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Vanessa Kimbell's Guide to Sourdough Bread

Understanding Bread's Influence on Health and Environment

Baking as Lifestyle Medicine is a transformative and systemic approach to systems change; because bread that nourishes is the foundation of good health, social justice, and a sustainable future
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Cocoa Runners 63% Dark Cooking Chocolate 230g

Cocoa Runners 63% Dark Cooking Chocolate – 230g

£6.95

One of only a few chocolate makers in the world that make chocolate at the source, Madagascar-based Menakao produce a deliciously fruity range of cooking chocolate using local beans, for both home and professional bakers.

This is a 230g bag of dark chocolate cooking chocolate (couverture) buttons.

These 63% couverture pistoles are made of fine superior cocoa with the deliciously fruity notes characteristic of Madagascan cacao. This wine-like dark chocolate has hints of raisin and berry notes making, fantastic for a variety of uses in the kitchen.

Categories: Sourdough Ingredients, The Sourdough School Shop
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Cocoa Runners 63% Dark Cooking & Baking Chocolate 230g

Cocoa Runners 63% Dark Cooking Chocolate

This is truly ethical cooking chocolate – a 230g bag of 63% Dark Cooking & Baking Chocolate (couverture) buttons, for both home and professional bakers (2.5kg bags also available).

These 63% couverture pistoles are made of fine superior cocoa with the deliciously fruity notes characteristic of Madagascan cacao. This wine-like dark chocolate has hints of raisin and berry notes making, fantastic for a variety of uses in the kitchen.

Cocoa Runners 63% Dark Cooking Chocolate – smooth and dark.

This ethical cooking chocolate doesn’t just taste good, it does good. Madagascan chocolate maker Menakao proudly crafts its chocolate on the island, using only local ingredients. Unfortunately, this is rare even for craft chocolate – it’s estimated that less than 5% of the world’s chocolate is produced in the same country the cocoa is grown. By making the chocolate in Madagascar in addition to growing the cacao on the island, Menakao generate about 4-5 times the benefit of Fair Trade for the local Madagascan economy.

One of only a few chocolate makers in the world that make chocolate at the source, Madagascar-based Menakao produce a deliciously fruity range of cooking chocolate using local beans. Read more about Menakao

At the Sourdough School and the Sourdough Club we ensure that we use ethical chocolate in all our chocolate-based recipes. It is so difficult to find truly ethical cooking chocolate for home and professional use in supermarkets and high street shops, so we are delighted to include this range in our online shop. Our Sweet Sourdough recipes can be found on our Sourdough Club website.

If you aren’t already a member you can join the Sourdough Club and learn to bake sourdough with Vanessa online.

Beyond Fair Trade chocolate

Many artisan chocolate makers source their cocoa beans directly from the farmers and farmer co-operatives, cutting out the middlemen and ensuring a significantly higher price, which is more than the Fair Trade premium, for the farmer.

Why Bean-To-Bar chocolate?

Just as the way grapes are grown and nurtured is critical for the quality of great wine, the same is true for cocoa beans and chocolate. Soil conditions, climate and the care and attention of the farmers and chocolate makers all impact the final product.

The best chocolate often comes from chocolate makers who have a direct relationship with the farmers they buy from. This direct trade also cuts out middlemen and ensures higher payments to cocoa farmers in some of the world’s poorest countries.

The same care and attention to detail also characterises the makers who source these beans and create the bars or the cocoa powder. Whether they’re working out of a small kitchen or a dedicated factory, all these makers are united in the care and attention they make to creating their chocolate.

You can view the full range of Cocoa Runners cooking and baking chocolate, cocoa powder and cocoa nibs in our shop.

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Todays live for diploma students will be on 'How t Todays live for diploma students will be on 'How to engage your patient in the lifestyle changes of the BALM' with @vanessakimbell 

In their 6pm live session, we help keep our students on track with the syllabus and discuss the application of Baking As Lifestyle Medicine to the 6 pillars of Lifestyle medicine, applying the research papers, application of the Research, and how this ties into prescribing, along with guest lecturers, discussions and sharing knowledge.

