Key Topics on the Diploma

Are there any medical conditions that can be supported through personalisation of Bread?

Bread, especially when tailored according to the principles of Baking as Lifestyle Medicine (BALM), can play a preventative, and supportive role to optimise health in a variety of health conditions by addressing specific nutritional needs and promoting overall gut health. Here's a comprehensive list of conditions that can potentially benefit from medically tailored bread:

1. Inflammatory Bowel Disease (IBD): Specially formulated bread can help manage symptoms by incorporating easily digestible, low-FODMAP ingredients that reduce gastrointestinal distress.
2. Cardiovascular Disease (CVD): Whole grain, high-fiber bread can lower cholesterol levels and improve heart health by reducing blood pressure and inflammation.
3. Diabetes (Type 2): Low-glycemic-index breads can help manage blood sugar levels by incorporating whole grains and seeds that slow glucose absorption.
4. Obesity: High-fiber, nutrient-dense breads can promote satiety, helping to manage weight by reducing overall calorie intake.
5. Celiac Disease: Gluten-free sourdough breads made from naturally gluten-free grains can provide safe and nutritious options for those with gluten intolerance.
6. Irritable Bowel Syndrome (IBS): Bread made with low-FODMAP ingredients can help minimize IBS symptoms by avoiding triggers such as wheat, rye, and barley.
7. Allergies and Food Sensitivities: Tailoring bread and baking to exclude specific allergens (like nuts, dairy, or eggs) can help individuals avoid allergic reactions while still enjoying bread.
8. Metabolic Syndrome: Incorporating whole grains and seeds rich in omega-3 fatty acids and fiber can improve metabolic health by regulating blood sugar and reducing inflammation.
9. Non-Alcoholic Fatty Liver Disease (NAFLD): Bread rich in antioxidants and healthy fats can support liver health by reducing liver fat accumulation and inflammation.
10. Osteoporosis: Fortifying bread with calcium, vitamin D, and magnesium can support bone health, particularly in postmenopausal women.
11. Mental Health Conditions (such as depression and anxiety): Fermented breads rich in probiotics can influence gut-brain communication, potentially improving mental health through the gut-brain axis.
12. Autoimmune Diseases: Gluten-free or low-inflammatory ingredient breads can reduce inflammation, potentially benefiting conditions like rheumatoid arthritis and Hashimoto's thyroiditis.
13. Cancer Prevention: High-fiber breads can promote digestive health and reduce the risk of colorectal cancer by enhancing bowel movement and reducing transit time.

Each of these conditions can benefit from a tailored approach to bread-making, where the choice of ingredients, fermentation process, and nutritional profile are aligned with the specific health needs and dietary restrictions of individuals. This approach not only makes bread a versatile component of a therapeutic diet but also empowers individuals to use food as a tool for managing and potentially preventing chronic health conditions.

What Makes the Diploma such a unique course?

The Sourdough School Diploma is an engaging, collaborative learning experience

Of course, I would say this: It is far better to listen to students who have attended the courses and what they have to say. You can see a video of one of our graduates, Melanie, here talking about how she uses BALM protocol and applies the knowledge.

Here how we teach personalisation of bread and baking as preventative healthcare and lifestyle medicine

1. You Follow a Dynamic Weekly Modules:

   • Each module features its own unique live discussion, typically updated towards the end of the week. This allows students to prepare and engage actively in the upcoming week’s topic.

2. You attend Interactive Live Feedback Sessions:

   • Scheduled either on Tuesdays or Thursdays, these sessions are vital for real-time feedback and discussion. Students can submit questions in advance, which are then addressed during the session, often with screen sharing to guide them to relevant resources within our extensive library.

3. You access Comprehensive Lesson Libraries:

   • Our course includes over seven hundred hours of lessons. While the Diploma course is curated to a concise format, students have access to this expansive resource for deeper exploration.

4. We Have a Community-Based Learning Approach:

   • Emphasising community learning, our course fosters a collaborative environment where diverse questions and perspectives enrich the learning experience.

5. Accessibility and Inclusion:

   • Live sessions are recorded with captions to cater to diverse needs, including different time zones, languages, and learning paces. We also accommodate dietary requirements and provide glossaries to support students with language barriers.

6. I run Drop-In Open Sessions:

   • Regular drop-in sessions at 4 pm allow students to seek clarifications or assistance on the syllabus, as well as receive technical support. These sessions provide an opportunity for personalised interaction and ensure that all students, regardless of their specific needs, are fully included in the learning process.

7. Your experience is Essential for Personalisation and Application:

   • The course includes personalised elements, such as the blood sugar module, where students observe their own responses to different breads. This practical application of the Baking as Lifestyle Medicine (BALM) protocol allows students to understand the impact of bread on a personal level.

8. Living Life as Inquiry:

   • Our teaching philosophy is rooted in ‘living life as inquiry’, an academic approach that encourages students to create their own knowledge through experience and reflection. This methodology supports a deeper understanding of the interdisciplinary nature of baking, nutrition, and wellness.

9. We welcome Transdisciplinary Perspectives:

   • The course brings together a diverse range of students, including farmers, gastroenterologists, and nutritionists, creating a rich learning environment. This diversity encourages students to consider multiple perspectives, enhancing their understanding of systems change and sustainability in food production.

10. Your Assessment is Through Participation:

    • Participation in live discussions is a key component of our assessment method. Engaging in these dialogues allows Dr. Kimbell and the team to understand each student’s progress and provide tailored guidance.

Learning Outcomes: By participating in this course, students will acquire a comprehensive understanding of baking as lifestyle medicine, including practical skills in sourdough bread-making and a deep knowledge of the nutritional aspects of bread. They will also develop the ability to apply these principles as personalised nutrition, enhancing both their health and that of their clients and customers.

Will I learn to make Sourdough on the Diploma?

To put this simply, you will learn every aspect of baking Sourdough bread to an advanced level

Dr Kimbell is one of the most renowned sourdough bakers; with a lifetime of baking, the practical module builds your knowledge each week and will take you beyond the standard baking approach to bread, and you will be amazed at how your artisan baking skills build on this course.

So yes, you will learn how to make sourdough. You will also learn to understand the Sourdough process, fermentation mechanisms, and its impact on health. Baking is key to being able to prescribe.

• You learn baking as a separate module called BALM Practical. You will learn the following:
• How to look after many types of starter
• How to create a botanical blend
• How to control the flavour of sourdough
• How to blend and mill your own flour
• How to make a classic sourdough boule
• Which variables affect the fermentation?
• How much to hydrate your bread by
• How to get an open crumb structure
• About fibre, protein & gluten in the flour
• Understanding shaping & Scoring
• An overview of nutrition & digestibility of bread
• Eating symbiotically for optimal gut health
• Why diversity is key to gut health
• About the gut microbiome and why the kind of bread you eat matters
• Probiotics & prebiotics

Why personalisation of bread is non diagnostic

In our practice of personalising bread at The Sourdough School to support health and well-being, however it's crucial to clarify our position regarding the diagnosis of medical conditions. Our approach is fundamentally rooted in working collaboratively with healthcare professionals and their patients to personalise bread in a way that supports their diagnosed health conditions. We adhere to a strict protocol that prioritises the safety and well-being of individuals seeking to integrate personalised bread into their lifestyle for health benefits.

