White Cottage Bakery
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The wonderful Stella Pereira has produced a photo essay of one of our workshops. Visit LittleCakePot.com to read her account of the day alongside beautiful photographs. And look out for her upcoming food styling and photography workshop here at White Cottage! We're delighted to announce that Helen Underwood of White Cottage Baking School will be teaching a 6-night baking retreat at the Castello di Potentino in Tuscany, Italy, for the second year running!

Find out more and book your place for the autumn. Helen writes: Towards the end of 2018, I was privileged to join a group of chefs, writers, farmers, archeologists, photographers and filmmakers for Terroir Tuscany. One thing unified us all - food: its provenance, history, politics, production and sustainability. It's always fantastic to hear that you've loved learning from the classes as much as we love teaching them!

Read what some past students have had to say about our workshops. White Cottage is an artisan bread and baking school run by award-winning sourdough baker Helen Underwood.
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Helen Underwood is an award-winning artisan baker specialising in sourdough.
Helen founded White Cottage Bakery in 2013 to put into practice her belief that delicious and wholesome bread should be accessible to all.
She believes passionately that absolutely everybody can make great bread-and now spends her time running workshops that aim to help bread-lovers to do just that.
Whether you're a complete beginner or a real bread buff, Helen's expertise and enthusiasm will help you along the way on your very own bread journey.
Here at White Cottage we're always experimenting with recipes for seasonal treats, or creative uses for sourdough starter!
We're pleased to share a few of those recipes with you here.
These easy pittas are soft and pillowy inside, and can be made using bread flour or plain flour.
Simple to make, and perfect for a light lunch, or served with a dip.
Do you find yourself discarding sourdough starter when it's time to feed it?
This simple recipe is the perfect way to use it up, rather than waste it - and a great way to impress friends or family!
Making a sourdough starter is a quick and simple process involving just two ingredients: flour and water.
Following these steps, you should be ready to go in just 4 days.
Day 1: In a loosely sealed, clean pot or jar, mix 25g white flour with 25g warm water and leave somewhere warm (around 30-32C).
Day 2: Feed with another 25g flour and 25g warm water.
Again leave somewhere warm.
Day 3: Feed with 50g flour and 50g tepid water.
Day 4: Feed with 100g flour and 100g tepid water.
After 8 hours, your starter will be lively and raring to go.
Here are a few of our favourite books when it comes to all things bread-related!
From regional recipes to the science of sourdough, we hope you enjoy these reads as much as we have.
We love Crust by the wonderful Richard Bertinet, a French baker and chef who has done much to further the art of bread-making in this country.
His well-tested, simple recipes are failsafe and there's a nifty 'how-to' DVD included in the sleeve.
You may remember James from the 2012 season of Great British Bake Off.
He went on to write Brilliant Bread, a book that has a refreshingly simple, scientific approach to baking.
All our workshops are taught by award-winning artisan baker and sourdough expert Helen Underwood.
You'll be learning with a small group of people; we like to keep the classes cozy, so that your bread gets all the attention it needs and deserves!
The workshops are held in our farmhouse kitchen at the White Cottage Baking School, itself in a picturesque Cambridgeshire village.
The full day courses include both a welcome breakfast, and a delicious lunch-which is taken in the cottage garden whenever the weather permits.
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