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]
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Citrus Fruit & Flavonoids

Citrus fruits and their flavonoids in inflammatory bowel disease an overview

flavour of baguettes

Crust Aroma of Baguettes- Key Odorants of Baguettes Prepared in Two Different Ways

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

rye sourdough flavours

Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction

review on sourdough flavours

Sourdough volatile compounds and their contribution to bread: A review

contribution of yeast on aroma and flavour

The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

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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