The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

+44(0)7813308301
[email protected]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Schedule a Call to Learn More

Navigation
  • Home
    • About The Sourdough School
    • Contact Us & FAQ
    • Request a Callback
    • Practical Information
    • The Team
    • A Social Enterprise
    • General FAQ’s about The School
    • Contributors & Guest Tutors
    • What Our Students Say
    • Login
  • Courses
    • Priority Access: Join the Waiting List
    • Workshops
    • Bake For Health Retreat
    • Tuscan Retreat
    • Diploma
  • Assessments
    • Bread & Health Assessment
    • Gut Health Assessment
    • Nutrigenomic Assessment
  • Our Approach
    • Baking as Lifestyle Medicine (BALM)
    • 12 Week Student Support Pack
    • Bread as Preventative Health
    • Personalising Bread Using Nutrigenetics
    • Training Bakers & Healthcare Professionals
    • Diversity Bread™
    • Prove it – The Case Studies
    • BALM & Bread in The Blue Zone
    • Proven: Bread Podcast
  • Admissions
    • Request a callback
    • Location, Opening Hours & Course Days & Times
    • Reviews
  • Shop
    • Our Flour and Ingredients
    • Our Books
    • Equipment
    • Flours From Farmers Directory
    • Add Farmer to the Directory

 

This category is for the new book. The features and articles are being written as book content; they are not necessarily edited and are very much under development. I would prefer for the development team and testers not to comment on the post unless it is the one we are discussing.

For Feedback for now, please email [email protected] and [email protected]

 

 Sun-Dried Tomatoes in Oil

Fermented Tomate Ketch up the talbe in a pan

Fermented Tomato Ketchup

Sourdough Miso

How to transform Pizza from damaging health to supporting Mental health

Bread Policy: Why Baking Bread Belongs in Schools

Chapter 1

The failings of modern bread

Introduction.

Book Structure Section 3 – How to Eat Bread

Book Structure Section 1

Castello Sourdough Scones with Botanical Blend Flour and Pear CompoteCastello

Quick Pickled Carrot

Roasted Carrot and Cannellini Bean Hummus

How to make an inexpensive proofing box

Handling Dough – Tips

  • 1
  • 2
  • 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