Introduction to Sourdough Baking – 2 Days
Duration:
Timings:
Course start dates:
24 Apr 2027
05 Aug 2027
05 Aug 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
- Course ID InSoD2EH
-
What’s included
- Learn from expert tutors and technicians with demonstrations, guidance, and support throughout the day.
- Enjoy a seasonal artisan buffet lunch showcasing ingredients sourced from the Welbeck Estate and the surrounding local food community.
- Access our state-of-the-art facilities, with all ingredients and specialist equipment provided.
- Help yourself to unlimited refreshments, including tea, coffee, and cordials throughout the day.
- Wear a School of Artisan Food apron in class, with the option to purchase one to take home after your course.
Take your sourdough baking to the next level on this immersive two-day course with internationally renowned baker and author of How to Make Bread, Emmanuel Hadjiandreou.
Building on the foundations covered in our one-day Introduction to Sourdough Bread Making course, this extended programme allows more time to explore the science, techniques and nuances of working with wild yeast and long-fermented doughs.
Over two days, you’ll gain a deeper understanding of sourdough fermentation, flavour development and bread production while refining your skills in mixing, proving, shaping and baking. Emmanuel will share his extensive knowledge and practical expertise, helping you develop the confidence to consistently produce a wide range of artisan sourdough breads at home.
What You’ll Learn
Through hands-on baking and expert tuition, you will:
- Gain a deeper understanding of sourdough fermentation and wild yeast cultivation
- Learn how to create, maintain and troubleshoot your own sourdough starter
- Explore techniques for producing different styles of sourdough bread
- Understand how ingredients, hydration and fermentation affect flavour and texture
- Refine your mixing, proving, shaping and baking skills
- Develop the confidence to bake a variety of naturally leavened breads independently
What You’ll Bake
During the course, you’ll make a range of artisan sourdough breads, including:
- White Sourdough
- Levain de Campagne
- Flavoured Breads
- Apricot and Walnut Sourdough
- Rye and Sultana Bread
- 100% Rye Bread
- Seeded Loaves
Who Is This Course For?
Perfect for enthusiastic home bakers and aspiring artisan bakers, this course is an excellent next step for those wanting to build on the foundations of sourdough bread making. Revisiting key techniques such as starter maintenance, fermentation, proving and shaping, you’ll have more time to practise, troubleshoot and refine your skills while exploring a broader range of sourdough breads.
It is equally suitable as a refresher for bakers who have already completed our one-day sourdough course or for anyone with some prior experience who wants to take their sourdough knowledge and confidence to the next level.
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 HadjiandreouEmmanuel 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.
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