The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

BAKING WITH THE HANDS OF AN ARTISAN AND THE MIND OF A CLINICIAN

Discover Baking as Lifestyle Medicine, and how to bake Proven Bread, from the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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Overview of EPS

An overview of the functionality of exopolysaccharides produced by lactic acid bacteria

Sourdough overview

Sourdough Technology—A Traditional Way for Wholesome Foods: A Review

Sourdough and phytic acid

Prolonged Fermentation of Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium

Lactic acid bacteria and shelf life

Anti-fungal lactic acid bacteria as bio-preservatives

Sourdough bread and shelf life

Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

Sourdough and mineral bioavailability

Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

Antioxidants in sourdough Rye bread

Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Enzymatic conversions in sourdough

Enzymatic and bacterial conversions during sourdough fermentation

Functional characteristics of sourdough breads

Impact of sourdough on the texture of bread

ourdough microflora: biodiversity and metabolic interactions

The sourdough microflora: biodiversity and metabolic interactions

Sourdough microflora: Interactions of lactic acid bacteria and yeasts

The sourdough microflora: Interactions of lactic acid bacteria and yeasts

Sourdough lactic acid bacteria and antioxidant peptides

Selected Lactic Acid Bacteria synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

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