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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[email protected]
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Thirty years of knowledge on sourdough fermentation: A systemic review

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

Ancient Egyptian agriculture and the origins of horticulture

Ancient Egyptian agriculture and the origins of horticulture

Article_Sourdough Microbiome

The Sourdough Microbiome

Postbiotics LAB

Postbiotic metabolites produced by Lactobacillus plantarum strains exert selective cytotoxicity effects on cancer cells

Symprove

Use of a Water-Based Probiotic to Treat Common Gut Pathogens

Bifidobacterium

Bifidobacteria and Their Role as Members of the Human Gut Microbiota

Lactis and Milk

Synbiotic Effect of Bifidobacterium lactis CNCM I-3446 and Bovine Milk-Derived Oligosaccharides on Infant Gut Microbiota

Pumpkin polysaccharide modifies the gut microbiota during alleviation of type 2 diabetes in rats

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

health benefits of fermented beverages

Fermented beverages with health-promoting potential: Past and future perspectives

kvass composition

Microbial and chemical analysis of a kvass fermentation

Sourdough yeast and flocculation

Applications of Yeast Flocculation in Biotechnological Processes

yeast biotechnology

Yeast Physiology and Biotechnology

sourdough lactic acid bacteria

Biochemistry and physiology of sourdough lactic acid bacteria

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