The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

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

Discover Baking as Lifestyle Medicine, and how to bake Proven Bread, from the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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Effect of High Beta-Glucan Barley on Serum Cholesterol Concentrations and Visceral Fat Area in Japanese Men—A Randomized, Double-blinded, Placebo-controlled Trial

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The Interaction Between Insoluble and Soluble Fiber

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Understanding the Physics of Functional Fibers in the Gastrointestinal Tract: An Evidence-Based Approach to Resolving Enduring Misconceptions about Insoluble and Soluble Fiber

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A critical review on the impacts of Beta-glucans on gut microbiota and human health

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Beta-Glucans Improve Growth, Viability and Colonization of Probiotic Microorganisms

Antioxidants in sourdough Rye bread

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

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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