Understanding the Impact of Mass-produced Bread
We begin by educating our students on the detrimental effects that mass-produced, low-quality bread can have on health. This foundational knowledge sets the stage for understanding why personalisation and quality in bread-making are crucial.
The Science of Fermentation
A key focus of our course is on the mechanisms by which long, slow fermentation transforms bread. We explore the science behind fermentation and how it enhances the nutritional profile of bread, making it more digestible and beneficial for the gut microbiome and mental health. This understanding is critical for personalising bread to meet specific health needs.
Practical Application and Baking
Throughout the course, students are engaged in practical baking sessions. These sessions are designed to apply the scientific principles learned from the syllabus. By making their own bread and accompanying recipes, students gain hands-on experience in how to personalise bread based on its intended health benefits.
Insight into the Gut Microbiome
A unique aspect of our program is the opportunity for students to test their gut microbiome at the beginning and end of the course. This allows for a personalised insight into how the BALM Protocol can impact one’s microbiome and overall health. Feedback sessions with our Research and Medical Directors help students understand their individual responses and how to tailor their bread-making practices accordingly.
Case Studies and Clinical Application
We provide students with Sourdough School case studies that demonstrate the improvement of physical and mental health outcomes through personalised bread-making. Medical professionals can apply this knowledge to change their clinical practice, including the ability to socially prescribe our courses to their patients.
Social Prescription and Community Health
Our courses advocate for the Bake 2, Give 1 principle, emphasising the importance of sharing bread within the community. This practice not only fosters a sense of connection and belonging but also addresses issues of loneliness and social isolation. By teaching students to personalise and share bread, we aim to create a ripple effect that positively impacts community health.
Licensing for Practitioners
Upon completion of the course, medical professionals may obtain a practitioner’s license, enabling them to prescribe our courses to their patients. This facilitates the broader application of personalised bread-making as a form of Lifestyle Medicine.
Our Diploma program is designed to equip students with the knowledge, skills, and insights necessary to personalise bread-making in a way that supports health. By integrating scientific understanding with practical baking skills and a focus on the gut microbiome, we enable our students to make informed choices about the bread they bake, eat, and share. This approach not only enhances individual and community health but also elevates the practice of bread-making to a therapeutic and socially beneficial art