Here's why we do not diagnose:

What recipes will I learn to bake on the Diploma?

The Diploma takes you from not knowing how to bake to baking boules. Over the course you will bake many recipes but these are some of the bakes you can expect to learn:

1. Simple 10-Minute Tin Loaves: These are likely to be basic recipes designed for ease and efficiency, suitable for beginners or those with limited time.
2. Heritage Grain Breads (like Emma Spelt Tin Loaves): Recipes using ancient or traditional grains, such as spelt, which are known for their distinct flavors and nutritional profiles.
3. Sourdough Pastries: This could include a variety of pastries made with sourdough starter, adding a unique flavor and texture compared to traditional yeast-based pastries.
4. Sweet Recipes (like Cakes): These are likely to explore the use of sourdough in sweet bakes, a less common but intriguing application of sourdough fermentation.
5. Creative Uses of Leftover Sourdough Starter: This category could include recipes for pancakes, waffles, and muffins, utilising excess sourdough starter that might otherwise be discarded.
6. French-Style Ambient Techniques (e.g., Beetroot and Feta Bread): Recipes that involve ambient (room temperature) fermentation, possibly with unique ingredient combinations like beetroot and feta.
7. Retarded Techniques for Mid and High Hydration San Francisco-Style Overnight Loaves: Advanced sourdough bread techniques that involve longer fermentation times, typically resulting in a more complex flavor profile.
8. Baguettes: The classic French bread, likely with a sourdough twist.
9. Brioche: A rich, soft bread typically made with a high proportion of eggs and butter, adapted here for sourdough preparation.
10. Cinnamon Rolls: A sweet, rolled pastry, usually with a cinnamon filling, adapted for sourdough baking.
11. Pocket Breads: These could include varieties like pita or other flatbreads that puff up to create a pocket.
12. Panettone Course: A traditional Italian Christmas bread, rich in eggs, dried fruits, and citrus zest, adapted for sourdough baking.
13. Pizza Recipes: Diverse approaches to sourdough pizza crusts, likely exploring different toppings and styles.
14. Focaccias: An Italian flatbread, often topped with herbs and olive oil, made here with a sourdough base.
15. French Regional Breads: A category that could include a variety of breads specific to different regions of France, each with its unique sourdough interpretation.

These tested and photographed recipes represent a broad and diverse range of sourdough baking, from the simple to the complex, and from the savoury to the sweet. They offer students a comprehensive experience in sourdough baking, covering a wide spectrum of techniques and styles

How do you balance a relaxed approach with rigorous learning

While we fosters a relaxed and nurturing learning environment, it's important for students to understand that the depth and breadth of content covered are substantial and clinically rigorous. This diploma isn't just a casual foray into the world of baking; it's a comprehensive academic and clinical program designed to provide medical practitioners with the skills and knowledge to prescribe bread as a form of lifestyle medicine. The diploma includes robust clinical modules that empower you to diagnose, prescribe, and monitor the use of BALM (Baking as Lifestyle Medicine) in the context of patient care. Over the course of the diploma, you will delve deep into scientific research, clinical case studies, and hands-on assessments, providing a multi-faceted understanding of BALM and its impact on various health conditions. The end goal is not just to become proficient bakers but to become proficient healthcare providers using BALM as an effective tool in your medical practice. Below is a summary of the assessments.

Formative and Summative Assessments

1. Live Session Verbal Quizzes: Instead of written quizzes, understanding is checked through verbal quizzes during live sessions to assess real-time comprehension and engagement.
2. Peer Reviews of Baking Technique: During hands-on lab sessions, students will assess and critique each other's bread-making skills, this fosters  a warm and collaborative learning environment.
3. 1:1 Progress Meetings with Instructor: Periodic meetings to discuss individual learning pathways, upcoming projects, and any questions or challenges.

Your Final Assessment:

1. Graduation A Personalised Loaf Case Study 

1. • Assignment: Students will create a case study surrounding their "Graduation Loaf," showcasing their ability to prescribe a bread recipe based on BALM protocol and clinical evidence.
   • Recipe Approval in 1:1 Meeting: The proposed recipe will be vetted for clinical and nutritional appropriateness during a one-on-one meeting with the instructor.
   • Evidence-Based Recipe: The chosen recipe must reference clinical papers from the Sourdough School database and other relevant studies. This ensures that the recipe is not only delicious but also supported by scientific research.
   • Community Baking and Peer Review: Upon approval, students will bake their Graduation Loaf and present their case study. The loaf and the supporting documentation will be reviewed by peers, serving as a form of collaborative evaluation.
   • Community Sharing: The approved recipe and case study will be published in the community's knowledge base, affirming the program's values of community and sharing.
   • Assessment Criteria:

1. • • Relevance to BALM principles
     • In line particularly the six pillars of lifestyle medicine
     • Nutritional appropriateness
     • Clinical feasibility based on cited research
     • Quality and clarity of presentation and documentation

This structure should provide a robust, multi-faceted assessment process that aligns well with the course's academic, clinical, and community-oriented goals. It offers an evidence-based, peer-reviewed approach to learning that is deeply rooted in both practical and theoretical understanding.

Who can benefit from personalised bread?

Personalising Bread and baking for Health  Understanding the intersection between traditional baking and modern health science can revolutionise patient care. Personalised bread making as part of lifestyle medicine offers a therapeutic approach that addresses various health conditions. This guide provides some of the topic areas covered on the Diploma and some explanation of how medical professionals can incorporate baking into personalised health plans to enhance both physical and mental well-being of there patients.

Baking as Lifestyle Medicine (BALM) Protocol The BALM protocol, an evidence-based framework, transforms baking from a neutral or potentially harmful activity into a health-enhancing practice. By personalising bread recipes to meet specific health needs, we ensure that each loaf supports optimal health outcomes.

Community and Support Central to this approach is the community support system. Weekly live meetings facilitate shared learning, experience exchange, and collective progress. This community aspect is crucial for sustaining behavioural changes and integrating healthy baking into daily routines.

Detailed Health Benefits: 

1. Obesity Management Engaging in bread making promotes a healthy diet rich in essential nutrients and fibre. Personalised bread recipes can help manage weight by providing satiating, nutrient-dense options that combat obesity and improve overall health.

2. Mental Health Baking in a community setting enhances mental health by fostering a sense of achievement, routine, and creativity. Personalised bread supports cognitive function and mental health by ensuring the availability of key neurotransmitters and metabolites necessary for brain health.

3. Children's Health Personalised bread making for children addresses rising rates of obesity and other health issues. Involving children in the process of making and understanding bread can instil healthy eating habits. Our bread provides the essential nutrients and fibre needed for their growth and development, making it an excellent addition to their diet.

4. Teenagers and Pizza Teenagers often prefer fast food, but our approach includes making healthy, delicious options like sourdough pizza. This not only appeals to their taste preferences but also ensures they receive the necessary nutrients and fibre. Baking together can also serve as a bonding activity, promoting mental health and well-being.

5. Bowel Cancer Prevention Increasing fibre and nutrient diversity in the diet is crucial for families with a history of bowel cancer. Our bread enhances the bioavailability of key minerals and promotes a healthy gut microbiome, which are vital for preventative health measures. The diversity in fibre supports gut health and may reduce the risk of bowel cancer.

