The Sourdough Club

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

The Club is where you will find all the teaching material, recipes, tips, newsletter & video tutorials for our online courses run by The Sourdough School. From here, you can enroll on a course, access your syllabus, participate in our forums & clinics, and access support. Alternatively, you can simply join with a Community Membership & use the club resources to improve your baking, helping you to bake, eat & share bread that is good for you.
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10 minute Sourdough tin
10 Minute Tin Loaf
The Sourdough School
ten minute sourdough book

Everyday Sourdough Bread in 10 Minutes

£69.99 for 3 months

  • ONE-OFF COURSE FEE: £69.99
  • AVAILABILITY: Start today
  • FOCUS: Lifestyle prescription course – baking for better physical and mental health
  • BAKING LEVEL: Beginner / Intermediate
  • STYLE OF LEARNING: Self-guided
  • TUTORIALS: Video and audio tutorials
  • RECIPES: Two master recipes
  • EXTRA: Suggestions on how to add other ingredients to personalise your recipes
  • SUPPORT: Feedback via the website
  • CREATED & TAUGHT BY: Vanessa Kimbell & The Sourdough School Team

What you will learn:

  • How to make a beautiful, light everyday sourdough tin loaf. This course has full step-by-step video tutorials for the classic 10-minute sourdough tin recipe, which can be made in just 10 minutes of active time.
  • How to create and maintain your sourdough starter, with access to our extensive library of sourdough starter tips and advice.
  • How to minimise your consumption of refined carbohydrates and increase your use of wholegrain flour, improving the level of fibre in your diet.
  • How to support your mental health and use sourdough as a form of therapy.
  • How to incorporate enjoyable functional exercise into your life through gathering your ingredients and using the rhythm of baking to create opportunities for movement.
  • How to use your bread to build healthy and meaningful relationships. You will be able to connect to people and build a community, both online and in person, by sharing your bakes with the Sourdough Club Instagram account and taking part in our ‘Bake 2, Give 1’ programme.
  • How to make three simple, healthy and delicious symbiotic, pulse-based recipes to enjoy alongside your bread. These recipes have been specially developed to both nourish your gut and help to control your blood sugar.
  • You will also have access to our comprehensive sourdough glossary.

 

Out of stock

Category: Lifestyle Prescription Courses
  • Bake 2, Give 1
  • Be the Change
  • Bread as Lifestyle Medicine
  • 10-Minute Sourdough: the book

Bake 2, Give 1

Part of our baking protocol is that we ask all our members to bake two loaves and give one away.  So almost all of our recipes are made to follow this principle.  Baking is about sharing bread and we encourage people to use it as a way to connect with one another. As a bonus, baking two loaves gives you extra baking practice. 

Be the Change

It it is time to change the system.

Your membership isn’t just about learning to make bread. You will be part of the change.

The Sourdough School is a social enterprise and has been dedicated to researching, developing and sharing knowledge about how changes can be made in the world of bread-making and baking in order to support health and wellness for over a decade. We also take this one step further by teaching and empowering people to implement these changes and challenge the system on both a personal and social level. We do this through our Systems Change Programme, which is informed by our values.

This approach underpins everything we do in the club.

Bread as Lifestyle Medicine

sharing sourdoughThis course is a lifestyle prescription.  Embark on a unique and innovative voyage into the world of sourdough and the gut microbiome, learning how to make changes to your own diet and lifestyle for the better. The Sourdough Club is now in its 11th year and was rated 5* by the Telegraph. It is part of the Sourdough School. We can tell you how wonderful our courses and memberships are, of course, but you can read our member reviews here. 

10-Minute Sourdough: the book


Vanessa’s book, 10-Minute Sourdough, is also available to accompany this course.  You can either buy it as part of the course kit, or you can buy a signed copy here. 

This revolutionary book is based on the way Vanessa made sourdough bread when she had three young children and very little time to bake. When she found herself buying bread instead, she rethought the sourdough process, adapting it to work with minimal time, minimal effort and as little washing-up as possible, without compromising on nutrition or flavour. We believe this book will banish every prejudice you may have about sourdough, including the myths that sourdough is time-consuming, difficult, and elitist. 10-Minute Sourdough is a foolproof guide for busy people who think they do not have time to make their own bread.

The approach in this book is all about making sourdough in a way that fits in with the rhythms of real life. Vanessa shows how you can create everyday bakes, breaking down the long, slow sourdough fermentation into 10 minutes of active work, allowing you to bake and enjoy the most delicious bread in the world. There is also a course to go with this book.

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A NEW APPROACH

👉🏻 For the past 3 years we’ve been working on something incredible … prescription sourdough bread making courses for our @sourdoughclub members 

📈We have had amazing advances in healthcare, but there is no pill to cure poor diet. The best medicine is prevention via a healthy lifestyle, and many studies have shown that people who eat healthily and exercise regularly sleep better, have less anxiety and depression, have more energy, and lower their risk of chronic illness overall.

🙌 Vanessa’s work on Bread & the Impact on the Gut Microbiome has been turned into something extraordinary. Prescription bread-making courses as a lifestyle intervention, and the Bread Protocol we teach here is designed to address the way you live, exploring behaviour related to nutrition, physical activity, stress management, sleep, social support and environmental exposures. These courses are 12 weeks long, and designed to maintain health and prevent disease not just in individuals bit in patients and populations, so we have 2 ways to enrol on a course: 

1️⃣ SOCIAL PRESCRIPTION 
If your doctor or healthcare practitioner is one of  our Sourdough School graduates and they feel that this bread-making prescription course is something that will improve your health, then they may can prescribe the course for you as a social prescription free.

