Please be aware that our Nutritional Library offers a wide range of resources; however, access to certain materials may be limited based on the modules you are enrolled in. We have designed the library to make navigation easier for everyone by including all lectures, tutorials, and resources under the same headline, regardless of whether they pertain to practical or clinical modules.
While both practical and clinical modules are taught separately, we believe this organisation will streamline your learning experience. Please understand that access to specific resources may depend on the module you are currently studying. We appreciate your understanding and cooperation.
Syllabus for The Sourdough School
Total Time: 49 hours and 30 minutes
| Lesson | Lesson Type | Time (mins) | What you will learn | |
|---|---|---|---|---|
| 1 | 1: The symbiotic Eating recipes library | Library | 0 |
|
| 2 | 1: The Inclusions library | Library | 540 |
|
| 3 | 1: Fibre - Topic | Topic | 390 |
|
| 4 | 1: The Nutritional Value of Wholegrain Library | Library | 600 |
To understand bread we have to consider the national value of grains. Bread, particularly wholegrain bread, plays a significant role in public health and diet and wholegrain bread is an important source of nutrients and can offer numerous health benefits. The BALM (Baking as Lifestyle Medicine) Protocol highlights the significance of whole grains in promoting health and well-being - this library is our nutritional library. |
| 5 | 1: Key probiotics and how they nourish the gut Microbiome | Topic | 1440 |
|
This library is the practice of the lifestyle approach to baking as Lifestyle Medicine this is part of the first principle of 
The library tells you more about our favourite inclusions and looks at how specific ingredients are potentially beneficial to health. We don't make sweeping claims, as sometimes these studies – especially those on the gut microbiome – are in vitro or animal studies, as this area of research is new. Nevertheless, there’s clear evidence that 
In 2019 study in 
In this topic, we explore Probiotics, such as Bifidobacterium animalis subsp. lactis, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, and Lactobacillus rhamnosus, can have a significant impact on the production of neurochemicals and the modulation of the gut-brain axis. These beneficial bacteria can produce neurotransmitters themselves or stimulate the production of neurochemicals by other gut bacteria. This ties in with our approach to eating symbiotically and recipes such as cultured butter.