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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Wheat epitopes in coeliac disease

Improving wheat to remove coeliac epitopes but retain functionality

sourdough Lactic acid bacteria and gluten

Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

Spectrum of gluten-related disorders

Spectrum of gluten-related disorders: consensus on new nomenclature and classification

Gluten Sourdough

The Role of gluten in Celiac Disease and Type 1 Diabetes

Sourdough fermentation reduced gluten toxicity

A grounded guide to Gluten: How Modern Genotype and Processing Impact Wheat Sensitivity

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