Sourdough RevolutionSourdough Revolution launches its baking school
Lechlade, 15 February 2024
Sourdough Revolution opened a baking school in its Lechlade bakery in February 2024, teaching small hands on sourdough and pizza classes. Students take home a piece of the bakery's half century old mother dough.
Sourdough Revolution, the Lechlade bakery known for its naturally leavened bread, has opened a baking school in its newly expanded premises overlooking the Thames.
Classes are small and hands on. Each student takes home a piece of the bakery's mother dough, a starter that has been alive for half a century.
Sourdough Revolution has always been about making real, good bread, good for the body, for the environment, and for the community. With our school, we're able to expand without cutting corners on quality, and invite those who share our values to discover the secrets of the trade.
The bakery works with partners who share those values, including Wildfarmed, whose regeneratively grown flour goes into every loaf, and Cacklebean, whose eggs go into the pastries.
See the baking school for classes and dates.