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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[email protected]
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sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Sourdough and flaxseeds

Flaxseed proteins: food uses and health benefits

Sourdough and insulin response

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

Sourdough lactic acid bacteria and antioxidant peptides

Selected Lactic Acid Bacteria synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

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