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.

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Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

Dietary acrylamide and cancer risk: An updated meta-analysis

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

Cornflowers_Botanical Blends

Anti-inflammatory and immunological effects of Centaurea cyanus flower-heads

Pumpkin polysaccharide modifies the gut microbiota during alleviation of type 2 diabetes in rats

Sweet Potato_Botanical Blends

Promotion of Orange-Fleshed Sweet Potato Increased Vitamin A Intakes and Reduced the Odds of Low Retinol-Binding Protein among Postpartum Kenyan Women

Peas_Botanical Blends

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

Potential beneficial effects of butyrate in intestinal and extraintestinal diseases

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Effect of banana consumption on faecal microbiota: a randomised, controlled trial

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Bioactive compounds in banana fruits and their health benefits

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Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Food Order Has a Significant Impact on Postprandial Glucose and Insulin Levels

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