Level: For Any level
Tutor: Vanessa Kimbell
Saturday 20 October 2018
Time: 8am - 6pm Sat 9am - 5pm Sun
Availability: Fully Booked
Sourdough for optimal gut health and food as medicine
I make no secret of the fact that I am deeply passionate about the nutrition and digestibility of bread. And I don’t think there has been a single class I have ever taught that has not had at least one student who has issues with digesting bread.
I’m also deeply conscious that there are many health claims made about sourdough and gluten that are absolute nonsense, which is why, when we teach nutrition and digestibility, we use reliable, science-based evidence. There are some incredible studies emerging surrounding bread and nutrition, and we are increasingly becoming aware of the links between gut microbial diversity and the association with health. This is also one of the reasons we wanted to teach the Royal College of General Practitioners’ accredited Bread Nutrition and Digestibility courses to GPs and health care practitioners.
We have, however, had many requests for an evidence-based, practical version of a digestion and nutrition course for people who want to learn to bake sourdough to help support health. So I am delighted to add our first sourdough weekend exploring food as medicine.
It is a delightful hands-on practical weekend, discussing baking, fermenting and cooking all manner of delicious recipes with a view to supporting your gut microbiome, backed up with over 200 clinical studies. Eating sourdough is just a part of what makes a healthy, balanced diet, so throughout the weekend we will also incorporate foods with potential anti-inflammatory properties.
While we will make some delicious recipes that act as probiotics using wild cultures, pickles and ferments, at the heart of the weekend is learning to make sourdough bread. We will look at every aspect of making sourdough, from the healthiest choices of flour, to the length of fermentation, mixing, shaping, proving and baking for optimal health benefits.
We will explain how to ferment your bread in a way that maximises the available nutrients and use a process that facilitates ease of digestion. We will also explain how to maintain and your starter to give you a culture that will increase the bioavailability of minerals, fibre and phenolic compounds – all of which are associated with healthier gut microbial population
We will make
- Sourdough bread
- Cultured butter
- Buttermilk and cannellini bean soup
- Fruit compote
- Lemon Cheese – which we will eat for lunch
- How to make a live fruit vinegar
- Cultured cream
- Lactobacilli-fermented pickles
- And there will be a demonstration of how to make kvass.
We will discuss, among other things, lifestyle, weight management, immune system support, blood sugar management, IBS, diabetes. We will also consider the evidence surrounding the influence of nutrition and foods on the development and management of chronic, low-grade inflammation, and how supporting your gut microbiome might influence potential subsequent disease development.
The course is backed up by more than 200 listed and interpreted clinical studies, to which you will have full access.
The recipes are all available on the Sourdough Club pages, along with videos, tutorials, regular new recipes and articles to keep you up-to-date and inspired.
You will also have a full set of notes, baking schedules and loaf record sheets
And we’ll send you home with flour samples, scrapers and a workbook.
Everyone attending will be enrolled as a member of the Sourdough Club.
” As a retired GP and a Dean of Postgraduate Medical Education based in Cambridge UK, this is all very important and underlines that we really are what we eat but the spiritual and sensual elements of bread making are for me the most health giving part of bread. The importance of bread is about maintaining health not about treating disease and in an all-inclusive manner Vanessa has gathered and summarised much of the scientific writing and can impressively explain it..” Arthur Hibble Cambridge University.