Artisan sourdough & rye day



Sourdough bread is becoming increasingly popular, for the very good reason that it tastes as amazing as it looks, and it hugely beneficial effects on your digestive system. Contrary to popular belief, it doesn't even have to taste 'sour'. It is a natural, wild yeast leaven that can be used to create a huge range of tastes.

The Artisan sourdough & rye day is a hands-on workshop devoted to learning how to:

* Manage consistently healthy wild yeast starters – both wheat and rye.
* Decide which are the best flours to use
* Understand the three Ts: timing, temperature, technique
* Devise your own baking schedule to suit your personal lifestyle
* Score and decorate your loaves for optimum volume and crust

Students who come from further afield often choose to book a night's B&B with us too. More details are on our website.
* Stun your friends with the looks and quality of your breads

Suitable for more experienced bakers, Artisan sourdough & rye has also proved popular with enthusiastic novices - we never turn anyone away.

The course is run by the founders of The Artisan Bakery School, Penny Williams and Dragan Matijevic, at their home in the village of Sparkwell, south Devon. This friendly and informal setting encourages people to relax and enjoy a very productive day. In our experience, happy people bake better bread!

Cancellation and a full refund can be obtained up to 2 weeks before the course starts. Start dates may be amended on request.

What's included in the price?

* A delicious, home-made lunch
* Teas, coffees and biscuits
* Complimentary bag of wild yeast culture
* Our e-book, "Baking Real Sourdough Bread"
* Armfuls of gorgeous, artisan loaves, hand-made by you, to take home


Penny Williams & Dragan Matijevic at The Artisan Bakery School

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Old Home Cottage
Sparkwell, Plymouth

Suitable for

  • Accommodation offered
  • Advanced/pro level
  • Children
  • UK Holiday


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Dianne - - #7487

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Yvonne - - #6259

I thoroughly enjoyed my baking day. I am a sourdough baking novice, although I love to eat it! Dragan and Penny are excellent teachers with so much talent and enthusiasm. I baked baguette, which I enjoyed with the excellent home made lunch, spelt, malted wheat (granary by any other name) and a fig and caraway rye loaf. I came away with all this wonderful bread, my sourdough starter (which I have named Doris) and my homework which I will endeavour to make into an acceptable loaf. I have wanted to learn how to bake sourdough for a while and am so pleased that I was able to start my journey with the help and support of Dragan and Penny and their excellent books. I would recommend them to anyone.

Stephanie - - #6021

We both thoroughly enjoyed our day spent baking with Dragan and Penny - it was great fun and we learnt a lot. The course is very hands-on and we made loads of tasty sourdough bread to take away, including baguettes, white, brown and granary loafs and two kinds of rye breads.

Penny and Dragan really know their stuff. It was especially useful to be able to get advice and be shown and practice techniques such as proper kneading, shaping and scoring. We covered a lot during the course but the eBooks provided help you to remember all the information when you get home.

As well as being suitable for beginners, this course would be good if you've got a bit more experience. If you've experimented with sourdough breads with slightly hit-and-miss results, then this course is ideal for understanding where you might be going wrong and the best techniques to use.

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