DIVERSITY BREAD® || PERSONALISED BREAD || BAKING AS LIFESTYLE MEDICINE
BAKE WITH THE HANDS OF AN ARTISAN AND THE MIND OF A CLINICIAN
Set within the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, The Sourdough School is home to the Proven Bread Programme, teaching the art and science of nutrition, the gut microbiome and fermentation in bread. We train bakers to produce Diversity Bread® and healthcare professionals to personalise bread through Baking as Lifestyle Medicine. Arrange a conversation today.
Diversity Porridges are meticulously designed to provide an array of health benefits by combining a diverse range of fibres, antioxidants, and gut-friendly microbes from various grains. These porridges have the potential to revolutionise public health, the bread industry, and sustainability initiatives, making them an invaluable addition to our diets and the global food system.
Diversity Porridges offer versatility in bread manufacturing, allowing them to be easily incorporated into the Chorley Wood bread-making process. Using them as a live product or cooked after fermenting provides flexibility in storage and application, making them suitable for large-scale bread production. By incorporating our porridges into their product lines, companies like Puratos can help revolutionise the bread industry by offering nutrient-rich, gut-friendly, and sustainable bread products. These porridges are designed to maximise the potential of gut health and its impact on overall well-being.
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All reasonable care is taken when advising about health aspects of bread, but the information that we share 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.
