The Sourdough School

WORKSHOPS || ONLINE TRAINING | || RETREATS || PERSONALISED BREAD || GUT HEALTH

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

Transform your health and wellbeing through your everyday bread. Run from the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, we run workshops, retreats and an in depth online Diploma in Baking as Lifetyle Medicine. Book in for a chat today

WhatsApp: +44(0)7813308301
[email protected]
Follow on Instagram

Book a consultation

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Navigation
  • courses
    • Book a Call
    • 2 Day Workshops
    • 3 days Personalised Bread Workshops
    • Tuscan Retreat
    • Personalised Bread
    • The Diploma – January 2027
    • Proven 12 Week reset
    • Reviews
  • Personalisation
    • Personalising Bread
    • Personalising Bread Using Nutrigenetics
    • Priority Access: Join the Waiting List
  • About
    • About The Sourdough School
    • Contact Us & FAQ
    • General FAQ’s about The School
    • Request a Callback
    • Where to stay & more
    • Educational Awards Programme
    • The Team
    • A Social Enterprise
    • Contributors & Guest Tutors
    • What Our Students Say
    • Login
  • Proven Bread
    • Proven Bread Documentary
    • Baking as Lifestyle Medicine (BALM)
    • Prove it – The Case Studies
    • 12 Week Student Support Pack
    • Bread as Preventative Health
    • Training Bakers & Healthcare Professionals
    • Diversity Bread™
    • BALM & Bread in The Blue Zone
    • Proven: Bread Podcast
  • Study
    • Request a callback
  • Shop
    • Our Flour and Ingredients
    • Our Books
    • Equipment
    • Flours From Farmers Directory
    • Add Farmer to the Directory
Seweed Lettuce_Botanical Blends

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

photo

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

photo

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

photo

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

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

BANT Member
Lifecode GX

Terms and Conditions | Privacy Policy
Copyright © 2026 Vanessa Kimbell
Call +44 (0)7813308301 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web