Simply Sourdough — a course for home bakers who want to actually understand their dough
Sourdough doesn’t have to be stressful, mysterious, or hit-and-miss. This hands-on course explains what’s really happening — starter, fermentation, shaping, baking — so you can produce consistent, confident loaves at home.
| Delivered to your home | Max 5 people | All ingredients included | Kent | UK wide |
Why sourdough so often goes wrong
Most sourdough problems aren’t about effort. They’re about not knowing what to look for.
Starters that seem dead. Dough that spreads instead of rising. Loaves that are dense, gummy, or just wrong — and no clear reason why.
The Simply Sourdough Course slows everything right down. Martin explains what’s happening at each stage — and why — so you can read your dough rather than follow a recipe in blind faith.
He has been featured on BBC Escape to the Country
What you’ll learn
By the end of the course, you’ll understand:
- Sourdough starter — how it works, how to feed, store, revive and read it.
- Fermentation — how temperature and time interact, and how to work with both.
- Dough handling — mixing, developing and shaping with confidence.
- Baking — getting the best from a domestic oven, including crust, crumb and timing.
- Troubleshooting — diagnosing and correcting problems independently, without guesswork.
This isn’t a recipe you follow once. It’s knowledge you take home and use every time you bake.
Upcoming dates
Most courses run on Wednesdays. Private and weekend dates available on request. Places are limited to 5 per session.
Who this course is for
This course is right for you if you’re new to sourdough and want a solid, calm foundation from the start. It’s equally well suited to bakers who’ve tried before and lost confidence — or whose results feel unpredictable no matter how carefully they follow instructions.
No previous experience is required. No specialist equipment needed. Everything is designed for a domestic kitchen.
| Duration | Full day (approx. 9:30 am–3:00 pm) |
| Group size | Maximum 5 people |
| Price | From £155 per person (for 2+) |
| Location | Your home or chosen venue |
| Travel included within Kent | Other counties quoted on request. |
| What’s included? | All ingredients, equipment, tuition and bread to take home |
| What you need? | A working oven. Nothing else. |
| Suitable for | Complete beginners to returning bakers. Adults and older teens. |
Taught by a trained craft baker
Martin is a qualified artisan baker specialising in sourdough and yeasted doughs. He trained with Paul Merry at Panary — one of the UK’s most respected bread schools — and has taught home bakers, schools and community groups across the South East.
His teaching style is calm, practical and science-led. You won’t just follow a recipe. You’ll understand what’s happening in your dough — and why.
What bakers say
I loved every moment. The environment was supportive, and I left with new skills and some delicious recipes.
— Emma T, Chatham, 2025
This class was fantastic. A 10/10 experience. Martin was incredibly patient, attentive, and never made us feel rushed.
— Olivia B, Faversham, 2024
All sessions are small-group (max 5 people) for genuine personal attention.
Frequently Asked Questions
Is this suitable for complete beginners?
Yes. Most attendees have little or no sourdough experience. The course is designed to build from scratch.
Do I need to have a sourdough starter already?
No. Martin brings everything — including starter culture. You’ll learn how to create and maintain your own as part of the course.
What do I need to provide?
Just a working oven and some kitchen space. Martin brings all ingredients, bowls, proving baskets, and equipment.
How many people are on the course?
Maximum 5. This keeps the session personal and means Martin can give proper attention to each person’s dough.
Can I book a private date?
Yes — private and weekend dates are available on request. Get in touch with Martin directly to arrange.
How far will Martin travel?
Travel is included within Kent. Locations beyond this are quoted individually — just ask.
Is the course suitable for home ovens?
Absolutely. Everything taught is designed specifically for domestic kitchens. No specialist equipment required.
Will I take bread home?
Yes. You’ll leave with the bread and/or dough you’ve made during the session.
Ready to bake sourdough with confidence?
Book a place, request a private date, or call Martin to talk through whether this course is right for you.
Also from Strong White
- Glorious Buns — Want something shorter and lighter?
- Bread Courses — Exploring all options?
- Bread Troubleshooter — Already baking? Fix what’s
not working.