Connections | The Sourdough School

The Sourdough School

Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome

Over forty years ago, a little girl fell head over heels in love with the bread she was served in the local village restaurant in the Dordogne. This simple passion led her to train as a baker, but when she stopped being able to eat industrial bread, she embarked on a lifetime of research to discover why she could digest sourdough. This has has grown into The Sourdough School as we know it today; leading the way in the application of the most up to date research, to make bread that nourishes.
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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.

Is Gluten Bad? The Gluten Myth: an extract from Spoon-Fed by Tim Spector

Learning to bake – an interview with Michel Suas

JUNE COMPETITION: WIN A 1:1 TUTORIAL WITH VANESSA & MORE WORTH OVER £700

Gilchesters Competition

The future of bread – Heritage wheat

Sharpham Park Competition

Mobilising an army of bakers – The Sourdough Exchange – UPDATED

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

Wheat Specialist, Dr Andrew Wilkinson

Sourdough Soap & protecting bakers’ hands

Sourdough School Book Club Discount

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