6. Cancer Support For individuals undergoing chemotherapy, our bread recipes are designed to accommodate changes in taste and texture preferences. Chemotherapy can alter taste buds, making certain foods unpalatable. Our recipes are tailored to provide essential nutrients and maintain calorie intake during treatment, ensuring patients receive the necessary nourishment.

7. Blood Sugar Management Proper management of blood sugar levels is essential for overall health, especially for individuals with diabetes or prediabetes. Our bread helps manage blood sugar levels by providing a steady release of carbohydrates, reducing spikes and crashes. This contributes to better overall glycaemic control and supports long-term health.

8. ADHD, ASD, and Autism Our bread is specifically designed to support neurodiverse individuals by providing increased fibre and nutrients that create metabolites beneficial to brain function. The fermentation process reduces gluten and FODMAP content, making the bread easier to digest and reducing bloating and discomfort. This is crucial as it can help manage the unique dietary needs associated with these conditions.

9. Non-Coeliac Gluten Sensitivity and IBS While we do not specifically work with coeliac disease, our fermentation process degrades gluten and FODMAPs, making the bread easier to digest for those with non-coeliac gluten sensitivity and IBS. This reduces bloating, pain, and discomfort, supporting better digestive health.

10. Women's Health During menstruation and menopause, women often need additional support for managing symptoms like constipation and bloating. The soluble fibre in our bread aids gut transit and supports overall digestive health during these times. Additionally, our bread provides nutrients that can help balance hormone levels and support women's health.

11. Athletic Performance Athletes benefit greatly from our focus on gut microbiome support and nutrient availability. Our bread helps maintain blood sugar balance and extends nourishment through polyphenols, aiding muscle repair and overall performance. Athletes often suffer from gut dysbiosis, and our bread helps restore gut health, which is essential for peak performance.

12. Anaemia Management The fermentation process in our bread neutralises phytic acid, making key minerals like iron more bioavailable. This is particularly beneficial for those managing anaemia, as it helps in the retention and absorption of iron levels, thereby improving overall health.

13. Sleep Quality Proper sleep is crucial for overall health, and our bread supports this by providing essential nutrients like magnesium and B vitamins. These nutrients help regulate sleep patterns and improve sleep quality. The fermentation process also enhances the production of serotonin, which is a precursor to melatonin, further supporting restful sleep and managing insomnia.

14. Elderly Nutrition Supporting the elderly in maintaining a healthy diet is crucial for their overall well-being. Our bread provides essential nutrients, easy digestibility, and promotes a healthy gut microbiome, which are vital for older adults. Baking also provides a sense of purpose and community engagement, enhancing mental health and well-being. Personalised bread making offers a holistic approach to health through the BALM protocol. With over two decades of experience training healthcare professionals and bakers and the dietary intervention studies supporting our methods, we offer a proven way to improve both physical and mental health to your patients and customers.

The joy of baking, the sense of community, and the health benefits make personalised bread making a unique and enriching experience. We invite you to explore the transformative power of baking as lifestyle medicine.

Who should do the Diploma in Personalisation of Bread?

Anyone can train in Pesonlisation of Bread, but here is an overview of the kind of students we have taught over the years:

• Doctors who use this approach to socially prescribe baking as Lifestyle Medicine to their patients, recognising the therapeutic and nutritional benefits of tailored bread-making.Nutritionists who apply personalised bread-making in their recommendations to clients, offering customised nutritional advice that includes bread tailored to specific dietary needs.
• Dieticians who have incorporated this method into dietary plans for patients, using the specific nutritional composition of bread to address health concerns and promote overall well-being.
• Both Artisan Bakers and Industrial Bakers develop recipes for their customers, focusing on crafting bread that meets the growing demand for health-oriented, personalised nutrition in both artisanal and industrial settings.
• School Cooks and Cafes integrate personalised bread into their menus to cater to the diverse nutritional needs and preferences of their students and customers..
• Psychiatrists and Occupational Health Specialists within the NHS have incorporated a baking initiative, recognising the mental and physical health benefits of bread-making and its role in patient care and rehabilitation.
• Parents, especially those with children who require additional nutritional support or have specific dietary needs, such as children with adhd and autism, utilise personalised bread-making to ensure their children's diets are nutritious, optimal to support gut health, and enjoyable
• Carers, looking after someone with an autoimmune condition or cancer. Every bites counts when it comes to nourishment.
• Elderly Care Facilities staff who can use tailored bread-making to address the specific dietary requirements and preferences of older adults, improving their nutritional intake and quality of life.
• Community Health Workers and Social Workers can leverage personalised bread-making as part of community health initiatives, promoting accessible and affordable nutrition.
• Fitness Coaches and Personal Trainers might incorporate this knowledge to provide comprehensive wellness advice that includes nutritionally rich, personalised bread recipes to support physical health and recovery.
• Public Health Officials could advocate for the integration of personalised bread-making into public health nutrition strategies, aiming to address widespread nutritional deficiencies and improve population health outcomes.
• Culinary Schools and Cooking Classes could offer specialised courses on personalised bread-making, equipping future chefs and bakers with the skills to cater to the diverse nutritional needs of their clientele.
• People who work in hospices as end of life therapy for the families who are visiting their loved ones. Students have told me that often the smell of freshly baked bread is described as the most beautiful smell to enjoy in your last days, and the bread making is therapeutic and comforting when words fail.

The Structure of The Diploma

Structure.

The schedule and syllabus are designed to provide a structured yet flexible learning experience.  Below, there is an outline of the course schedule, structure, and expectations to ensure a comprehensive understanding and optimal learning outcome.

Course Philosophy:

• Living Syllabus: Our syllabus is dynamic and designed to adapt and evolve. We encourage you to engage with each week's topic as it is presented, refraining from skipping ahead to fully absorb and reflect on the material.
• Integrated Learning: The course is structured to intertwine theoretical knowledge with practical application. Live tutorials on Tuesdays will introduce you to the theoretical aspects, which you are then encouraged to apply practically through baking and analysis over the weekend.
• Focus on Health Outcomes: Central to this module is the exploration of bread's impact on health. We delve into the effects of industrially produced bread, the benefits of wholegrain, and the transformative nature of sourdough, utilizing case studies and research to inform our understanding.

In the syllabus you will find:

• Guided Week by Week Learning Resources: A curated list of resources is provided to support your learning journey. These resources are structured to complement the weekly topics, offering depth and context.
• Interactive Libraries in the Menus: Our libraries are continuously updated and expanded. While you are encouraged to explore these resources freely, please note that the core material essential for your graduation recipe will be explicitly outlined in the syllabus.

Course Structure:

• Duration: The course spans one year, with an additional year provided for the submission and refinement of your graduation recipe. This structure has evolved over a decade of teaching as it allows for an immersive learning experience, with ample opportunity for review, application, and development.
• Repetition and Depth: The two-year span also allows for a BALM comprehensive overview, giving you the the opportunity to revisit topics, and the time to understand the subject in order to aooly the knowledge to your graduation recipe.
• Interactive and Responsive: The course is designed to be responsive to your interests and needs. If there's a specific topic you're interested in that hasn't been covered, it may be integrated into the library, reflecting our absolute commitment to a tailored and responsive learning environment.

