The Sourdough School

PIONEERING A NEW APPROACH TO BAKING AS LIFESTYLE MEDICINE

Learn to bake, teach & prescribe Baking as Lifestyle Medicine
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Club Clinic Live Schedule 2022/23

Thursday evenings 8pm  (London time)

When things go wrong I am delighted. Why?  because it give you the opportunity to learn something. 

Clinic sessions are open for submission to members. Please note that sessions are recorded, for students who are on different time zones to watch later in the week. 

Please

Please note that this session is NOT for user problems.  

I will not be answering any questions about using the website. If you have a login issue, then you will need to either email info@thesourdoughclub.com or book in to the user guidance session with the team.  Please refer to the live session schedule. 

If you have a small query, then put it on the Forum and we will answer it there.

Please note that the Clinics follow an Oxbridge term timetable, and so do not run every week.

If you are a beginner, then you need to understand that the Clinic subjects are not always for beginners. It can be overwhelming to find a session with a more advanced baker, and a discussion the finer details of how to cultivate which bacteria to get a specific crumb structure, so relax, enjoy the session and know that with time you will also be asking and understanding more complex issues. 

It is for all Club members (over 2,000) and my members are at all levels. The Clinic is the opportunity to ask questions, and if you do not understand then you will just have to listen in and enjoy learning. You can ask questions at your own level about that week’s topic ONLY, or simply come back when you have been baking for a few weeks.

Vanessa

How to join the Clinic:

Join Zoom Meeting https://us02web.zoom.us/j/2154007518?pwd=Y0dQalZMQmRwZTA5cno3TkllVy9QUT09 Meeting ID: 215 400 7518 Passcode: 152494

New to the Club?

Thank you,

Vanessa  

Syllabus for All courses

Back to The Home page
WhenLessonLesson TypeTime (mins)What you will learn
115th SeptemberLink 1: COURSE ORIENTATION – NO CLINICTerm Break

Getting started on the course. No clinic this week.

222nd SeptemberLink 1: COURSE ORIENTATION – NO CLINICTerm Break

Getting started on the course. No clinic this week.

329th SeptemberLink 1: TBCLive Clinic

TBC

46th OctoberLink 1: TBCLive Clinic

TBC

513th OctoberLink 1: TBCLive Clinic

TBC

620th OctoberLink 1: TBCLive Clinic

TBC

727th OctoberLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

83rd NovemberLink 1: TBCLive Clinic

TBC

910th NovemberLink 1: TBCLive Clinic

TBC

1017th NovemberLink 1: TBCLive Clinic

TBC

1124th NovemberLink 1: TBCLive Clinic

TBC

121st DecemberLink 1: TBCLive Clinic

TBC

138th DecemberLink 1: TBCLive Clinic

TBC

1415th DecemberLink 1: TBCLive Clinic

TBC

1522nd DecemberLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

1629th DecemberLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

175th JanuaryLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

1812th JanuaryLink 1: TBCLive Clinic

TBC

1919th JanuaryLink 1: TBCLive Clinic

TBC

2026th JanuaryLink 1: TBCLive Clinic

TBC

212nd FebruaryLink 1: TBCLive Clinic

TBC

229th FebruaryLink 1: TBCLive Clinic

TBC

2316th FebruaryLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

2423rd FebruaryLink 1: TBCLive Clinic

TBC

252nd MarchLink 1: TBCLive Clinic

TBC

269th MarchLink 1: TBCLive Clinic

TBC

2716th MarchLink 1: TBCLive Clinic

TBC

2823rd MarchLink 1: TBCLive Clinic

TBC

2930th MarchLink 1: TBCLive Clinic

TBC

306th AprilLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

3113th AprilLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

3220th AprilLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

3327th AprilLink 1: TBCLive Tutorial

TBC

344th MayLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

3511th MayLink 1: TBCLive Clinic

TBC

3618th MayLink 1: TBCLive Clinic

TBC

3725th MayLink 1: TBCLive Clinic

TBC

381st JuneLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

398th JuneLink 1: TBCLive Clinic

TBC

4015th JuneLink 1: TBCLive Clinic

TBC

4122nd JuneLink 1: TBCLive Clinic

TBC

4229th JuneLink 1: TBCLive Clinic

TBC

436th JulyLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

4413th JulyLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

4520th JulyLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

4627th JulyLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

473rd AugustLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

4810th AugustLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

4917th AugustLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

5024th AugustLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

5131st AugustLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

527th SeptemberLink 1: NO CLINICTerm Break

There is no clinic this week but baking still continues according to the syllabus.

All reasonable care is taken when writing about health aspects of bread, but the information it contains 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.

A NEW APPROACH

👉🏻 For the past 3 years we’ve been working on something incredible … prescription sourdough bread making courses for our @sourdoughclub members 

📈We have had amazing advances in healthcare, but there is no pill to cure poor diet. The best medicine is prevention via a healthy lifestyle, and many studies have shown that people who eat healthily and exercise regularly sleep better, have less anxiety and depression, have more energy, and lower their risk of chronic illness overall.

