returning Bread to the people.

Sourdough is the native bread of humanity.

For thousands of years we've been making it and eating it. 

Nobody invented sourdough.  It's more like it hitched a ride with us. Or maybe we hitched a ride on the back of the bounty we were provided. It doesn't matter how you look at it. In every country, in every culture, there is a version of sourdough bread, made with local grain, water, salt and sourdough culture.

The School of Sourdough aims to enhance and cultivate the use of naturally leavened bread through teaching people how to make  bread in ways that will not destroy humanity or the earth. We work locally, but encourage the cross pollination of cultures and ideas.

The School of Sourdough is not just a school. It’s a test bakery. It’s an ongoing research project into the simplest and most environmentally friendly way to make bread. It’s a way to connect with others around the world who bake real bread. It’s a place where good information is available to everyone through Warwick Quinton’s writings, blogs and videos. Help the work to continue by donating.