Guts | Page 2 of 3 | 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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We specialise in sourdough, focusing on nutrition & digestibility of bread & the gut microbiome

Chocolate starter- Microbial Analysis

SOURDOUGH, IBS & FODMAPS

Professor Tim Spector & on our digestive systems & the role of microbes

How does Sourdough particularly help support the gut microbiome?

A summary of the vitamins and minerals in Malted Wholegrain flour

Does fermenting bread increase the Bioavailability of Polyphenols in Grain?

New evidence on why gluten might not be the problem

How can sourdough help people with IBS digest bread?

Why is it that I can digest sourdough bread and not commercial bread?

Antioxidants in wheat, and the significance of sourdough fermentation

An overview of the potential health benefits of sourdough

Vitamin E in wholegrain Sourdough

Key Research papers for sourdough nutrition

Key Research papers- Sourdough and the gut microbiota

Key Research papers – Sourdough – Glycemic, Insulin & Glucose Levels