The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

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Baking as Lifestyle Medicine Research Library

Baking as Lifestyle Medicine Research Library

Comprising seven principles and reflecting over 20 years of research. The Baking as Lifestyle Medicine Protocol ( BALM Protocol ) is an evidence-based approach.  The foundation of BALM is in The Six Pillars of Lifestyle Medicine. The framework guides everything we do at The Sourdough School and The Sourdough Club.


This library embodies a comprehensive and holistic approach to the study of baking, eating, and sharing bread, encompassing a diverse range of interconnected topics. Reflecting the complexity of this approach, the research covers various areas such as breadmaking, nutrition, fermentation, lifestyle medicine, sleep science, stress management, physical activity, non-communicable diseases, and the gut microbiome, with a strong focus on the mechanisms of fermentation.

By integrating these diverse fields of study, the library offers a multifaceted perspective on the many aspects that contribute to our relationship with bread and its impact on our well-being. This holistic approach acknowledges the complexity of the subject matter and encourages a deeper understanding of the interconnected factors that influence our health and overall quality of life through the lens of breadmaking and consumption.

Students can use the catalogue to search but must be logged in to do so.

How do we use the studies?

Every recipe, every lesson, and every ingredient in The School and the Club is meticulously researched, and we link back to the research in this library.

Creating and maintaining our research library has taken hundreds of hours and significant resources. From the beginning, Vanessa has written plain English "translations" of each study to make the information more accessible and understandable for a wider audience. Although academic studies are linked to each review, several obstacles inspired us to share this knowledge freely:

  1. Limited access to studies: In the past, many studies were only available to those affiliated with academic institutions. While this has improved over the years, we believe that knowledge should be accessible to everyone, regardless of their background or affiliation.
  2. Difficulty understanding academic language: Even when studies are publicly available, many people struggle to interpret the complex language used in academic research. By providing plain English summaries, we aim to bridge this gap and make research findings more comprehensible to a wider audience.
  3. Translating knowledge into practical applications: Understanding the results of a study doesn't always equate to knowing how to apply that knowledge to everyday life, such as incorporating it into one's diet. Our library helps readers of our books gain a deeper understanding of the research behind them and offers practical guidance on incorporating the findings into their lives.

Vanessa firmly believes that making knowledge accessible and available is a way to disrupt the influence of large food conglomerates that produce addictive ultra-processed foods. We view knowledge-sharing as a vital component of our social justice strategy, empowering people to make informed decisions about their diets and overall well-being.

By sharing our research library freely, we encourage everyone to bake, eat, and share knowledge, promoting a more equitable and health-conscious society.

Acid Tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum

Acid Tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum

Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations

Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

Effect of Dahi Containing Lactococcus lactis on the Progression of Diabetes Induced by a High-Fructose Diet in Rats

Effect of Dahi Containing Lactococcus lactis on the Progression of Diabetes Induced by a High-Fructose Diet in Rats

Lactococcus lactis ssp. cremoris MRS47, a potential probiotic strain isolated from kefir grains, increases cis-9, trans-11-CLA and PUFA contents in fermented milk

Lactococcus lactis ssp. cremoris MRS47, a potential probiotic strain isolated from kefir grains, increases cis-9, trans-11-CLA and PUFA contents in fermented milk

Ingestion of Lactobacillus strain regulates emotional behavior and central GABA receptor expression in a mouse via the vagus nerve

Ingestion of Lactobacillus strain regulates emotional behavior and central GABA receptor expression in a mouse via the vagus nerve

Mouse Strain Affects Behavioral and Neuroendocrine Stress Responses Following Administration of Probiotic Lactobacillus rhamnosus JB-1 or Traditional Antidepressant Fluoxetine

Mouse Strain Affects Behavioral and Neuroendocrine Stress Responses Following Administration of Probiotic Lactobacillus rhamnosus JB-1 or Traditional Antidepressant Fluoxetine

Effects of Lactobacillus rhamnosus and Lactobacillus acidophilus on bacterial vaginal pathogens

Effects of Lactobacillus rhamnosus and Lactobacillus acidophilus on bacterial vaginal pathogens

Effect of Lactobacillus paracasei subsp. paracasei, L. casei 431 on immune response to influenza vaccination and upper respiratory tract infections in healthy adult volunteers: a randomized, double-blind, placebo-controlled, parallel-group study

Effect of Lactobacillus paracasei subsp. paracasei, L. casei 431 on immune response to influenza vaccination and upper respiratory tract infections in healthy adult volunteers: a randomized, double-blind, placebo-controlled, parallel-group study

The Exopolysaccharide Produced by Lactobacillus paracasei IJH-SONE68 Prevents and Ameliorates Inflammatory Responses in DSS–Induced Ulcerative Colitis

The Exopolysaccharide Produced by Lactobacillus paracasei IJH-SONE68 Prevents and Ameliorates Inflammatory Responses in DSS–Induced Ulcerative Colitis

Randomised clinical trial: efficacy of a new synbiotic formulation containing Lactobacillus paracasei B21060 plus arabinogalactan and xilooligosaccharides in children with acute diarrhoea

Randomised clinical trial: efficacy of a new synbiotic formulation containing Lactobacillus paracasei B21060 plus arabinogalactan and xilooligosaccharides in children with acute diarrhoea

Probiotic supplementation can positively affect anxiety and depressive symptoms: a systematic review of randomized controlled trials

Probiotic supplementation can positively affect anxiety and depressive symptoms: a systematic review of randomized controlled trials

Comparative therapeutic efficacy study of Lactobacilli probiotics and citalopram in treatment of acute stress-induced depression in lab murine models

Comparative therapeutic efficacy study of Lactobacilli probiotics and citalopram in treatment of acute stress-induced depression in lab murine models

Effects of Probiotics on Depressive or Anxiety Variables in Healthy Participants Under Stress Conditions or With a Depressive or Anxiety Diagnosis: A Meta-Analysis of Randomized Controlled Trials

Effects of Probiotics on Depressive or Anxiety Variables in Healthy Participants Under Stress Conditions or With a Depressive or Anxiety Diagnosis: A Meta-Analysis of Randomized Controlled Trials

On the Effect of Lactic Acid on Blood Glucose and Insulin Responses to Cereal Products: Mechanistic Studies in Healthy Subjects and In Vitro

On the Effect of Lactic Acid on Blood Glucose and Insulin Responses to Cereal Products: Mechanistic Studies in Healthy Subjects and In Vitro

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