Live Sessions and Interaction:

• Engagement: Live sessions are relaxed, fun and friendly but they are your platform to clarify doubts, ask questions, and engage with the content in real-time.
• Responsiveness: It is your interests and queries that help shape the  content of the live sessions, If you do not engage with the topic then the time is wasted.  Please take the time to send in your questions.
• It is your feedback and questions that stimulate the addition of new recipes and features in response to your student interest.

Completion and Graduation:

• Flexible Learning: The two-year period provides flexibility, ensuring you can absorb, apply, and refine your knowledge and skills at a comfortable pace.
• Graduation Recipe: Your graduation recipe is a culmination of your learning, a chance to showcase the depth of your understanding and creativity.

Our course structure is designed with your professional development in mind. We value your engagement, encourage your curiosity, and are committed to providing a rich learning environment. We look forward to your unique contributions and to witnessing your growth and achievements throughout this course.

Do you record the live sessions?

What kind of things can I expect to learn from my genetic report and that way I bake?

Can you explain more about the DNA testing with Lifecode Gx® and how it integrates into the program

What are the Key Learning Objective of The Diploma?

Learn to personalise bread.

Bread is possibly one of the most misunderstood foods on the planet. When made well, according to the BALM Protocol, bread can support health; on the other hand, poor quality bread will ruin your health when eaten over a lifetime.  It is time that we better understand that the way we respond to bread is unique. Personalising bread is a transformative approach to nutrition, focusing on tailoring bread recipes to the individual, taking into account their gut microbiomes and lifestyle factors.

It is about acknowledging the uniqueness of each person's response to bread, driven not just by differences in DNA, microbial composition, and daily habits but also by the way in which people eat their bread.

Cutting-edge knowledge of bread, the gut microbiome and lifestyle medicine

Being able to offer a bespoke dietary solution to enhance health and well-being.  Personalisation extends beyond mere baking; it incorporates dietary patterns and lifestyle changes to optimise gut health, nutrient absorption, and overall metabolic health. You will learn how customisation supports preventative health measures, potentially mitigating future health issues by aligning bread consumption with personal health needs and preferences. This approach represents a cutting-edge integration of nutrigenetics and lifestyle medicine, enabling individuals to make informed, health-supportive choices in their baking and eating habits. You will understand and learn how to personalise bread as well as how to bake, eat, and share each approach to bread. You will also learn the many ways that you can personalise bread for many health and social reasons.

Throughout the course, you will:

1. 1. Learn how to personalise bread baking as lifestyle medicine, which is about helping people avoid lifestyle diseases by empowering them to bake, eat, and share bread. When applied as Lifestyle Medicine, it is a practical and achievable way to improve health. For healthcare practitioners, you will also learn how to use this to prescribe Baking As a Lifestyle medicine to comply with NHS social prescribing guidelines.
   2. Understand Long, Slow Fermentation: Learn the mechanisms of how this process transforms bread and enhances gut microbiome and mental health through the Sourdough School Bread protocol.
   3. Impact of Mass-Produced Bread: Explore how low-quality bread and baked goods negatively affect health.
   4. Gaining Insight through Biome Testing: Assess the impact of the BALM Protocol on gut microbiome and health by conducting biome tests and consulting with Research and Medical Directors.
   5. Appraise Case Studies: Review Sourdough School case studies showcasing improvements in physical and mental health outcomes.
   6. Apply Knowledge in Clinical Practice: Medical professionals can obtain a practitioner's license to prescribe BALM as part of their practice.
   7. Professional Skill Enhancement: Engage in continuous learning through workshops, seminars, and research on Baking as Lifestyle Medicine.
   8. Build Supportive Networks: Connect with healthcare professionals and bakers to share experiences and collaborate on health-promoting baking projects.
   9. Positive Community Impact: Understand how BALM can enhance community health through initiatives like the 'bake two, share one' principle.
   10. Recognize Social Prescription as Activism: Learn how prescribing BALM is a powerful form of health activism.
   11. Create and Share Case Studies: Develop and share a case study and a bread or cake recipe demonstrating the BALM Protocol.
   12. Prescribe BALM: At the end of the module, prescribe BALM based on a successful, ethically compliant case study.
   13. Weekly Baking Application: Use scientific knowledge from the syllabus to guide weekly baking and recipe creation.
   14. Mentoring Opportunities: Optionally mentor a young healthcare professional in the principles of BALM.

Transforming the simple act of baking, eating and sharing bread into a powerful tool for personal health management.

1. Preventive Health: Understanding the impact of bread types, such as the fibre content in whole grains, on gut health can inform dietary recommendations for conditions like bowel cancer or cardiovascular disease.
2. Lifestyle Diseases: The glycaemic index of bread is crucial for managing blood sugar levels, aiding in the prevention and management of conditions like Type 2 Diabetes, obesity, and hypertension.
3. Mind and Body Wellness: Different bread types can influence the gut-brain axis, affecting mental well-being and cognitive functions.
4. Neurodiverse Needs: Tailoring bread consumption can play a role in dietary management for individuals with ADHD or autism spectrum disorders.
5. Nutritional Goals: Bread's nutritional composition, including fibre, vitamins, and minerals, is key for gut health and overall nutrition.
6. Weight Management: Choosing the right type of bread can be integral to a balanced diet for weight control.
7. Digestive Health: Specific bread types can help manage conditions like IBS, gas, bloating, Crohn's Disease, and Diverticulitis.
8. Immune System Support: High-nutritional-value bread can bolster the immune system, aiding recovery from illness or inflammation.
9. Gluten Sensitivities: Understanding how different breads affect gluten sensitivity or wheat intolerance is crucial for dietary choices.
10. Specific Diet Support: Bread choices can complement dietary needs like vegetarian, vegan, or paleo diets.
11. Dietary Management for Medical Conditions: Bread type is important for blood sugar control in diabetes management.
12. Medical Treatment Support: Certain breads may be more suitable for patients undergoing chemotherapy or radiation therapy treatments.
13. Clean Eating Goals: Organic and naturally sourced breads align with reducing exposure to pesticides and herbicides.
14. Mental Wellbeing: The gut-brain axis influenced by bread consumption can impact mood balance, anxiety, and depression.
15. Performance Enhancement: The right type of bread can support athletic performance and endurance.

This module is also the foundational knowledge for healthcare practitioners to use bread as a personalised tool for enhancing health and well-being, aligning with individual patient needs and health objectives for social prescribing baking as lifestyle medicine.

Key Topics on the Diploma

Are there any medical conditions that can be supported through personalisation of Bread?

