Sourdough School & Club Course Reviews
Baking as Lifestyle Medicine isn’t your usual approach to baking. Our work is about social change, and empowering others to share knowledge to support themselves, their families, and their communities. If you are wondering about booking a course then one of the best things you can do is see what our previous students have had to say about us. In the video above Georgie gives an account of The Sourdough School Retreat, in her how words.
So please do take a moment to read what others have said about their visit – we feel you’ll get a much better idea what to expect from on our courses by listening to others or reading their words.
Thank you very much to everyone who has already taken the time to write a review or record their experiences for either the Sourdough Club online course or a course you have attended in person – it really does make a difference.
Vanessa & team
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finished a week long class with Vanessa at the Sourdough School I feel energized to not only learn more but to share the knowledge and benefits of BALM.
Vanessa and the entire Sourdough School Team
The Nutrition and Digestibility year online at the Sourdough School has been a wonderful experience for me. Vanessa is an incredible teacher, activist, and inspiration, and I have found the class to bring something both intellectual and spiritual to the table. Thanks to her and to all of you working there, I feel my take-away is not just additional knowledge, but a healthier way of life and some inner peace. Thank you!
When I reach to the school I thought we’ll just bake nothing more , then I was surprised by the way how vanessa teaching and the information she gave to us ., The idea it’s not only baking it’s Nutrition and health education , by the way how Vanessa teaching you’ll get out of the school with a lot of knowledges that can change your nutrition habits ,
I’m baking for almost 3 years and I’m doing ok but one week at the school I’ve learned a lot about the grains , how I can mill my grains and the how to add any flavor I want to the flour .
One week full of information and baking techniques,
Thank you Vanessa for the inspirations .
You know sometimes you have this great feeling that you found your path, a purpose to this beautiful life, is what I feel right now with the kind of knowledge I have gained in sourdough school with Vanessa. An hands-on and an unstoppable tremendous knowledge I gained is the best. Long way to go but at least now I know how to eat right and how to use fermentation in my food. I did my 5 days hands on with Vanessa & also am on N&D online 1 year course. Next year I am again coming back to sourdough school to gain more knowledge. This knowledge I am using in my home & in my Cafe. Since the time I have started my journey of learning with Vanessa, I have understood how important it is to keep our gut healthy. I will continue this journey of fermentation for good.
I want to specially thank Vanessa for the 5days of learning & hospitality. She fed us the best food ever, she took us around & showed us the best places, she even took us swimming in a lake (my 1st swim in the lake) & taught us so much. In sourdough school I have made friends for life and met an amazing teacher, whom I am now going to keep in touch all my life.
Thank you Vanessa and thank you team of Sourdough school. You guys are just life changers.
When I arrived at Sourdough School, Vanessa immediately asked me: "What would you like to see here in this course?". And I, quickly and without thinking, said: "I would like to improve the structure of my loafes, to develop bigger holes". And then she calmly replied, "This course is much more than a sourdough technique course. We are here to talk about our connection to soil, water and air. About the physical health benefits of the fermentation process and mental". And she was right!!! The course is much more than I've ever imagined. It's a life experience. With each word, each gesture, it was possible to feel that everything I had studied and done so far was just a sequence of techniques to obtain the "perfect bread". But working with sourdough is much more than that. It is the direct connection between thinking and feeling; cognition and intuition. It is the state of flow at its essence.
Thank you so much, dear Vanessa! I'll always remember you.
I arrived from Greece to The Sourdough School with anxiety issues, bad eating habits and many more worries, because I was trying to balance my health and work running agency and a new baby. Vanessa changed my whole perspective not only on food, but in life in general. I returned to Greece a brand new person, feeling empowered with knowledge and ways to change both my own, and more importantly my kids eating habits. Thank you for everything Vanessa. We already miss you.
Food is medicine, but very few doctors are trained in nutrition. Vanessa has an ability to translate the ‘art’ of bread making into a language that crosses the divide between art and science. She links pathways from different disciplines to demonstrate that the way in which we eat bread will impact both the body and mind. No doctor has ever been able to explain digestion in such a graphic manner. This will allow bakers and scientists to interrelate around the central theme of the gut microbiome. It engages you fully in a process that is achievable, whilst giving you an insight into digestion and its effect on health. This is a real-world application course, where you will learn how you can use our most basic food to help optimise your health and prevent disease. It doesn’t stop there, because your Practitioner's Prescription Licence means that you to use your understanding as a social prescription bread making course direclty to your patients. It is lifestyle medicine at its best!
Sourdough Club Review
I’d like to take a moment to appreciate “The Sourdough Club” and share my feelings regarding the delightful journey I’m currently experiencing.
A gift of membership for any of us would be divine, I have been exceptionally blessed with mine! My life has become invigorating and I sparkle each day because “The Sourdough Club” has offered me the ability to shine ? to grow, blossom, and flourish!
