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 2nd Sep - Sun 3rd Sep 2017

Places left: NO


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.

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!

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
Mike's Fancy Cheese

Mike's 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