The Sourdough School

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

PERSONALISED BREAD. BAKE WITH THE HANDS OF AN ARTISAN AND THE MIND OF A CLINICIAN

Reduce Bloating · Improve Gut Health · Balance Blood Sugar · Ease IBS · Manage Gluten Sensitivity — Baking As Lifestyle Medicine. Set in the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, we run workshops, and our flagship course for practitioners is The Diploma in Personalising Bread. Book in for a chat today.

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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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