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Bakers Seek Cure at Sourdough Surgery

Published On Thursday 28 Feb 2019 by Sticky Beak
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Home bakers with a poorly starter culture or other breadmaking ailments are being invited to a special sourdough surgery at The School of Artisan Food.

The School’s bread expert, David Carter, is running a sourdough demonstration on Wednesday 27 February for keen bakers who want to bake better bread.
David will share tips and secrets of making, looking after and using a sourdough starter. As part of the session, he is also running a ‘sourdough clinic’ and invites bakers to bring along their sourdough starters for troubleshooting.
It’s all part of Real Bread Week, the annual campaign to celebrate real, locally baked and additive-free bread which runs from 23 February to 3 March 2019.
David Carter: “The demo is open to anybody with an interest in baking, no matter how inexperienced. You will get to taste some delicious sourdough bread and also take away a sourdough starter to practise your bread baking at home.”
The Sourdough Demonstration on 27 February starts at 6.30pm and is priced at £15.

For those looking to get more hands on, Wheat Free Baking (2 March) shows how to create delicious artisan bread using oats, barley and rye. With a rise in people following a wheat-free diet, demand for these types of breads is increasing.
For those would-be bakers unsure where to start, the practical Introduction to Artisan Bread Baking is just what’s needed. Tutor Emmanuel Hadjiandreou, an internationally renowned baker and author, will go through every stage of the artisan baking process; from the importance of ingredients, explaining the journey from flour to finished loaf. After a day spent honing kneading, proofing and shaping skills, students will have the knowledge and confidence needed to bake fresh artisan bread at home.
Emmanuel is an official ambassador of the Real Bread Campaign. Having worked for The Savoy, Gordon Ramsay, Daylesford Organics, Flour Power City and as head baker at Judges Bakery in Hastings, Emmanuel is a valued baking tutor at The School of Artisan Food. He is the author of several books, including Guild of Food Writers’ award-winning How to Make Bread.
To find out more about The Real Bread Campaign, visit
To find out more about The School of Artisan Food, visit