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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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

wheat bran health benefits

Wheat bran: its composition and benefits to health, a European perspective

Sourdough and mineral bioavailability

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

sourdough fermentation

Sourdough Bread

Sourdough and phytic acid

Prolonged Fermentation of Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium

Yeast increases mineral bioavailability in sourdough

Isolation and identification of Phytase-active yeasts from sourdoughs

Sourdough and mineral bioavailability

Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

sourdough and health

Sourdough and cereal fermentation in a nutritional perspective

Functional characteristics of sourdough breads

Impact of sourdough on the texture of bread

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