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.

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6 Day Bake For Health Retreat
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mindfulness retreat

6 Day Bake For Health Retreat

£1,999.00

“When it comes to gut health, few things rival the impact of baking and sharing diverse, fibre-rich fermented bread as a cornerstone of your daily diet, and when this is coupled with the principles of Lifestyle Medicine, it becomes one of the most powerful preventative health strategies for supporting your family’s health and wellness.” – Vanessa Kimbell

Join us for an unforgettable baking, learning, and wellness week at The Sourdough School. This retreat promises not just an education in sourdough but a holistic experience that transforms your understanding of nourishment.

  • IN PERSON 1 Week (6 days) in-person Retreat here at The Sourdough School
  • COURSE STARTS: Please use the date scroll below to check availability and course dates.
  • IDEAL FOR:  Healthcare professionals and bakers or anyone interested in health wellness.
  • COURSE FEE: £ 1999
  • FOCUS:  Baking, personalised bread and gut health
  • LEVEL: From Beginner
  • HOW TO ENROL: Due to demand, enrolment is via Waiting List Only

Please select your retreat date below:

 

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SKU: N/A Categories: Courses, Featured, Retreats
  • Description
  • What will we make? 
  • What will I learn?
  • What is the timetable?
  • What is the teaching style?
  • What is not included?
  • Course Hours
  • How to get here and where to park
  • Is there any additional information about the area?
  • Are there local taxies?
  • Do I need to bring anything with me?

6-Day Sourdough Retreat: Baking as Lifestyle Medicine (BALM)

Transform Your Health Through the Art of Baking

Join us for an amzing 6-day in-person retreat in Baking as Lifestyle Medicine (BALM). This retreat is not just a course; it’s a journey towards better health and well-being, guided by one of the world’s leading expert in health, bread, nutrition, and digestion of bread, Dr. Vanessa Kimbell. The retreat itself is about baking for the joy of it.  A retreat to bake and laugh and de-stress. We have an amazing week planned of sourdough baking, wild swimming, making fruit compotes, cultured butter, fermented cakes and of course, our classic sourdough boules. You will immerse yourself in connecting to the Botanical Blend flour concept this week and make your own blend.

Beautiful surroundings

Set in 2/3 of an acre of beautiful gardens, the school’s tranquil surroundings help participants disconnect from their daily routines and immerse themselves fully in the retreat experience, enhancing relaxation and focus.

Total Cost:

  • £1999  

Limited Numbers

Limited to 6 participants on a retreat, we only teach 18 students a year on this course. You’ll enjoy personalised guidance, bake beautiful sourdough loaves, and connect with like-minded individuals. This is a bespoke experience, and Vanessa ensures that each attendee feels valued and that their unique needs are addressed. Ideal for healthcare professionals, home bakers, and health enthusiasts, this retreat blends the joy of baking with comprehensive well-being. Secure your spot today and start your journey towards a healthier, more balanced life through baking.

Key Highlights

  • Small group of 6
  • Hands-on baking sessions with expert guidance.
  • Educational demonstrations by Dr. Vanessa Kimbell.
  • Exploration of the gut microbiome and its relationship to the planet and its impact on stress and digestion.
  • Deep dive into the science and art of sourdough baking.
  • Opportunity to create your own sourdough loaves.

Sumary of activities

A full timetable is in the tab below with more details however, here is a summary of the days:

  • Tuesday – Introduction to BALM protocol, the gut microbiome, fermentation theory, bake flatbreads, and 10-Minute Sourdough.
  • Wednesday – Mix sourdough, visit the Castle Ashby estate, wild swimming, and return to the school to bake loaves.
  • Thursday –  a visit to a flour mill to understand flour and the difference in milling and Daylesford organic farm shop; discussion on systems and agricultural farming practices, understanding chemicals, organic, regenerative farming, and soil.
  • Friday – Mill a botanical blend flour, bake retarded sourdough boules, and learn timings, temperature, and boule shaping techniques.
  • Saturday – Your morning is free to shop and rest, then you will bake and learn to score and enjoy an evening feast.
  • Sunday – Final baking session, refresh starters, and depart with freshly baked bread

What to Expect:

  • Immersive Learning Experience: Dive deep into the world of sourdough with hands-on baking and practical sessions. Learn how to make bread for every day and the ultimate porridge sourdough boule.
  • Health and Well-being Focus: Understand how baking can support health in areas such as gut health, cardiovascular health, mental well-being, and more. Engage in discussions about the gut microbiome, fermentation, and the nutritional impact of different ingredients.
  • Holistic Activities: Complement your baking sessions with activities designed to enhance your overall well-being. Enjoy wild swimming, visit the renowned Daylesford Farm shop, and explore agro-economics and sustainability in baking.
  • Expert Guidance: Benefit from the expertise of Dr. Vanessa Kimbell and other health professionals. Participate in live sessions and discussions that provide a deeper understanding of how BALM can be applied to support various health conditions.
  • Community and Connection: Join a supportive and friendly community of like-minded individuals. Share your experiences, learn from others, and build lasting connections.