Yes, I could be one of the ingredients of Vanessa’s botanical blends. A flower waiting patiently to enhance a little flavour into someone’s day, to remind ourselves of all that is great with the world instead of being disappointed and dismayed by all that troubles us.
To be honest, if your heart is with the sourdough, this club will present you with an opportunity to learn, challenge yourself and embrace the knowledge provided online.
Vanessa offers recorded video guidance for us all to watch, participate in and the option to share conversations online with like-minded members.
I do all of these things and more; I’ve watched webinars and I post my bakes via the member’s “Sourdough Club” group.
Goodness, am I beginning to sound like an advertisement?! If I were, I’d implore you to join and actually yes I guess I am. I would love those of you reading these reviews to be inspired, to be invigorated and enthusiastic about what we have to say. The truth, for me, is that “The Sourdough Club” has changed my life for the better. Through my membership, I’m learning to bake wholesome nourishing sourdough bread, cakes, puddings, sweet and savoury treats. I’m also being stimulated and this in turn has improved my mental health. I want to learn more, I want to embrace the opportunity, I want to succeed and I can because “The Sourdough Club” has enabled me to do so.
It’s given me my happiness back and it’s reminded me of what’s important to me. If you have the slightest interest in baking, in sourdough, if you’re interested in our microbiome, in diversity, in the environment, then it’s all here in “The Sourdough Club”. Do you want to share our joy, our purpose, our pleasure?
Depending on how you’d like to personally develop, I feel that membership of “The Sourdough Club” will give you the confidence to achieve so much more than just the ultimate bake.
I am now in my eighth month of membership and gosh how those months have flown by!
You my friend are at the beginning of a fabulous journey, don’t be shy, come join us! You’ll feel welcomed and supported from day one. If you choose to take this step, to commit, you may surprise yourself and in time, become a sourdough mentor who wants to help others. You may enjoy a new hobby or even make new friends. There are no limitations to your potential. I haven’t reached mine yet, but in the meantime, “Happy Baking!”
Both the Sourdough Club & The School are amazing.
I attended the 4-day diploma course and I can honestly say it is life changing. Vanessa has an incredible breadth and depth of knowledge about gut health and nutrition, and how they affect literally every aspect of our being. Combine this with her immense passion for her subject and it’s a potent combination!
Over 5 days in her beautiful home we learned about how overly processed and homogenised food harms us, and how we can improve digestibility, nutrient absorption and overall health by introducing diversity into our food, thereby encouraging the helpful bacteria that assist us in maintaining health.
Since returning from the course I have of course continued to bake sourdough bread but have incorporated a whole host of other delicious fermented foods into my diet. Food that is quick and simple to prepare so it fits into a busy lifestyle, but tastes amazing and has left me feeling physically fitter, mentally sharper and emotionally uplifted.
Did you know that there are certain lactic acid bacteria that have been scientifically proven to work better than antidepressants? Neither did I. But it’s true and it’s just one of the things l learned from Vanessa.
Go on a course, or join the club. Go with enthusiasm and an open mind. You’ll be welcomed with open arms, and Vanessa’s warm-hearted approach to improving your life one delicious product at a time. You will never regret it!
If you are interested in looking after your health and care about what you feed your family then this course is for you. From the moment you walk into the Sourdough School, Vanessa makes you feel incredibly welcome. You soon become engrossed in her passion for sharing her extensive knowledge and vast experience of all things sourdough. You will be taken on a fun filled journey of knowledge as you discover how critical it is to look after your microbes! I certainly left with the enthusiasm to start baking and eating in a way that is not only enjoyable but beneficial to me and my family.
It was 5 days well worth it, I learnt so much not only about sourdough bread and the associated goods, but so much more. For example on the Diploma course you also learn about how to make fermented drinks and foods such as cultured yogurts and butter etc. Vanessa’s knowledge is vast, her research in digestibility & nutrition which combines with making sourdough on the course is inspiring, so now I would be to explain the science and health benefits of sourdough to my customers when I start my own micro bakery, selling not only sourdough bread but all those other things I learnt on the course. I highly recommend the course to anyone who is serious about learning about making sourdough and associated products.
I spent the most amazing 3 days with Vanessa and a wonderful small and perfectly formed group of people on the June Bread and Guts course.
Vanessa's knowledge is incredible and inspiring... she has an ability to connect and communicate with people of all levels to ensure all understand and move forward. The school itself is beautiful everything in it has its place and seems to fit perfectly its a joy to cook and prepare food without the pressure of life and in such a lovely environment with such lovely people.
I learnt so much in three days it has ignited something in me to find out more and i have a need to learn and stay close to the Sourdough School, i am so excited about the journey I can take with what i have learnt and what i can learn.
