What you'll learn

  • 🌾 Master the art of creating a natural wild yeast starter using just flour and water.
  • 🧊 Learn how to effectively maintain your starter in the fridge for optimal freshness.
  • 🥖 Transform your starter into a robust leaven to enhance your baking.
  • 🍞 Bake six varieties of delicious and beautiful artisan sourdough breads, including a two-day sourdough baguette.
  • ⏳ Utilize slow fermentation and fridge retardation techniques to seamlessly integrate baking into your schedule.

Course Content

Welcome to The Artisan Bakery School

1 lecture
Hello and welcome!

Welcome to the great adventure!


Limit of Liability/Disclaimer of Warranty

The information contained in this course has been verified and documented as carefully as possible and the authors have used their best efforts in preparing the course. However, the authors cannot be held liable for the use or misuse of its contents. The authors make no representations or warranties with respect to the accuracy or completeness of the contents of this course and specifically disclaim any implied warranties of fitness for a particular purpose. The advice and strategies presented here may not be suitable for your individual situation, and you should consult with professionals where appropriate.

Health & Safety

The authors cannot be held liable for accidents or injuries resulting from misuse of ovens or other kitchen equipment, nor for any issues connected with ingredients or methods, including the management and usage of live sourdough culture.

Baking is a very responsible business and under-18s should be supervised by a competent adult.


Mama mia! The mother, the wild yeast starter and the leaven.

6 lectures
What IS Sourdough and Why Is It So Good For You?

Learn the yeastie beastie lingo.  Undertstand the difference between starter and leaven, what they both are, and why they're both called sourdough or mama.

Making and Maintaining Your Starter & Preparing Your Leaven.

How to make your own starter from scratch, and how to maintain it.

Making Your Starter

Here's what the starter mixture actually looks like.

Trouble shooting for starters

Hacks for fixing moody 'mothers'!

Making White Leaven

Using a starter to prepare a white leaven.

Making Rye Leaven

Using a starter to prepare a rye leaven.

Flour & Water

2 lectures
Understanding Flour Power

Insights into choosing the best flours, and why your choice matters both personally and environmentally.

Hydration and Baker's Percentages

Learn the international baking system, and see how using percentages, especially with water, can refine the balance of your recipe.

All The Recipes

1 lecture
The Six Simple Recipes for Stunning Sourdough

All the recipes given by weight, volume and percentages, including tips, full instructions and photos. An easily printable pdf is in the resources section.

100% Sourdough Rye

1 lecture
Making 100% Sourdough Rye & Walnut

Using a Dutch Oven

2 lectures
How and Why to Use a Dutch Oven
Using a Dutch Oven

Heritage Sourdough

1 lecture
Making Heritage Sourdough

The F.A.B. Sourdough

1 lecture
Making the F.A.B. Sourdough

La Belle Baguette

1 lecture
Making the Two-Day Sourdough Baguette

Know Your Dough!

2 lectures
Stages & Modes
Rock & Rolling - Get the Technique

The Seeded Leaven

1 lecture
Making The Seeded Leaven

Olive & Thyme Bread

1 lecture
Making the Olive & Thyme Bread

Magic Miche

1 lecture
The "Holey" Grail and the Flavour to Savour.

What Next?

1 lecture
Thanks for joining us.

Description

🌾 Master the Ancient Art of Baking 🌾

Learn to bake nutritious, delicious, and beautiful sourdough breads using a wild yeast leaven. Our course will guide you in creating genuine artisan sourdoughs with minimal effort! 🍞

  • 📹 Follow step-by-step video instructions from expert bakers
  • 🍞 Complete six authentic sourdough bread projects
  • 👨‍🍳 Achieve the sourdough taste and texture you desire—from mildly tangy to truly tart
  • ⏱️ Fit "slow dough" into your lifestyle with our helpful tips!

👩‍🍳 Experience a wonderfully simple sourdough routine that’s beneficial for both body and soul.

Hand-made sourdough is real bread. It boasts a low GI and easy digestibility, enhancing nutrient absorption. Not to mention, a fresh, warm sourdough can delight anyone's heart. ❤

🔍 Content and Overview: No stress, no fuss. Master sourdough baking with just a 5-minute routine!

📖 Learn how to create a natural, wild yeast starter in under a minute a day for five days. Maintain it for a lifetime!

Once your starter is ready, embark on six exciting sourdough projects, each exploring different techniques and ingredients. Develop your understanding of leaven use, hydration, fermentation, and more.

Whether it's a crackling baguette, fragrant thyme and olive bread, or rich walnut rye, gain the confidence to bake your own sourdough breads effortlessly.

