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Make Artisan Sourdough at Home

Get busy bread making with this fun online baking class.

The Artisan Bakery School

5.0 (2)

ClassBento donates with every order to

2 hours £40

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What you'll do

Are you a budding baker looking for new things to make at home? Master the ancient art of baking with a wild yeast leaven to create nutritious, delicious and beautiful sourdough bread with this online class!

You'll follow step-by-step video instructions from expert artisan bakers and learn how to make and manage your own leaven as you bake genuine artisan sourdoughs with surprisingly little effort.

Your teacher will start by explaining what a natural, wild yeast starter, or leaven, is and exactly how to make and look after your own. Creating the starter takes about one minute a day for five days, but you can keep it going for the rest of your life.

Once your starter is established, you’re ready to begin the first of six authentic sourdough projects. Each gives you an insight into a different technique, a different flour, or ways to incorporate other ingredients. Together, they build your knowledge and experience of sourdough principles such as leaven use, hydration and fermentation!

From mildly tangy to truly tart, you'll achieve the sourdough taste and texture you’ve always wanted and discover all of the tricks needed to fit slow dough into the fastest lifestyles!

Whether it’s a crackling baguette, a fragrant thyme and olive bread or rich walnut rye, this virtual workshop will give you the knowledge and confidence to regularly bake all your own sourdough bread for yourself with virtually no effort at all!

In this class, you'll learn how to:

Create a natural, wild yeast starter using flour and water.
Maintain this starter in the fridge.
Use the starter to make your own leaven.
Bake six different delicious, nutritious and beautiful artisan sourdough bread – including a two-day sourdough baguette.
Use the principles of slow fermentation and fridge retardation to make the baking fit around your schedule, not the other way around!

Please note:
Recipes and print-outs on tips/techniques are included, but students are also welcome to photograph their work at various stages and send them to The Artisan Bakery School for review.

Knowledge required

Students with some previous baking experience will find this course enriches their skill set, but it is also suitable for complete beginners, so long as they are reasonably confident in the kitchen.

What to bring

Basic kitchen equipment: oven, digital scales or measuring cups, probe thermometer, jug, mixing bowl (which will fit in your fridge), plastic scrapers, sharp blade such as a craft knife for scoring dough, 2x metal baking trays, loaf tin, 2x bannetons (proving baskets), silicone spatula, flour shaker, 2x clean shower hats, plant sprayer for misting dough with water.
Bread flour and yeast (notes on choosing flour are provided in the course materials).

Your teacher

The Artisan Bakery School

5.0 (2)

In 2008, bakers Dragan and Penny were among the pioneers in teaching microbakery business courses and among the first to sell real bread in Oxford. Now based in Devon, UK, their mission is to teach people how to bake real bread, pastries and pizza. Sourdough, heritage and gluten-free breads are their specialities.

Dragan's fascination with breadmaking was born of necessity in the mid seventies, when he first arrived in the UK. The bread in England then was, and still largely is, fast to produce and chemically induced. Coming from a macho culture, barely able to fry an egg, he was forced to learn how to bake a decent loaf, just to survive. Dragan's greatest pleasure is when people come to them saying that they can finally eat bread again because properly fermented dough is easy to digest.

Penny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.

“We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being."

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