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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Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread Making Processes

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

contribution of yeast on aroma and flavour

The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

Sourdough yeast and flocculation

Applications of Yeast Flocculation in Biotechnological Processes

sourdough and Lb. sanfrancisco

Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review

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