The Sourdough School

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

BAKING WITH THE HANDS OF AN ARTISAN AND THE MIND OF A CLINICIAN

Set in the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire; this is baking tailored to to suit the biology of the person eating it using nutrigenetics and gut health assessments. We train healthcare professionals and bakers to bake Proven Bread.

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Effects of Arabinoxylan and Resistant Starch on Intestinal Microbiota and Short-Chain Fatty Acids in Subjects with Metabolic Syndrome: A Randomised Crossover Study

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Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides

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The Effects of Intact Cereal Grain Fibers, Including Wheat Bran on the Gut Microbiota Composition of Healthy Adults: A Systematic Review

Antioxidants in sourdough Rye bread

Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

Sourdough and insulin response

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

Dietary fibre and sourdough rye bread

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

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