This week saw another Simply Sourdough course rise beautifully — three keen students, a kitchen full of laughter, and the unmistakable aroma of fresh sourdough.
Each student produced around 2 kilograms of bread, including crusty batards, handsome tins, and a few beautifully blistered sourdough baguettes — all naturally leavened, no commercial yeast in sight. All baked in a regular oven using a baking stone and a Dutch Oven.
The session began, as every good sourdough story does, with the Common Levain — our living starter. Together, we mixed and nurtured new cultures, learning how to keep them happy and active for a lifetime of baking. From there, we explored gentle gluten development, shaping techniques, and how to judge that perfect moment to bake.
What makes these courses special is that I come to you — your home, school, or chosen venue. It’s your kitchen, your oven, your space — so you can repeat everything with confidence long after the day is done.
If you’ve ever wanted to demystify sourdough and bake loaves with character and crunch, this course is for you.
📍 Courses run in your home or venue of choice
🍞 Every loaf you bake, you keep
🥖 Learn to make, feed, and bake with your own levain
🌾 All ingredients, equipment and notes included
🚗 Courses delivered countrywide (*)
