My aim  is to simplify Sourdough Baking for home bakers. Having started as a hobby baker I know what it’s like to be constantly googling and getting confused by different methods, techniques and processes. That’s why I decided to go back to college and study to be a professional baker. The recipes, skills and processes I have learned, are not only from the baking industry but from hours and years of practise in my kitchen.

What works in a bakery doesn’t always work in a home kitchen. The bakery atmosphere and temperature is strictly controlled, speciality flours, professional deck ovens with steam, etc. etc. So, that’s why over the last few years I have been working on recipes and processes that will work in your kitchen. I cut out all the unnecessary steps and keep it as simple as possible. I have added everything I have learned into my courses. The aim here is to bake delicious, nutritious breads, and be able to fit into your lifestyle.