Who Should Attend:

  • Healthcare Professionals: Gain insights into how baking can be integrated into clinical practice to support patients with conditions such as IBS, cardiovascular diseases, chronic constipation, mood disorders, and more.
  • Home Bakers: Learn to create delicious, nourishing bread that supports your health and well-being. Understand the science behind fermentation and its benefits.
  • Anyone Interested in Health and Nutrition: Discover the transformative power of baking as a therapeutic activity. Whether you are managing a health condition or simply seeking to improve your diet, this retreat offers valuable knowledge and skills.

Endorsements and Testimonials:

  • “Vanessa’s work on sourdough and the gut microbiome is changing the way we think of food, health and baking.” – Professor Tim Spector, Founder of Zoe
  • “Vanessa’s approach to baking nourishes both the gut and the mind.” – Dr. Michael Mosley
  • “This is a journey. And these aren’t just courses. Kimbell wants to change the bread we eat, one loaf at a time. She’s the real deal: a total inspiration.” – Diana Henry, The Telegraph.

Enroll Now:

This is a transformative time that blends the art of baking with the science of health.  To learn more about the retreat and how it can support your health and well-being, feel free to call us. Spaces are limited, so secure your spot today and start your journey towards a healthier, more balanced life through baking.


Terms and Conditions

Please take a moment to read our terms and conditions and FAQ’s carefully. Once a booking is made, we do not offer refunds. This policy is in place because you will have reserved a space and received consultation and time from Dr Kimbell for your registration, and the enrollment date has passed.

If you cannot attend the retreat in person, you can participate in the online Bake for Health module from the diploma syllabus in place of your in-person course, in accordance with our terms and conditions.

We appreciate your understanding and look forward to welcoming you to our Spring Retreat. If you have any questions or need further assistance, please don’t hesitate to contact us.

 

What will we make? 

What recipes will we make?

All recipes will be based on the recipes in the Sourdough School books and we will learn about.

  • Creating a Botanical Blend flour
  • Probiotic drinks
  • Sourdough Pizza / flat breads
  • 10 minute Focaccia / Pocket breads
  • A retarded overnight classic  sourdough Boule
  • A fermented cake and a probiotic accompaniment such as cultured butter
  • A symbiotic recipe such as a soup to eat with the bread
  • Vegetable or fruit probiotic pickles such as kimchi or sauerkraut
  • Fruit compote

What will I learn?

You will learn more than you even knew there was to learn, just by being here for the week.

  • Every step of making sourdough
  • Starter refreshment
  • Blending and milling flour
  • Timings
  • Familiarisation of the variables affecting fermentation
  • About fibre, protein & gluten in the flour
  • An overview of nutrition & digestibility of bread
  • Eating symbiotically for optimal gut health
  • Why diversity is key to gut health
  • About the gut microbiome and why the kind of bread you eat matters
  • Probiotics & prebiotics
  • How to make sourdough central to your lifestyle

What is the timetable?

Time Table.

Tuesday: Arrival and Foundations

10:00 am – 6:00 pm

  • 10:00 am – 11:00 am: Welcome: Introduction to the course, meet Dr. Vanessa Kimbell and fellow participants. Overview of the week’s schedule.
  • 11:00 am – 11:15 am: Tea and Coffee Break.
  • 11:15 am – 12:00 pm: Overview of BALM (Baking as Lifestyle Medicine): Introduction to the BALM protocol, its principles, and benefits.
  • 12:00 pm – 1:00 pm: Flatbreads Prep and Discussion: Learn how to prepare flatbreads while discussing the gut microbiome, the fermentation process, and its potential mental health benefits.
  • 1:00 pm – 2:00 pm: Lunch: Enjoy the flatbreads prepared earlier with Labneh, accompanied by a discussion on the culinary and nutritional aspects.
  • 2:00 pm – 3:00 pm: Meditation / Rest: Opportunity to relax, meditate, or spend time in the garden.
  • 3:00 pm – 4:00 pm: Milling Botanical Blend Flour and Basics of Flour: Hands-on session on milling various grains and understanding their nutritional profiles and uses.
  • 4:00 pm – 4:15 pm: Break: Short break to refresh and prepare for the next session.
  • 4:20 pm – 5:30 pm: Sourdough Starter Theory and Maintenance: Detailed instruction on creating and maintaining a sourdough starter, understanding its life cycle, and troubleshooting common issues.
  • 5:30 pm – 6:00 pm: Mixing Pocket Breads and 50:50 Ambient Overnight Loaf: Practical session on mixing doughs for different types of bread, focusing on techniques for optimal fermentation and texture.
  • End of Day: Refresh the starter for the next day’s baking.

