The Sourdough School

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

Discover how Baking as Lifestyle Medicine can transform your gut and mental health—through bread. Based in the walled gardens of Dr. Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire, UK, we teach individuals, bakers, and healthcare professionals to bake Proven Bread. Developed by Dr. Kimbell—widely recognised as a global authority on bread and health—this functional nutrition approach uses nutrigenetics to personalise each loaf for optimal health.

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Sourdough flavour review

Flavour in sourdough breads: a review

crust and bread flavours

Wheat bread aroma compounds in crumb and crust: A review

volatile compounds in sourdough

Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking

wheat flour and aroma compounds

Important Aroma Compounds in Freshly Ground Wholemeal and White Wheat FlourIdentification and Quantitative Changes during Sourdough Fermentation

sourdough and flavour-2

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

review on sourdough flavours

Sourdough volatile compounds and their contribution to bread: A review

Sourdough and aldehydes

The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced

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