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.

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Nutritional and end-use perspectives of sprouted grains: A comprehensive review

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Urtica spp.: Ordinary Plants with Extraordinary Properties

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The Contribution of Buckwheat Genetic Resources to Health and Dietary Diversity

health benefits of fermented beverages

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

sourdough wheat germ

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

phytohemicals in wholegrains

Whole grain phytochemicals and health

bread crumb and Gut health

The gastro?intestinal tract as the major site of biological action of dietary melanoidins

sourdough crust and antioxidants

Structural and Functional Characterization of Pronyl-lysine, a Novel Protein Modification in Bread Crust Melanoidins Showing in Vitro Antioxidative and Phase I/II Enzyme Modulating Activity

The gut micro biome

A dynamic partnership : Celebrating our gut flora

Organic flour and sourdough

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened goods

Sourdough wheat germ

Use of sourdough fermentation and non-wheat flours for enhancing nutritional and healthy properties of wheat-based foods

sourdough and health

Sourdough and cereal fermentation in a nutritional perspective

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