The Sourdough School

PIONEERING A NEW APPROACH TO BAKING AS LIFESTYLE MEDICINE

Learn to bake, teach & prescribe Baking as Lifestyle Medicine
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+44 (0)1604 881274
bookings@sourdough.co.uk
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    • Certificate – Baking as Lifestyle Medicine.
    • 2 Year Online Diploma – train to prescribe baking as lifestyle medicine .
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Bake For Health Certificate Registration

Congratulations now that you have booked

When you have booked your payment is being processed and a receipt has been sent to you.  While your place is secure, you will still need to complete the application form below as part of the registration process.

Your next steps:

STEP 1 – You need to fill in this online form straight away. Please register your application NOW by clicking this link.

STEP 2 – Book yourself in for your conversation with Vanessa – click here.

Please note that if you have already had an interview with Vanessa and you have been gifted a scholarship or a bursary, then you don’t need to speak to Vanessa again.

What is the interview?

This is a quick, informal chat to make sure your expectations match the course and that you are a suitable candidate. Should we feel that the course is not suitable for you, for any reason, then we will talk this through with you and arrange a refund within seven days of  your conversation with Vanessa. We therefore suggest that if planning to attend the School in person, you do not book any travel or accommodation until you have had confirmation that your application has been accepted. You will also need to make sure you have read our Terms & Conditions. 

GETTING STARTED 

The syllabuses connected to your course are all in one place and delivered via www.thesourdoughclub.com Many students get confused at the start of term as they muddle up our two websites! So, although your course is run by the Sourdough School, we use the Sourdough Club website to deliver all our lessons.

  • There is nothing to do until early September, when we will use the same email that you used for your payment on sourdough.co.uk to contact you and invite you to register on thesourdoughclub.com. We will give you a specific link and code that will register you on the course that you signed up for. This link opens up the syllabus. We will ask you to follow a comprehensive welcome module that includes list of equipment.
  • You will be invited to attend a pre-course live session via Zoom, to make sure you know your way around the website, forum, and live clinics. We also include an invitation to attend the pre-course information tutorial at 6pm on 22 September 2022.
  • The course begins on 29 September 2022 at 6pm with a live tutorial.
  • Email bookings@sourdough.co.uk if you have any problems.

See you in September!

If you are also attending an in person course then all the information you need about attending can be found here.

However, we will also send you a printable document with the location and the timetable three weeks before your course date. If you have any problems, at all please contact us on bookings@sourdough.co.uk 0r phone us on +44 (0) 1604 882174. If you would like to bake as much as possible before your course starts, you can find all of my books here.

We really look forward to meeting you, either in person or online.

Kindest regards

Vanessa

Health and safety and medical exceptions.

We absolutely have to have the form back with the correct information to book you in, and tempting as it might be to delay form-filling, until you have filled this in, we can not allocate you a place. Please do this immediately. Failure to return this form may jeopardise your place on the course, and we ask that you do not book accommodation or transport until you have spoken with Vanessa as there are rules about who we are allowed to teach.  

If you have not heard from us.

everything is automated so check junk and if the email address you used for payment is different from your everyday email address, you will need to check the email account you used for payment, as this is where we send email.

Do look out for emails from us, as we will be sending out essential information and timely reminders.

Kindest regards

Vanessa

 

 

 

Existing Member Login

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

A NEW APPROACH

👉🏻 For the past 3 years we’ve been working on something incredible … prescription sourdough bread making courses for our @sourdoughclub members 

📈We have had amazing advances in healthcare, but there is no pill to cure poor diet. The best medicine is prevention via a healthy lifestyle, and many studies have shown that people who eat healthily and exercise regularly sleep better, have less anxiety and depression, have more energy, and lower their risk of chronic illness overall.

🙌 Vanessa’s work on Bread & the Impact on the Gut Microbiome has been turned into something extraordinary. Prescription bread-making courses as a lifestyle intervention, and the Bread Protocol we teach here is designed to address the way you live, exploring behaviour related to nutrition, physical activity, stress management, sleep, social support and environmental exposures. These courses are 12 weeks long, and designed to maintain health and prevent disease not just in individuals bit in patients and populations, so we have 2 ways to enrol on a course: 

1️⃣ SOCIAL PRESCRIPTION 
If your doctor or healthcare practitioner is one of  our Sourdough School graduates and they feel that this bread-making prescription course is something that will improve your health, then they may can prescribe the course for you as a social prescription free.

2️⃣ SELF PRESCRIPTION 
You can self-prescribe these courses by enrolling yourself on a course to improve your health and wellbeing.

📰 If you are interested in learning more about the prescription courses then please sign up to the newsletters as we will be announcing their launch over the coming weeks and months. 