🌟 What Our Students Say:

  • "Sourdough made doable. Loved the recipe! 🥖 - Bobby Ollar"
  • "An awesome course! Incredible support. Learned a lot. 🍞 - Marcelo Ariatti"
  • "The videos are priceless! 🤩 - Aden"

🎥 Check Out Our Promo Video and Free Lectures!

Who This Course is For:

  • 👩‍🍳 Experienced bakers aiming to enhance their skills or complete beginners who are confident in the kitchen.
  • ⚠️ Note: Baking requires responsibility. Under-18s should be supervised by an adult in the kitchen.
Start the Course

Course Reviews

  • 😀 Petra Brammer
    5

    Detailed description and close-up visuals make this course very easy to follow and understand

  • 😀 Chris Daniel
    5

    Excellent course! Detailed, insightful and succinct. Processes are very well explained, with engaging presenters. I would highly recommend this for anyone wanting to start baking sourdough bread.

  • 😀 Thomas Meier
    5
  • 😀 Sujana george Vinod
    5
  • 😀 Oum Yahya
    5
  • 😀 Karen Kessler
    4.5
  • 😀 Jane Butler
    5

    Accessible videos and written info. It's a lot to take in but it's given in bite-sized chunks (sorry!). And you get to eat the result. What's not to like?

  • 😀 Tiziana Ilaria Boccaccio
    5

    Outstanding course, I've learned a lot! The teachers explain in a fascinating way and they are promptly available to clarify any doubts. Moreover, I appreciated the values on which their teaching is based: healthy eating, sustainability and tradition. I highly recommend to take this course!!!

  • 😀 Cynthia Lo
    5
  • 😀 Nadia Pelayo
    5
  • 😀 Senada Karlusic
    5
  • 😀 Catherine C.
    5

    I really enjoyed this course. The simple explanations make the process of making sourdough bread easy to understand and follow. Great recipes (again easy to follow) and good tips on how to go from starting to making bread. A few recipes and tips on using discard would have been appreciated..

  • 😀 Tori Blanchard
    5
  • 😀 Heidi Wilson
    5
  • 😀 Thasmeena Abdulla
    5
  • 😀 Riccardo Montatore
    5
  • 😀 Anju Chawla
    4

    Well explained and good demonstrations. Bonus…got six good recipes😊

  • 😀 Vrinda Sinhal
    5
  • 😀 Alberto Pereira de Paiva Filho
    4.5

    Gostei muito do aprendizado e ainda mais as informações técnicas sobre a fermentação longa, levain, sobre o que é isso tudo. Agregou muito conhecimento para um padeiro iniciante :)

  • 😀 Annalisa Paterna
    5
  • 😀 Michael Banks
    5

    The information given is well explained and shown is simple easy steps. My bread is now on another level in taste and texture. Thank you.

  • 😀 Sue
    5
  • 😀 Danny Schneider
    4.5
  • 😀 Patricia Salvant
    3.5
  • 😀 Phillip Gray
    5
  • 😀 Deborah Sterling
    5
  • 😀 Robert Perinetti
    5

    I enjoyed the course. As an experienced baker I was happy to learn the rock and roll technique.

  • 😀 Carolle Babin
    3.5
  • 😀 Lesley Haskew
    3.5
  • 😀 Daniel Dalessandro
    5

    I have had some mixed success with making sourdough and spent so much time looking at different recipes and resources - this course however has been so so helpful! Nice flow to the process, the right amount of useful tips and information, and lovely course tutors! Can't thank you guys enough - just made some baguettes and they turned out fab :)

  • 😀 Nicole Betancourt
    5
  • 😀 Dave Smith
    5
  • 😀 Caryl Roberts
    5

    Informative, level exactly right for me, does exactly what is says on the loaf tin!

  • 😀 Sue Kiveal
    4.5
  • 😀 Martin Hoj
    4.5
  • 😀 Claudia
    4

    si voy a comenzar hacer la base y seguramente alli saldrán las dudas

  • 😀 Kay Lewis
    5
  • 😀 Chonti Cleland
    5

    I love this course - it explains sourdough easily, simply and clearly and has removed my fear of starters, maintaining starters and baking. Thank you so much

  • 😀 Jacqueline L. Jacobs
    5

    Penny and Dragon take the fear out of bread baking in general and sourdough bread baking in particular. They are charming on video classes, and their instructions are clear and concise. I took their Artisan for Beginners bread baking course first and learned some of the techniques before graduating to sourdough bread. It was a very natural progression. Penny and Dragon also make themselves available for any questions you may have. They are the best! I highly recommend this course to you — as I do to all of my friends. Happy Baking, Jacky

  • 😀 Michele Peake
    4.5
  • 😀 Sarah
    5
  • 😀 Maggie Constant
    4

    Good practical advice

  • 😀 Margaret
    5

    I’ve just started on my starter a few days ago but have read through most of the resources. Very simple to follow and Dragan is very helpful and responsive with the many questions - this was a crucial factor for me to rate this high. Thank you and I’m excited to be on this journey.

