Mastering of baking sourdough bread takes some time, is pretty demanding and may be overwhelming even for a very keen beginner. But I can assure that with a little patience and determination, everyone who tries will eventually enjoy their baking creations. My students are offered hands-on experience of every stage of the artisan baking process, amazing and friendly atmosphere during the baking course.
Bread can be made from a traditional, naturally fermented sourdough starter, called lavain in French. Starters are prepared by mixing flour and water, allowing wild yeasts and lactic acid bacteria in the flour and air to ferment the mix. After a week or so of caring for and feeding, the starter is ready to use. Because different microorganisms and different ways of handling a starter affect the flavour of the bread, not all sourdough bread taste alike. San Francisco sourdough bread is noticeably sour, French sourdough bread aka pain au levain is usually milder.