From Flour to Loaf — Our Sourdough Day with Martin Judd

I'll be honest — I've been making sourdough for a few months now and it hasn't always gone to plan. A slightly flat loaf here, a questionable crust there. I knew I needed help. So when a friend and I had the chance to spend a day with local baker Martin Judd from the Strong White Bakery School, right here in our own farmhouse kitchen, we didn't hesitate.

Martin is no ordinary baker. He trained under the renowned Paul Merry at Cann Mill — the very same mill just three miles down the road where we source our organic stone-ground flour here at The Old Forge. There's something rather wonderful about learning to bake with flour that's been milled almost on your doorstep, in a kitchen that's been at the heart of this farm for generations.

A Day in Our Farmhouse Kitchen

Martin came to us, which made the whole experience feel wonderfully personal. We baked in the AGA, got flour everywhere, and learned more in one day than I had managed in months of trial and error on my own. Martin was brilliant — patient, knowledgeable and genuinely passionate about his craft. He walked us through everything, from understanding your starter and the magic of fermentation, to shaping, scoring and getting that perfect crust. We finished the day with full heads, flour-dusted aprons and some bread we were genuinely proud of.

Why Sourdough?

We try to be as self-sufficient and healthy as possible at The Old Forge — growing our own, sourcing locally and making things from scratch wherever we can. Sourdough fits perfectly into that philosophy. Here's why it's worth making the effort:

It's easier to digest than commercial bread, thanks to the long fermentation process which breaks down gluten and phytic acid. The slow prove means a lower glycaemic index — no energy spike and crash. It's made with just three ingredients — flour, water and salt — with no additives or preservatives. A well-kept starter can last a lifetime. And the flour we use from Cann Mill is certified organic, stone-ground and produced right here in the South West — as local and traceable as food gets.

Book Your Own Sourdough Day at The Old Forge

Here's the really exciting part. You can do exactly what we did — book Martin to come and run a private course right here in our farmhouse kitchen and bake your bread in the AGA. Whether you're a complete beginner or you've been making sourdough for a while and want to take it to the next level, a day here with Martin is the perfect way to learn.

There's something quite special about spending a day mastering a craft in a proper farmhouse kitchen, with the Dorset countryside outside the window and the smell of fresh bread filling the room. Get in touch and we'll help you arrange it.

Coming Soon

I'm also delighted to share that homemade sourdough pizza dough balls — made here at The Old Forge with our Cann Mill flour — will soon be available with our pizza kits. And freshly baked sourdough bread will be available to purchase in due course. Watch this space.