The Sourdough School

WORKSHOPS || ONLINE TRAINING | || RETREATS || PERSONALISED BREAD || GUT HEALTH

PERSONALISED BREAD. BAKE WITH THE HANDS OF AN ARTISAN AND THE MIND OF A CLINICIAN

Reduce Bloating · Improve Gut Health · Balance Blood Sugar · Ease IBS · Manage Gluten Sensitivity — Baking As Lifestyle Medicine. Set in the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, we run workshops, and our flagship course for practitioners is The Diploma in Personalising Bread. Book in for a chat today.

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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

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