Bread, especially when tailored according to the principles of Baking as Lifestyle Medicine (BALM), can play a preventative, and supportive role to optimise health in a variety of health conditions by addressing specific nutritional needs and promoting overall gut health. Here's a comprehensive list of conditions that can potentially benefit from medically tailored bread:

1. Inflammatory Bowel Disease (IBD): Specially formulated bread can help manage symptoms by incorporating easily digestible, low-FODMAP ingredients that reduce gastrointestinal distress.
2. Cardiovascular Disease (CVD): Whole grain, high-fiber bread can lower cholesterol levels and improve heart health by reducing blood pressure and inflammation.
3. Diabetes (Type 2): Low-glycemic-index breads can help manage blood sugar levels by incorporating whole grains and seeds that slow glucose absorption.
4. Obesity: High-fiber, nutrient-dense breads can promote satiety, helping to manage weight by reducing overall calorie intake.
5. Celiac Disease: Gluten-free sourdough breads made from naturally gluten-free grains can provide safe and nutritious options for those with gluten intolerance.
6. Irritable Bowel Syndrome (IBS): Bread made with low-FODMAP ingredients can help minimize IBS symptoms by avoiding triggers such as wheat, rye, and barley.
7. Allergies and Food Sensitivities: Tailoring bread and baking to exclude specific allergens (like nuts, dairy, or eggs) can help individuals avoid allergic reactions while still enjoying bread.
8. Metabolic Syndrome: Incorporating whole grains and seeds rich in omega-3 fatty acids and fiber can improve metabolic health by regulating blood sugar and reducing inflammation.
9. Non-Alcoholic Fatty Liver Disease (NAFLD): Bread rich in antioxidants and healthy fats can support liver health by reducing liver fat accumulation and inflammation.
10. Osteoporosis: Fortifying bread with calcium, vitamin D, and magnesium can support bone health, particularly in postmenopausal women.
11. Mental Health Conditions (such as depression and anxiety): Fermented breads rich in probiotics can influence gut-brain communication, potentially improving mental health through the gut-brain axis.
12. Autoimmune Diseases: Gluten-free or low-inflammatory ingredient breads can reduce inflammation, potentially benefiting conditions like rheumatoid arthritis and Hashimoto's thyroiditis.
13. Cancer Prevention: High-fiber breads can promote digestive health and reduce the risk of colorectal cancer by enhancing bowel movement and reducing transit time.

Each of these conditions can benefit from a tailored approach to bread-making, where the choice of ingredients, fermentation process, and nutritional profile are aligned with the specific health needs and dietary restrictions of individuals. This approach not only makes bread a versatile component of a therapeutic diet but also empowers individuals to use food as a tool for managing and potentially preventing chronic health conditions.

What Makes the Diploma such a unique course?

The Sourdough School Diploma is an engaging, collaborative learning experience

Of course, I would say this: It is far better to listen to students who have attended the courses and what they have to say. You can see a video of one of our graduates, Melanie, here talking about how she uses BALM protocol and applies the knowledge.

Here how we teach personalisation of bread and baking as preventative healthcare and lifestyle medicine

1. You Follow a Dynamic Weekly Modules:

   • Each module features its own unique live discussion, typically updated towards the end of the week. This allows students to prepare and engage actively in the upcoming week’s topic.

2. You attend Interactive Live Feedback Sessions:

   • Scheduled either on Tuesdays or Thursdays, these sessions are vital for real-time feedback and discussion. Students can submit questions in advance, which are then addressed during the session, often with screen sharing to guide them to relevant resources within our extensive library.

3. You access Comprehensive Lesson Libraries:

   • Our course includes over seven hundred hours of lessons. While the Diploma course is curated to a concise format, students have access to this expansive resource for deeper exploration.

4. We Have a Community-Based Learning Approach:

   • Emphasising community learning, our course fosters a collaborative environment where diverse questions and perspectives enrich the learning experience.

5. Accessibility and Inclusion:

   • Live sessions are recorded with captions to cater to diverse needs, including different time zones, languages, and learning paces. We also accommodate dietary requirements and provide glossaries to support students with language barriers.

6. I run Drop-In Open Sessions:

   • Regular drop-in sessions at 4 pm allow students to seek clarifications or assistance on the syllabus, as well as receive technical support. These sessions provide an opportunity for personalised interaction and ensure that all students, regardless of their specific needs, are fully included in the learning process.

7. Your experience is Essential for Personalisation and Application:

   • The course includes personalised elements, such as the blood sugar module, where students observe their own responses to different breads. This practical application of the Baking as Lifestyle Medicine (BALM) protocol allows students to understand the impact of bread on a personal level.

8. Living Life as Inquiry:

   • Our teaching philosophy is rooted in ‘living life as inquiry’, an academic approach that encourages students to create their own knowledge through experience and reflection. This methodology supports a deeper understanding of the interdisciplinary nature of baking, nutrition, and wellness.

9. We welcome Transdisciplinary Perspectives:

   • The course brings together a diverse range of students, including farmers, gastroenterologists, and nutritionists, creating a rich learning environment. This diversity encourages students to consider multiple perspectives, enhancing their understanding of systems change and sustainability in food production.

10. Your Assessment is Through Participation:

    • Participation in live discussions is a key component of our assessment method. Engaging in these dialogues allows Dr. Kimbell and the team to understand each student’s progress and provide tailored guidance.

Learning Outcomes: By participating in this course, students will acquire a comprehensive understanding of baking as lifestyle medicine, including practical skills in sourdough bread-making and a deep knowledge of the nutritional aspects of bread. They will also develop the ability to apply these principles as personalised nutrition, enhancing both their health and that of their clients and customers.

Will I learn to make Sourdough on the Diploma?

To put this simply, you will learn every aspect of baking Sourdough bread to an advanced level

Dr Kimbell is one of the most renowned sourdough bakers; with a lifetime of baking, the practical module builds your knowledge each week and will take you beyond the standard baking approach to bread, and you will be amazed at how your artisan baking skills build on this course.

So yes, you will learn how to make sourdough. You will also learn to understand the Sourdough process, fermentation mechanisms, and its impact on health. Baking is key to being able to prescribe.

• You learn baking as a separate module called BALM Practical. You will learn the following:
• How to look after many types of starter
• How to create a botanical blend
• How to control the flavour of sourdough
• How to blend and mill your own flour
• How to make a classic sourdough boule
• Which variables affect the fermentation?
• How much to hydrate your bread by
• How to get an open crumb structure
• About fibre, protein & gluten in the flour
• Understanding shaping & Scoring
• An overview of nutrition & digestibility of bread
• Eating symbiotically for optimal gut health
• Why diversity is key to gut health
• About the gut microbiome and why the kind of bread you eat matters
• Probiotics & prebiotics

Does The Sourdough School have a complaints Procedure?

The Sourdough School Complaints Procedure

The The Sourdough School does have a complaints procedure.

We view complaints as an opportunity to improve for the future, as well as a chance to put things right for the person [or organisation] that has made the complaint.

Our 6-step approach is to:

1. To provide a fair complaints procedure which is clear and easy to use for anyone wishing to make a complaint
2. To make sure all complaints are investigated fairly and in a timely way
3. To publicise the existence of our complaints procedure so that people know how to contact us to make a complaint
4. To make sure everyone at The Sourdough School knows what to do if a complaint is received
5. To make sure that complaints are, wherever possible, resolved and that relationships are repaired and apologise.
6. To gather information which helps us to improve what we do and implement changes to prevent this from happening again.

What is the definition of a complaint?

A complaint is any expression of dissatisfaction, whether justified or not, about any aspect of The Sourdough School

Where do complaints come from?

Complaints may come from any individual, volunteer or organisation who has a legitimate interest in THE SOURDOUGH SCHOOL including the general public if something is perceived to be improper. A complaint can be received verbally, by phone, by email or in writing. This policy does not cover complaints from staff, who should refer to HOPE UK’s internal policy on such matters.

