The Sourdough School

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

Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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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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