Wednesday: It’s all about microbes today  – A Wild Swim and a visit to Castle Ashby

10:00 am – 6:00 pm

  • 10:00 am – 11:00 am: Mix a 10-minute sourdough and refresh the starter
  • 11:00 am – 3:00 pm: Visit Castle Ashby Gardens, the shopping centre, and lunch at the deli.
    • Explore the beautiful countryside and connect to the microbes and water.
    • Learn about microbes in water and soil, evolutionary theory, and the impact of stress on digestion and overall gut health.
    • Opportunity to book a wild swimming trip.
  • 4:00 pm: Return to the school for a pot of tea.
  • 4:20 pm – 5:30 pm: day is not done yet. – Bake the loaves and mix the dough for the next day’s baking.
  • End of Day: Refresh the starter.

Thursday: Milling and Baking Visits – this may be a late evening.

Timing varies

  • We will visit a local mill, such as Daylesford Farm Shop in the Cotswolds, or another nearby mill, depending on availability.
    • Engage in hands-on learning about flour milling processes and their impact on baking.
  • End of Day: Refresh the starter and mix dough for the next day’s baking.

Friday: Hands-On Sourdough Baking of the retarded boule – please be punctual today!

10:00 am – 6:00 pm

  • 10:00 am prompt –  Mill Flour for the Boules: Continue milling flour, focusing on consistency and quality for sourdough boules.
  • 11:00 am – 11:15 am: Make Sourdough Boule: Hands-on dough preparation for sourdough boules, including kneading and initial fermentation.
  • 11:15 am – 12:00 pm: Tea and Coffee Break & Bake Pocket Breads and 50:50 Ambient Overnight Loaf: A baking session to perfect the techniques learned, with tips on achieving the best results.
  • 12:00 pm – 1:30 pm: Mixing Dough and Bassinage (Increasing Hydration): Learn the technique of bassinage to increase dough hydration and improve bread quality.
  • 1:30 pm – 2:30 pm: Add Salt and Begin Bulk Fermentation: Understand the role of salt in dough development and begin the bulk fermentation process.
  • 2:30 pm – 3:30 pm: Lunch: Savour a nutritious Diversity Soup while discussing the role of diverse ingredients in gut health with pocket breads.
  • 3:30 pm – 4:00 pm: Meditation, Reading, or Garden Time: Opportunity to relax, meditate, read, or enjoy the garden.
  • 4:00 pm – 4:30 pm: Pre-Shape: Learn the pre-shaping techniques essential for developing structure in your dough.
  • 4:30 pm – 5:00 pm: Final Shape: Master the final shaping of dough for optimal rise and crumb structure.
  • 5:00 pm – 5:30 pm: Bench Rest: Understand the importance of resting dough and the impact on the final bake.
  • 5:30 pm – 6:00 pm: Clear Down and Questions: Clean up and have an open Q&A session to clarify any doubts and reinforce learning.
  • End of Day: Refresh the starter and mix the dough for the next day’s baking.

Saturday: Scoring, Baking, and Baking Analysis

Late Start! 2:00 pm – 7:00 pm

  • No teaching this Morning: Free time to explore local attractions such as Fleurfields Vineyard, go shopping, or relax with a lie-in.
  • 2:00 pm – 2:30 pm: Learning to Score Bread: Learn and practice scoring techniques to enhance the appearance and texture of your bread.
  • 2:30 pm – 4:00 pm: First bake session.
  • 4:00 pm – 4:30 pm: While the dough is in the oven, mill some flour and make a final dough for Sunday. This dough is a 10-minute low inoculation sourdough.
  • 4:30 pm – 5:30 pm: Second bake session.
  • 5:30 pm – 7:00 pm: Evening Feast: Each student brings something from home or from their shopping at Daylesford or the deli to share. Discuss how these items fit with the BALM protocol, creating a lively end to the week.
  • End of Day: Refresh the starter.

Sunday: Final Bake and Departure

10:00 am – 4:00 pm

  • 11:00 am – 12:00 pm: Dough Options: Bake the final dough prepared on Saturday. This is a wonderful way to consolidate knowledge and play with dough to make some incredible bread with the least effort possible.
  • 12:30 pm: Refreshing Starters to Take Home: Refresh your sourdough starters and prepare them for taking home, ensuring you can confidently continue baking.
  • 1:00 pm – 2:00 pm: Lunch: Enjoy a hearty Red Lentil Dal, discussing its nutritional benefits and how to incorporate such dishes into a balanced diet.
  • 2:00 pm—2:30 pm: Short Rest: This is an opportunity to relax, meditate, or enjoy the garden to recharge and ask questions. We ask you to fill in your intentions throughout the week and then present them before you leave.
  • 2:30 pm—4:00 pm: Afternoon Bake: This is the final baking session, during which you apply all the techniques you have learned and bake various breads for fun.
  • 4:00 pm: Leave with Freshly Baked Bread: Depart with your freshly baked bread, still warm, and a sense of accomplishment.