#lifestylemedicine #health #functionalmedicine #nutrition #integrativemedicine #healthylifestyle #wellness #lifestyle #rcgp #dietitian #nutritionist #healthcareprofessional #holistichealth #healthyliving #plantbased #guthealth #naturopathicmedicine #selfcare #functionalnutrition  #naturopathicdoctor #foodasmedicine #foodismedicine #lifestylegoals #cpd #lifestylechange #mentalhealth #sourdough #sourdoughschool #bakeforhealth
BAKE, ANALYSE, EAT; RECALIBRATE & REPEAT. 📆 Th BAKE, ANALYSE, EAT; RECALIBRATE & REPEAT.

📆 The Sourdough School Clinic - Thursdays 8pm - for students of The Sourdough School 

✏️ In this weekly live session, we cover technical baking questions. Students can submit their Baking Record Sheets in advance of the session.

📋 We look at the details of our student's bakes - the specifics of the flour, timings and temperatures. Using our sourdough record sheets Vanessa will make suggestions on how they might modify, or recalibrate the next time they bake.

Follow the link in the bio to learn more about becoming a student at The Sourdough School 👆

#sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
IBS AWARENESS MONTH Do you suffer from irritable IBS AWARENESS MONTH

Do you suffer from irritable bowel syndrome (IBS)? It can be tough to deal with the uncomfortable symptoms of stomach cramps, constipation, diarrhoea and bloating. But did you know that making dietary changes, such as incorporating sourdough bread into your diet, could help alleviate some of those symptoms?

Studies have shown that sourdough's long, slow fermentation process can reduce IBS symptoms. Plus, during #ibsawarenessmonth, we're exploring how adding different herbs and spices to your sourdough can further improve both the flavour and the digestion of your bread.

Let's talk about gut health, fermentation, and how sourdough can be a delicious and healthy addition to your diet. Join the conversation and share your experiences with IBS and sourdough.

#guthealth #healyourgut #healthygut #guthealing #guthealthmatters #letfoodbethymedicine #foodasmedicine #gutbrainconnection #nutrientdense #micronutrients #digestivehealth #nutritionfacts #microbiome #breadandguts #ibsawarenessmonth
THE SOURDOUGH SCHOOL – HAND CARVED WOODEN LAME THE SOURDOUGH SCHOOL – HAND CARVED WOODEN LAME

One of the biggest issues around using a plastic lame to score sourdough, of course, is that eventually the blade will become blunt and the lame could end up in landfill.  So several years ago I talked to my dear friend EJ about developing a lame with a replaceable blade. And he came up with this very beautiful hand carved wooden lame.

Very sadly EJ is no longer with us. Recently a friend of EJ’s who is also a wood turner and carver offered to make these again for us in remembrance of our dear friend.

Follow the link in the bio to our shop where you can find our full selection of wooden sourdough tools 👆

#sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
The Baking As Lifestyle Medicine (BALM) Protocol The Baking As Lifestyle Medicine (BALM) Protocol

The current food system is broken at multiple levels, from the pesticides used in our soils to the emulsifiers and additives adulterating industrially-processed foods. Nowhere is this more apparent than in the bread we eat.  The figures reported by the UK Flour Millers say that bread is bought by a staggering “99.8% of British households” and that “the equivalent of nearly 11 million loaves are sold each day. Approximately 60-70% of the bread we eat is white and sandwiches are thought to account for 50% of overall bread consumption. Average bread purchases are the equivalent of 60.3 loaves per person per year.” 

Most bread sold is made by modern processing methods that strip heart-healthy whole grains of their nutrient contents, resulting in low-fibre bread with a high glycemic index. Over time, white processed bread can increase a person’s risk of insulin resistance alongside other lifestyle diseases.

We’re on a mission to revolutionise the bread making process at every level – from soil to slice. The rules governing this are laid out in our Baking As Lifestyle Medicine protocol. 

#lifestylemedicine #health #functionalmedicine #nutrition #integrativemedicine #healthylifestyle #wellness #lifestyle #rcgp #dietitian #nutritionist #healthcareprofessional #holistichealth #healthyliving #plantbased #guthealth #naturopathicmedicine #selfcare #functionalnutrition  #naturopathicdoctor #foodasmedicine #foodismedicine #lifestylegoals #cpd #lifestylechange #mentalhealth #sourdough #sourdoughschool #bakeforhealth
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