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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SOLD OUT: Sourdough Starter Jar – White – Limited Edition

£59.99

ALL 100 JARS SOLD IN 12 HOURS! WE ARE CONSIDERING ANOTHER RUN OF THESE IN A DIFFERENT COLOUR. TO BE THE FIRST TO KNOW ABOUT THIS PLEASE SUBSCRIBE TO OUR NEWSLETTER

WATCH OUR SOURDOUGH SCHOOL INSTAGRAM LIVE with Matt of Pottery West this Thursday 17th September at 3pm

Our new and limited edition Sourdough Starter Jars have been hand thrown in a high-iron stoneware and glazed in a simple tin white glaze. These beautiful and unique Sourdough Sourdough Jars are the product of a collaboration between Catherine & Matt West of Pottery West and the Sourdough School, and have been designed to store your sourdough starter, in readiness for making sourdough bread and bakes. There are just 100 available of this colour.

Categories: Products, Sourdough Baking Equipment
  • Description

ALL 100 JARS SOLD IN 12 HOURS! WE ARE CONSIDERING ANOTHER RUN OF THESE IN A DIFFERENT COLOUR. TO BE THE FIRST TO KNOW ABOUT THIS PLEASE SUBSCRIBE TO OUR NEWSLETTER

Our new and limited edition Sourdough Starter Jars have been hand thrown in a high-iron stoneware and glazed in a simple tin white glaze. These beautiful and unique Sourdough Sourdough Jars are the product of a collaboration between Catherine & Matt West of Pottery West and the Sourdough School, and have been designed to store your sourdough starter, in readiness for making your sourdough bread and bakes.

I came across Pottery West when I was given a gift made by them. I was given one of their cups. It was one of the most aesthetically perfect cups I have ever held and I just couldn’t live with only one, so I bought another one and another one and gradually over a number of years I completely fell in love with their philosophy and their care and attention to detail. And it is interesting because when I contacted Matt to ask if he would consider applying that same attention to detail and aesthetic delight – pottery that you want to touch and hold – and he mentioned that he used to be a baker. And I suddenly understood there is a cross over between handling clay and dough, and that possibly out of all the potters that I know they were the best to work with on this project. Understanding balance and weight and how a piece feels in your hand, and that feeling you get when you touch or pick something up is a beautiful thing. And I think with a starter pot it is incredibly important to know how the starter behaves in the pot and know the weight of the pot and know how the formula feels inside. The aim is to get a regular routine that enables you to bake instinctively, not always from a recipe, and part of that is in using equipment that you connect to. Not just the joy of baking but the joy of the process is in touch and I think that our pottery Sourdough Starter Jars are so beautifully balanced, robust and tactile.

For years now I have bought glass or ceramic storage jars from various different companies, for both myself and my students to keep our sourdough starter in, but these Sourdough Starter Jars have been made just for us and they feel so special and beautiful, and are such an incredible quality. I hope you love them as much as I do. There are only 100 available of this colour…

Each jar is individually numbered out of an edition of 100.

Dimensions: 

9.5cm ?? (10cm ?? including lid)

12.5cm high (13.5cm including lid)

Capacity: 675ml

Please note that as the jars are hand-thrown dimensions and capacity may vary.

Care Instructions:

To wash the pot, simply soak in hot soapy water for an hour and any dried starter will easily wash off. Do not dry with a tea towel because this may contaminate the inside of the pot.

How To Claim Your Free Sourdough Starter:

To claim your free starter please follow the instructions with your jar.

We will then send you a link for your starter to be delivered to you, which is free, but you will need to pay for postage. Alternatively please go to https://www.sourdough.co.uk/getting-a-sourdough-starter-going-from-scratch to create your own.

If you would like to learn to bake sourdough bread online with Vanessa please join us at The Sourdough Club

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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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