The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

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

Discover Baking as Lifestyle Medicine, and how to bake Proven Bread, from the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

WhatsApp: +44(0)7813308301

Book a consultation

[email protected]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Navigation
  • courses
    • Book a Call
    • The Diploma – January 2026
    • The PROVEN Programme – January 2026
    • 3 Day Bread Workshops 2026
    • 6 Day Bake for Health Retreats
    • September Tuscan Retreat
  • Personalisation
    • Bread & Health Assessments
    • Personalising Bread
    • Personalising Bread Using Nutrigenetics
    • Priority Access: Join the Waiting List
  • About
    • About The Sourdough School
    • Contact Us & FAQ
    • General FAQ’s about The School
    • Request a Callback
    • Where to stay & more
    • Reviews
    • Educational Awards Programme
    • The Team
    • A Social Enterprise
    • Contributors & Guest Tutors
    • What Our Students Say
    • Login
  • Our Approach
    • Proven Bread
    • Baking as Lifestyle Medicine (BALM)
    • Prove it – The Case Studies
    • 12 Week Student Support Pack
    • Bread as Preventative Health
    • Training Bakers & Healthcare Professionals
    • Diversity Bread™
    • BALM & Bread in The Blue Zone
    • Proven: Bread Podcast
  • Study
    • Request a callback
  • Shop
    • Our Flour and Ingredients
    • Our Books
    • Equipment
    • Flours From Farmers Directory
    • Add Farmer to the Directory

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

  • 1
  • 2
  • Next Page »
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

BANT Member
Lifecode GX

Terms and Conditions | Privacy Policy
Copyright © 2025 Vanessa Kimbell
Call +44 (0)7813308301 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web