Sourdough is naturally leavened bread, which means it doesn't use commercial yeast to rise. Instead, it uses a 'starter' – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. This also produces the tangy flavour and slightly chewy texture you'll find in sourdough.

In this course we will get to grips with a white sourdough bread using, flour water and salt. Time is on your side on this course let the dough rise at its on speed no commercial yeast is needed to produce soft crumb and a sour taste.

You will need scales, a bowl, flour, sourdough starter, salt and a thermometer.

if you haven’t made a starter we will need to make this first. This can take between 5-7 days for the ferment to produce a living starter that’s healthy and ready to bake.

if you want to come and make bread with me instead you can come visit me in the heart of Warwickshire - Alcester

I started my bread journey around 6 years ago, I’ve been a trained chef for 15 years and really wanted to learn the art of sourdough.

look up my page if you want to come and visit us in alcester

nelsons artisan school