The Sourdough School operates on a traditional three-term academic year.
Please get in touch with Vanessa Via at The Sourdough School. Please note that The School is:
- Closed all day on Mondays.
- Closed for the entire month of August each year.
- Closed from the second week of December to the second week of January.
- Closed for three weeks over the Easter holiday.
Please note that our response to inquiries may take a few days due to our active teaching, baking, and filming schedules. We are a small family-run business, and we often respond to emails outside of traditional office hours.
For urgent matters, please text or call the emergency number + 44 (0) 7813 308 301 and we will get back to you as soon as possible.
Your understanding and cooperation are greatly appreciated.
Why is fibre so important for the health of our microbes? 
I have just seen Vanessa a article I the Waitrose magazine and had to email. She is so right and PhD is brilliant. I have said for years that people have a problem with bread because most of our breads are not actually proved but chemically manufactured in about 10 minutes for more than 10
Ingredients!
My husbands sour dough bread can take 2 days to get from starter in the fridge to the actual loaf.
I can eat loads of his home made breads but cannot even have a Waitrose sandwich without a knot of pain a few hours later – and so many people I know are the same.
My husband is out bread maker so I am definitely going to get him into one of your courses.
If you need any guinea pigs for your PhD…….
Good luck and so great to hear about this research!