Confidentiality and responsibility

All complaint information will be handled sensitively, telling only those who need to know

Overall responsibility for this policy and its implementation lies with the board of Directors

This policy is reviewed regularly and updated as required. Publicised Contact Details for Complaints: Written complaints may be sent to The Sourdough School

Complaints may also arrive through channels publicised for that purpose or through any other contact details or opportunities the complainant may have, such as social media. Complaints received by telephone or in person need to be recorded.

Telephone complaints

The 6 step process for the person who receives a phone or in person complaint should:

1. Write down the facts of the complaint
2. Take the complainant's name, address and telephone number
3. Note down the relationship of the complainant to The Sourdough School  e.g. student, customer, club member, volunteer, sponsor, supplier
4. Explain to the complainant that we have a formal complaints procedure
5. Explain to the complainant what will happen next and how long it will take
6. Where appropriate, ask the complainant to send a written account via the form below so that the complaint is recorded in the complainant’s own words

Resolving Complaints

Step One

In most cases, a complaint is best resolved by the person responsible for the issue being complained about. If the complaint has been received by that person, they may be able to resolve it swiftly and should do so if possible and appropriate.  Whether or not the complaint has been resolved, the complaint information should be passed to The Sourdough School Director within five business days.

On receiving the complaint, the Director needs to contact the complainant. If it has not already been resolved, they delegate an appropriate person to investigate it and to take appropriate action. If the complaint relates to a specific person, they should be informed and given a fair opportunity to respond.

Complaints should be acknowledged by the person handling the complaint within five working days. The acknowledgement should say who is dealing with the complaint and when the person complaining can expect a reply.

A copy of our complaints procedure should be attached. Ideally complainants should receive a definitive reply within a month. If this is not possible because for example, an investigation has not been fully completed, a progress report should be sent with an indication of when a full reply will be given.  Whether the complaint is justified or not, the reply to the complainant should describe the action taken to investigate the complaint, the conclusions from the investigation, and any action taken as a result of the complaint.

Step Two

If the complainant feels that the problem has not been satisfactorily resolved at Stage One, they can request that the complaint is reviewed at Board level.

At this stage, the complaint will be passed to the Board The request for Board level review should be acknowledged within five working days of receiving it. The acknowledgement should say who will deal with the case and when the complainant can expect a reply. The Board of Directors may investigate the facts of the case themselves or delegate a suitably senior person to do so. This may involve reviewing the paperwork of the case and speaking with the person who dealt with the complaint at Stage One. The person who dealt with the original complaint at Stage One should be kept informed of what is happening.

If the complaint relates to a specific person, they should be informed and given a further opportunity to respond. Ideally complainants should receive a definitive reply within a month. If this is not possible because for example, an investigation has not been fully completed, a progress report should be sent with an indication of when a full reply will be given. Whether the complaint is upheld or not, the reply to the complainant should describe the action taken to investigate the complaint, the conclusions from the investigation, and any action taken as a result of the complaint.

Illegal practices

The decision taken at this stage is final, unless the Board feels that it is appropriate to seek external assistance with resolution if any illegal matters arise.

Please submit your complaint in this form

How we use your fees to run our Social Enterprise

A conscious decision to operate my business as something more than a commercial entity

As the concept of teaching people to bake for health took shape, it was initially framed by a simple ambition: to contribute, in whatever modest way I could, to the broader goal of making people understand our connection to sourdough. I am determined to change the way we understand bread and inspire change.

 A commitment to share knowledge with those who might not ordinarily have the means to access it empowers change.

This was not just in my classes but through social media; I always responded to people to help.  This wasn't about the pursuit of profit in the traditional sense. At its core, it was an exploration of how a business could transcend commercial boundaries to serve a deeper, more meaningful purpose - to change the world, for one person is changing the whole world.

In the early stages, the idea was somewhat formless; it was a feeling driven more by an intrinsic sense of duty than by a clear-cut plan. It became evident that there was a significant dichotomy between the availability of knowledge and its accessibility, but I felt that the true value of knowledge lies not in its accumulation but in its dissemination. Why, then, should access to transformative education and information be restricted to those who happen to have money?

I measure success by the impact on the community and the wider world.

More recently, as my understanding of the business world deepened, a phrase caught my attention and resonated with my evolving vision: "social enterprise." It was a total revelation. This was the articulation of my practice. The precise terminology to describe it existed. The realisation dawned on me that the path I had been navigating was not uncharted but instead aligned with a far broader movement that places societal impact at the heart of the entrepreneurial endeavour.

So whilst we do need fees to run, I do not measure success as profit. I measure success by the impact on the community and the wider world.

When are the live sessions and how often?

Live Sessions are weekly on Tuesdays in terms time - please see the Live Session Board for information

What if I miss a Live session or I am learning from a different time zone?

Do not worry - we have it cover.  All the sessions are recorded and you have 4 weeks to catch up with them.

How you deliver The Diploma Course?

The Diploma at The Sourdough School goes far beyond any other course in the way we approach traditional baking education, delving into the art and science of personalising bread to enhance health and wellbeing. It's a comprehensive program designed not just to teach the craft of baking but to understand and apply the nuanced process of personalising bread to meet specific health needs, using our foundational Baking as Lifestyle Medicine (BALM) protocol.

Understanding How Our Courses Work:

1. Module Structure:

   • We offer two distinct modules: the Bake for Health Module and the Personalising Bread Module.
   • Each module is designed to complement the other, providing a comprehensive learning experience.

2. Bake for Health Module:

   • This module focuses on the practical aspects of baking sourdough bread for optimal health.
   • The content is structured into three syllabi, following the Oxbridge terms timetable.
   • Weekly live baking clinic interactive sessions that are held on Tuesday evenings at 7 pm (GMT) to discuss course tasks and assignments.
   • Participants are encouraged to refrain from skipping ahead in the baking process and to actively participate in the forum to contribute to the learning community.
   • A living syllabus approach ensures that course materials are regularly updated and relevant.

3. Personalising Bread Module:

   • This module complements the Bake for Health Module by providing theoretical knowledge and understanding. You watch a lecture, or read a feature that focuses on how bread and dietary choices impact physical and mental health. There are a wide range of topics.
   • Live sessions run concurrently with the Bake for Health Module, this is conversational and interactive Weekly interactive sessions that are held on Tuesday evenings at 6 pm (GMT) to discuss course and bring insight into the research and theory behind bread's effects on health.
   • Participants are encouraged to engage with the provided resources and ask questions to deepen their understanding.

4. Course Structure:

   • Both modules span one year, with an additional year provided for refining graduation recipes.
   • The curriculum is designed for repetition and depth, allowing participants to revisit topics and apply knowledge over time.
   • Live sessions are interactive and responsive, tailored to address participant interests and queries.

5. Completion and Graduation:

   • Participants have the flexibility to learn at their own pace over the two-year period.
   • Graduation involves showcasing a final recipe that reflects the participant's learning and creativity.
   • Feedback and engagement from participants shape the evolution of the course, ensuring it remains relevant and enriching.

