Sourdough - transform your bread & your health
The Healthiest Bread in the World: Science-Backed Baking for a Better Gut Heath
Vanessa Kimbell is a time-served baker who specialises in gut health and trained in the art of sourdough bread in the Dordogne. A bestselling author, she holds a doctorate in Baking as Lifestyle Medicine and Preventative Health and is a member of BANT. Vanessa combines deep expertise in sourdough with unparalleled knowledge of the science of bread and digestion. At The Sourdough School, she teaches personalised artisan bread tailored to optimise gut health and genetics. Discover healthy bread recipes, tips, and techniques featuring sourdough fermentation, wholegrain benefits, and personalised baking advice—designed to inspire a slower, healthier approach to baking, eating, and sharing bread.
£3.90
Gilchester Organics rye grain is great for home milling. We use it in our Botanical Blends.
Gilchesters Organics rye grain is an easy way to add diversity and flavour to home milled flours. We use rye in a number of our Botanical Blends because of its nutritional value.
Rye grain can also be added to soups and stews, or used in salads.