  • 😀 Ita Yuliati
    5
  • 😀 Alexandra Klementova
    5

    Yes

  • 😀 Akane
    5
  • 😀 Judit Kovacs
    5
  • 😀 Hanita Othman
    4
  • 😀 Danurjati Rajasa
    5

    Everything is clear and simple to follow

  • 😀 Cynthia Erickson
    5

    Very helpful visuals. Love this!

  • 😀 Sheila Brierley
    4

    Good course. I am a total beginner but on the whole easy to follow. I had couple of questions but discovered I have a friend who bakes and have asked her the questions which are probably really basic

  • 😀 Yong Ai Loon
    4.5
  • 😀 Richard Pyburn
    5
  • 😀 Gladys Contreras
    5
  • 😀 Suzy Lubner
    5

    Loving all the information and watching the videos. Lovely to be able to print the recipes. Hope I will be able to print the recipes for the starters and leaven too!

  • 😀 Catherine Roberts
    4
  • 😀 Ian Holt
    5
  • 😀 JacquiePearsall
    5

    Good instruction and easy to follow and understand. Looking forward to seeing my results

  • 😀 Katrinakitten
    4.5

    Excellent !

  • 😀 Afa Ponder
    5
  • 😀 Tamatha
    4.5
  • 😀 Denise Canuso
    5
  • 😀 Jennifer MacMillan
    5

    I really enjoyed this class. Thankyou.

  • 😀 keynes .
    5
  • 😀 Glenda McLaughlin
    4
  • 😀 John Jenner
    4
  • 😐 Mary
    2

    I was disappointed that a lot of the weights of ingredients were omitted

  • 🙁 Fahad Alkindi
    1
  • 😀 Pedro
    5

    It is amazing course by very lovely bakers

  • 😀 Lorraine Manning
    5

    Excellent, simple explained and easy to follow, step by step

  • 😀 John Greasley
    5
  • 😀 sabitcan kalfa
    5
  • 😀 Mabeth Yvonne Manubag
    3.5
  • 😀 Emil Nel
    4.5
  • 😀 Peter Gaunce
    5
  • 😀 James Ducroiset
    5
  • 😀 David Kirmse
    4
  • 😀 Boris Smajgel
    5
  • 😀 Maria Verbanac
    4.5
  • 😀 Jon Barber
    5
  • 😀 Anita Smith
    4.5

    I have some basic experience baking sourdough bread at home weekly over the past year. I am ready to try some new recipes and always looking for new ideas and information. I continue to learn. Thank you!

  • 😀 Mark Coates
    4
  • 😀 Bobby Ollar
    4.5

    Penny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe!

  • 😐 Patrick Sleeuwaert
    3
  • 😀 Jose C. Pacheco
    4

    A good course for beginners. Easy to understand, I will try making the FAB bread at home. Thank you.

  • 😀 Rosemeire Tamai
    4
  • 😀 ali Al rawi
    5

    very enjoyable , thank you

  • 😀 Ismail Karabulut
    5
  • 😀 Diane Emmich
    5

    Most definitely! I am loving the class so far!

  • 😀 Jack Gateley
    5
  • 😀 Slowrise78
    5
  • 😀 Lyn Hallinan
    4.5

    Yes it was just what I needed, and I really liked her no nonsense approach. Made it easy to understand starters and percentages. It’s great.

  • 😀 Rod McColl
    5

    Just what I wanted and needed.

  • 😀 Michelle Lees
    5
  • 😀 Don Simper
    5

    Topics thoroughly covered.

  • 😀 Sylvia Wright
    5

    I enjoyed this course and the selection of recipes! I like adding in the seeds or olives to the dry ingredients. Rock and rolling is a neat technique I will try. I loved the accents of the instructors too! To my surprise the recipes did not have a Autolyse. I wonder why? Thank you for a good course!

  • 😐 Diane Terrizzi
    3

    My low star rating comes from the teacher not stating the measurements as she adds them to the bowl. Next, there is no conversion for the oven. It is in metric alone. I realize I can Google the conversion but why, it should be included. She touts how easy this course is but I need to do some off site hunting. All in all I have learned new things and I am excited to make these six loaves. Next is all the text you need to read trough. I ave other courses by other teachers and they tel you the information.

  • 😀 Franco Di Venere
    5
  • 😀 Omer Seyfi Salur
    4

    The course is easy to understand. It is not complicated. I do not know but I liked them.

  • 😀 Osvaldo D' Estefano Rosica
    5

    Access much Brazilian and North American literature on baking, but the one of you is surpassing the expectations. Congratulations.