The Sourdough School

DIVERSITY BREAD® || PERSONALISED BREAD || BAKING AS LIFESTYLE MEDICINE

Bake With The Hands Of An Artisan And The Mind Of A Clinician

Set within the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire, The Sourdough School is home to the Proven Bread Programme, teaching the art and science of nutrition, the gut microbiome and fermentation in bread. We train bakers to produce Diversity Bread® and healthcare professionals to personalise bread through Baking as Lifestyle Medicine. Arrange a conversation today.

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bagettes on the table

The Classic Diversity Sourdough Baguettes – Ambient


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Quintessentially French, I grew up eating sourdough baguettes. Perfectly fermented, and with light, airy holes, they are heavenly when freshly baked. The ideal baguette has a caramelised, golden crust, which, when you pull it apart, reveals a soft, open, tender interior that is ideal for French-style open sandwiches. Baguettes are also one of the most challenging breads to make.

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All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader’s sole discretion and risk.