The Sourdough School

WORKSHOPS || ONLINE TRAINING | || RETREATS || PERSONALISED BREAD || GUT HEALTH

BAKING WITH THE HANDS OF AN ARTISAN AND THE MIND OF A CLINICIAN

Set in the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire; this is baking tailored to to suit the biology of the person eating it using nutrigenetics and gut health assessments. We train healthcare professionals and bakers to bake Proven Bread.

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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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