 

What is the teaching style?

Retreat Teaching Style .. some modules are quiet…

All courses are run in the same style and it is really important that you understand that our teaching style is not that of a cookery school.   We teach using a participative demonstration style,  making sourdough, and working with one mixer, Vanessa will make larger batches of dough.  There will be ample opportunities to touch, taste, smell and feel the dough. It is important, however to understand that The School is a classroom, and the teaching style is about understanding the principles of sourdough rather than each of our students individually making bread. Some classes are taught in silence to allow students to connect to the process.

The practical side of learning to shape is supported by the Sourdough Club video tutorials for when you get home. This teaching style enables us to still run courses by maintaining a safe learning environment for both students and the team at the school.  We ask that students are considerate of this approach and that you read and agreed to follow our COVID-19 guidelines before attending the school.

What is not included?

You will need to budget for your:

  • Travel
  • Accommodation
  • Insurance
  • Food outside of teaching hours

Course Hours

Course Hours

Plan Your Arrival:

  • Please do not arrive early for the course. We ask that you respect Vanessa’s family and personal time. We appreciate that sometimes you may arrive early, so if you need a place to wait, we recommend The Workhouse café in the next village, about a mile and a half away.

The courses need 15 minutes to wrap up, so please book your taxi at about 15 minutes after the course ends.

    • Tuesday 10m – 6pm
    • Wednesday 10 am  – 6 pm
    • Thursday 10 am – 6 pm
    • Friday 10 am – 6 pm
    • Saturday 10 – 6pm
    • Sunday 10am – 4pm
  • The visit days may run over. Please note that all visits and non-baking events within the course are subject to change depending on their availability. We reserve the right to substitute suitable alternatives as and when required. Thank you.

How to get here and where to park

When you enrol, we will send you exact details on how to find the School, but we are based in Pitsford Northamptonshire.

  • Parking is free in the village, but we ask that you park by the church, please. 

    We ask that you do NOT park on the driveway for health and safety reasons, but there are plenty of side roads nearby. There are usually spaces in Church Lane, which is a left turn from the main road just before the road bends sharply round to the right. You can walk to the School. It is 2 minutes back up the road to get to us, and please use the Zebra crossing to cross the road. We don’t advise parking on the main road opposite the school as it has been known for the occasional wing mirror to be lost! Also, please be mindful not to block the pavements, as some of the local residents have disabilities and require full access.

Is there any additional information about the area?

Planning a longer stay?

  • You can find information on local walks here.
  • Here are some lovely places to eat and visit.
  • You can read about my two favourite places to visit here. 
  •  There is some information on the local farmers market here. 

Are there local taxies?

Taxis

Taxis are a rule unto themselves. I use Amber personally. Ask if they drop you off by the Zebra crossing. The Gate is only 10 feet away from the zigzag. Amber Cars – 01604 232666  https://www.ambercarsnorthampton.com/ Ace Cars – 01604 719697   http://www.acecars4u.co.uk/ Bounds  – 01604 626262   http://www.boundstaxis.co.uk/ Phoenix Class – 01604 222222   https://www.phoenixclass.co.uk/ Station Taxis Northampton – 01604 636363 – http://stationtaxisnorthampton.co.uk/ Northampton Taxis – 01604 404040 – https://www.northampton-taxis.co.uk/ KPD taxis – 01604 882798   https://www.kpdgroup.com/private-hire/ (KPD taxis are based in Holcot village)

Do I need to bring anything with me?

Prepare for the Workshop: Here are items we suggest you might want to bring: 

  • A small sterile sourdough starter pot that you can take some starter home in or travel with.
  • A plain-coloured apron
  • A bag to carry two loaves of bread home.
  • A small 100ml Bottle for samples of vinegar mother or  a scoby,
  • a swimming costume if you want to go wild swimming locally 

Before the course, you are advised to purchase recommended books. While you can access the recipes and general information, as a workshop student, you only have access to the website as a primary workshop-level student. The website primarily serves as the home for the Sourdough School Online Diploma, and most of its content is exclusively available to students enrolled in the 2-year online Diploma programme. We therefore highly recommend that you purchase the books that have the recipes that we are baking in them to get the most out of your course.

10 Minute Sourdough  – The Sourdough School 

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