In summary an inspiring and beautiful three days, worth the time, money and commitment, the whole experience stole my heart I can't wait to come back Xx
With her vibrant stories, passion for fermented bread and a stunning amount of knowledge Vanessa is able to turn a group of strangers into a group of befriended sourdough addicts within two days.
This course was just the beginning of our personal health- and sourdough stories. I look forward to the follow-up in 12 months.
In the meantime the app-group created for this course buzzes with questions, pictures of freshly baked loafs and supportive messages.
Absolutely amazing and useful because it's not a course about bread, it's a course about sourdough: its features, its beneficial advantages, the factors that affect the way it works and how to control them. In other words the essential knowledge you must learn before approaching to baking, the real starting-point.
An enlightening experience at a technical and even at a human point of view.
Many thanks and congratulations to Vanessa, who is truly a great great Master!!!
The Diploma Course at the Sourdough School was literally a dream coming true. I wanted to learn how to be intuitive about sourdough... I wanted to learn how to feel it... I was already baking ok bread, but it was white and didn't have that much personality. I have been sick for quite a while and was very apprehensive about a whole week away from home. The phone interview with Vanessa was reassuring... She was even warmer than I was used to on the Instagram videos. I had no reason to fear, as the group had been handpicked and we all fell in Love with each other! And the school...I felt that I had already been there in the past!!! After the first couple of days, I felt at home... Vanessa as a teacher is a delight! Her knowledge about the science and art of delicious bread that nourishes body and soul is incomparable and I drank every word and every movement! We learned all the recipes in the plan, as well as how to include more fermentation and sourdough into other preparations that were more unexpected. There was laugh, there were tears, there was food and a big family around a big table.
I learned so much... I made friends that I miss and talk every day, I bake several times a week... I feel like I found myself again in The Diploma Course at the Sourdough School was literally a dream coming true. I wanted to learn how to be intuitive about sourdough... I wanted to learn how to feel it... I was already baking ok bread, but it was white and didn't have that much personality. I have been sick for quite a while and was very apprehensive about a whole week away from home. The phone interview with Vanessa was reassuring... She was even warmer than I was used to on the Instagram videos. I had no reason to fear, as the group had been handpicked and we all fell in Love with each other! And the school...I felt that I had already been there in the past!!! After the first couple of days, I felt at home... Vanessa as a teacher is a delight! Her knowledge about the science and art of delicious bread that nourishes body and soul is incomparable and I drank every word and every movement! We learned all the recipes in the plan, as well as how to include more fermentation and sourdough into other preparations that were more unexpected. There was laugh, there were tears, there was food and a big family around a big table.
I learned so much... I made friends that I miss and talk every day, I bake several times a week... I feel like I found myself again in this experience. It was much more than I could hope for... I am forever grateful! ???
A thought provoking and challenging course. After a week at the sourdough school I have learnt new skills, have become more confident in my approach to baking and have developed my understanding about how food affects not only our physical well being but our mental health as well. I also met some really lovely people too.
At the beginning of March I attended the 1 week bread/ nutrition and digestion diploma course having previously ( 3 years ago) loved a one day sourdough clinic which had really inspired me.
My first impression on returning to the Sourdough school was how far it has come. Vanessa now has a fantastic teaching space which is super well thought out and has a wonderful energy.
The group was so varied, with different specific interests which Vanessa managed to address at all times so that we all felt the course was custom made for us.
Personally it refined my bread making skills and reinforced ideas that I had been thinking about on nutrition and digestion. I learnt so much, made a room full of new baking friends and loved every minute
I got so much out of my visit to the Sourdough School. As self taught, there were a lot of gaps in my knowledge and this surgery day helped me to join so many dots. I am not quite there yet but I am hopeful and also braver. Thank you!
I attended the Nutrition and Digestibility of Bread and the Gut Microbiome one day course last weekend and had a fantastic day. Vanessa welcomed us into her home and wonderful kitchen and shared her incredible knowledge and resources. She provided a delicious lunch with incredible sourdough (of course), fermented foods and fresh ingredients and the day was structured so we had time for a walk after lunch. She also gave us some starter to take home and access to an incredible amount of research, resources and recipes online. I learnt loads and met some really lovely people too. I came away inspired and eager to share the knowledge with my clients, friends, family.
I would recommend this course if you are keen to understand why sourdough is so nutritious, the history behind industrialisation of cereal growing & the bread making process and the problems this has caused and want to learn about the importance of our gut microbes and how to keep them well fed.
Thank you so much Vanessa, your passion for what you do is inspirational!
Thank you for an amazing day. As a doctor I believe that nutrition is key to health and wellbeing. Gluten and bread is often maligned nowadays, however as your course wonderfully demonstrates they are not evil per se, rather it is the changes that have occurred to wheat and the bread-making process that are causing harm, and if we can return to traditional methods of making bread with organically grown wheat (and heritage grains) we can turn bread back into what it was meant to be - a living and life-giving food!