The Sourdough School

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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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Discard & Old Bread Recipes

No one like to throw things away. The recipes in this section are about using up discard, and old bread.  There are different levels of dicard, and week +  old starter is acidic and doesnt have much raising power. It is also necessary to build your starter to makes advanced bakes, with 2 or 3 builds over a a few days. So some of the recipes in here specify 1st build starter, for optimal results.

Lucy’s Diversity Blend Seeded Sourdough Crackers

Fresh Pumpkin Sourdough Pasta

Close-up view of freshly made sourdough pasta strands on a wooden board, showcasing the texture and vibrant colour.

Purple Sweet Potato Sourdough Pasta

MASTER RECIPE: Fresh Sourdough Egg Pasta

Sourdough Crumpets

Gut Friendly Sourdough Chocolate & Raspberry Porridge Breakfast Pots

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’

Sourdough Pastry Beef Pie

Sourdough Pastry Beef Pie

Chocolate Rye Sourdough Boule (Pumpernickel)

Sourdough potato cakes

Sourdough Potato Cakes

Orange & Rosemary Sourdough Croutons

Orange & Rosemary Sourdough Croutons

filing pies with fermented frangipane

Fermented Frangipane

Chicken, Spelt & Watercress Sourdough Dog Biscuits

Sourdough pasta

Sourdough Tagliatelle Pasta with Anchovy Butter

Sourdough Flatbreads with Duqqa

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