The Sourdough School

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

PERSONALISED BREAD. BAKE WITH THE HANDS OF AN ARTISAN AND THE MIND OF A CLINICIAN

Reduce Bloating · Improve Gut Health · Balance Blood Sugar · Ease IBS · Manage Gluten Sensitivity — Baking As Lifestyle Medicine. Set in the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, we run workshops, and our flagship course for practitioners is The Diploma in Personalising Bread. Book in for a chat today.

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Wheat

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

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity

Black Kidney Beans_Botanical Blends

White and dark kidney beans reduce colonic mucosal damage and inflammation in response to dextran sodium sulfate

Peas_Botanical Blends

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

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Essential and toxic metals in animal bone broths

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The proximate composition and some minor constituents of poppy seeds

EINKORN

Nutritional properties of einkorn wheat (Triticum monococcum L.)

sourdough wheat germ

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

Sourdough and mineral bioavailability

Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread

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 and mineral bioavalability in wheat

Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats

Yeast increases mineral bioavailability in sourdough

Isolation and identification of Phytase-active yeasts from sourdoughs

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