The Sourdough School

Baking Courses specialising in Nutrition and Digestibility of Bread

Based in rural Northamptonshire, within the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home, we teach the art and science of Baking As Lifestyle Medicine (BALM). We offer a range of testing and bread making courses to personalise bread, tailored to suit your digestion, gut health, and genetics.

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Online Diploma in Nutrition and Digestibility of Bread 2025

From: £49.99 / month for 24 months + £1,500.00 registration fee

The Diploma integrates scientific understanding, practical baking skills, and a focus on personalisation, genetics, and the gut microbiome. It enables students to understand how to bake, eat, and share bread to enhance individual and community health. This course can be booked as a stand-alone course or alongside an in-person workshop or retreat.

COURSE STARTS:  September 2025
STRUCTURE: A personalised genetic report examining your unique relationship with bread, digestion and nutritional requirements, consultation and one year following the syllabus. Year 2 research, create, and present your BALM Personalised bread graduation recipe.
REGISTRATION FEE: £999 upwards   (Please note that the enrolment fee will be increasing to £1000 to £1999 from the 6th September )
TUITION FEES £49.99 per month for 24 months – ( Please note that your payments start from when you enrol, not from when you start the course)
DURATION: 2 academic years – Each year is 3 10-week terms
Hours: Live sessions on Tuesday Evenings 2 hours + Baking tasks
LOCATION: Online
WHY? Prescribe evidence-based Lifestyle social prescription courses to your patients.
HIGHLIGHTS: Case studies and practical application of the theory through the weekly baking live tutorials keep you engaged, 700+ Research database, Personalised Genetic Test
START DATE:  September 2025

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‘Vanessa’s work on sourdough and the gut microbiome is changing the way we think of food, health and baking.’– Professor Tim Spector, Founder of Zoe

A Comprehensive Online training programme in Nutrition and Digestibility of Bread

Duration: 2 years
Total Sessions: 30 Live sessions (10 sessions per term)
Terms: Autumn, Spring, Summer  – our live sessions follow a traditional term timetable so you have breaks for Christmas, Easter, half terms and summer holidays
Self-Paced Learning: Structured support to keep students on track, but flexible to accommodate varying schedules

Sourdough Boule 10 Minutes
Who Should Attend This Course?

Bakers: Professional and Domestic
This course is ideal for both professional and home bakers who are passionate about creating nutritious, environmentally sustainable bread that nourishes their communities. Participants will gain an in-depth understanding of the science behind bread making, including its nutritional benefits and impact on health. By learning to craft personalised bread, bakers can differentiate their offerings, support customer wellness, and enhance the overall quality of their products.

Healthcare Professionals
Healthcare providers, including GPs, dietitians, physiotherapists, and frontline staff, will find this course invaluable for integrating baking into preventive healthcare. By understanding the therapeutic benefits of bread making, professionals can use bread as a form of lifestyle medicine. This approach can enhance patient care, support mental well-being, and promote gut health, making it a powerful tool in healthcare settings.

Anyone Interested in Lifestyle Medicine
For those interested in the broader implications of food on health and well-being, this course provides the knowledge and skills needed to use bread as a means of promoting wellness. Dr. Kimbell’s research and the BALM Protocol offer insights into how personalised bread can positively impact both physical and mental health, transforming bread from an ultra-processed food into a nourishing staple. Whether you aim to improve personal health, support community wellness, or contribute to the field of lifestyle medicine, this course equips you to make a meaningful impact.

The BALM Protocol: Baking as Lifestyle Medicine

Dr. Kimbell’s research highlights the transformative power of bread through the BALM Protocol. This innovative approach focuses on using diverse, personalised bread recipes to support gut health and mental well-being. The course draws on findings from dietary intervention studies that show a positive impact on the gut microbiome and mental health, making it relevant for healthcare professionals and bakers alike who want to improve the health of their community.

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‘Vanessa’s approach to baking nourishes both the gut and the mind.’
– Dr Michael Mosley

‘This is a journey. And these aren’t just courses. Kimbell wants to change the bread we eat, one loaf at a time. She’s the real deal: a total inspiration.’
– Diana Henry, the Telegraph.

