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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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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