The struggle is real, and it can be so frustrating when things just don’t seem to go right, no matter what you do… Do you want to learn how to get it right? Every single time?
By eating Sourdough with its naturally-occurring yeast culture, you’re helping to promote your own good gut health. You’ll never want to go for the sugar-stuffed, additive-laden, preservative-packed, flavour enhancer-filled commercial breads again.
Why settle for the often overpriced ‘artisan’ loaves from the bakery every week? (often masquerading as genuine Sourdough) when you can learn how to make the real deal right here, right now!
Once you’ve got this fool-proof Sourdough method down, you’ll be a veritable dough pro! But It doesn’t stop there! You will have the option to continue progressing with the Level 2 Course in my Sourdough School including pizza; focaccia; crackers; pancakes; naan breads; filled & flavoured breads as well as the exploration of how to use different flours.
Welcome to Sourdough Success School – your own one-stop, step-by-step Sourdough-Making Course that will give you everything you need to get your Sourdough skills up to standard and be a Sourdough Pro in next to no-time.
30 Day money Back Guarantee!
Nutritional Highlights about gut health & the benefits of sourdough to your overall digestive health.
Access to my FREE course (how to make a sourdough starter) + lectures on how to activate your starter, how to maintain your starter, and more.
My master recipe & technique to bake delicious sourdough bread every time.
An additional recipe & alternative use for the master recipe.
A comprehensive list of all the ingredients I use & supplier links where to source them
The right tools can make all the difference! I have included all the basic kit I use PLUS the wish list stuff you will want! + supplier links where to source them
Two additional Bread Recipes introducing different flours & methods to try after you have mastered the common loaf recipe. I have also included the recipe for my almond butter which is delicious on sourdough bread!
A really unique Gift Idea for the talented Home Chef, interested in developing their skills in a new area of Home Baking with health benefits…
Choose from The Beginners Course or The Master Class, ready to gift!
Just select “Gift” at the checkout!
I’ve been making bread following your method every single week since I did the course with you back in January. I started with two loaves and then found another Pyrex bowl in my local charity shop for €4 and then started to make three loaves weekly, adding things – seeds, nuts, dried fruits and figs, using different flours mixed in – spelt, granary, malt, rye. Then I bought a banneton and started to make four loaves weekly baking one in my ikea cast iron pot. Shortly after I found another Pyrex bowl – yep – €4 in the charity shop!! Now I make five weekly.
Throughout the lockdown and beyond, I give loaves, half loaves and quarter loaves to neighbours; the secretary at work who posts me a photo of her sourdough toast with eggs, avocado, spinach etc etc that she enjoys for breakfast the following morning; my brother in Creve who has a passion for my fig and walnut; my sister in Manchester to whom I post a frozen loaf and she receives two days later, has some with her soup for lunch and refreezes the rest to enjoy later in the week; to my son in Denmark who devours it in one go with his Danish roommates over a Danish outdoors garden smorgasbord; my pals at the allotments including Angela the German midwife and Rosanne Irish dancing teacher who I have also passed a bit of my “mother” to and have subsequently successfully been making their own bread.
Here following are my five loaves for this week: 2 malted wheat, 2 wheat + spelt, honey and walnuts, and 1 wheat + rye. Thanks so much. Xx”
Carol Owens
“Before doing Rachel’s course on sourdough bread making, my only taste reference for sourdough bread was mostly store bought. It is amazing how incredible the taste of something can be, using only 3 or 4 ingredients, when it is done correctly.
Rachel’s course is amazing and give me a true insight into how artisan and authentic sourdough bread can and should be made. During lockdown, I made 2 loafs every 3 days. One for me and one for my sister a few doors down. She was delighted to get fresh bread out of the oven twice a week as was I. You take great satisfaction in being able to make something packed with flavour and goodness.
This course went into the ‘lifetime skills’ bag for me 🙂 Something I will always be able to do with confidence no matter where I am. A huge thank you to Rachel for passing on her knowledge and passion.”
Marcus Fearon
Rosemary
“Making my own sourdough bread is something I’ve always wanted to try but I was always put off at how complicated it seemed. Rachel’s explanations were so thorough that I finished the class confident I’d be able to make successful bread right from the beginning and I wasn’t wrong.
The first bake turned out perfectly and I’ve made successful bread ever since, in fact I don’t think I’ve bought a loaf of bread from the shops since taking the class!
There’s nothing quite like freshly baked homemade bread and it’s good to know it’s something that’s also going to benefit my health in the long term too. Thank you so much, Rachel!”
Camille Farrar
Have any questions? Here are some answers! If you can’t see the answer you need, you can also email me.
You need to complete my 1st course – how to make really good sourdough bread for beginners. This will teach you the basics & get you baking consistent good quality bread. When you have mastered this, you will be ready for Level 2 – The Master Class!
The BIG BONUS of taking my class is my private Facebook group – The Sourdough Club – to which I will add you for continued ongoing support! It’s a place for asking any questions, sharing tips & posting photos of your lovely sourdough bread!
You will need a good food processor, and possibly a stand mixer if you have one but this is not essential. The only specialised item required will be a baguette baking mould for which I provide a link where you can order
No problem! If after 30 days you really feel sourdough is not for you, I am happy to refund you no questions asked!
As a Nutritional Therapist I understand the importance of a healthy diet. However, being healthy is as much about balance as good eating habits.
This is why I wanted to include better for you versions of some of my favorite sweet treats.
I have created sweet sourdough recipes, without the use of refined white sugar, saturated fats, flavour enhancers or additives.
Its really important to extract not only high quality nutrients from your diet but also ENJOYMENT! Good Food is meant for sharing & intended to be pleasurable! Go forth and enjoy these carefully curated recipes with your health & enjoyment in mind!
Sourdough is so versatile that it would be a shame to just stop at bread!
This course is the natural follow on course from my beginners’ class – How To Make Really Good Sourdough Bread for Beginners
Even if you haven’t done my beginners course & you have managed to master the basics on your own, you can now learn different techniques & methods similar to a professional baker!
Every student who completes the course, will be added into my private Facebook group – The Sourdough Club – which will provide you with ongoing help & support, as well as additional tips & recipes & likely fanatical cheering when you post photos of your bread!
Everyone who takes the course will also receive a Certificate of completion
Here is my Sourdough Starter which I have dehydrated & blitzed to a fine powder. It can be easily re-hydrated & activated to bake delicious sourdough bread. I can ship this to you. This would be helpful if you’d like a back-up or you could also add it to your own homemade starter, once its established, to strengthen it.
Your step-by-step method to successfully make a lively, bubbly starter that will result in delicious sourdough bread! Learn all about what a starter is, how to make your own, and how to maintain your starter once you’ve made it. The better the starter – the better the bread!
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