The Sourdough School

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

Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

+44(0)7813308301
[email protected]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Book a consultation

Navigation
  • courses
    • Book a Call
    • 12 week Bread Delivery Gut Reset Course
    • 1 Day Practitioner BALM Training Day
    • 3 Day Bake for Heath Workshops
    • 6 Day Reset Retreat
    • Annual Tuscan Retreat
    • The Diploma
  • Personalisation
    • Bread & Health Assessments
    • Personalising Bread
    • Personalising Bread Using Nutrigenetics
    • Priority Access: Join the Waiting List
  • About
    • About The Sourdough School
    • Contact Us & FAQ
    • General FAQ’s about The School
    • Request a Callback
    • Where to stay & more
    • Reviews
    • The Team
    • A Social Enterprise
    • Contributors & Guest Tutors
    • What Our Students Say
    • Login
  • Our Approach
    • Baking as Lifestyle Medicine (BALM)
    • Prove it – The Case Studies
    • 12 Week Student Support Pack
    • Bread as Preventative Health
    • Training Bakers & Healthcare Professionals
    • Diversity Bread™
    • BALM & Bread in The Blue Zone
    • Proven: Bread Podcast
  • Admissions
    • Request a callback
  • Shop
    • Our Flour and Ingredients
    • Our Books
    • Equipment
    • Flours From Farmers Directory
    • Add Farmer to the Directory
Postbiotics LAB

Postbiotic metabolites produced by Lactobacillus plantarum strains exert selective cytotoxicity effects on cancer cells

photo

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

sourdough and flavour-2

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

rye sourdough flavours

Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction

sourdough lactic acid bacteria diversity and species

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota

Lactic Acid Bacteria Associated with Cocoa Fermentation

Diversity of Predominant Lactic Acid Bacteria Associated with Cocoa Fermentation in Nigeria

sourdough wheat germ

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

Sourdough and mineral bioavailability

Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread

Sourdough lactobacilli and gluten degradation

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: New perspective for coeliac disease

sourdough fermentation

Sourdough Bread

sourdough and Lb. sanfrancisco

Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review

sourdough lactic acid bacteria

Biochemistry and physiology of sourdough lactic acid bacteria

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

  • 1
  • 2
  • Next Page »
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

BANT Member
Lifecode GX

Terms and Conditions | Privacy Policy
Copyright © 2025 Vanessa Kimbell
Call +44 (0)7813308301 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web