Remember, remember Sourdough September

Published: Wednesday 5 June 2019

For the seventh year running, the Real Bread Campaign is rallying bread lovers worldwide for a whole month dedicated to the oldest (and many people say the best) way of leavening a loaf.

The power of three

At its simplest, genuine sourdough is made using just three ingredients. This year’s Sourdough September will revel in the amazing alchemy of crafting just flour, water and salt into delicious, golden Real Bread.

Using this holey trinity, novice home bakers and true artisans alike can nurture the yeasts and bacteria naturally present in flour to foster a thriving sourdough starter culture, whose microbial magic makes the dough rise.

September is also a time for everyone to say no to sourfaux by baking or buying at least one loaf of genuine sourdough and sharing it on social.

Time to get doughing!

Real Bread bakeries, baking schools and other organisers are encouraged to start planning classes, tastings, feasts, sourdough starter giveaways and more now. They can add details of their sourdough shenanigans to the Real Bread Campaign calendar.

#SourdoughSeptember

T: @RealBread
F: RealBreadCampaign
I: @RealBreadCampaign

Urban Food Fortnight

Real Bread bakers (and other folk who grow, make, cook, sell and save good food) in London are also encouraged to plan and add details of Urban Food Fortnight events and activities between 19 September and 6 October to the Urban Food Fortnight map.

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Real Bread Campaign: Finding and sharing ways to make bread better for us, our communities and planet.

Press office

Chris Young
Campaign Coordinator
Real Bread Campaign

Chris Young has coordinated the Real Bread Campaign since March 2009. In addition to lobbying for an Honest Crust Act of better loaf composition, labelling and marketing laws in the UK; he created and runs initiatives including: Sourdough September; Real Bread Week; Real Bread For All; Together We Rise, promoting therapeutic/social benefits of bread making; No Loaf Lost surplus reduction guidance; and Lessons in Loaf for schools. He’s the author of the Knead to Know…more microbakery handbook, Slow Dough: Real Bread recipe book and Bake Your Lawn grow-a-loaf guidebook; and edits True Loaf magazine.

From 2014-18, Chris also coordinated Sustain's London Food Link network, which included editing The Jellied Eel magazine and helping to launch and run the Urban Food Awards with the Mayor of London’s office. Chris has pulled on his judge’s wig for BOOM Awards, The Cateys, The Great Taste Awards, The Scottish Bread Championship and The World Bread Awards. In 2017, The School of Artisan Food honoured Chris with its first Fellowship, and in 2025 he was named joint Person of The Year by Slow Food in The UK.

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