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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Wheat

Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

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

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

Wheat landraces: A mini review

Wheat landraces: A mini review

Wheat into Flour: A Story of Milling

Wheat into Flour: A Story of Milling

Traceability and ethical concerns in the UK wheat—Bread chain: From food safety to provenance to transparency

Traceability and ethical concerns in the UK wheat—Bread chain: From food safety to provenance to transparency

The origin of spelt and free-threshing hexaploid wheat

The origin of spelt and free-threshing hexaploid wheat

Tetraploid and hexaploid wheat varieties reveal large differences in expression of alpha-gliadins from homoeologous Gli-2 loci

Tetraploid and hexaploid wheat varieties reveal large differences in expression of alpha-gliadins from homoeologous Gli-2 loci

Sensory profiles of cooked grains from wheat species and varieties

Sensory profiles of cooked grains from wheat species and varieties

Ethical traceability in the UK wheat-flour-bread chain

Ethical traceability in the UK wheat-flour-bread chain

Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome

IBS_Bread_Toxins

Contamination of soil with potentially toxic metals and their bioaccumulation in wheat and associated health risk

The Role of the Gut Microbiota in the Metabolism of Polyphenols as Characterized by Gnotobiotic Mice

The Role of the Gut Microbiota in the Metabolism of Polyphenols as Characterized by Gnotobiotic Mice

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Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

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Potential of sourdough for healthier cereal products

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