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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Seweed Lettuce_Botanical Blends

Evaluation of the antidepressant and anxiolytic like effects of a hydrophilic extract from the green seaweed Ulva sp. in rats

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

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Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products

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Exopolysaccharides from Sourdough Lactic Acid Bacteria

Overview of EPS

An overview of the functionality of exopolysaccharides produced by lactic acid bacteria

Enzymatic conversions in sourdough

Enzymatic and bacterial conversions during sourdough fermentation

Functional characteristics of sourdough breads

Impact of sourdough on the texture of bread

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