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.

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

Student Login

Schedule a Call to Learn More

Navigation
  • Home
    • About The Sourdough School
    • Contact Us & FAQ
    • Request a Callback
    • Practical Information
    • The Team
    • A Social Enterprise
    • General FAQ’s about The School
    • Contributors & Guest Tutors
    • What Our Students Say
    • Login
  • Courses
    • Priority Access: Join the Waiting List
    • Workshops
    • Bake For Health Retreat
    • Tuscan Retreat
    • Diploma
  • Assessments
    • Bread & Health Assessment
    • Gut Health Assessment
    • Nutrigenomic Assessment
  • Our Approach
    • Baking as Lifestyle Medicine (BALM)
    • 12 Week Student Support Pack
    • Bread as Preventative Health
    • Personalising Bread Using Nutrigenetics
    • Training Bakers & Healthcare Professionals
    • Diversity Bread™
    • Prove it – The Case Studies
    • BALM & Bread in The Blue Zone
    • Proven: Bread Podcast
  • Admissions
    • Request a callback
    • Location, Opening Hours & Course Days & Times
    • Reviews
  • Shop
    • Our Flour and Ingredients
    • Our Books
    • Equipment
    • Flours From Farmers Directory
    • Add Farmer to the Directory

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

photo

Urtica spp.: Ordinary Plants with Extraordinary Properties

photo

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

  • 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