Traditional sourdough baking - Theory and practice

A very intense week of initiation, filled to the brim, and very beneficial. The team is extremely caring, yet demanding. I imagine that for those who have never baked bread or handled sourdough, it must be difficult to follow everything properly. In my case, I'd already bought Thomas's 2-volume book and 'worked' with it, which helped me a lot during the week. The explanations provided as part of the theory classes were very useful for deepening my knowledge.

The atmosphere was very collegial and respectful, with everyone contributing their own experiences. I can only recommend doing this week, and once again thank the team of trainers for their kindness!

I highly recommend this week-long course on traditional sourdough baking. The instructors are very good teachers and listeners. Hats off to them, it's a real pleasure to learn in these conditions. The content of the course is enriching, so that you can get started with a solid foundation. It's clear, technical, precise and easy to access. The learning environment is also very pleasant. Ideal for motivating yourself to make good bread! Top class! Good luck to you all!

I had a memorable week at EIDB. The instructors gave us a very warm welcome, the theory was highly structured and methodical, and the practical days in the laboratory were always progressing in line with what we'd learned in class. The premises were really well organised and all the equipment was in excellent condition. I come from a different professional background (pharmacy) so this course was perfect for me as I wanted to brush up on the theory behind organic sourdough bread-making. I'm now ready and motivated to put what I've learnt into practice and I'm better informed about my medium-term goals. I've also realised that this course is just as interesting for professional bakers and company directors. I hope to come back one day for another course and I highly recommend this school to anyone interested in sourdough, both enthusiasts like me and experienced bakers.

Overall, I thought the course was good. Ideally, if there had been a "low tech" option, i.e. no kneading troughs or fermentation chambers, I would have opted for that. I would also have liked to try another recipe (rye or spelt bread for example). And I thought I'd make more use of pHmeters than I did. The trainers are top notch and the method is very educational.

Superb training at the EIDB. As an artisan baker for over 10 years, this training opens up a willingness to explore new ideas and allows for an evolution in our work.

Comprehensive, professional training

Intensive programme: be in the right frame of mind (morale, energy)

Perfect location, atmosphere and size of trainee group

The training was a real pleasure, the instructors are very attentive to the students' needs, the training room is very well organised and the courses are up to the standard of anyone with a passion for baking.