@vanessakimbell
@drmiguelmateas 
@dralexdavidson 
@dksherratt 

#lifestylemedicine #preventativemedicine #systemschange #socialprescribingday #socialprescribing
🧘 LAST ORDERS TODAY 🧘 I’m prepping the st 🧘 LAST ORDERS TODAY 🧘

I’m prepping the starters to post out on Thursday.

I was thinking why sourdough all these years? I guess it’s because is alive… it’s a culture of wild yeast and lactic acid bacteria. We might like to think we can control it, but we can’t control everything. Things change when we bake. The flour changes, the ambient temperature changes, or something happens during the middle of the day and your baking routine changes.

We can be very critical of ourselves. Starting the day by looking in the mirror and criticising our physical appearance. Or looking at something we’ve done or said and overanalysing it. Often, without realising, some of us can be incredibly negative.
It’s the same with bread. I notice that many people are self-depreciating and, while they aspire to make beautiful loaves, they have a distinct lack of acceptance that creating a really aesthetically stunning loaves takes time. It’s an art. It takes many years to be able to understand the nuances of each flour and how each one behaves to create bread. There is no instant fix. And I wouldn’t want there to be.

If you want an instant fix, go out and buy a packet mix – that way the work is done for you. In sourdough there’s no instant fix. That is the whole point of it really. That’s why we celebrate when we do make those incredibly beautiful loaves. And what you are actually celebrating isn’t high levels of gluten or high levels of hydration. It’s that person’s ability to have understood and connected to the flour, to their environment, to the yeast, to the timings and rhythm and everything coming together to create something that is joyous to eat.

To learn more about what we do here at The Sourdough Club and the courses we teach, follow the link in the bio to read 

#mindfulbaking #sourdough #sourdoughsclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #realbread #breadmaking #bakebread #makebread #makerealbread #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
🧂 ARTISAN INGREDIENTS FOR ARTISAN BREAD 🧂 A 🧂 ARTISAN INGREDIENTS FOR ARTISAN BREAD 🧂

Artisan bread starts with artisan ingredients. Honest ingredients that have been grown and harvested with respect for both the people and the earth. The flour has to be organic, the water chlorine free and the yeast has to be sourdough, and so it follows that the salt has to be similarly harvested with principles that are in synergy with our own. Salt making was, up until the industrial revolution, an artisanal craft. Much like bread making salt is also an artisan product that has been industrialised, so we use a hand-harvested salt in our bread.
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In our shop, we sell unrefined salt specifically for sourdough - Natural salt contains all of its trace minerals and other elements that are naturally a part of its origin. Our salt is not exposed to chemicals and does not contain anti-caking agents.
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Follow the link in our bio to our shop, where you can find the best artisan ingredients for your bread! 
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#artisan #salt #iamamember #sourdoughclub #sourdough #sourdoughbread #naturallyleavened #realbread #sourdoughbaking #bakingbread #breadmaking #homebakedbread #sourdoughlove
DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE MY WHITE SOURDOUGH STARTER?
(with worldwide delivery)
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I have several sourdough starters but The French white starter is one that I have been using since I was 11 years old and originates in the bakery I grew up baking within France. It takes a bit longer to reach it’s peak and is generally slower and sweeter, and much more forgiving of being neglected for a week, so the one I recommend for beginners. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We have verbal confirmation that the starter originated over 115 years ago and If you swipe right in the video you can listen to me chatting to one of the older residents of the village confirming that bakery did not shut during the war either .. & it has been maintained ever since... it’s a lovely story. Although the microbes double every 20 – 30 minutes when they are refreshed ... so it is either over a century old or 30 minutes old depending on how you want to look at it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You can purchase a pot of my starter, along with a grey moon kilner jar & a mini video course on looking after your starter. 
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TAP THE PICTURE TO SHOP.
 
Swipe right to see the amazing video of the French bakery where the starter originated from @vanessakimbell has been baking with this starter for over 20 years … and first baked almost 40 years ago with it …#romantic 
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#breadbosses #breadporn #flourwatersalt #breadtalk #bread #breadstagram #sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking #bannetons #bakery
🌾 BARLEY - DO AS THE ROMANS DO 🌾
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Oats & Barley. We love both, but this week we have been diving to barley with our students, learning about nutritional value, what role plays in supporting key butyrate producers for gut health and why gladiators were call 'barley-eaters'!
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And naturally, we will be talking about how we can incorporate barley into our baking and our botanical blends.
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To find out more, become a student of the Sourdough Club! 
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#grains #wheat #einkorn #emmer #spelt #heritagegrains #freshlymilledflour #milledflour #milling #freshlymilled #botanicalblend #fromscratch #unrefined #mockmillproud #mockmill
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