 

Additional information

Packages

Basic, Bronze, Silver, Gold, Platinum
Live Sessions

Live sessions are on Tuesday Evenings in Term time

Frequently Asked Questions

FREQUENTLY ASKED QUESTIONS

Frequently asked Questions.

We understand there are many questions about the course and we have a page to answer all questions that you may have here.  This course is now in its 10th year and we have a library of frequently asked questions.  There is about 200 hours a year in lessons and baking, and is about 4 hours per week commitment to learning and we support the programme with live sessions on Tuesdays.

We being once a year – the 3rd week of September. Please see more information below.

 

Personalised to you - Nutrigenomics

Personalised to you

Vanessa offers Diploma students a unique and personalised learning experience in nutrition and digestibility of bread and as part of the curiculum we offer a comprehensive genetic test through Lifecode Gx during the second term of your course. This test is crucial for understanding specific genes related to bread and we look at many includiung genes related to your ability to breakdown  gluten, coeliac disease, your nutritional requirements related to bread, digestion, and the methylation of B vitamins and choline. This allows our students to apply the knowledge practically and personally, enhancing their understanding and effectiveness in baking healthy bread.

The Importance of Nutrigenomics

Nutrigenomics studies the interaction between genes and nutrients, exploring how genetic variations affect individual responses to dietary components. This approach helps in:

  1. Identifying Nutritional Needs
  2. Understanding Food Tolerances
  3. Optimising Diet and Lifestyle:

The Genetic Testing Process

In January, during the second term, students receive a Lifecode Gx genetic test kit. This test examines various genes involved in critical metabolic pathways

Applying Genetic Knowledge

Once students receive their genetic test results, they can begin to apply the insights gained throughout their studies to themselves. This personalised approach not only enhances their learning experience but also empowers them to optimise their own health by making informed dietary choices and adjusting their baking practices to suit their genetic predispositions.

Integrating genetic  testing into our course offers our students a profound and personalised educational experience. By understanding their genetic blueprint, students can apply scientific knowledge practically, improving their health and enhancing their skills in baking healthy, digestible bread.

Overview of The Diploma Structure

Overview of The Diploma Structure

 

An overview of the two Modules

Module 1: Theoretical Foundations: Personalisation of Bread

Personalising Bread as preventative healthcare and lifestyle medicine

 Module 2: Bake for Health

Baking, eating, and sharing bread as preventative healthcare and lifestyle medicine
Overview: This module delves into the scientific and nutritional aspects of bread, exploring how fermentation and grain selection affect health and digestion. Overview: This module focuses on the practical aspects of baking, covering a comprehensive range of techniques and recipes.
Content: – Mechanisms of fermentation – Nutritional values of various grains – Transformational properties of sourdough – Holistic impact of baking on gut health and mental well-being – Application of genetic knowledge for personalised bread – Insight into the gut microbiome – Case studies demonstrating health outcomes through personalised bread-making Content: – Making and creating sourdough starters – Baking tin loaves, flatbreads, pizza, pastries, sourdough boules, and brioche – Understanding flour types and their properties – Techniques for mixing, shaping, proofing, scoring – Milling your own flour – Practical baking sessions to apply scientific principles learned
Live Sessions

Tuesdays at 6 PM: 45 minutes Conversational and relevant to the topic of the previous week, discussing the last lecture, research papers, research application, prescribing, guest lecturers, discussions, and sharing knowledge.

 Live Sessions:

