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]
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Bioactive peptides in cereals and legumes

Bioactive peptides in cereals and legumes – agronomical, biochemical and clinical aspects

Peas_Botanical Blends

Review of the health benefits of peas (Pisum sativum L.)

EINKORN

Nutritional properties of einkorn wheat (Triticum monococcum L.)

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 fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

sourdough and health

Sourdough and cereal fermentation in a nutritional perspective

Enzymatic conversions in sourdough

Enzymatic and bacterial conversions during sourdough fermentation

Functional aspects of sourdough

How the sourdough may affect the functional features of leavened baked goods

Synthesis of lunasin by sourdough fermentation

Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

Sourdough lactic acid bacteria and antioxidant peptides

Selected Lactic Acid Bacteria synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

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