🙌 Vanessa’s work on Bread & the Impact on the Gut Microbiome has been turned into something extraordinary. Prescription bread-making courses as a lifestyle intervention, and the Bread Protocol we teach here is designed to address the way you live, exploring behaviour related to nutrition, physical activity, stress management, sleep, social support and environmental exposures. These courses are 12 weeks long, and designed to maintain health and prevent disease not just in individuals bit in patients and populations, so we have 2 ways to enrol on a course: 

1️⃣ SOCIAL PRESCRIPTION 
If your doctor or healthcare practitioner is one of  our Sourdough School graduates and they feel that this bread-making prescription course is something that will improve your health, then they may can prescribe the course for you as a social prescription free.

2️⃣ SELF PRESCRIPTION 
You can self-prescribe these courses by enrolling yourself on a course to improve your health and wellbeing.

📰 If you are interested in learning more about the prescription courses then please sign up to the newsletters as we will be announcing their launch over the coming weeks and months. 

@vanessakimbell
@drmiguelmateas 
@dralexdavidson 
@dksherratt 

#lifestylemedicine #preventativemedicine #systemschange #socialprescribingday #socialprescribing
🧘 LAST ORDERS TODAY 🧘 I’m prepping the st 🧘 LAST ORDERS TODAY 🧘

I’m prepping the starters to post out on Thursday.

I was thinking why sourdough all these years? I guess it’s because is alive… it’s a culture of wild yeast and lactic acid bacteria. We might like to think we can control it, but we can’t control everything. Things change when we bake. The flour changes, the ambient temperature changes, or something happens during the middle of the day and your baking routine changes.

We can be very critical of ourselves. Starting the day by looking in the mirror and criticising our physical appearance. Or looking at something we’ve done or said and overanalysing it. Often, without realising, some of us can be incredibly negative.
It’s the same with bread. I notice that many people are self-depreciating and, while they aspire to make beautiful loaves, they have a distinct lack of acceptance that creating a really aesthetically stunning loaves takes time. It’s an art. It takes many years to be able to understand the nuances of each flour and how each one behaves to create bread. There is no instant fix. And I wouldn’t want there to be.

If you want an instant fix, go out and buy a packet mix – that way the work is done for you. In sourdough there’s no instant fix. That is the whole point of it really. That’s why we celebrate when we do make those incredibly beautiful loaves. And what you are actually celebrating isn’t high levels of gluten or high levels of hydration. It’s that person’s ability to have understood and connected to the flour, to their environment, to the yeast, to the timings and rhythm and everything coming together to create something that is joyous to eat.

To learn more about what we do here at The Sourdough Club and the courses we teach, follow the link in the bio to read 

#mindfulbaking #sourdough #sourdoughsclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #realbread #breadmaking #bakebread #makebread #makerealbread #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
🧂 ARTISAN INGREDIENTS FOR ARTISAN BREAD 🧂 A 🧂 ARTISAN INGREDIENTS FOR ARTISAN BREAD 🧂

Artisan bread starts with artisan ingredients. Honest ingredients that have been grown and harvested with respect for both the people and the earth. The flour has to be organic, the water chlorine free and the yeast has to be sourdough, and so it follows that the salt has to be similarly harvested with principles that are in synergy with our own. Salt making was, up until the industrial revolution, an artisanal craft. Much like bread making salt is also an artisan product that has been industrialised, so we use a hand-harvested salt in our bread.
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In our shop, we sell unrefined salt specifically for sourdough - Natural salt contains all of its trace minerals and other elements that are naturally a part of its origin. Our salt is not exposed to chemicals and does not contain anti-caking agents.
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Follow the link in our bio to our shop, where you can find the best artisan ingredients for your bread! 
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#artisan #salt #iamamember #sourdoughclub #sourdough #sourdoughbread #naturallyleavened #realbread #sourdoughbaking #bakingbread #breadmaking #homebakedbread #sourdoughlove
DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE MY WHITE SOURDOUGH STARTER?
(with worldwide delivery)
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I have several sourdough starters but The French white starter is one that I have been using since I was 11 years old and originates in the bakery I grew up baking within France. It takes a bit longer to reach it’s peak and is generally slower and sweeter, and much more forgiving of being neglected for a week, so the one I recommend for beginners. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We have verbal confirmation that the starter originated over 115 years ago and If you swipe right in the video you can listen to me chatting to one of the older residents of the village confirming that bakery did not shut during the war either .. & it has been maintained ever since... it’s a lovely story. Although the microbes double every 20 – 30 minutes when they are refreshed ... so it is either over a century old or 30 minutes old depending on how you want to look at it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You can purchase a pot of my starter, along with a grey moon kilner jar & a mini video course on looking after your starter. 
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TAP THE PICTURE TO SHOP.
 
Swipe right to see the amazing video of the French bakery where the starter originated from @vanessakimbell has been baking with this starter for over 20 years … and first baked almost 40 years ago with it …#romantic 
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#breadbosses #breadporn #flourwatersalt #breadtalk #bread #breadstagram #sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking #bannetons #bakery
🌾 BARLEY - DO AS THE ROMANS DO 🌾
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Oats & Barley. We love both, but this week we have been diving to barley with our students, learning about nutritional value, what role plays in supporting key butyrate producers for gut health and why gladiators were call 'barley-eaters'!
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And naturally, we will be talking about how we can incorporate barley into our baking and our botanical blends.
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To find out more, become a student of the Sourdough Club! 
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#grains #wheat #einkorn #emmer #spelt #heritagegrains #freshlymilledflour #milledflour #milling #freshlymilled #botanicalblend #fromscratch #unrefined #mockmillproud #mockmill
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