2️⃣ SELF PRESCRIPTION 
You can self-prescribe these courses by enrolling yourself on a course to improve your health and wellbeing.

📰 If you are interested in learning more about the prescription courses then please sign up to the newsletters as we will be announcing their launch over the coming weeks and months. 

@vanessakimbell
@drmiguelmateas 
@dralexdavidson 
@dksherratt 

#lifestylemedicine #preventativemedicine #systemschange #socialprescribingday #socialprescribing
🧘 LAST ORDERS TODAY 🧘 I’m prepping the st 🧘 LAST ORDERS TODAY 🧘

I’m prepping the starters to post out on Thursday.

I was thinking why sourdough all these years? I guess it’s because is alive… it’s a culture of wild yeast and lactic acid bacteria. We might like to think we can control it, but we can’t control everything. Things change when we bake. The flour changes, the ambient temperature changes, or something happens during the middle of the day and your baking routine changes.

We can be very critical of ourselves. Starting the day by looking in the mirror and criticising our physical appearance. Or looking at something we’ve done or said and overanalysing it. Often, without realising, some of us can be incredibly negative.
It’s the same with bread. I notice that many people are self-depreciating and, while they aspire to make beautiful loaves, they have a distinct lack of acceptance that creating a really aesthetically stunning loaves takes time. It’s an art. It takes many years to be able to understand the nuances of each flour and how each one behaves to create bread. There is no instant fix. And I wouldn’t want there to be.

If you want an instant fix, go out and buy a packet mix – that way the work is done for you. In sourdough there’s no instant fix. That is the whole point of it really. That’s why we celebrate when we do make those incredibly beautiful loaves. And what you are actually celebrating isn’t high levels of gluten or high levels of hydration. It’s that person’s ability to have understood and connected to the flour, to their environment, to the yeast, to the timings and rhythm and everything coming together to create something that is joyous to eat.

To learn more about what we do here at The Sourdough Club and the courses we teach, follow the link in the bio to read 

#mindfulbaking #sourdough #sourdoughsclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #realbread #breadmaking #bakebread #makebread #makerealbread #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
🧂 ARTISAN INGREDIENTS FOR ARTISAN BREAD 🧂 A 🧂 ARTISAN INGREDIENTS FOR ARTISAN BREAD 🧂

Artisan bread starts with artisan ingredients. Honest ingredients that have been grown and harvested with respect for both the people and the earth. The flour has to be organic, the water chlorine free and the yeast has to be sourdough, and so it follows that the salt has to be similarly harvested with principles that are in synergy with our own. Salt making was, up until the industrial revolution, an artisanal craft. Much like bread making salt is also an artisan product that has been industrialised, so we use a hand-harvested salt in our bread.
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In our shop, we sell unrefined salt specifically for sourdough - Natural salt contains all of its trace minerals and other elements that are naturally a part of its origin. Our salt is not exposed to chemicals and does not contain anti-caking agents.
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Follow the link in our bio to our shop, where you can find the best artisan ingredients for your bread! 
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#artisan #salt #iamamember #sourdoughclub #sourdough #sourdoughbread #naturallyleavened #realbread #sourdoughbaking #bakingbread #breadmaking #homebakedbread #sourdoughlove
DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE MY WHITE SOURDOUGH STARTER?
(with worldwide delivery)
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I have several sourdough starters but The French white starter is one that I have been using since I was 11 years old and originates in the bakery I grew up baking within France. It takes a bit longer to reach it’s peak and is generally slower and sweeter, and much more forgiving of being neglected for a week, so the one I recommend for beginners. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We have verbal confirmation that the starter originated over 115 years ago and If you swipe right in the video you can listen to me chatting to one of the older residents of the village confirming that bakery did not shut during the war either .. & it has been maintained ever since... it’s a lovely story. Although the microbes double every 20 – 30 minutes when they are refreshed ... so it is either over a century old or 30 minutes old depending on how you want to look at it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You can purchase a pot of my starter, along with a grey moon kilner jar & a mini video course on looking after your starter. 
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TAP THE PICTURE TO SHOP.
 
Swipe right to see the amazing video of the French bakery where the starter originated from @vanessakimbell has been baking with this starter for over 20 years … and first baked almost 40 years ago with it …#romantic 
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#breadbosses #breadporn #flourwatersalt #breadtalk #bread #breadstagram #sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking #bannetons #bakery
🌾 BARLEY - DO AS THE ROMANS DO 🌾
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Oats & Barley. We love both, but this week we have been diving to barley with our students, learning about nutritional value, what role plays in supporting key butyrate producers for gut health and why gladiators were call 'barley-eaters'!
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And naturally, we will be talking about how we can incorporate barley into our baking and our botanical blends.
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To find out more, become a student of the Sourdough Club! 
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#grains #wheat #einkorn #emmer #spelt #heritagegrains #freshlymilledflour #milledflour #milling #freshlymilled #botanicalblend #fromscratch #unrefined #mockmillproud #mockmill
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