Welcome to Just Sourdough


Sourdough bread making workshops run by Ilgin at her home in Sevenoaks, Kent.   


I very much hope that this could be the start of something amazing for you; a truly life enhancing experience.

As Tom Norrington-Davies said in his article in The Daily Telegraph; “Once you start baking your own “naturale” bread, you won't go back. Buy a good organic flour and you will be eating top-notch stuff at a bargain price, with none of the bewildering array of additives often found in shop-bought bread. Ever read the small print on a commercial loaf? No wonder so many people think they are wheat-intolerant. None of the ingredients is there for your benefit; they are to make bread quicker and cheaper to produce.” 

I couldn’t agree with him more! In order to make a superior, wholly natural sourdough loaf, all you need is flour, water, a pinch of salt and a little love! 



The workshops take place in my kitchen, which is spacious and fully equipped.

Plenty of hands on learning

The day is hands on and you will have a chance to try all the techniques I teach.


I limit my class size to four which ensures sufficient one-to-one time.


I use only the best organic ingredients.


I will guide you through every step of the process until you have made the perfect loaf.


You will experience baking every stage of a sourdough and at the end of the day you will take home a freshly baked loaf as well as the dough you made on the day.




Contact ME

Drop me a line!

For enquiries and more information please get in touch.

There is ample, free parking at my house, but if you prefer to travel on the train, we are only a 6 min walk from Sevenoaks train station. 

Just Sourdough

Sevenoaks, Kent, England, United Kingdom

E-mail: ilgin@justsourdough.com Mobile: 07545 963831


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Just Sourdough by Ilgin is a proud member of the 'Real Bread Campaign'.

Part of the charity 'Sustain'.

What is Real Bread?

The Campaign defines Real Bread as made with all-natural ingredients, and without the use of any processing aids or other artificial additives*. 

This might sound simple enough (erm, because it is so simple) but sadly something like 95-97% of the loaves we buy in Britain fail to meet this utterly basic standard.

You can read more about Real Bread here.

* Though at present we have to make the exception of the four 'fortificants' the law requires UK millers to add to almost all bread flour.


Feed coming soon


The Challenger Bread Pan was conceived and created for bakers by baker and entrepreneur Jim Challenger. Jim’s goal: to design a pan to help you bake the best bread every time you bake. The Challenger Bread Pan’s unique design elements—a shallow base for easy dough loading; a sealed environment for ideal steam; purposefully-placed handles for easy maneuvering; and plenty of headroom for rising dough—guarantee better loaves.

 With the Challenger Bread Pan, there is no need to devise baking workarounds. Its functionality and handle placement make dough easy to load and score. The pan’s thick, black cast iron delivers powerful radiant heat to your bakes. The cast iron absorbs and retains heat which helps your dough’s oven spring and bloom. Capturing and retaining steam is the secret to producing full-volume loaves with crackling crusts, deep, rich colors, and open scores: the lid’s tight seal ensures this precious steam doesn’t escape. Proudly crafted in the USA, the pan is made to last for generations. 

The pursuit of the beautiful loaf, the perfect loaf, is a never-ending quest. After you spend hours laboring over your dough, why leave the important last step—the bake—to chance? The Challenger Bread Pan gives you the right amount of heat and steam every time you bake bâtards, boules, baguettes, ciabatta, cinnamon rolls, dinner rolls, focaccia, fougasse, and pizza!