The Two Modules

Overview of The Diploma

1. Understanding the Impact of Bread on Health: Students begin by exploring how mass-produced bread can negatively influence health and why the personalisation of bread through the BALM protocol offers a path to improvement, particularly for the gut microbiome and mental health.
2. The Science of Fermentation: A deep dive into how slow, long fermentation processes not only enhance the flavour and texture of bread but also contribute to significant health benefits, grounding our understanding in scientific evidence.
3. Practical Application of Personalised Bread: Each week, students apply theoretical knowledge to the practical baking of personalised bread. This hands-on experience is crucial for understanding how to tailor bread to specific health needs and dietary preferences.
4. Unique Insights into Gut Health: Through the course, students gain a unique perspective on how the BALM approach influences the gut microbiome and overall health, supported by pre- and post-course gut microbiome testing and personalised feedback sessions.
5. Case Studies and Clinical Practice: The programme includes appraisal of case studies demonstrating the positive impact of personalised bread on physical and mental health outcomes. This evidence base supports medical professionals in incorporating BALM into their clinical practice, offering a new dimension to patient care.
6. Community Health and Social Prescription: Emphasising the 'bake two, share one' principle, the course encourages community connection and support, addressing loneliness and social isolation. This principle was inspired by transformative stories from healthcare professionals who have witnessed the power of shared baking to change lives.
7. BALM as Activism: Students are encouraged to view and participate in BALM as a form of activism, promoting a healthier, more connected society through the medium of bread.
8. Graduation and Beyond: The culmination of the Diploma involves creating and sharing a case study and a personalised bread formula or cake recipe. Graduates can apply for a license to prescribe BALM, extending the benefits of their learning to patients and communities. The journey continues with the opportunity to mentor and inspire the next generation, staying connected as an Alumni member.

This Diploma is not merely an educational pursuit; it's a movement towards integrating the nurturing power of bread into our lives and healthcare practices. It's about bringing joy, nourishment, and a deep sense of purpose to both the baker and those with whom they share their creations. Through the personalised approach to bread-making taught in this program, we aim to forge stronger connections between healthcare professionals and patients, enhance physical and mental health through diet, and empower a community of bakers to make a difference in the world, one loaf at a time.

Refund policy and pausing your Online Course

Our Commitment to Educational Access: Explaining Our No Refund Policy

To enable this cycle of reinvestment, we have a no-refund policy for our courses. We want to ensure that all potential students are aware of this policy at the time of enrolment. This approach allows us to plan for and allocate scholarships and support our social prescription baking scheme effectively.

We understand that life can sometimes be unpredictable, and we want to accommodate our students' needs as much as possible. Therefore, if you need to take a break after starting a course, you can pause and resume at your convenience.

Before you enrol, please make sure to familiarize yourself with our policies and the unique social enterprise model of The Sourdough School. We are here to support your learning journey and empower you to become part of a movement for systems change in the world of baking, health, and social equality.

Terms and conditions We are passionate about providing education to as many people as possible, regardless of their financial circumstances. As both a small business and a social enterprise, we strive to use our resources effectively and inclusively.

Each year, we calculate our tuition fees and allocate our scholarships, bursaries, and awards accordingly. This calculation is based on the assumption that once a student accepts a course, they commit to completing it, and the tuition fees they pay are dedicated to implementing our systems change programme.

Our no refund policy, in the simplest terms, is integral to our ability to provide this opportunity to others. For every person who pays for a course, we can extend the training and education to two people who would not ordinarily have the opportunity. This approach aligns with our values of inclusivity and learning accessibility.

Refunding course fees would significantly impact our ability to run this programme. Therefore, instead of providing refunds, we offer the option to pause your course. We've found this to be a supportive and inclusive solution, allowing students to return when they are ready without financial loss.

For the 2022/23 Programme, we generated £50,000 in revenue and awarded £150,000 worth of scholarships and awards. To continue operating and providing these opportunities, we cannot offer refunds. This is why we have a strict application process and require all applicants to fully understand and agree to our no-refund policy.

If unforeseen circumstances arise and you are unable to continue with your course at this time, we can pause your course and re-enroll you the following year. We believe this approach respects both our commitment to providing educational opportunities and our students' varying life situations.

Thank you for understanding and supporting our mission to make sourdough education accessible for all.

To pause your course, please fill in this interruption of study below, and we will transfer you to next year's course.

Why personalisation of bread is non diagnostic

In our practice of personalising bread at The Sourdough School to support health and well-being, however it's crucial to clarify our position regarding the diagnosis of medical conditions. Our approach is fundamentally rooted in working collaboratively with healthcare professionals and their patients to personalise bread in a way that supports their diagnosed health conditions. We adhere to a strict protocol that prioritises the safety and well-being of individuals seeking to integrate personalised bread into their lifestyle for health benefits.

Here's why we do not diagnose:

What do I need to do to graduate?

Rising to the Challenge  - you will need to create a BALM recipe

Our graduation process is a radical departure from traditional learning and assessment methods, placing a strong emphasis on practical application, sharing, community, and continuous learning.

It has been designed to be a learning experience for individual students but also creates a ripple effect of knowledge and healthy practices within the wider community. We ask you to create and share a BALM recipe which on graduation is published on your graduation page.

. In most traditional educational settings, the knowledge acquired is tested via exams, after which the exam paper is essentially discarded. The student proves their understanding but doesn't contribute anything tangible or reusable to the learning community. By contrast, creating and sharing a recipe is a unique way of demonstrating one's learning while also contributing to the community.

What is important is that this recipe can be used, enjoyed, and learned from by others, fostering a more communal and contributory spirit of learning.

The recipe it requires real life application of the principles of BALM, and students must demonstrate they can take the principles they've learned and create something practical and useful. This encourages a deeper level of understanding and engagement with the material

What are the Graduation Steps

The ultimate outcome of this process is not only a validation of your learning but also a recipe that embodies the principles of BALM and can be shared with others. This approach allows for a more thorough assessment of your understanding and practical application of the course material, fostering an environment of shared learning and community building.

• Complete the Community Recipe Worksheet: This involves recording all the relevant information and cited studies necessary to create your unique recipe.
• Submit the Recipe: Once the worksheet is completed, you should submit your recipe for review. This involves following strict guidelines to ensure adherence to the principles of BALM. Some key points to remember include:
  • Hyperlinking terms using the provided glossary.
  • Stating the relevance of your recipe to the six pillars of Lifestyle Medicine.
  • Ensuring your recipe produces two servings (Bake 2, Give 1).
  • Highlighting who would benefit from your recipe, considering social and digestive aspects.
  • Recommending a point in your recipe for movement, such as walking or dancing, and using the opportunity to exercise as a functional movement.
  • Suggestions of symbiotic recipes.
  • Detailing and explaining your chosen fermentation methods and timings.
  • Referencing at least seven studies from the research library.
• Graduation Appointment: After submission, you should schedule an appointment with your instructor to discuss the recipe and proceed with graduation.
• Provide Feedback: Filling out the feedback form helps the program understand the community's experiences and needs better. It contributes to improvements in services, resources, and content.
• Stay as an Alumni: Post-graduation, you have the opportunity to continue accessing course materials and attend live baking sessions for a monthly fee.

If you are already a student, then click here to follow the graduation steps. 

Who are the BALM Systems Change Contributors

The Contributors to the Diploma

In addition to the in-house team of Lifestyle Medicine health experts and bakers, we have many contributors who generously give their expertise.  We operate as a social enterprise, and this is a key difference in the way that we deliver the program.  It is transdisciplinary and interdisciplinary in its nature.

Each part of the syllabus on both the clinical module of the Baking as Lifestyle Medicine (BALM) Diploma and The Baking Certificate is supported by esteemed individuals teaching their area of expertise.

