The Sourdough School

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

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

Set in the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire; this is baking tailored to to suit the biology of the person eating it using nutrigenetics and gut health assessments. We train healthcare professionals and bakers to bake Proven Bread.

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Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

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Potential of sourdough for healthier cereal products

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Amylose Content in Segregating Populations of Einkoen, Emmer and Rye

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

Rye bread and effect on CVD

Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11–14.5 hour perspective; a randomized controlled study in healthy subjects

Antioxidants in sourdough Rye bread

Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

Fibre and vitamin content in rye sourdough bread

Stability of B-complex vitamins and dietary fiber during rye sourdough bread production

Dietary fibre and sourdough rye bread

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

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