Explore the magic of sourdough, understanding how a bacterial culture is created and used in the production of baked goods.

This course will give you a hands-on experience on how to make sourdough bread. During challenging economic times, and following the global experience with the pandemic, many of us engaged with culinary delicacies and creative crafts. Making bread, and sourdough in particular, remains a weekly routine in many households. But what do we really know about this mysterious substance?

Learn the truth behind sourdough from our experts, and how you can create it for several uses in the production of sourdough baked goods. We will explore how two of the simplest and humblest ingredients can positive affect your eating habits and wellbeing. We will also question why one of the oldest, most wholesome and most natural products became so popular, and how making sourdough can help you save money and avoid leftovers.

Last but not least, you will be able to take home a sourdough loaf with you as well as a jar of the National Bakery School natural starter, for your experiments at home.

• Our Amazing Heritage: Learn at the National Bakery School, the oldest Bakery School in the UK
• Exceptional Facilities: enjoy your masterclass in our state-of-the-art teaching spaces
• Expert Guidance: our staff are passionate about all things baking, and even more passionate about sharing their expertise in fun and interactive sessions
• Sharing an experience: join together with friends or family to learn a new skill, or make them a delicious gift
• To understand how bread making can greatly benefit your mental health and wellbeing

At the end of the course you will have:

• Learned how to make your own sourdough bread
• Discovered the origins and evolution of sourdough
• Discussed how sourdough can help you save money and avoid leftovers
• Made your own sourdough to take home
• Understand gluten structure, sourdough benefits and how it may affects the gut microbiome

Matteo Di Russo

Bread Lecturer

Matteo has over 15 years of experience within Hospitality industry, both as chef and then later following his passion as a baker.

Having studied French technique of bread and viennoiserie making at Le Cordon Bleu in London he later gained professional industry experience baking for 5 star Hotels and a Michelin star restaurant in London.

For information on our policies (payment, cancellation, terms and conditions, etc.) visit our general information page.

If you have a question that we haven’t answered here, please contact lsbushortcourses@lsbu.ac.uk and we will respond to your query within 24 hours.