This incredible generosity brings unique insights and expertise from many esteemed guest contributors, who have provided knowledge, lectures, conversations, and research and have supported the change as part of the social activism and systems change program. Our Community Spans across many disciplines. All our contributors believe in sharing knowledge of supporting physical and mental health and the environment, which is key to a sustainable and equitable future. You can see the full contributor list here.

How do you balance a relaxed approach with rigorous learning

While we fosters a relaxed and nurturing learning environment, it's important for students to understand that the depth and breadth of content covered are substantial and clinically rigorous. This diploma isn't just a casual foray into the world of baking; it's a comprehensive academic and clinical program designed to provide medical practitioners with the skills and knowledge to prescribe bread as a form of lifestyle medicine. The diploma includes robust clinical modules that empower you to diagnose, prescribe, and monitor the use of BALM (Baking as Lifestyle Medicine) in the context of patient care. Over the course of the diploma, you will delve deep into scientific research, clinical case studies, and hands-on assessments, providing a multi-faceted understanding of BALM and its impact on various health conditions. The end goal is not just to become proficient bakers but to become proficient healthcare providers using BALM as an effective tool in your medical practice. Below is a summary of the assessments.

Formative and Summative Assessments

1. Live Session Verbal Quizzes: Instead of written quizzes, understanding is checked through verbal quizzes during live sessions to assess real-time comprehension and engagement.
2. Peer Reviews of Baking Technique: During hands-on lab sessions, students will assess and critique each other's bread-making skills, this fosters  a warm and collaborative learning environment.
3. 1:1 Progress Meetings with Instructor: Periodic meetings to discuss individual learning pathways, upcoming projects, and any questions or challenges.

Your Final Assessment:

1. Graduation A Personalised Loaf Case Study 

1. • Assignment: Students will create a case study surrounding their "Graduation Loaf," showcasing their ability to prescribe a bread recipe based on BALM protocol and clinical evidence.
   • Recipe Approval in 1:1 Meeting: The proposed recipe will be vetted for clinical and nutritional appropriateness during a one-on-one meeting with the instructor.
   • Evidence-Based Recipe: The chosen recipe must reference clinical papers from the Sourdough School database and other relevant studies. This ensures that the recipe is not only delicious but also supported by scientific research.
   • Community Baking and Peer Review: Upon approval, students will bake their Graduation Loaf and present their case study. The loaf and the supporting documentation will be reviewed by peers, serving as a form of collaborative evaluation.
   • Community Sharing: The approved recipe and case study will be published in the community's knowledge base, affirming the program's values of community and sharing.
   • Assessment Criteria:

1. • • Relevance to BALM principles
     • In line particularly the six pillars of lifestyle medicine
     • Nutritional appropriateness
     • Clinical feasibility based on cited research
     • Quality and clarity of presentation and documentation

This structure should provide a robust, multi-faceted assessment process that aligns well with the course's academic, clinical, and community-oriented goals. It offers an evidence-based, peer-reviewed approach to learning that is deeply rooted in both practical and theoretical understanding.

How does this course change the way I understand bread?

The prevailing discourse within the healthcare sector is that bread is bad for you.

Bread is demonised.

A significant number of healthcare practitioners will tell you that bread is to be avoided. Through no fault of their own, they are caught in a web of misconceptions surrounding bread, flour, monocultures, and fermentation processes. This demonisation of bread is not out of malice but due to a lack of understanding, perceiving it solely through the lens of its most processed, nutritionally void forms. The problem is that modern agriculture and bread-making techniques means that most bread is bad.  But, this dominant narrative means that bread has become a victim of oversimplified narratives that fail to capture its nuanced potential for nourishment. The heart of this misunderstanding lies in the understanding that all bread, in its most commercially ubiquitous form, is white, refined, and devoid of nutritional merit. This is only half the picture, and it is a reductionist view that overlooks the rich diversity of bread-making traditions that emphasise whole grains, natural fermentation, and artisanal methods, which can elevate bread to a vehicle for health.

The examination of every aspect of the bread-making process, from soil to slice

This course aspires to challenge and dismantle the entrenched narrative that unfairly maligns bread, advocating instead for a nuanced appreciation of how carefully crafted bread can be among the most nourishing of foods. By exploring the intricacies of bread-making, from the selection of diverse, nutrient-rich grains to the slow, natural fermentation processes that enhance digestibility and nutritional profile, this course illuminates bread's potential as a cornerstone of a healthful diet. It educates on the dangers of monoculture in grain production and champions the return to more sustainable, diverse cropping practices that benefit our health and the environment.

The diploma offered aims not just to educate on the art and science of baking bread but to empower participants with a comprehensive understanding of how bread can be made in a way that supports optimal health, the examination of every aspect of the bread-making process, from soil to slice.

It is as much a journey through the world of bread as it is a mission to correct the misconceptions that have led to us ruining our relationship with one of humanity’s oldest and most nourishing, and affordable foods.

Who Should Enrol on a Diploma? Do I have to be a medical professional?

Anyone can enrol.

The Diploma is about understanding bread and especially the intact on our health and the planet.  We teach both medical professionals and bakers.  You do not need to be medical to do this course, but you do need to be curious about bread, and how the bread that we eat impacts us.

Who Has Benefited from This Course?

Over the past decade, the diversity among our students has been nothing short of remarkable. From farmers to professional bakers, including artisan bakers and large plant bakery managers, the course has welcomed all. The roster extends to flour millers, GPs, psychiatrists, nurses, oncologists, physiotherapists, and even microbiome specialists ranging from professors to local small artisan bread makers.

I love this eclectic mix of backgrounds highlights a unique aspect of the course: it’s not about your prior knowledge of baking or your professional background. We start from ground zero, often challenging and debunking myths around bread-making.

The Ideal Candidate

So, who is the course for? It’s for those with an open mind. It’s for those who recognise that bread, a staple in 99% of British households, plays a pivotal role in our diet, culture, and well-being. The course goes beyond teaching the art of baking; it’s about understanding bread’s potential in promoting equality and empowerment and delivering optimal nutrition affordably and equitably.

Applying Your Knowledge

The crucial question isn’t about your ability to bake but how you intend to use this knowledge. Whether you aim to nourish, initiate behavioural change, support your community, or advocate for environmental and systemic change in our food systems, this course offers the tools and insights to make a difference.

Consider how integrating this knowledge into your practice could enhance what you offer to your clients, patients, or customers. Nutritionists, for instance, can tailor recipes to specific dietary needs, providing advice that transcends generic guidelines and addresses individual conditions where dietary intervention is crucial.

Why Bread?

Bread connects us all, yet it’s often misunderstood and undervalued. This course seeks to restore bread to its rightful place as a nourishing, affordable staple, challenging the misconceptions that have diminished its value.

Your Next Steps

The best way to ascertain if this course resonates with you is through dialogue. I’m not just here to teach but to engage, discuss, and help you see how personalising bread can empower you and those around you. If understanding and leveraging the true value of bread to foster social and systemic change aligns with your goals, then yes, this diploma is indeed for you.

So, if you’re ready to explore how this knowledge can transform your approach to bread and its place in our lives and society, let’s have a conversation. Your journey to becoming an advocate for better nutrition, community support, and systemic change in our food system starts here.