All in your own time, at your own pace – a step-by-step method to new recipes & new techniques using your starter.
This all-encompassing course, gives you everything you need to know in a perfect blend of video and written content.
Perfectly suited to those who have completed my beginners course or are already baking sourdough!
This course will introduce you to a whole new selection of breads, flours, fillings, toppings & techniques…
Neapolitan pizza is the birth place of authentic sourdough pizza. Nothing else tastes quite as good.
In my course, I will also teach you how to make traditional focaccia and delicious Italian olive oil crackers
Keep progressing & build on what you have already learned. Add a whole selection of new recipes to your current repertoire & become a dough pro!
pizza; focaccia; crackers; baguettes; sandwich loaves; bakers techniques; filled & flavoured breads; there’s even sweet options – brioche, pie & sweet treats!
Maybe you used instant yeast? was it just OK? What if you could finally learn how to make traditional Neapolitan style sourdough pizza? How impressive would that be? Such a delicious option to serve for friends & family not to mention, so much healthier for you with all of the quality ingredients.
Yep you read that right! I will show you how you can make sweet treats from apple pie to sourdough cake using your sourdough starter.
The main benefit of my recipes is that I am using better for you healthier ingredients to reduce sugar & bad fats.
This produces healthier versions of the originals with less sugar, bad fats & dairy..
there are 3 bonus recipes which can be used separately to bread making & can become part of your weekly meal-prep!
Learn How To Make Sourdough Crackers
This next level sourdough baking course, introduces several different recipes both sweet & savoury; along with different techniques; that will quickly enable you to achieve really interesting & impressive results. .There is a whole section on some of my favourite Italian classics: pizza, focaccia & olive oil crackers.
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 but you have managed to master the basics on your own, you can now learn different techniques & methods similar to a professional baker!
The course curriculum is a blend of step-by-step videos & written downloadable recipes. You can complete the course in your own time – you have lifetime access! If you have any questions as you go through the course, you can get speedy answers in our private Facebook group!
No refined white sugar or artificial sweeteners.
No saturated fats – only heart healthy monounsaturated fats.
Better for you ingredients, high in fibre & antioxidants
Who doesn’t love homemade apple pie? Its one of those comfort foods that appeals to everyone – both young & old!
As a Nutritional Therapist I understand the importance of healthy eating, with an emphasis on reducing sugar consumption.
This is my healthier, better for you, apple pie recipe using locally grown in-season eating apples + pears, which are both naturally sweet without the need to add refined white sugar!
Learn how to use your sourdough starter in a unique & delicious way to create this healthy family dessert…
This is one of those special occasion cakes that is the perfect xmas cake alternative to bring as a gift over the festive season!
The filling is made with deliciously soft & sweet medjool dates & fresh ginger – again no refined sugar in this recipe, as well as no saturated fats! It is the perfect Brunch Food & also makes great french toast!
My LOVE for Chocolate inspired me to recipe test this a million times until I got the perfect texture & health benefits!
I wanted to create a healthy brownie recipe that was seriously chocolatey, contained my sourdough starter as well as healthy fats & no sugar! This is it! I hope you like it!
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
The Sourdough Club is our exclusive Facebook group where members can ask questions, get help with any challenges they’re facing, and post photos of their bread.
There’ll also be plenty of members-only equipment and ingredient recommendations, tutorials, and more, and Rachel will always be on hand to offer ongoing help, support and fanatical cheering from the Sourdough side lines.
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”
“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.”
“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!”
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 into after the class 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
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