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.

WhatsApp: +44(0)7813308301
[email protected]
Follow on Instagram

Book A Consultation
Student Login

British Organic Heritage Sourdough – Ambient


Warning: Undefined variable $total_active_time_output in /home/thesourdoughscho/public_html/wp-content/themes/mai-sourdough-school/includes/vk_recipe_functions.php on line 335

Gilchesters Pizza and Ciabatta Strong White Flour is double milled stone ground semolina flour. It is different from the other flour due to the fact that is it s double milled semolina flour, which uses the whitest part of the endosperm to produce the whitest and finest stoneground white possible.

With 11.5% protein and a Hagberg of 380, it ferments slowly and...

To continue reading, subscribe now for unlimited access.

Subscribe

Student Login

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.