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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.

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Sourdough Starter Jar White
Sourdough Starter Jar - White - Image 2
Sourdough Starter Jar - White - Image 3
Pottery West Sourdough Starter pot

Sourdough Starter Jar – White

£67.98

This is the third Edition run of our very own Sourdough Starter Jars. The pots are similar to our last run but now feature a slightly raised base. Our last run of 100 jars sold out in just 12 hours! So we are very pleased to be able to have a third run ready for you. These luxury Sourdough Starter Jars have been hand thrown in an iron-rich speckled stoneware and glazed in an ‘ochre’ glaze. Our beautiful and unique Sourdough Sourdough Jars are the product of a collaboration between Catherine & Matt West of Pottery West and the Sourdough School, and have been designed to store your sourdough starter, in readiness for making sourdough bread and bakes. There are limited stocks available of this colour.

 

Categories: Sourdough Baking Equipment, The Sourdough School Shop
  • Description

Vanessa:

I came across Pottery West when I was given a gift made by them. I was given one of their cups. It was one of the most aesthetically perfect cups I have ever held and I just couldn’t live with only one, so I bought another one and another one and gradually over a number of years I completely fell in love with their philosophy and their care and attention to detail. And it is interesting because when I contacted Matt to ask if he would consider applying that same attention to detail and aesthetic delight – pottery that you want to touch and hold – and he mentioned that he used to be a baker. And I suddenly understood there is a cross over between handling clay and dough, and that possibly out of all the potters that I know they were the best to work with on this project. Understanding balance and weight and how a piece feels in your hand, and that feeling you get when you touch or pick something up is a beautiful thing. And I think with a starter pot it is incredibly important to know how the starter behaves in the pot and know the weight of the pot and know how the formula feels inside. The aim is to get a regular routine that enables you to bake instinctively, not always from a recipe, and part of that is in using equipment that you connect to. Not just the joy of baking but the joy of the process is in touch and I think that our pottery Sourdough Starter Jars are so beautifully balanced, robust and tactile.

For years now I have bought glass or ceramic storage jars from various different companies, for both myself and my students to keep our sourdough starter in, but these Sourdough Starter Jars have been made just for us and they feel so special and beautiful, and are such an incredible quality. I hope you love them as much as I do. There are limited pots available.

Dimensions: 

9.5cm ø (10cm ø including lid)

12.5cm high (13.5cm including lid)

Capacity: 675ml

Please note that as the jars are hand-thrown dimensions and capacity may vary.

Care Instructions:

To wash the pot, simply soak in hot soapy water for an hour and any dried starter will easily wash off. Do not dry with a tea towel because this may contaminate the inside of the pot.

If you would like to learn to bake sourdough bread online with Vanessa please join us at The Sourdough Club

 

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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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