The Sourdough School

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

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

Set in the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire; this is baking tailored to to suit the biology of the person eating it using nutrigenetics and gut health assessments. We train healthcare professionals and bakers to bake Proven Bread.

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Fertile loaf, in thought, mind and body, for all seasons.

Festive fruit & cinnamon boule

Sesame seed & tahini boule

Chocolate, orange & almond tin loaf

Chocolate & caraway tin loaf

Loaf of sliced homemade bread on parchment paper atop a wooden cutting board.

Basic sourdough 50:50 tin loaf

Building ability to digest fibre

The image shows a loaf of artisanal sourdough bread sliced open to reveal a beautifully airy and open crumb structure. The crust is golden brown a with oat flakes scattered on the top. The inside of the bread appears soft and slightly glossy, with a network of irregular holes typical of well-fermented sourdough. The background is a simple, neutral surface, allowing the focus to remain on the bread’s texture and inviting appearance.

Porridge loaf

Sourdough Chapatis

Photos of Baker Richard Hart - Green rhino bakery Mexico and Hart Bakery Copenhagen and Tartine bakery in San Fransisco

Baker Richard Hart’s Danish Deluxe Seeded Rye Recipe for ‘Knead Peace: Bake for Ukraine’

Protest Bread

Seeds for Solidarity Porridge Recipe

Soft-boiled Eggs with Sourdough Soldiers

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