the sourdough school
WHAT WE DO The Sourdough School is a research institute for the study of the
nutrition and digestibility of bread. The school is run by Vanessa Kimbell –
baker, best-selling author, a regular contributor to the BBC4 Food Programme,
researcher and teacher. It is at the Sourdough School that we research, develop
and create sourdough bread – but it is more than just bread, and it’s more than
just a school. Over the last few years, the gut microbiome and its role in
supporting digestion and our mental and physical health has been one of our main
areas of research. HOW WE TEACH YOU TO MAKE SOURDOUGH The Sourdough Club is
where we teach you how to make our amazing bread. It is the part of The
Sourdough School where we share our recipes, tutorials, tips, lessons and
support you so that you can learn how to make Sourdough where ever you are. WHY
ARE WE DIFFERENT? Here at the school Vanessa and the team have taken the most up
to date scientific findings and applied them to sourdough and other fermented
foods, working towards our mission to scientifically prove that sourdough and
gut-friendly nutritious food can have a positive impact on our physical and
mental health. THE SCHOOL: The Sourdough School is more than a cookery school.
It’s about sharing incredible scientific knowledge about the connection of bread
and our gut microbiome. It’s supported by a network of medical professionals,
scientists, wheat breeders, nutritionists, specialist bakers, researchers,
academics and we’ve been pooling the research on sourdough & fermentation from
all over the world into a central point. We develop recipes, techniques and
formula’s as our aim is not just to study, but conduct our own research on
formula’s & grains and fermentation and to share what we find. It’s about
applying evidence and the practical application of fermenting and baking into
delicious, affordable nutritious bread recipes to bake, to eat and to enjoy. The
Sourdough School has featured in the 3 BEST courses in the UK in the Sunday
Times and in The Telegraph top ten baking courses in the UK, as well being
included in the London Evening Standard top course in the UK. Each year the
Sourdough School has: Research and development workshops working on different
themed areas from bread and guts, sourdough for non-coeliac gluten sensitivity,
IBS, blood sugar management, sports and mental health. An annual week-long
diploma focusing on in-depth analysis on bread and guts. Research study groups
with renowned neuroscientists, wheat breeders, microbiologists, scientists and
medical professionals. Her own research development kitchen applying the
scientific findings about bread and fermented foods to create new bread formulas
and recipes. A clinical study as part of her PhD working with De Montford
University and baking innovation group Puratos. The school also has an online
offering called the Sourdough Club where people can learn how to make sourdough
online via in-depth video masterclasses hosted by Vanessa. Until easter this
year our we held RCGP accredited for our nutrition and digestion of bread
diploma. We decided not to renew our subscription to allow for longer courses
that included more baking.
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