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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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  • 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.

Symprove

Use of a Water-Based Probiotic to Treat Common Gut Pathogens

Bifidobacterium

Bifidobacteria and Their Role as Members of the Human Gut Microbiota

Lactis and Milk

Synbiotic Effect of Bifidobacterium lactis CNCM I-3446 and Bovine Milk-Derived Oligosaccharides on Infant Gut Microbiota

Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

Garlic_Botanical Blends

Supplementation with aged garlic extract improves both NK and ??-T cell function and reduces the severity of cold and flu symptoms: a randomized, double-blind, placebo-controlled nutrition intervention

Dietary Triggers in Irritable Bowel Syndrome: Is There a Role for Gluten?

IBS_Bread_Processed

Dietary emulsifiers directly alter human microbiota composition and gene expression ex vivo potentiating intestinal inflammation

IBS_Gluten

The Overlap between Irritable Bowel Syndrome and Non-Celiac Gluten Sensitivity: A Clinical Dilemma.

Industrial Additives

Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease

Gobbetti_Sourdough Fermentation

Novel insights on the functional/nutritional features of the sourdough fermentation

Sourdough Starter vs Yeast alone

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome

Organic_Spelt_Quality

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Ancient vs Modern Grains

Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

IBS_Industrial Bread_Toxic

Effect of biochars on bioaccumulation and human health risks of potentially toxic elements in wheat (Triticum aestivum L.) cultivated on industrially contaminated soil.

IBS_Bread_Toxins

Contamination of soil with potentially toxic metals and their bioaccumulation in wheat and associated health risk

Spent Beer Grains_Botanical Blends

Brewer’s Spent Grain as a Functional Ingredient for Breadsticks

Barley Grass_Botanical Blends

Preventive and Therapeutic Role of Functional Ingredients of Barley Grass for Chronic Diseases in Human Beings

Black Kidney Beans_Botanical Blends

White and dark kidney beans reduce colonic mucosal damage and inflammation in response to dextran sodium sulfate

Cornflowers_Botanical Blends

Anti-inflammatory and immunological effects of Centaurea cyanus flower-heads

Brown Seaweed_Botanical Blends

Gastrointestinal modifications and bioavailability of brown seaweed phlorotannins and effects on inflammatory markers

Fennel_Botanical Blends

Western Herbal Medicines in the Treatment of Irritable Bowel Syndrome: A Systematic Review and Meta-analysis

Blue Corn_Botanical Blends

Blue Maize Extract Improves Blood Pressure, Lipid Profiles, and Adipose Tissue in High-Sucrose Diet-Induced Metabolic Syndrome in Rats

Black Rice_Botanical Blends

Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro

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