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.

+44(0)7813308301
[email protected]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Schedule a Call to Learn More

Navigation
  • Home
    • About The Sourdough School
    • Contact Us & FAQ
    • Request a Callback
    • Practical Information
    • The Team
    • A Social Enterprise
    • General FAQ’s about The School
    • Contributors & Guest Tutors
    • What Our Students Say
    • Login
  • Courses
    • Priority Access: Join the Waiting List
    • Workshops
    • Bake For Health Retreat
    • Tuscan Retreat
    • Diploma
  • Assessments
    • Bread & Health Assessment
    • Gut Health Assessment
    • Nutrigenomic Assessment
  • Our Approach
    • Baking as Lifestyle Medicine (BALM)
    • 12 Week Student Support Pack
    • Bread as Preventative Health
    • Personalising Bread Using Nutrigenetics
    • Training Bakers & Healthcare Professionals
    • Diversity Bread™
    • Prove it – The Case Studies
    • BALM & Bread in The Blue Zone
    • Proven: Bread Podcast
  • Admissions
    • Request a callback
    • Location, Opening Hours & Course Days & Times
    • Reviews
  • Shop
    • Our Flour and Ingredients
    • Our Books
    • Equipment
    • Flours From Farmers Directory
    • Add Farmer to the Directory

28 - ‘Sourdough Bread’. Encyclopedia of Food Microbiology. volume 1, pp. 295–301

Reference Number: 28

Year: 2014

Authors: MG Ganzle

Link: Link to original paper

Nutrition: Antioxidants | Fibre | Organic acids | Phytic acid | Polyphenols

Lactic Acid Bacteria: Heterofermentative | Homofermentative | Prevalence

Summary

Summary

Sourdough bread-making encompasses dough fermentation with yeast and lactic acid bacteria. The use of sourdough in baking is an ancient craft that is currently undergoing a revival of interest. The technology and microbiology of the constituent processes are examined, and the diversity of the processes is illustrated. Connections with other traditional fermentations of cereals and legumes are noted.

 

SIGNIFICANCE OF THIS STUDY

In the current review paper, Ganzle provides a detailed overview of the sourdough fermentation process of bread making. Sourdough fermentation is the most ancient way of producing bread and has retained its relevance in contemporary bread production. The continued importance of sourdough in bread production relates to the unique quality of sourdough bread that cannot be reproduced with alternative fermentation methods or ingredients. Traditional procedures for sourdough fermentation retain their relevance in the artisanal production of  bread. Moreover, traditional processes were adapted and modified to meet the requirements of large-scale and automated bread production.

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share 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.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

BANT Member
Lifecode GX

Terms and Conditions | Privacy Policy
Copyright © 2025 Vanessa Kimbell
Call +44 (0)7813308301 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web