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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Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Aloreña table olives throughout fermentation process

Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Aloreña table olives throughout fermentation process

Genome Sequence of Leuconostoc pseudomesenteroides Strain 4882, Isolated from a Dairy Starter Culture

Genome Sequence of Leuconostoc pseudomesenteroides Strain 4882, Isolated from a Dairy Starter Culture

Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations

Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations

On the Effect of Lactic Acid on Blood Glucose and Insulin Responses to Cereal Products: Mechanistic Studies in Healthy Subjects and In Vitro

On the Effect of Lactic Acid on Blood Glucose and Insulin Responses to Cereal Products: Mechanistic Studies in Healthy Subjects and In Vitro

Antiallergic effects of Lactobacillus pentosus strain S-PT84 mediated by modulation of Th1/Th2 immunobalance and induction of IL-10 production

Antiallergic effects of Lactobacillus pentosus strain S-PT84 mediated by modulation of Th1/Th2 immunobalance and induction of IL-10 production

Probiotics and Depression

The effects of probiotics on depressive symptoms in humans: a systematic review

Article_Sourdough Microbiome

The Sourdough Microbiome

Postbiotics_Food Safety

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Postbiotics LAB

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

phenolic acids and lactobacilli

Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii

health benefits of fermented beverages

Fermented beverages with health-promoting potential: Past and future perspectives

kvass composition

Microbial and chemical analysis of a kvass fermentation

Sourdough flavour review

Flavour in sourdough breads: a review

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

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