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.

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4 Our Duty

Both The Sourdough School, and The Sourdough Club is aware of its obligations under the Equality Act 2010 and whilst we comply with non-discrimination provisions, we actually aim to actively encourage a positive culture where we go above and beyond any legal and statutory requirements to ensure we operate in a climate where difference is valued and understood, and where everyone experiences equal opportunities so that everyone feels part of an inclusive community.

Working in the bakeries – understanding the food systems – Vanessa is renowned for digging deep into the bread culture in Photo from Ooty in India

We promote tolerance, friendship and (although we are not religious,) we celebrate all religions and cultures through different aspects of our baking in courses, online and in our books. This includes breads and recipes that are from many different cultures, and different religious celebrations, however we are also aware of not crossing the boundaries of inappropriate or unacknowledged adoption of an element or elements of one culture or identity by members of another culture.  Vanessa is keen to ensure that bread culture is not replaced by dominant accepted bread popular culture.

Going above and Beyond

Vanessa teaches that while baking can connect people and serve as a way to learn about experiences outside our own, we must be mindful that we need to be humble, stay curious, and be willing to change.  We must also dig a little deeper. So Vanessa’s approach of The Sourdough School is sharing whilst always fully acknowledge the source of knowledge and wherever possible link to the origin of the recipe.
Wherever possible ask the person who has shared their approach to share the information themselves ( if they are not camera shy .. ) For this reason Vanessa uses her communication skills and photography to ensure transparency, and any changes to a recipe ( perhaps due to ingredient availability or fermentation mentions) are acknowledged as such.

We also invite external guest speakers to contribute

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