The Sourdough School

WORKSHOPS || ONLINE TRAINING | || RETREATS || PERSONALISED BREAD || GUT HEALTH

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

Set in the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire; this is baking tailored to to suit the biology of the person eating it using nutrigenetics and gut health assessments. We train healthcare professionals and bakers to bake Proven Bread.

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Supporting Material for Proven

Writing a book is never straightforward — and writing a system change is something else entirely. This one began as 100,000 words and was edited down to 60,000. That's a normal part of the process, and yet for years after any book is published, readers ask: what about this? What about that? And they're right to ask.

Proven™ is not a normal book. It is a clinical intervention disguised as a baking manual, and because of that, there is a great deal more to it than the pages you hold in your hands. Within the book you'll find forms — spaces designed for you to return to, to repeat with a family member, to share. These aren't incidental. They are the mechanism by which you prove the system to yourself.

We have deliberately created a large body of supporting material to accompany the book. Extra resources, deeper reading, downloadable forms you can print, fold, and tuck into the back pages — much as my grandmother used to tuck torn-out magazine pages and handwritten recipes into her favourite books. I encourage you to do the same. Please have a pencil to hand. Write in your book. Make it yours.

The interaction doesn't stop at the last page. It continues on this website.

A note worth making here: this is also a teaching website. If you explore it, you will find that the knowledge runs deep — far deeper than the book alone can carry. Much of that teaching material sits behind a firewall, forming part of our professional and diploma-level programmes. You are very welcome to look around, and equally welcome to get in touch if something sparks a question. We'd love to hear from you.

What you hold is not simply a recipe book. It is a dynamic tool for assessing how you feel, how your body responds, and ultimately for proving — to yourself — that bread made this way makes a difference.

Wholegrains: The Evidence

The Highlights of the Dietary Intervention Studies

Folate, Folic Acid & Why They Are Not the Same Thing

Guidance on Bread Diversity Block Terminology Names: Inclusions, Additions, Coatings & Finishes

Electrolytes and bread

Understanding the Farmer’s Position – Podcast

Being in the Bakery Was the Feeling of Being Safe

how to refresh your starter

Sourdough starter Feeding Ratio

Borrowing Digestion

Chermoula with Preserved Orange

Self assessment Task – Know Your Genes Before You Test

Bread alone is not enough

Keeping a small amount of starter

Farmer holding grains

BALM and Flour Fortification

Fibre – what kind of fibres are there in grain and where can they be found? 

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