Introduction to Sourdough Baking


Fermentation, mixing, proving and baking; all of this using just flour and water. Discover the miracle of wild yeast and sourdough baking.

Spend two-days with expert baker Emmanuel Hadjiandreou and learn all about wild yeast bread-making. All you need to make real sourdough bread is flour, water, time for the wild yeasts to develop and an understanding of the process.

This hands-on course will provide you with a fascinating insight into the science of long fermentation, and you will discover how to create and care for your own wild yeast starter, as you make a selection of loaves including:

  • White sourdough
  • Levain de Campagne
  • Flavoured rye bread
  • 100% rye bread
  • Seeded loaves

This course is a must for anyone wanting to learn and enhance their baking skills and produce sourdough breads.

This course includes refreshments and lunch.

The School will be providing all your ingredients and equipment.

'I’d recommend the School of Artisan Food as an excellent learning experience. Emmanuel Hadjiandreou was a first-rate tutor who was extremely generous with his knowledge. He was highly attentive and answered every question with detailed and useful answers. The facilities in the school are excellent and the team made you feel welcomed and well looked after. In just two days my baking has accelerated and I’m enthused to keep learning and practicing.'

'A very informative and enjoyable 2 days with excellent tuition from Emmanuel Hadjiandreou. Plenty of practice to embed the principles, and lots of fantastic bread to take home (my neighbours were all pleased with their samples too!).'


Sat 6th May - Sun 7th May 2017

Places left: YES

Sat 2nd Sep - Sun 3rd Sep 2017

Places left: Limited spaces available


Time: 9:30am - 5:00pm

Duration: 2.0 day(s)

Cost: £320.00

Subjects: Baking


Emmanuel Hadjiandreou

Book Now

Customer Reviews

Sue Shaw
This was the first course that I did at the School and it was eye-opening! The information was really clearly given and the recipes and notes provided were comprehensive, and have been used extensively since. As there were only 12 of us, there was plenty of time for Emmanuel and David to explain all the details and help us when we stumbled, and we ended the course with delicious samples to take home. The course was inspirational, and I have now started a micro-bakery thanks to the confidence it gave me.

Student Success

More Case Studies
Two Magpies Bakery

Two Magpies Bakery

From Art to Artisan - Rebecca Bishop, a former student at The School of Artisan Food now heads up a successful artisan bakery in Southwold, Suffolk.

Full Case Study
Mikes Fancy Cheese

Mikes Fancy Cheese

Michael Thomson is the only cheese maker in Northern Ireland who makes cheese from raw milk. Michael secured funding for the production of his ‘Young Buck’ blue cheese through crowd funding and is now inspiring others to start th...

Full Case Study
Forge Bakehouse

Forge Bakehouse

Forge Bakehouse in Sheffield was set up by Martha who studied the Advanced Diploma in Baking at the School of Artisan Food during 2011/12.

Full Case Study
Rex Bakery

Rex Bakery

Glenn Stephens turned up at The School of Artisan Food in December 2012, a keen amateur but looking for a course to give him a pathway to becoming a professional baker.

Full Case Study

Newsletter Signup