The Sourdough School

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BAKING WITH THE HANDS OF AN ARTISAN AND THE MIND OF A CLINICIAN

Set in the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire; this is baking tailored to to suit the biology of the person eating it using nutrigenetics and gut health assessments. We train healthcare professionals and bakers to bake Proven Bread.

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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.

Wheat landraces: A mini review

Wheat landraces: A mini review

Wheat into Flour: A Story of Milling

Wheat into Flour: A Story of Milling

Traceability and ethical concerns in the UK wheat—Bread chain: From food safety to provenance to transparency

Traceability and ethical concerns in the UK wheat—Bread chain: From food safety to provenance to transparency

The origin of spelt and free-threshing hexaploid wheat

The origin of spelt and free-threshing hexaploid wheat

The not so green revolution: Lessons from India

The not so green revolution: Lessons from India

The breeder's dilemma—yield or nutrition?

The breeder’s dilemma—yield or nutrition?

The association between dietary fibre deficiency and high-income lifestyle-associated diseases

The association between dietary fibre deficiency and high-income lifestyle-associated diseases

Tetraploid and hexaploid wheat varieties reveal large differences in expression of alpha-gliadins from homoeologous Gli-2 loci

Tetraploid and hexaploid wheat varieties reveal large differences in expression of alpha-gliadins from homoeologous Gli-2 loci

Technology and transformation: The diffusion of the roller mill in the British flour milling industry, 1870-1907

Technology and transformation: The diffusion of the roller mill in the British flour milling industry, 1870-1907

Sensory profiles of cooked grains from wheat species and varieties

Sensory profiles of cooked grains from wheat species and varieties

Seed banks and molecular maps: unlocking genetic potential from the wild

Seed banks and molecular maps: unlocking genetic potential from the wild

Resistant starch in the Italian diet

Resistant starch in the Italian diet

Recent advances in celiac disease

Recent advances in celiac disease

Re-discovering ancient wheat varieties as functional foods

Re-discovering ancient wheat varieties as functional foods

Nonceliac gluten sensitivity - sense or sensibility?

Nonceliac gluten sensitivity – sense or sensibility?

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