The Sourdough School

PIONEERING A NEW APPROACH TO BAKING AS LIFESTYLE MEDICINE

Learn to bake, teach & prescribe Baking as Lifestyle Medicine
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Privacy

Who we are?

The Sourdough School Limited is a UK registered limited company (company registration:08412236). Our company registered address is Rose Cottage, High Street, Rhosneigr, Wales, LL64 5YJ, United Kingdom.

The term ‘The Sourdough School’, ‘us’, ‘our’ or ‘we’ refers to the owner of this website.

The term ‘our site’ refers to The Sourdough School website (www.sourdough.co.uk) which is provided by The Sourdough School.

The term ‘you’ refers to the user or viewer of our website.

This Privacy Policy applies only to your use of Our Site. Our Site may contain links to other websites. Please note that We have no control over how your data is collected, stored, or used by other websites and We advise you to check the privacy policies of any such websites before providing any data to them.

What information do we collect?

When you use our website, we may ask to collect personal information from you. Our website may also collect traffic/usage data from you. In regard to personal information, we will only use your data in order to effectively carry out the purpose for which it was obtained. This will be detailed further in the below section How do we use personal information.

Personal Data: Name, address, email address, phone number, social media profile and payment details (if purchasing a subscription or product).

Traffic data: Your device’s IP (Internet Protocol) address, domain type, browser version, operating system, time and date of website access, time spent on each page, and other website user diagnostics.

How do we use personal information?

Under the General Data Protection Regulation (GDPR), the lawful bases we rely on for processing this information are:

(a) Your consent. You are able to remove your consent at any time. You can do this by contacting bookings@sourdough.co.uk

(b) We have a contractual obligation.

When you purchase products and subscriptions from our website, we will use your personal information to complete the process.

To complete the purchase, we may need to share your personal information with third parties who are involved in the purchase process such as website providers, payment providers, data storage providers, credit reference agencies and delivery companies.

To respond to your queries or comments.

To contact you with The Sourdough School magazine if you have opted-in to do so. Our communications will always offer the option to opt out.

For internal research and development in order to improve the user experience on our website.

Please email us at bookings@sourdough.co.uk if you do not want your personal information to be used in this way.

When do we share personal data?

We will treat your personal data with complete confidentiality and will not share with any third party bar those detailed above which are necessary for the completion of the purchase of products and subscriptions.

If The Sourdough School were to be involved in a merger, acquisition or asset sale, your personal data will be transferred to the third party involved in the business transaction in accordance with data protection legislation.

If required to do so by law or by a valid request from a public authority such as a court or government agency.

Where do we store and process personal data?

All personal data given to us is stored on our secure servers or on a third-party data storage provider (these may be located in various locations across the world).

The data may be stored by a third party operating outside of the EEA (European Economic Area). By providing your personal information you agree to this transfer, storage, and processing. We will take all reasonable steps to ensure that your data is kept and treated securely in accordance with this Privacy Policy.

How long do we keep your personal data for?

We will retain your personal information for as long as necessary in order to fulfil the purposes as outlined in the Privacy Policy. We will also retain your personal information in order to satisfy accounting or legal requirements.

Your rights in relation to personal data

In accordance with GDPR you reserve the right to access and control your personal data. If you would like to exercise your rights and discuss this with us further, please contact us on the details provided below. You also have the right to lodge a complaint with the Information Commissioner’s Office if you deem this necessary.

How to contact us?

If you have any questions in regard to this Privacy Policy, please email us at bookings@sourdough.co.uk.

A NEW APPROACH

👉🏻 For the past 3 years we’ve been working on something incredible … prescription sourdough bread making courses for our @sourdoughclub members 

📈We have had amazing advances in healthcare, but there is no pill to cure poor diet. The best medicine is prevention via a healthy lifestyle, and many studies have shown that people who eat healthily and exercise regularly sleep better, have less anxiety and depression, have more energy, and lower their risk of chronic illness overall.

🙌 Vanessa’s work on Bread & the Impact on the Gut Microbiome has been turned into something extraordinary. Prescription bread-making courses as a lifestyle intervention, and the Bread Protocol we teach here is designed to address the way you live, exploring behaviour related to nutrition, physical activity, stress management, sleep, social support and environmental exposures. These courses are 12 weeks long, and designed to maintain health and prevent disease not just in individuals bit in patients and populations, so we have 2 ways to enrol on a course: 

1️⃣ SOCIAL PRESCRIPTION 
If your doctor or healthcare practitioner is one of  our Sourdough School graduates and they feel that this bread-making prescription course is something that will improve your health, then they may can prescribe the course for you as a social prescription free.

2️⃣ SELF PRESCRIPTION 
You can self-prescribe these courses by enrolling yourself on a course to improve your health and wellbeing.

