Connections | The Sourdough School

The Sourdough School

Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome

Learn to make sourdough

+44 (0)7707 480336
bookings@sourdough.co.uk

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Every part of what we do when we bake connects us to the world around us and the people in it.

Della Fattoria & meeting the baker behind it – Kathleen Weber – 1944 – 2020

Wheat Specialist, Dr Andrew Wilkinson

Sourdough Soap & protecting bakers’ hands

The future of bread – Heritage wheat

25 British Bakeries Baking Great Sourdough Bread

Ten Belles Paris – challenging the way the French think about bread

A Full list of Bread Making Courses in the UK and Ireland

Sourdough at Mirabelle Bakery, Copenhagen

San Francisco Sourdough

We were included in The Telegraph top 10 baking courses in the UK

The Sunday Independent on Sourdough

Real protection for real sourdough – DEFRA

A list of UK Sourdough Bakeries

Food for Thought

Real Sourdough – a Meeting with DEFRA

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sourdoughschool

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LAST MINUTE PLACE
BREAD & GUTS WORKSHOP
5 DAYS OF DEVELOPMENT & BAKING WITH VANESSA KIMBELL + 12-month Support Programme. & A lifetime membership to The @sourdoughclub – rated 5 Star by The Telegraph. (RRP £199 per annum.) It takes more than just a week to learn sourdough. It’s about both understanding and practice. Our courses are fully supported by our Sourdough Club with over 70 video tutorials, features, regular new recipes, articles & a forum to include you in our school community helping you to continue your practice – so you will keep on learning.

We will make
A sourdough bread loaf formula
A fermented cake
A probiotic accompaniment such as cultured butter
A symbiotic recipe such as a soup to eat with the bread
Vegetable or fruit probiotic pickles such as kimchi or sauerkraut
A fruit compote
What is included?

Attending the school – 5 days of specialist tuition
12 months Learning Support Programme with a lifetime membership to The Sourdough Club (RRP £199 per annum)
An exclusive starter set including ceramic jar, flour, refreshment record cards & some of our starter (RRP £49)
A set of sourdough record cards
A personalised signed The Sourdough School book worth £24.99
All the teaching materials & supporting documentation
A personalised embossed certificate
A Sourdough School Workbook – priceless
Date: 10th – 14th February 2020
Only 1 place available

Photo of our porridge loaf by @nassimarothacker taken from our best selling book The Sourdough School Published by @kylebooksuk

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We don’t always use 100% wholemeal at the Sourdough School when we teach, but you would rarely ever find us baking a loaf without any wholemeal flour, not least because of the amazing flavours, fibre and extra nutrients wholemeal flour brings to sourdough loaves. Wholegrain is packed full of vital vitamins including antioxidant Vitamin E.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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⭐ What is Vitamin E?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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⭐ Why does @vanessakimbell call Vitamin E a superhero among vitamins?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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⭐ Can Vitamin E protect us from disease?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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⭐ Can Vitamin E reduce our risk of cancer?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Find the answers... visit the website or find the direct link in our stories.

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DID YOU KNOW THE SOURDOUGH SCHOOL HAS A NEUROSCIENTIST AS PART OF THE TEAM?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Meet Miguel... who is not just our in house Nutritionist and a Neuroscientist, he is also a supervisor of @vanessakimbell's research.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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But what does a nutritionist and neuroscientist do as part of The Sourdough School team?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Is food, gut bacteria and mental wellbeing connected?⠀⠀⠀⠀⠀⠀⠀⠀⠀
Was @vanessakimbell and @miguelmateas meeting 'love at first sight'? ❤⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Read Miguel's full introduction on our website www.sourdough.co.uk or follow the link in our stories.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Posted by Georgia

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FERMENTATION is at the core of what we teach. This is @vanessakimbell developing a recipe using our kefir for the @sourdoughclub ... our online lifetime support to keep on inspiring our students. #sourdoughclub #sourdoughschool

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FREE BLACKCURRANT PRESERVE RECIPE
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(Tap the save button bottom right of this image to save this post so you remember to come back to it later!)
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"Homemade is undoubtedly best," says @vanessakimbell, and this is, of course, something applies to not only our sourdough but all of the accompaniments too.
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This recipe also works with gooseberries, raspberries, redcurrants and blackberries, but Vanessa has chosen to use blackcurrants because they make the most fabulously intense jam with a wonderful knobbly texture, which is a delight smothered over hot buttered toast.
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If you are lucky enough to have space in your garden, then a blackcurrant bush will give you sustainable fruit to make jam with. The variety called ‘Ebony’ is ideal for small gardens as it takes up little space planted against walls and fences, while we have ‘Big Ben’ which yields up to 4.5kg of fruit each year from a single bush.
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Taken from Vanessa's award-winning book Food for Thought, this recipe is the perfect way to include more berries in your diet. As part of Vanessa's research into bread and digestion for her PhD, she's found evidence that eating berries, which are high in polyphenols, may be beneficial for heart health.
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That's why The Sourdough School is more than bread, we want to help you find the best ways to eat your sourdough and this recipe is perfect.
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Find the direct link to the recipe, the studies and information on Polyphenols all in our stories today 👉@sourdoughschool.
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Image taken from the book Food for Thought by @vanessakimbell, photographed by @laurajayneedwards and published by @kylebooksuk.

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