Cultured Bread Bakery

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My Sourdough Journey

I began my research, learning as much as I could and enrolled onto a course at Bread Ahead Bakery & School in Borough Market, London. Here I learnt a great deal about sourdough culture, bread making and the importance of using high quality flours. The Kovászlabor bakers group also help me continuously and I have been fortunate enough to make many friends through this - a lot of them being award winning professionals.

At my home, I practised relentlessly. Baking as much as I could in my spare time, making mistakes and learning from each of them. I was very lucky to be able to visit a lovely little bakery with the friendliest owners in Bournemouth called M’s Bakery. They are this year's World Bread Award Winners and continuing on from this, I attended The Sourdough School in Northamptonshire, run by Vanessa Kimbell. She is one of Britain’s most influential Sourdough experts and my passion for Sourdough grew tenfold after meeting her. I am very passionate about my baking and I hope to share this with whoever I meet. To many, sourdough means a heavy, dense bread. Did you know commercial yeast was only discovered in the 19th century? Great bread and pastry has been created well before this time, and the only available fermenting agent was wild yeast, meaning sourdough. This means almost everything is possible using only sourdough. It takes much more time, knowledge and respect for the dough to be able to get good result however sourdough is so much healthier and kinder to your body. During the slow and long fermentation, the gluten breaks down, resulting in a more nutritious, easily digestible and gut friendly end product. Making sourdough is a labour of love as it typically takes at least 24 hours, or more from start to finish. It contains only 3 ingredients: flour, water and salt. Nothing more, nothing less.

I plan to bake many different types of sourdough breads and each week I’ll be making a "Bread of the week", which will of course vary from one week to another. If you are interested in placing an order, please contact me. A weekly email shall be sent out to those on the mailing list with a choice sourdough goodies that will be baked to order on certain days. Baked goods can be collected from my home or delivered within a 1 mile radius, subject to a minimum order. Special orders can be placed as well for occasions, please ask. Please be aware that while I can omit certain ingredients according to preference, I cannot cater for any allergies whatsoever. I bake in my own home so cross contamination with allergens are unavoidable.