• Skip to main content
  • Skip to after header navigation
  • Skip to site footer

Sourdough for Health

Internationally recognised as a leading authority on bread nutrition and digestibility, Dr Vanessa Kimbell holds a doctorate in Baking as Lifestyle Medicine and preventative healthcare.

Have you ever wondered why some breads make you feel tired, foggy and achy — or been puzzled that some leave you bloated while others don’t? If you can eat sourdough but not other bread, these articles and recipes are a great place to spark curiosity: learn how bread interacts with the gut microbiome, discover how your unique nutrigenetics shape your response, and read practical, evidence-based guidance. Cutting through the nonsense with clear, useful explanations, Vanessa shares tips, information, advice, recipes and methods to bake, eat and share healthy bread to support digestion and overall health. You can read more about training in personalising bread at The Sourdough School, or book a 1:1 meeting to get your bread personalised.

WhatsApp
[email protected]
Follow on Instagram

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • WhatsApp
The Sourdough School Course Information
Subscribe to our newsletter

.

  • About
    • Get in Touch
    • The School
    • Dr Kimbell
    • What is Baking as Lifestyle Medicine?
    • Case Studies
    • Evidence Based
    • Podcast on Spotify
  • Courses
    • Online Diploma
    • Workshops
    • Baking Retreats
    • Personalised Bread Assessments
    • Join The Club
  • Articles
    • Understanding Sourdough
    • Bread & Health
    • Bread & Nutrition
    • Bread & Gut Health
    • Bread Matters
  • Baking
    • Sourdough Bread Kits
    • Recipes
    • Sourdough Ingredients
    • Bread Making Ingredients
  • Order Bread
  • Shop & Resources
    • Books by Dr Kimbell
    • Sourdough Baking Equipment
    • Podcast on Apple
    • Flours from Farmers Directory
    • Add Farmer to the Directory
    • Equipment advice pages
    • Bread Health Calculator
    • The Glossary
    • Research papers
    • Sourdough Hydration Calculator
    • British Artisan Flour Mills by Region
Mockmill 100 and 200 - Fresh milling at home

Mockmill 100 / 200 Grain Mill (Free Grain)

£224.16

The Mockmill 100 can produce 100g flour per minute and is perfect for most home bakers. The 200 version can mill 200g of flour per minute. The mills inside the different housings are the same, however this bioplastic version has a casing made from 98% renewable, vegetal, biodegradable materials. It is a very practical, affordable and environmentally-friendly option. At the school we mill grain, seeds, pulses, spices, herbs and flowers to make our unique Botanical blends.

Mockmill’s are available as:

Mockmill 100 and 200 – bioplastic casing
Mockmill 100 and 200 – wooden casing
Mockmill Professional 200 – wooden casing

Categories: Featured Products 2, Sourdough Baking Equipment, The Sourdough School Shop
  • Description

Description

Why invest in a Mockmill 100 or 200 grain mill?

At the School we use Mockmill’s to mill grain, seeds, pulses, spices, herbs and edible flowers to make our unique Botanical Blends.

The Mockmill 100 can produce 100g flour per minute and is perfect for most home bakers. The 200 version will mil 200 per minute. The mills inside the different housings are the same, however this bioplastic version has a casing made from 98% renewable, vegetal, biodegradable materials. It is a very practical, affordable and environmentally-friendly option.

We have used Mockmill grain mills at the School for many years now. Vanessa uses both the Mockmill 100 and the Mockmill 200 Professional. Our mission at the School is to ensure that everything we bake has the best flavour and highest nutritional content possible. We spend hours researching fermentation, ingredients and techniques so we are able to pass on the most up to date, evidence-based advice to our students. One thing we definitely recommend is using freshly milled flour, and the best way to do this is to invest in a Mockmill grain mill for use at home.

Mockmill’s goal is to see a grain mill placed in every kitchen over the next 20 years – and that is something we would love to see too.

MOCKMILL 100 and 200 – powerful grain mills for the home

Freshly-milled flour at any time with the Mockmill

  • Easy to operate
  • Simple to clean
  • Easy adjustment of the settings from very fine to coarse
  • Throughput of approximately 100 of soft wheat / minute
  • is delivered gluten-free
  • Sturdy industrial motor
  • Milling mechanism consisting of corundum-ceramic milling stones
  • Innovative casing made from renewable materials
  • Made in Germany
  • 6-year warranty

Technical changes reserved

We use the Mockmill to make our botanical blends…

Mockmill’s are available as below, and all models are available to buy:

Mockmill 100 and 200 – bioplastic casing
Mockmill 100 and 200 – wooden casing
Mockmill Professional 200 – wooden casing

Which mill should I buy?

Mockmill offers a range of stone mills for both home baker and professional alike and each one is robust, easy to use and produces high-quality flour. The best way to decide which model to purchase is to identify your requirements. There are three characteristics to consider –

  1. Milling speed: for example, the Mockmill 100 can produce 100g flour per minute whereas the Mockmill 200 produces 200g per minute. So while the Mockmill 100 is perfect for most home bakers, the Mockmill 200 is the best option for people who want superfast milling – up to 1kg in five minutes.
  2. Running time: the Mockmill professional models are designed to operate continuously for 3-4 hours, making them more suitable for a small artisan bakery or home kitchen where larger quantities of flour are required. The Mockmill and Mockmill LINO models mill up to 5kg of flour before they need to be allowed to cool for approximately 90 minutes. So work out how much flour you will mill in one session to help decide which model you need.
  3. Housing – bioplastic or wooden?: Paul Lebeau likens this choice to the difference between driving a Mini and a Rolls Royce… both will take you where you want to go, but one is more luxurious! The mills inside the housing are the same, however the bioplastic version has a casing made from 98% renewable, vegetal, biodegradable materials. It is a very practical, affordable and environmentally-friendly option. The models with a wooden housing can bring an heirloom touch to your milling, and will be kitchen counter mills you’ll want to pass on to your grandchildren.
Milling Speed
Running Time Fast (100g/minute) Superfast (200g/minute)
Between 3-4 hours of continuous operation Mockmill Professional 100 Mockmill Professional 200
Up to 5kg of flour before cooling is required Mockmill LINO 100

Mockmill 100

Mockmill LINO 200

Mockmill 200

 

Related products

  • Bread Tin

    Black Iron 1/2lb (500g/1kg) Loaf Tin

    £25.16
  • The Challenger Bread Pan

    The Challenger Bread Pan

    £283.20
  • Sourdough Soap

    Sourdough School Handmade Sourdough Soap

    £4.50
  • SOURDOUGH SCHOOL JULY 18-038

    Black Iron and Oak Long-handled Peel

    £108.65

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
Follow on Instagram

About

Email: [email protected]
Tel: +44 (0)7813308301

The Sourdough School Ltd
Registered in England & Wales: 08412236

Terms & Conditions

Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Latest Posts

£1000 off voucher for Alumni Final Places for Next weeks Autumn Retreat

Homocysteine

Unlock Better Health with our 12 week Bread & Gut Reset Course

Did we evolve genetically to eat bread? Learn about the new Proven Bread course with bread posted out to you

Bread, Tuscany & The last Few Places This September

BANT Member
Lifecode GX

Subscribe

Enter your email address

Search


Terms & Conditions | Competition Terms & Conditions | Privacy Policy
Copyright © 2009–2025 Vanessa Kimbell | Login
Registered in England and Wales: 08412236
Website by Callia Web