The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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STEP BY STEP RETARDED SOURDOUGH LESSONS

Tangier, sour, and more digestible this is the Master Recipe: Classic 20% Wholemeal Boule - Retarded - Mid Hydration

Welcome to our classic retarded lessons. This is a slightly more advanced technique than the Ambient method. It really requires you to be disciplined about timings and building your starter up and using a younger leaven to ensure success. It is the method that allows for really long fermentation, and can, for those who have sensitivity can be extended to 36 hours, without compromising the structure.

Please bake this formula 7 times before moving on to the next lesson

ambient boule

20% Wholemeal Classic Sourdough Boule – Retarded – Mid Hydration

How to refresh a White Sourdough Starter – Roller Milled Flour

Learn my leaven tricks for successful retarded sourdough…

Top tips on mixing for the Retarded Method

Autolyse Explained

Adding salt to your dough – retarded method

Sourdough stretch and fold technique explained

Preshape & Final Shape

How to Score & Bake Sourdough

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