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
[email protected]
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Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties

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A review of nutritional and nutraceutical components of buckwheat

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Biological Activities and Safety of Citrus spp. Essential Oils

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Systematic Review of Pears and Health

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Multifaceted Health Benefits of Mangifera indica L. (Mango): The Inestimable Value of Orchards Recently Planted in Sicilian Rural Areas

EINKORN

Nutritional properties of einkorn wheat (Triticum monococcum L.)

kvass composition

Microbial and chemical analysis of a kvass fermentation

Vitamin C and iron absorption

The active role of vitamin C in mammalian iron metabolism: Much more than just enhanced iron absorption!

Apricots and health

The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region

Sourdough wheat germ

Use of sourdough fermentation and non-wheat flours for enhancing nutritional and healthy properties of wheat-based foods

Antioxidants in sourdough Rye bread

Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

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 health

Sourdough and cereal fermentation in a nutritional perspective

Fibre and vitamin content in rye sourdough bread

Stability of B-complex vitamins and dietary fiber during rye sourdough bread production

Sourdough bread and sprouted grains

The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men

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