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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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  • What is Proven?
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    • Personalising Bread Using Nutrigenetics
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  • Workshops
    • Book a Call
    • 2 Day Workshops
    • 3 days Personalised Bread Workshops
    • Tuscan Retreat
    • 12 Week Post Course Support
    • Request a Callback
  • About
    • About The Sourdough School
    • Priority Access: Join the Waiting List
    • Contact Us & FAQ
    • Reviews
    • General FAQ’s about The School
    • Diversity Bread™
    • Where to stay & more
    • Training Bakers & Healthcare Professionals
    • Educational Awards Programme
    • The Team
    • A Social Enterprise
    • Contributors & Guest Tutors
    • What Our Students Say
  • Learn
    • The Diploma – January 2027
    • Request a callback
    • Graduation Recipe Collection
  • What is Proven?
    • Baking as Lifestyle Medicine (BALM)
    • Bread as Preventative Health
    • BALM & Bread in The Blue Zone
    • Proven Bread Documentary
    • Prove it – The Case Studies
    • Proven: Bread Podcast
    • Proven
    • Login
  • Personalised Bread
    • Personalising Bread Using Nutrigenetics
    • Personalisation
    • Personalising Bread

Baking as Lifestyle Medicine Research Library

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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.

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In vitro investigation into the potential prebiotic activity of honey oligosaccharides

oregano sourdough

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts

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Effects of lifelong intake of lemon polyphenols on aging and intestinal microbiome in the senescence-accelerated mouse prone 1 (SAMP1)

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The impact of date palm fruits and their component polyphenols, on gut microbial ecology, bacterial metabolites and colon cancer cell proliferation

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DARK POLYPHENOLS-RICH CHOCOLATE AND GUT MICROBIOTA: A LITERATURE REVIEW

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Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

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Polyphenols-gut microbiota interplay and brain neuromodulation

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Indigenous bacteria from the gut microbiota regulate host serotonin biosynthesis

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Benefits of polyphenols on gut microbiota and implications in human health

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Butyrate and Dietary Soluble Fiber Improve Neuroinflammation Associated With Aging in Mice

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Effects of Dietary Selenium Supplementation on 4 Intestinal Barrier and Immune Responses are Associated 5 with its Modulation of Gut Microbiota

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Diversity of the cultivable human gut microbiome involved in gluten metabolism: isolation of microorganisms with potential interest for coeliac disease

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Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides

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The Effects of Intact Cereal Grain Fibers, Including Wheat Bran on the Gut Microbiota Composition of Healthy Adults: A Systematic Review

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Potential prebiotics and their transmission mechanisms: Recent approaches

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Impact of whole grains on the gut microbiota: the next frontier for oats?

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Different Oat Ingredients Stimulate Specific Microbial Metabolites in the Gut Microbiome of Three Human Individuals in Vitro

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The role of whole-grain barley on human fecal microbiota and metabolome

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Modification of the colonic microbiota

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Kiwifruit (Actinidia deliciosa) changes intestinal microbial profile

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Effect of apple intake on fecal microbiota and metabolites in humans

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The Effects of Unfermented and Fermented Cow and Sheep Milk on the Gut Microbiota

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Impact of coffee consumption on the gut microbiota: A human volunteer study

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Interactions of black tea polyphenols with human gut microbiota: implications for gut and cardiovascular health

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