0845 458 0060 local rate or 07970 498213 web@wildyeastbakery.com

Wild Yeast Bakery

Online breadmaking courses, home baking equipment and sourdough starter cultures

I’m Simon and I’m here to help you.

While running Wild Yeast Bakery we used to bake sourdough bread to the highest standard.

Now we’re focusing on getting home bakers up to our standard. That means you!

2loaves-Nov15Just out the oven today! (Sun 15th Nov) – two beautiful sourdoughs using about 20% sprouted spelt flour – my latest find which is helping liven up the culture significantly.

You can become an artisan baker in 2 easy steps:

1 – take our online breadmaking courses with Simon’s back up – watch again and again until you get it right

2 – get some essential baking equipment and live sourdough starter cultures, and start baking!

At Wild Yeast Bakery, our mission is to help you to make the best bread you’ll ever eat!

Online breadmaking course 1:
Secrets of Artisan Breadmaking
This takes you through each of the key stages of baking. By the end you will be able to make a fantastic crusty loaf, and have all the basic artisan skills.
See the introductory video below:
Online breadmaking course 2:
Sourdoughs Made Easy
This explains how to make, care for your sourdough culture, and gives detailed recipes and methods for three quite different sourdough loaves.
See the introductory video below:
Sourdough Starter Cultures:
Buy a live, historic culture
Dried cultures can be very difficult to activate, so we only sell fresh, live sourdough starter cultures which are very reliable and easy to get going.

We offer two well-proven sourdough cultures from around the world, that we used in our own bakery, which are ready to use within 24 hours. The San Francisco and Russian cultures are at least 30 years old, and probably much more! Each comes with instructions on re-activating the starter culture and some basic bread recipes.
See the video below which shows how to re-activate them:

Sourdough consultancy:
Get help from an expert

We advise restaurants, coffee shops and other catering businesses on how to make superb bread in house, that customers and critics will love and remember.

Recent work has included: helping a start up cafe/bakery to design the interior layout; helping a pizzeria to develop a killer sourdough base; and training sous-chefs in a French restaurant to make open textured breads and ciabatta.