📰 If you are interested in learning more about the prescription courses then please sign up to the newsletters as we will be announcing their launch over the coming weeks and months. 

@vanessakimbell
@drmiguelmateas 
@dralexdavidson 
@dksherratt 

#lifestylemedicine #preventativemedicine #systemschange #socialprescribingday #socialprescribing
🧘 LAST ORDERS TODAY 🧘 I’m prepping the st 🧘 LAST ORDERS TODAY 🧘

I’m prepping the starters to post out on Thursday.

I was thinking why sourdough all these years? I guess it’s because is alive… it’s a culture of wild yeast and lactic acid bacteria. We might like to think we can control it, but we can’t control everything. Things change when we bake. The flour changes, the ambient temperature changes, or something happens during the middle of the day and your baking routine changes.

We can be very critical of ourselves. Starting the day by looking in the mirror and criticising our physical appearance. Or looking at something we’ve done or said and overanalysing it. Often, without realising, some of us can be incredibly negative.
It’s the same with bread. I notice that many people are self-depreciating and, while they aspire to make beautiful loaves, they have a distinct lack of acceptance that creating a really aesthetically stunning loaves takes time. It’s an art. It takes many years to be able to understand the nuances of each flour and how each one behaves to create bread. There is no instant fix. And I wouldn’t want there to be.

If you want an instant fix, go out and buy a packet mix – that way the work is done for you. In sourdough there’s no instant fix. That is the whole point of it really. That’s why we celebrate when we do make those incredibly beautiful loaves. And what you are actually celebrating isn’t high levels of gluten or high levels of hydration. It’s that person’s ability to have understood and connected to the flour, to their environment, to the yeast, to the timings and rhythm and everything coming together to create something that is joyous to eat.

To learn more about what we do here at The Sourdough Club and the courses we teach, follow the link in the bio to read 

#mindfulbaking #sourdough #sourdoughsclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #realbread #breadmaking #bakebread #makebread #makerealbread #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
🧂 ARTISAN INGREDIENTS FOR ARTISAN BREAD 🧂 A 🧂 ARTISAN INGREDIENTS FOR ARTISAN BREAD 🧂

Artisan bread starts with artisan ingredients. Honest ingredients that have been grown and harvested with respect for both the people and the earth. The flour has to be organic, the water chlorine free and the yeast has to be sourdough, and so it follows that the salt has to be similarly harvested with principles that are in synergy with our own. Salt making was, up until the industrial revolution, an artisanal craft. Much like bread making salt is also an artisan product that has been industrialised, so we use a hand-harvested salt in our bread.
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In our shop, we sell unrefined salt specifically for sourdough - Natural salt contains all of its trace minerals and other elements that are naturally a part of its origin. Our salt is not exposed to chemicals and does not contain anti-caking agents.
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Follow the link in our bio to our shop, where you can find the best artisan ingredients for your bread! 
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#artisan #salt #iamamember #sourdoughclub #sourdough #sourdoughbread #naturallyleavened #realbread #sourdoughbaking #bakingbread #breadmaking #homebakedbread #sourdoughlove
DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE MY WHITE SOURDOUGH STARTER?
(with worldwide delivery)
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I have several sourdough starters but The French white starter is one that I have been using since I was 11 years old and originates in the bakery I grew up baking within France. It takes a bit longer to reach it’s peak and is generally slower and sweeter, and much more forgiving of being neglected for a week, so the one I recommend for beginners. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We have verbal confirmation that the starter originated over 115 years ago and If you swipe right in the video you can listen to me chatting to one of the older residents of the village confirming that bakery did not shut during the war either .. & it has been maintained ever since... it’s a lovely story. Although the microbes double every 20 – 30 minutes when they are refreshed ... so it is either over a century old or 30 minutes old depending on how you want to look at it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You can purchase a pot of my starter, along with a grey moon kilner jar & a mini video course on looking after your starter. 
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TAP THE PICTURE TO SHOP.
 
Swipe right to see the amazing video of the French bakery where the starter originated from @vanessakimbell has been baking with this starter for over 20 years … and first baked almost 40 years ago with it …#romantic 
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#breadbosses #breadporn #flourwatersalt #breadtalk #bread #breadstagram #sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking #bannetons #bakery
🌾 BARLEY - DO AS THE ROMANS DO 🌾
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Oats & Barley. We love both, but this week we have been diving to barley with our students, learning about nutritional value, what role plays in supporting key butyrate producers for gut health and why gladiators were call 'barley-eaters'!
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And naturally, we will be talking about how we can incorporate barley into our baking and our botanical blends.
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To find out more, become a student of the Sourdough Club! 
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#grains #wheat #einkorn #emmer #spelt #heritagegrains #freshlymilledflour #milledflour #milling #freshlymilled #botanicalblend #fromscratch #unrefined #mockmillproud #mockmill
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