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.
The secret to a great wholemeal sourdough is a really robust leaven, great wholemeal flour and a good rise. You need warmth for your yeast to reproduce, so I use my water at 30 degrees and keep the dough temperature about 25 degrees. The sourness is best developed in the fridge, slowly once the dough is risen.
Equipment:
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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.