Described as ‘Five-Star’ in The Telegraph – The Aftercare That Sets The Sourdough School Apart

It has been a long time since we began as a cookery School. Over the past two decades we evolved as a centre for education, research, and social impact where bread becomes a vehicle for change. Rooted in the principles of lifestyle medicine, we use sourdough as a practical, evidence-based tool to support gut health, mental wellbeing, and community connection. Our approach integrates nutrition science, fermentation, the gut microbiome, and culinary heritage into a deeply thoughtful, interdisciplinary framework.

We don’t just teach people how to bake — we teach them why it matters, and how to use that knowledge to nourish themselves, their families, and their communities. Our work is grounded in scientific integrity, social justice, and environmental responsibility,

What has not changed is the aftercare provided through the BALM Support Pack which continues.  We stand out because of a tradition of excellence that was first recognised over a decade ago, when Diana Henry described the support at The Sourdough School as “five-star” in The Telegraph. At the time, we were ranked among the top three cookery schools in the UK by The Times and The Evening Standard — not only for the quality of teaching, but for the depth of care that followed. That same ethos remains at the heart of the BALM Support Pack today: an approach that combines clinical insight, nutritional science, and deeply human support, ensuring that each student feels confident, guided, and genuinely held as they continue their baking journey at home.

What is post assessment or course support?

This post course / assessment support pack is designed to support you when you need it most – when you get home and you need reminding or extra support when baking and in mastering the art of sourdough and eating as lifestyle medicine . With a comprehensive library of over 200 recipes, video lessons, and live sessions, you can relax and delve into every aspect of baking—from caring for your starter, understanding flour, gluten, and leavens, and exploring milling, to perfecting mixing, shaping, fermentation, and beyond. It’s like having me in your kitchen, guiding you through each step, helping you build confidence and skill as you practice and refine your craft at home.

This isn’t just a collection of materials — it’s an integrated system that helps you make meaningful, lasting changes. The BALM Support Pack is there to hold your hand while you build your skills, reflect on your progress, and grow your understanding, with each element designed to work in harmony.

What’s Included in the BALM Support Pack

• • 12 weeks of access to the BALM video and baking tutorials  on our online learning platform

  • Over 200 recipes, including everyday loaves, lunches, botanical blends, and condition-specific bakes

  • All course recipes with full video tutorials to revisit at your own pace

  • Live weekly Q&A session with Vanessa – Tuesdays at 4pm (via Zoom)

  • Live weekly baking clinic – Tuesdays at 8pm (via Zoom) for technique guidance and troubleshooting

  • Weekly 15 minute personal check in (only available to personalised bread nutrigenetics students)

  • Step-by-step baking instruction, covering:

    • Caring for and maintaining a sourdough starter

    • Building and using a levain

    • Mixing methods (by hand or machine)

    • Bulk fermentation, folding, and proving

    • Shaping (boule, batard, tin loaf, etc.)

    • Scoring, baking with steam, and oven tips

    • Adjusting hydration and flour choices for better results

  • Understanding and using different flours

    • Wholegrain, rye, spelt, ancient grains, botanical blends

    • Fresh milling and flour diversity

  • Gut health and fermentation science

    • The role of long fermentation in improving digestibility

    • Balancing FODMAPs and supporting gut health

    • Fermentation timing and temperature management

  • Lifestyle and nutrition education

    • The BALM Protocol and how to apply it at home

    • Fibre, polyphenols, and their role in health

    • Symbiotic eating principles to support the microbiome

  • Sourdough discard recipes (e.g. pancakes, crackers, waffles)

  • Downloadable baking schedules, planning tools, and printable resources

  • Weekly self-assessment form (for personalised students) to track wellbeing and progress

  • 1:1 feedback from Dr Vanessa Kimbell following assessment form submissions

  • Food diary analysis (only if clinically indicated, for personalised students)

  • WhatsApp support (light-touch, if needed) for reassurance or troubleshooting