Home Courses - The School of Artisan Food Breads & Baking Introduction to Sourdough Baking – 1 Day

Introduction to Sourdough Baking – 1 Day

£220.00

Beginner

Duration:

1 Day

Timings:

09:00 - 16:30

Course start dates:

11 Oct 2026
20 Mar 2027
26 Jun 2027
10 Jul 2027

Hourly Schedule

Time

9:00
Arrival & welcome
Tea, coffee and warm pastries from the kitchen.

9:30
Course Start

13:00
Lunch
Seasonal lunch prepared by our catering team.

16:30
Course End

Discover the craft of sourdough baking on this hands-on, one-day course with internationally renowned baker and author Emmanuel Hadjiandreou.

Perfect for beginners and aspiring artisan bakers, this course explores the traditional techniques behind naturally leavened bread, helping you understand the science, skills and patience that make great sourdough possible.

Using just flour, water and time, you’ll learn how wild yeasts and long fermentation create breads with exceptional flavour, texture and keeping qualities. Through practical baking and expert guidance, Emmanuel will demystify the sourdough process, giving you the confidence to bake your own naturally leavened breads at home.

What You’ll Learn

Through hands-on baking and expert tuition, you will:

Understand the principles of sourdough fermentation and natural leavening
Learn how to create, maintain and care for a wild yeast starter
Explore the role of fermentation in developing flavour and structure
Gain confidence in mixing, proving, shaping and baking sourdough breads
Develop a deeper understanding of the science behind artisan bread making

What You’ll Bake

During the course, you’ll make:

3 Malt Sourdough
Dark Rye Bread with Scalded Flour
Pan Gallego

Who Is This Course For?

This course is ideal for beginners, home bakers and anyone interested in learning the foundations of sourdough bread making. No previous baking experience is required, just enthusiasm, curiosity and a willingness to learn alongside fellow food lovers.

Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.

Your Tutors

Tutor

Emmanuel Hadjiandreou

Emmanuel Hadjiandreou

Emmanuel has a real passion for artisan bread. Having trained as a baker in South Africa, he has baked around the world.

In the UK, Emmanuel has worked for Flour Power, Gordon Ramsay, Daylesford Organic and Judges Bakery.

He has a special knowledge of continental breads, having baked in Germany, where he learned to make a world-class stollen. While at Daylesford, the award-winning organic farm shop in Oxfordshire, Emmanuel’s bread won a Soil Association Organic Food Award, with several other bread creations earning the Highly Commended award.

Emmanuel has also published three books:

How to Make Bread won a coveted Guild of Food Writers award.
Making Bread Together – step-by-step recipes for fun and simple breads to make with children
How to Make Sourdough – 45 recipes for sourdough breads that are good for you as well as being great-tasting.
Along with Wayne Caddy, a fellow baking tutor at the School, Emmanuel has represented the UK at the baking Coupe du Monde.