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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Bifidobacterium

Bifidobacteria and Their Role as Members of the Human Gut Microbiota

Lactis and Milk

Synbiotic Effect of Bifidobacterium lactis CNCM I-3446 and Bovine Milk-Derived Oligosaccharides on Infant Gut Microbiota

Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread Making Processes

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

Live probiotic Bifidobacterium lactis bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture

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Gut Microbiota and Extreme Longevity

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Deciphering the trophic interaction between Akkermansia muciniphila and the butyrogenic gut commensal Anaerostipes caccae using a metatranscriptomic approach

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Short Chain Fatty Acids (SCFAs)-Mediated Gut Epithelial and Immune Regulation and Its Relevance for Inflammatory Bowel Diseases

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Probiotics in infective diarrhoea and inflammatory bowel diseases

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Impact on the composition of the faecal flora by a new probiotic preparation: preliminary data on maintenance treatment of patients with ulcerative colitis

Diet and the gut microbiome

The role of the gut microbiota in nutrition and health

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