At the Sourdough School, we use a vast range of fats in our bakes. Understanding how to use these fats is key, particularly in sweet sourdough baking. For more advanced bakes, such as a Danish pastry with its complex structure, you will sometimes need to use a sweet starter. Cakes and simpler bakes are more forgiving, so you can use a regular starter and play with different fats for variation in texture and flavour.
Learn about the variety of fats we use in baking and how to make the most of them! To learn how to use fats in your baking and get UNLIMITED access to the most comprehensive online library of video tutorials, recipes, experts and tips, subscribe now to join the Sourdough Club.
Learn to make Sourdough – we can even send you a starter to get you going. Start your journey today and find out more about how sourdough is the healthiest bread, and how apply our 7 core principles to your baking to help your digestion and benefit your overall health and wellbeing.
There is a world of information and core knowledge inside the club, and you will be supported by a whole community of bakers as you learn.
The club is alive with baking and conversations: discover the latest research, tips, enjoy regular inspiring recipes and brilliant webinars, explore our interactive forum, join our new book club, and get access to member discounts. You will also get updates with news to be in the know before anyone else about the latest books by Vanessa Kimbell and the courses on offer at the Sourdough School.
If you are not able to join at the moment, then please subscribe to our Sourdough Club magazine and keep up to date.
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