Expertise in Sourdough and Health:
Courses, Features, and Information on Sourdough Bread and Health
Here’s to the crazy ones. The misfits. The rebels. The troublemakers. The bakers who ferment, and who see things differently. We’re not fond of fast action yeast or cheap industrial bread – and we have no respect for cheap white sliced.
We the are activists. We mix, proof, bake and share healthier bread, support farmers, millers, and our own gut health, making sure that good bread isn’t just the preserve of the upper crust, but accessible to all. So while some might say that we are the crazy ones, the hippy ones, or the dreamers, I see genius.
Because the people who are crazy enough to think good bread matters, and believe that we can change the world, are the ones who do.This site, my books and courses are dedicated to the bakers who make the difference.
Dr Vanessa Kimbell & The Sourdough School team
Our communication strategy at The Sourdough School is designed to be flexible and accommodating, allowing us to prioritise our time for our students and client teaching, baking, and filming. We are a small family-run business and often in the bakery.
Please note we do not open on Mondays.
Please see the options below to get in touch.
