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Healthy Sourdough Baking


Sourdough Baking Course

Make delicious-tasting bread that your gut loves.

Modern-day bread-making techniques have resulted in supermarket shelves becoming lined with bread that contains an array of harmful ingredients, including gluten, processing aids, additives and preservatives, that destroy the gut and negatively impact health. Gluten causes irritation and damage to the lining of the small intestines, which can lead to a range of digestive complaints for some individuals.

Baking sourdough has been practised for centuries due to its ability to reduce the amount of gluten in bread, whilst also supporting digestive health and offering a superior flavour.

This Healthy Sourdough Baking Short Course shows you how to make healthy sourdough batter from scratch for use in everyday recipes. You will learn the best techniques for creating sourdough bakes, how the fermentation process works and ways to support your health with sourdough and gluten-free baking.

This Healthy Sourdough Baking Course teaches you:

  • How to make a healthy sourdough from scratch.

  • How to improve gut function and maintain gastrointestinal health.

  • Tasty recipes to support digestive issues and a low gluten diet.

  • Gluten & dairy-free baking and the health benefits of fermentation.


About the course

This in-depth, three-part course will guide you to learn how to transform flour and water into a live, bubbling, active sourdough starter — a process you can master in just a few days — which you can then turn into nutritious, everyday recipes to support health.

You will also gain insight into the fermentation process, the health benefits of sourdough baking and why sourdough is a healthier option to conventional bread.

You will walk away with the confidence, inspiration and expertise to make sourdough a part of your diet from now on.

Get ready to bake for a healthy gut

About the lecturer

Rachel de Thample

Rachel is a Natural Chef and the Course Director of CNM’s Natural Chef and Vegan Natural Chef courses. She brings a wealth of experience, having worked as a chef in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon over the past 20 years. Rachel is also a best-selling cookery author of six books including Less Meat, More Veg, FIVE and Tonics and Teas. She has served as the Commissioning Editor of Waitrose Food Illustrated and the Head of Food for Abel & Cole. Rachel’s passion and creativity shines through the course as she inspires her students to create impressive dishes that wow.

Who should take this course?

This short sourdough baking course is suitable for those with digestive complaints and looking to reduce the amount of gluten in their diet. It is also for anyone with an interest in baking or healthy cooking, looking to expand their recipe collection.

This course is also 100% dairy-free and suitable for everyone who are wanting to avoid dairy products.

On this Sourdough Baking Course, learn:

Lesson 1: How to make sourdough loaves from scratch.

This lesson shows you how to easily make sourdough batter from scratch. Once your starter is ready, you’ll be guided step-by-step through the making of your first sourdough loaf. Discover all the tips and tricks you need to know to make your sourdough bread perfect. We teach you how to store your starter in between loaves, how often to ‘feed it’ and how to overcome problems. You’ll also learn how to make a rye sourdough starter and loaf, as well as a nourishing rye sourdough pear and ginger cake.

Lesson 2: Easy everyday sourdough recipes.

This lesson is all about quick and easy sourdough recipes where you learn how to make simple sourdough alternatives to everyday favourites like pancakes, pizza, flatbreads, doughballs and crumpets. You’ll gain knowledge on the health benefits of sourdough and why eating this delicious, fermented food will help improve digestion and gut health.

Lesson 3: Gluten-free sourdough baking for a healthy gut.

Even if you’re not on a strict gluten-free diet, this lesson will inspire you to venture into the benefits of fermenting gluten-free flours. The lesson starts with our favourite and hugely popular 48-hour Russian buckwheat sourdough loaf, which is utterly delicious and super healthy. You’ll also learn how to make top-class Breton-style galettes, Russian blinis, Indian dosas with fermented rice and lentils and a Spanish-style omelette with fermented gram flour. You will walk away with lots of new tasty recipes to try out on friends and family.


CNM Certificate in Healthy Sourdough Baking.


Continuous Professional Development (CPD): This course is worth 8 CPD points awarded by the Association of Naturopathic Practitioners (ANP).

Study Online

  • Study in your own time.
  • Study from anywhere in the world.
  • Includes in-depth video lectures with one of CNM’s highly qualified chefs.
  • A FREE Fermentation & Drying Workshop with Rachel de Thample.

You’ll also get:

  • Extensive handouts for each lecture.
  • Simple and easy-to-follow recipes.
  • 10% off any further CNM Short Courses.



CNM London, 25 Percy Circus, London WC1X 9EU

6 Tuesday evenings from 6.30 pm – 9 pm


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