milling
    • What is a Diversity Score?
    • Botanical Blends
    • Botantical Ingredients
    • The Milling Hub
    • Mockmill 100 grain mill
    • Mockmill Professional 200 grain mill
  • About
    • The School
    • The Team
    • Nutrition & Digestibility
    • Terms and Conditions
    • Competitions / Prize draw terms and Conditions
  • My Account
    • Log in
    • Sourdough Club Magazine
    • Book Reviews
    • Webinar & Book Club Schedule and Registration
    • Member Giveaways
    • Want to Read Our Magazine?
    • Sourdough in the News
  • Shop
    • Books
    • Equipment
    • Ingredients
    • Gift Vouchers
  • Join Now

Recipe Lessons

These are our classic formulas.

They are essential recipes set out numerically in the order we suggest you bake them in, in order to build your skills up from watching the tutorials.  We have linked back to the master step by step guide in each recipe and included timings and temperatures we know will help you get the best out of the course.

We highly recommend that you bake a recipe 7 times to get it right.  This is the number of times we know that it takes to get a rhythm and build your familiarity and confidence up with each recipe.

Please post your bake and the number on the forum.

LESSON 41 Master the art of fermentation with the Sourdough Tin Loaf

LESSON 42 Chocolate Rye Sourdough Boule (Pumpernickel) – Ambient

LESSON 43 Master recipe: Sourdough Pain De Mie

LESSON 44 Mastering The Margherita Sourdough Pizza

LESSON 45 Master recipe: 20% Wholemeal Classic Sourdough Boule – Ambient

Sourdough Bread

LESSON 46 Master recipe: 20% Wholemeal Classic Sourdough Boule – Retarded – Mid Hydration

Beetroot, black pepper and feta batards

LESSON 47 Beetroot, Black Pepper & Feta sourdough batards

LESSON 48 Opening up the crumb with Higher Hydration – 20% wholemeal Classic Sourdough Boule – Retarded

LESSON 49 Classic Sourdough Boule 30% Introducing Botanical Blend No.2 – Retarded

LESSON 50 is our 50% wholemeal Classic Sourdough Boule – Ambient

LESSON 51 – Our 50% Wholemeal Classic Sourdough Boule – Retarded

bagettes on the table

LESSON 52 The Classic Diversity Sourdough Baguettes – Ambient

LESSON 53 Our 100% Wholemeal Classic Sourdough Boule – Ambient

Sourdough bread on the table

LESSON 54 Classic Sourdough Boule 100% Wholegrain – Retarded

Sourdough Brioche dough

LESSON 55 Master Method: Our Classic Sourdough Brioche

  • 1
  • 2
  • Next Page »
WHY USE THE RETARDED METHOD?⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ferment for longer. The longer the bread is fermented the better, so using the retarded method is best for optimal nutrition and digestibility. The retarded method involves an overnight prove in the fridge – this slows down the yeast and gives the bread the amazing sour and lightly vinegary flavours that are iconic to sourdough bread. Did you know, it is the sourness that contributes to its digestibility? For those who have wheat sensitivity or digestive issues, this method allows for higher levels of acidity and therefore is more digestible. Plus, this method allows for more flexible timings. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#sourdough #sourdoughsclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking #guthealth #healyourgut #healthygut #guthealing #guthealthmatters #letfoodbethymedicine #foodasmedicine #gutbrainconnection #nutrientdense #micronutrients #digestivehealth
Gorgeous botanical blend loaf from @tnissila.mt 10 Gorgeous botanical blend loaf from @tnissila.mt 10% #botanicalblend 🌾
90% strong #organicflour 🌾
80% hydration 💦
2% salt
16 hours cold proof

#sourdough #bread #sourdoughbread #levain #artisanbread #baking #realbread #bakery #homemade #food #wildyeast #sourdoughstarter #sourdoughbaking #foodporn #breadmaking #instafood #masamadre  #naturallyleavened #breadbosses #lievitomadre #baker #homebaker #breadbaking #foodie #homemadebread #fermentation #foodphotography #malta
Great to hear about sourdough helping with digesti Great to hear about sourdough helping with digestion 😍@vgn_vibes Baking sourdough makes me enjoy bread again without discomfort ☺️🧡 #sourdoughbaking #wholewheat #probiotics #vegan
HAS SOURDOUGH HELPED YOUR IBS?⠀⠀⠀⠀⠀⠀⠀⠀⠀
It's #IBSAwarenessMonth and all month we are talking about IBS! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Tell us what has helped your IBS? Have you found that sourdough bread is more digestible? Has increasing diversity in your diet helped you? Do you ferment your sourdough for (even) longer for increased digestibility?⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#guthealth #healyourgut #healthygut #guthealing #guthealthmatters #letfoodbethymedicine #foodasmedicine #gutbrainconnection #nutrientdense #micronutrients #digestivehealth #nutritionfacts #microbiome #breadandguts #iamamember #sourdoughclub #sourdough #sourdoughbread #naturallyleavened #realbread #sourdoughbaking #bakingbread #breadmaking #homebakedbread #sourdoughlove
TIBETAN MONASTERY BREAD – BALEP KORKUN 

Today’s member recipe explores the science and the deliciousness around adding a well known spice to sourdough ... I’ve included  the studies that have shown improvement of both the symptoms of IBS and depression.

Easy to make, served warm. Drizzled in honey and oh so aromatic it’s easy to see why there is joy in sharing this bread.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
So many people with irritable bowel syndrome (IBS) report that they can eat sourdough without digestive discomfort, even when they have difficulty digesting other types of bread.  There is evidence that sourdough’s long, slow fermentation reduces IBS symptoms. But what if you could improve both flavour and the digestibility of your bread by adding a spice?

And, better yet, what if that could change that way you feel – not just physically, but emotionally, too? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀
JOIN THE CLUB TODAY 👆🏼
Bake to nourish
Learn about more than just sourdough 
Link to join in bio.
🙌
⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#guthealth #healyourgut #healthygut #guthealing #guthealthmatters #letfoodbethymedicine #foodasmedicine #gutbrainconnection #nutrientdense #micronutrients #digestivehealth #nutritionfacts #microbiome #breadandguts
Follow on Instagram
  • Instagram
  • Twitter

Get the Sourdough Club Magazine

Privacy

Copyright © 2021 Vanessa Kimbell
Call +44 (0)1604 881274 | Email info@thesourdoughclub.com
Registered in England & Wales: 11513581
Website by Callia Web