Introduction to Sourdough Baking (Two Day)


This two-day course will give you the opportunity to learn all about wild yeast and sourdough bread-making, guided by internationally renowned baker and author of How to Make Bread Emmanuel Hadjiandreou.

All you need to make real sourdough bread is flour, water, time for the wild yeasts to develop and an understanding of this artisan process. Emmanuel will share his baking expertise to give you a fascinating insight into the science of long fermentation, as you also learn about mixing, proving and baking. During this hands-on course, 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 enhance their baking skills and knowledge to be able to confidently produce sourdough breads.

Refreshments will be available throughout each day, as well as buffet style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home. Learn more here ...

'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 2nd Feb - Sun 3rd Feb 2019

Places left: Limited spaces available

Sat 11th May - Sun 12th May 2019

Places left: YES

Sat 27th Jul - Sun 28th Jul 2019

Places left: YES

Sat 7th Sep - Sun 8th Sep 2019

Places left: YES

Sat 2nd Nov - Sun 3rd Nov 2019

Places left: YES


Time: 9:30am - 5:00pm

Duration: 2.0 day(s)

Cost: £375.00

Subjects: Baking


Emmanuel Hadjiandreou

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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.

Ian Sheppard
My wife and I really enjoyed the Introduction to Sourdough baking course. Emmanuel Hadjiandreou is a brilliant teacher and removed all the mystery and confusion I had around sourdough starters and making sourdough bread. He and his assistant David, showed us how easy it really is. The two day course covers a lot and is quite fast paced at times so at the start you might feel a bit overwhelmed. However, Emmanuel and David do an excellent job of making sure everyone understands the process and is not left behind. We finished the course with a lot of tasty and professional looking sourdough bread and several starters that will allow us to continue baking sourdough at home. The facilities and staff at School of Artisan Food are first class. We were well looked after and the food provided at lunchtime was superb. I now need to decide what course to take next!

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