The Sourdough School is a pioneering initiative from author, teacher and sourdough commentator Vanessa Kimbell.
The Sourdough School is dedicated to research and development of sourdough bread baking.
Acclaimed author, Vanessa Kimbell heads The Sourdough School in Northamptonshire. She's regularly found up to elbows in dough and hosting bread-making classes to students from around the world. Vanessa is a third generation baker of Italian descent and has previously trained in several French bakeries.
We’ve put together a kit containing just about everything you need to get started with a very special chocolate sourdough starter. It comes with a 50g pot of Sourdough School Chocolate starter. Your kit will be sent out at the same time as the starter, and any other products you might have ordered.
Pre-order now for dispatch on the date given below.
The compact Mockmill 100 grain mill has a small footprint to minimise work space. Furthermore, the 100 model is a great starter mill for any budding baker. Mill fresh grains, spices and salt with ease.
The Mockmill Lino grain mills are made up of two models. Both are distinguishable by their motor. The 100 mill is capable of a 100G of fine flour per minute whereas the 200 is capable of 200G of fresh, fine flour per minute. The Lino 100 is a great mill for the starter miller and the Lino 200 would suit the more impatient, who want flour fast!
The book provides budding bakers with a blueprint for making sourdough that suits everyday life. Vanessa teaches how to successfully slow-ferment bread in just 10 minutes of effort, so that you can enjoy the most delicious bread in the world.
Mure & Peyrot lames are the industry standard for scoring dough. Decorate, carve and glide through your dough effortlessly with the Borderlaise lame. The lame includes a blade and a lock device to avoid the blade slip and to support control.
Precise dough scoring.
Includes a safety cover.
Comes with 1 blade.
Blades are replaceable.
Mure & Peyrot have refined lames since 1904.
Made in France.
Stocked and shipped in the UK.
By law, you need to be 18+ years old to purchase this dough scoring knife/lame. By purchasing this product, you agree that you satisfy this requirement. Age verification is required.
These remarkable hand-carved stone serving platters are more of a work of art than they are serveware. Created by artisans in a Rajasthani village from Banswara marble, each piece is crafted to make the natural tones of the material shine through. Available in three sizes in a rustic matt finish.
A camp Dutch oven from famed cast-iron maker Lodge. This camp Dutch oven differs to the standard models with its handy legs to raise above hot coals. If you’d prefer, use the bail handle to hang the pot on a tripod.>
A traditional, loop-handled Dutch oven from Lodge Cast-Iron. Revered by old school bread bakers, the Lodge Dutch oven will withstand all that you can throw at it. Versatile use in the oven, on the stove, on the grill, or over a campfire.
These long, rectangular, Nalbari Chopping Boards are striking and practical. Skilfully pieced together from segments of sustainable mango wood, the natural colour variations create an interesting and texture rich patchwork. Use them as a chopping board or sharing platter for informal delights from antipasti to artisan breads.
A round shaped, hand-crafted, wicker banneton. Sourced from sustainable wicker and linen. The round wicker banneton is great for sculpting round bread dough forms. Used to assist with the proofing stage.
Planning is the key to successful sourdough, and I can’t emphasis enough that five minutes planning is the key difference between bakers who make incredible loaves consistently and bakers who are a bit hit and miss. I recommend in my books that all sourdough bakers wanting to improve to keep a record of each bake; it helps to build up a pattern, from which you can better understand how your sourdough behaves. With this kit you can do just that – plan, schedule, record, analyse and taste your bakes. Designed to be used with any sourdough recipe, by any baker.
Printed on FSC board by a small artisan beer mat printing company in the UK.
A unique, natural cotton bread towel, designed especially for The Sourdough School by Bonfire Cherry, a local artist. This bread towel is an extra-large size to make it practical as well as beautiful. Hand printed using natural inks, it features a sourdough loaf design below the words ‘The Sourdough School’.
Hardback book by Vanessa Kimbell, with signed nameplate.
A fascinating book with a strong focus on natural sweet recipes that are gut-friendly. The book features classic recipes, to sink your teeth into and new flavour ideas and alternatives.
If it rises, it can be made with sourdough. Vanessa explores how to find gut-friendly alternatives to common cakes, tarts, pancakes, panettone and more. Additionally, the recipes include some superb compotes and syrups that are ideal to pair with your bakes.
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