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]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Schedule a Call to Learn More

Bread Delivery Waiting List

Navigation
  • Home
    • About The Sourdough School
    • Contact Us & FAQ
    • Request a Callback
    • Reviews
    • Where to stay & more
    • The Team
    • A Social Enterprise
    • General FAQ’s about The School
    • Contributors & Guest Tutors
    • What Our Students Say
    • Login
  • Courses
    • Fresh Bread Subscription
    • Workshops
    • Bake For Health Retreat
    • Tuscan Retreat
    • Diploma
    • Priority Access: Join the Waiting List
  • Assessments
    • Initial Consultation
    • Follow Up Nutrigenomic Reports
    • Gut Health Analysis
  • Our Approach
    • Baking as Lifestyle Medicine (BALM)
    • 12 Week Student Support Pack
    • Bread as Preventative Health
    • Personalising Bread Using Nutrigenetics
    • Training Bakers & Healthcare Professionals
    • Diversity Bread™
    • Prove it – The Case Studies
    • BALM & Bread in The Blue Zone
    • Proven: Bread Podcast
  • Admissions
    • Request a callback
    • Location, Opening Hours & Course Days & Times
  • Shop
    • Our Flour and Ingredients
    • Our Books
    • Equipment
    • Flours From Farmers Directory
    • Add Farmer to the Directory
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

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

photo

Potential of sourdough for healthier cereal products

photo

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

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

BANT Member
Lifecode GX

Terms and Conditions | Privacy Policy
Copyright © 2025 Vanessa Kimbell
Call +44 (0)7813308301 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web