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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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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