Bake For Health Certificate
- AVAILABILITY: APPLICATIONS ARE OPEN
- START DATE: 22 September 2022
- COURSE FEE: £2,499
- COURSE PROSPECTUSOur next intake will be for a start date of 22nd September 2022. You can request a syllabus here, and we will send you more information about online open days.
20 places available
- What is the Bake for Health Certificate?
- Live Sessions & Support
- Wait will I learn?
- What recipes are included?
- Where is the course taught from?
- More details
- Your last lesson on the course
What is the Bake for Health Certificate?
Not all bread is created equal, and whilst most sourdough bread making courses focus on big holes, we go far beyond the crumb structure of your bread. Of course, it goes without saying that you will get beautiful open structured bread, but this course is about applying the science and understanding to the bread that we bake to bake and eat bread to support gut health. You will learn the secrets of the Sourdough School baking protocol and bake healthy bread that supports your gut Microbiome and you will start the course by doing a gut microbe analysis, bake the protocol for 12 week, retest and get feedback from the gut health team at The Sourdough School.
*please note that there is a shopping list of baking equipment, ingredients & tests that you will need to purchase in order to take part in the course and the cost is in addition to your course fees.
Gain a unique insight
You will be baking according to the Sourdough School Bread Protocol, so on this course you will gain an insight into your gut microbiome and physical and mental health. You will test your biome at the beginning of the course and again in late January; when you get your results back you will have a feedback session with the Research and Medical Directors at The Sourdough School and discover how you have responded.
Live Sessions & Support
Whilst most online courses will leave you to it, we don’t. Your course is supported with regular live baking clinics & tutorial sessions with Vanessa live from The Sourdough School.
We teach as part of The Sourdough Club and our style is about a community, and it is very interactive. We have a fun lively baking forum which is supported by both Vanessa and a professional baker who are part of our baking team. Our club has an alumni membership and have students who have been members now for 10 years – it is lovely.
Wait will I learn?
What will I learn?
A list is too limited. But you will learn techniques of how to bake bread and baked goods that support health including:
- Creating and maintaining your starter
- How and why change your starter into a chocolate or sweet starter
- Mixing, shaping, scoring and baking techniques
- Why different flours all behave so differently
- To assess and recalibrate your baking
- To get a wonderful open honeycomb crumb structure
- The flavour and nutritional properties of heritage grains, including Einkorn, Emmer, Spelt and Khorasan
- To recognise when your bread is under or over proved
- What to do when things go wrong with your bakes
- Rescue tips for over proved bread
- Why wholegrain matters
- The differences between roller milled & stoneground flour
- How to refresh, maintain and connect to your starter
- The mechanisms to control fermentation, and digestibility
- How to bake to suit your schedule
- How milling your own flour increases nutrition and diversity
- Why your gut microbiome is important
- Use up left-over starter to make every day easy
What recipes are included?
What recipes are included?
There are over 130 recipes on this course ( you can pick and choose) and they include:
- High hydration sourdough boules
- Sourdough Brioche
- 10-minute sourdough technique
- Sourdough fizz
- Cultured butter
- Pickles & Compotes & Soups to eat your bread with
Where is the course taught from?
Where is the course taught from?
The Bake for health Certificate is online however it is run from The Sourdough School. The School is a centre of research and development, set in 2/3 of an acre of organic gardens in the UK, in Northamptonshire. Vanessa and the team apply nutritional, medical evidence lifestyle evidence to baking and teach The Nutrition & Digestibility of Bread Diploma.
We apply nutritional, medical and lifestyle evidence to our recipes and techniques for baking bread for optimal health. Our bread protocol is supported by the many years of research and development by Vanessa Kimbell and the Sourdough School team. You will learn to bake bread that helps to reduce bloating and balance blood sugar, while also being good for your mental health. Changing your approach to this most basic food will help you understand how sourdough can enhance your gut health, weight management and mental health, and improve the way you feel.
A living syllabus
The course is structured with a week-by-week lesson plan, but there are new recipes, magazine features and tutorials added in real time throughout the year.
A library of resources
You can also use the Club as library of teaching resources and support, as well as simply enjoying the community and content – you will discover a wealth of video tutorials, sourdough recipes and tips and techniques, as well as a glossary. Each recipe is fully referenced with the studies used to create them.
Who does this course appeal to?
The course is suitable for anyone with a passion for baking who wants to learn to bake sourdough for their friends, family, neighbours and community. This year, we have an amazingly wide range of students, from professional bakers, home bakers and farmers, to GPs, nutritionists, dieticians, other healthcare professionals and microbiologists.
Why are the numbers limited?
We provide dedicated support and guidance to our members, and we limit numbers to enure that we allow enough time for Vanessa and the team to do this well.
How does the course work?
The course uses a combination of self-guided learning and live sessions, supported by the forum. There are lessons, tutorials, recipes, detailed videos and a paced pathway, enabling you to build your skills each week. The recipes progressively become more technically challenging, beginning with sourdough pancakes, flatbreads and tin loaves, and advancing to high-hydration boules.
The course will build your confidence, prioritising understanding and knowledge
Your last lesson on the course
Part of the course is being a member of our Sourdough club, and the very last lesson of your course we set the final task for you to continue your learning by supporting and sharing your knowledge with someone you are connected to.
So we invite you to stay as a member of The Sourdough Club for another year and we gift a membership code to you to give a young baker that you nominate as the final step in your syllabus. It means you can keep baking and learning from your course and you can support a young baker anywhere in the world virtually through the club and the forum – because our connection to each other is the real secret of why sourdough is good for us.