The Sourdough School books are best sellers.
Vanessa began writing The Sourdough School Books at a time when knowledge about sourdough was sparse and often misunderstood. In the UK, as she set out teaching sourdough was typically associated with San Francisco and she often tells stories that reflect just how little people understood about sourdough. On serval occasions in the early days students would turn up thinking they were going to learn to make Irish soda bread. Once The School was set up Vanessa started writing the books with the aim of to changing the narrative on fermenting bread sharing her extensive knowledge through meticulously crafted books with the aim of demystifying sourdough baking. It was a way to democratise the knowledge the she felt was key to health.
Transforming The Way People Understood Sourdough
The Sourdough School Books have successfully and fundamentally transformed the global understanding and practice of sourdough baking. The books bridged traditional baking methods with contemporary scientific insights, revolutionised the way bakers around the globe understood bread, promoting health and nutrition long before it became fashionable.
Her books, including “The Sourdough School” series, have broken down significant barriers and provided insights previously unavailable to the public. Vanessa introduced techniques that were known by just a few people such as bassinage for improving crumb structure and innovative methods like the chocolate sourdough starter. She provided a clear understanding of using a young levain and differentiating between heterofermentative and homofermentative bacteria, illustrating their impact on flavour and health. These elements have been critical in educating both amateur and professional bakers on the complexities and benefits of sourdough.
The books shared Vanessa’s work on the prebiotic effects of sourdough has highlighted its importance for gut health, promoting sourdough as a nutritious, health-supporting food. Her contributions have been recognised by many eminent professionals, including Professor Tim Spector, Baker Richard Hart, writer Nigella Lawson and the late Dr Micheal Mosley have acknowledged the pivotal role of the books in shifting the perception of bread from a mere staple to a vital component of a healthy diet.
The Books influence extends beyond technical techniques to broader agricultural practices. through her writing Vanessa has been a steadfast advocate for diversity in flour to nourish the gut, introducing botanical blend flours that have revolutionised the baking industry’s approach to ingredient diversity. Her commitment to regenerative and organic farming practices over the past 25 years underscores her dedication to sustainable and health-promoting agriculture.
“The Sweet Sourdough School,” broke new ground by teaching how to make sweet sourdoughs and integrate beneficial bacteria into everyday baking. This approach supports gut health in innovative ways, such as through fermented components in doughnuts.
The 10-minute Sourdough School book technique, which has made it possible for everyone to enjoy the benefits of sourdough, regardless of time or financial constraints. This technique, along with her other accessible methods, has democratised sourdough baking, making it a feasible and affordable practice for all.
These books have not only transformed individual baking practices but has also influenced the entire bread industry. In the video above baker Steve Rogers explains inches own words how The Sourdough School Books introduced pioneering methods, sustainable practices, and ground breaking knowledge earned the books recognition as game changers in the baking world.
The Sourdough School books have been published across the globe in many languages including French, German, Italian, Spanish, Hungarian and Croatian. These remarkable books have changed the landscape of bread and sourdough globally, and we are very proud of how they have been central to the revolution in understanding bread across the globe.