Tuesdays at 7 PM: 45-minute Bake for Health Session—core knowledge. Vanessa will look at your bread and bakes and give you personalised feedback—this is one of the most popular aspects of the course.
Hours of Independent Study: – 1 to 1.5 hours per week – Self-paced but with structured support Hours of Baking: – 1 to 3 hours per weekend – Varies by recipe, with longer recipes later in the syllabus. The first term is about the 10-minute techniques. However, please note that baking requires more hours to set up and start.
Course Duration: – 52 weeks – Live sessions held in 3 x 3 terms (autumn, spring, summer) over 2 years Course Duration: – 52 weeks – Live sessions held in 3 x 3 terms (autumn, spring, summer) over 2 years
Key Learning Outcomes: – In-depth understanding of fermentation processes – Knowledge of grain nutrition – Skills to personalise bread recipes for individual health needs – Insight into the relationship between baking, gut health, and mental well-being – Understanding the impact of mass-produced bread on health Key Learning Outcomes: – Mastery of diverse baking techniques – Ability to create a variety of sourdough-based products – Proficiency in flour selection and milling – Hands-on experience in personalising bread for health benefits
Special Features: –  Personalised case studies, a 700+ strong research database, and 800 hours of library resources. Live sessions keep students on track with emerging knowledge. The evolutionary approach to fermentation and baking makes it engaging and relevant, allowing the practical application of learned concepts and a genetic test that makes this module relevant to you. Special Features: – 200+ recipes, a comprehensive glossary, step-by-step videos, and extensive resources on grains, nutrition, and the gut microbiome. Tools like sourdough loaf record cards, flavour wheels, and shopping lists enhance the experience. Symbiotic recipes, milling guides, and a direct ingredient database allow practical application and feedback from each bake.

 
Application of Knowledge: At the end of the first year, students create a graduation recipe applying the Baking as Lifestyle Medicine protocol, researching and personalising a recipe that supports individual health. This involves a deep dive into research, theory, and evidence, allowing students to explain the nutritional and fermentation techniques used to support health. Application of Knowledge: By the end of the course, students develop practical recipes incorporating all techniques learned. They will photograph, share, and present their recipes to fellow students, thus “eating the knowledge.” This approach emphasises creating and sharing knowledge as part of a community, which is at the heart of baking.

Professional Bakers

The Course is designed for bakers

By completing The Sourdough School Diploma, bakers will gain a deep understanding of how to personalise bread for health and well-being, using scientific insights into fermentation, grain nutrition, and the gut microbiome. This knowledge enables bakers to create breads that not only taste exceptional but also serve as preventative healthcare and lifestyle medicine. By applying these techniques, bakers can offer their communities healthier bread options that promote better digestion, support gut health, and contribute to overall well-being. The diploma also allows bakers to extend their skills, mastering a variety of sourdough-based products and refining their craft to meet the evolving needs of their customers. This education empowers bakers to become leaders in the movement towards healthier, more nourishing bread for all.

Healthcare Professionals

Healthcare professionals

Our Diploma is often attended by GPs, dietitians, physiotherapists, and frontline staff—with the knowledge and skills to use bread making as a powerful tool for social prescription. By understanding the science behind fermentation, grain nutrition, and the gut microbiome, professionals can guide patients in baking and enjoying bread that supports gut health, mental well-being, and overall nutrition.

This holistic approach to health allows practitioners to offer a unique, evidence-based intervention that encourages patients to engage in therapeutic baking, promoting community, mindfulness, and long-term health benefits. Through this programme, healthcare providers can integrate the art of bread making into their practice, enhancing patient care and supporting healthier lifestyles.

 

Timings, Dates and Live Support Sessions.

The Sourdough School Diploma: Course Structure and Commitment

Course Duration:

  • Total Duration: 2 academic years
  • Terms: 3 terms per year (Autumn, Spring, Summer), each lasting 10 weeks

Live Sessions:

  • Frequency: Weekly live sessions on Tuesdays
  • Times:
    • 4:00 PM: Open tutor room for drop-in sessions (45 minutes)
    • 6:00 PM: Nutrition and Digestibility of Bread Module Q&A (45 minutes)
    • 7:00 PM: Bake for Health Session, including theory and clinic (45 minutes + 15-minute break + 30-minute clinic)
    • 8:00 PM: The Live Baking Clinic  – reviewing your loaves (30 + minutes)

Term Dates:

  • Autumn Term: September to December (11 sessions)
  • Spring Term: January to March (10 sessions)
  • Summer Term: April to July (9 sessions)

Independent Study and Baking:

  • Study: 1 to 1.5 hours per week
  • Baking: 1 to 3 hours per weekend, varying by recipe complexity

Additional Notes:

  • All live sessions are recorded for later viewing.
  • Active participation in live sessions and completion of baking tasks are essential for the course.

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