The Sourdough School

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

BAKING WITH THE HANDS OF AN ARTISAN AND THE MIND OF A CLINICIAN

Transform your health and wellbeing through your everyday bread. Run from the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, we run workshops, retreats and an in depth online Diploma in Baking as Lifetyle Medicine. Book in for a chat today

WhatsApp: +44(0)7813308301
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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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