The Sourdough School

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

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

Transform your health and wellbeing through your everyday bread. Run from the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, we run workshops, retreats and an in depth online Diploma in Baking as Lifetyle Medicine. Book in for a chat today

WhatsApp: +44(0)7813308301
[email protected]
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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

review on sourdough flavours

Sourdough volatile compounds and their contribution to bread: A review

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