The Proven Bread Programme Glossary
The Proven Bread Programme Glossary
If you've landed here because you came across a word you didn't recognise — welcome. That's exactly what this is for.
The world of bread, fermentation, and the gut is full of language borrowed from medicine, microbiology, and nutrition science. Some of it can feel intimidating at first. A term like bile acids or short-chain fatty acids might stop you mid-sentence when you're reading, and that pause — that moment of not knowing — is actually the beginning of something. It means you're thinking.
This glossary grew out of years of teaching, and out of the questions students, bakers, and readers kept asking. It sits alongside the books, the Proven Bread Programme, and the Sourdough School diploma — and it belongs to all of them equally. Whether you bake your own Diversity Bread, receive Proven bread through the post, or are working your way through the 12-week programme with your GP, these definitions are here to support you.
Some entries link to lessons within the diploma curriculum. If you find a link you can't access yet, that's not a dead end — it's a signpost. There is always more to learn, and there is always a way in.
Dr Vanessa Kimbell
Welcome to The Proven Bread Glossary
