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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Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies

580. Sourdough bread - Starch digestibility and postprandial glycemic response

Sourdough Bread: Starch digestibility and postprandial glycemic response

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

Resistant starch in the Italian diet

Resistant starch in the Italian diet

Blue Corn_Botanical Blends

Blue Maize Extract Improves Blood Pressure, Lipid Profiles, and Adipose Tissue in High-Sucrose Diet-Induced Metabolic Syndrome in Rats

Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial

Potential beneficial effects of butyrate in intestinal and extraintestinal diseases

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Resistant Starch: Promise for Improving Human Health

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Resistant starch and “the butyrate revolution”

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Fiber and prebiotics: mechanisms and health benefits

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Effects of Arabinoxylan and Resistant Starch on Intestinal Microbiota and Short-Chain Fatty Acids in Subjects with Metabolic Syndrome: A Randomised Crossover Study

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Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

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Impact of whole grains on the gut microbiota: the next frontier for oats?

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A review of nutritional and nutraceutical components of buckwheat

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Resistant starch – a review

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