The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

BAKING WITH THE HANDS OF AN ARTISAN AND THE MIND OF A CLINICIAN

Discover Baking as Lifestyle Medicine, and how to bake Proven Bread, from the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

WhatsApp: +44(0)7813308301

Book a consultation

[email protected]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Navigation
  • courses
    • Book a Call
    • The Diploma – January 2026
    • The PROVEN Programme – January 2026
    • 3 Day Bread Workshops 2026
    • 6 Day Bake for Health Retreats
    • September Tuscan Retreat
  • Personalisation
    • Bread & Health Assessments
    • Personalising Bread
    • Personalising Bread Using Nutrigenetics
    • Priority Access: Join the Waiting List
  • About
    • About The Sourdough School
    • Contact Us & FAQ
    • General FAQ’s about The School
    • Request a Callback
    • Where to stay & more
    • Reviews
    • Educational Awards Programme
    • The Team
    • A Social Enterprise
    • Contributors & Guest Tutors
    • What Our Students Say
    • Login
  • Our Approach
    • Proven Bread
    • Baking as Lifestyle Medicine (BALM)
    • Prove it – The Case Studies
    • 12 Week Student Support Pack
    • Bread as Preventative Health
    • Training Bakers & Healthcare Professionals
    • Diversity Bread™
    • BALM & Bread in The Blue Zone
    • Proven: Bread Podcast
  • Study
    • Request a callback
  • Shop
    • Our Flour and Ingredients
    • Our Books
    • Equipment
    • Flours From Farmers Directory
    • Add Farmer to the Directory

MASTER RECIPE: Fresh Sourdough Egg Pasta

Folate’s Broader Implications in Cognitive Health

Fermentable ingredients for a flour blend high in folate.

What influences the bioavailability of Folate in humans?

How to methylate Folate in Bread

Probiotics Choices

Choline

Diversity Bread – A Partnership with The Sourdough School and The Bread Factory

Gut Friendly Sourdough Chocolate & Raspberry Porridge Breakfast Pots

students at the sourdough school

Student updates for Spring Term

Navigation

Black Bean Red Pepper Sourdough Naan

Amino Acids

Personalise your bread

First Dough Instructions

First Dough – 1k of panettone

  • « Previous Page
  • 1
  • …
  • 3
  • 4
  • 5
  • 6
  • 7
  • …
  • 18
  • Next Page »
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

BANT Member
Lifecode GX

Terms and Conditions | Privacy Policy
Copyright © 2025 Vanessa Kimbell
Call +44 (0)7813308301 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web