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.

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What is Graduation week?

The BALM Graduation Week: A Unique and Meaningful Experience

Graduating with your BALM (Baking as Lifestyle Medicine) Diploma or Certificate is unlike any typical graduation experience. Instead of merely passing a test and then discarding it, at The Sourdough School, we turn the graduation process into a vibrant act of communal learning and active activism.

Why the Graduation Week in Tuscany?

Most students demonstrate their mastery of the principles of BALM by developing and sharing recipes online. However, recognising the desire for more hands-on guidance and collaboration, we’ve arranged for an extraordinary week at a castle in Tuscany.

During this week, you will:

  • Visit a local mill: Understand the process of milling and how it connects to your baking.
  • Create Your Recipe: Develop a recipe that exemplifies BALM principles and fits a specific health or social situation.
  • Film and Photograph: Share your recipe visually on our website as your graduation statement.
  • Present, Bake, Eat, and Share: Collaborate with other students, present your recipe, and share the food at a communal lunch.

This week allows you to work directly with me, Vanessa, and fellow students. Though the mentoring is free, we request a participation fee to cover the costs of accommodation, special ingredients, lunches, and activities.

What Will You Create?

  • Your Graduation Bake: The centrepiece of your practical exam, showcasing your understanding and creativity.
  • A Symbiotic Recipe: Complementary recipes like soups, dips, or salads that align with your primary bake.
  • A Ferment: This could be a part of your symbiotic recipe or a separate creation like sauerkraut.

Each creation should reflect a specific health or social situation. For example, a grissini recipe with houmous might target nourishing toddlers.

Sharing as Active Activism

Your recipe isn’t just a reflection of your skills; it’s a contribution to a broader community. It will be published as a community resource, an active form of activism that helps others learn and benefit from your insights.

The Sourdough School’s Vision

This graduation week is not just a celebration of your achievements; it’s an embodiment of The Sourdough School’s commitment to education, community, and the transformative power of baking. By sharing your bakes and recipes, you’re contributing to a community that values collaboration, education, and well-being. The process resonates with the school’s ethos of nurturing, creativity, and social connection.

This unique graduation week offers an opportunity to bond with fellow students, learn from each other, and take part in a tradition that extends beyond individual accomplishments. It’s an immersive experience that elevates the act of baking to a form of lifestyle medicine and social engagement. It truly represents what it means to be a part of The Sourdough School’s community.

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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.

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