The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

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

Discover Baking as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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Cultivated einkorn wheat (Triticum monococcum L. subsp. monococcum)

Cultivated einkorn wheat (Triticum monococcum L. subsp. monococcum): the long life of a founder crop of agriculture

Ancient vs Modern Grains

Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

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Nutritional properties of einkorn wheat (Triticum monococcumL.)

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Amylose Content in Segregating Populations of Einkoen, Emmer and Rye

EINKORN

Nutritional properties of einkorn wheat (Triticum monococcum L.)

Wheat species and their nutritional value

Bioactive Compounds and their Antioxidant Capacity in Selected Primitive and Modern Wheat Species

Sourdough and einkorn bread

The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin- A randomized controlled cross-over trial

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