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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It is about understanding and about making the connections. It is applying the science to the way we approach our bread. - Vanessa Kimbell & Dimitry Aleexov chatting with Professor Tim Spector, about the latest research on a journal day at The Sourdough School.