The Sourdough School

Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome

Over 25 years ago Vanessa Kimbell recognised that that bread that we eat every day has a powerful, influence on our health. She pioneered an evidence-based approach, reframing the way we bake and eat bread as lifestyle medicine. The Sourdough School was founded to provide groundbreaking education, research and development programmes to support the baking and healthcare sectors.
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The Sourdough School by Vanessa Kimbell – signed copy

£24.99

Achieve the delicious crust and addictive tang of a homemade sourdough loaf with this comprehensive guide from expert Vanessa Kimbell. At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker.

Please note: to enable Vanessa to sign her book for you, she has had Sourdough School book plates printed, which she personally signs and are then placed in your book loose for you to secure.

Published by Kyle Books. Photography by Nassima Rothacker.

Categories: Featured Products, Products, Sourdough Books
  • Description

The Sourdough School is an internationally recognised centre of excellence in sourdough, and the nutrition and digestion of bread. Vanessa, who has taught countless students the intricacies of sourdough, is passionate about sharing the knowledge of how and why sourdough is a more nourishing, easily digested and more nutritious bread.

In this groundbreaking and beautifully illustrated book, she has compiled her teachings for the home baker, explaining the what, when, how and why of sourdough. She demystifies the baking process, as well as the science and nutrition, and applies it to bread that you can bake by hand at home.

From creating a starter from scratch and how to make a basic loaf to porridge loaves and baguettes, the book has many formulas in order of difficulty. There is a section on sprouted grains, smoking grains for flavour, and experimenting with starters to control flavour to produce the kind of loaf you want.

There are also sourdough loaf record forms and baking schedules, making it an interactive bible that you write in and personalise as you adapt the formulas to your own kitchen. With step-by-step photography, detailed instructions, specialist advice and Vanessa’s indispensable encouragement, this book too over seven years to research, used over 300 studies, and the nutrition and digestion chapter was validated over twelve months by Dr Amrita Vijay, who has a PhD in Digestion and works at Kings College London. The Sourdough School brings together the timeless craft of artisan baking with the latest research on nutrition and digestion of bread.

You know it’s time to sit up when Tim Spector, author of The Diet Myth and the head of Epidemiology at King’s College London, says: ‘Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.’

ABOUT THE AUTHOR

‘Vanessa won’t just teach you to make Sourdough bread; she will blow you away with how you can incorporate it into your everyday baking.’ – Baker and author Dan Lepard

Vanessa has been baking sourdough since she was eleven years old in South West France, and is renowned for her understanding of the nutrition and digestibility of bread. She teaches a range of courses at the Sourdough School, including advanced sourdough techniques, higher hydration sourdoughs, enriched sourdough breads, pastries and cakes, as well as sourdough bread for people with diabetes and IBS, and for individuals who are faced with life -hanging illness. The Digestion & Nutrition of Bread course Vanessa teaches to health are professionals is accredited by the Royal College of General Practitioners. The Sourdough School was named in the top three courses in the UK by the Times,  and top ten in the UK by the Telegraph and the Evening Standard.

Vanessa has been a regular contributor to BBC Radio 4’s Food Programme, including programmes on heritage grains, vanilla, chocolate, nutmeg and tea. She is the category leader of the home bakers sourdough section of The World Bread Awards. Vanessa’s other books include the award-winning ethical and sustainable recipe book Food for Thought, The Sourdough School: Sweet Baking and Ten-Minute Sourdough.

Vanessa runs www.sourdough.co.uk and www.thesourdoughclub.com

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THE GENDER GAP IN HEART DIAGNOSIS
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According to a report by the British Heart Foundation, more than 8,200 women died needlessly over a ten year period due to inequalities in the diagnosis and treatment of heart disease. Concerningly, women fare worse at every stage in their health journey for heart disease globally. 
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DID YOU KNOW?
-	Women get half as much heart attack treatment as men 
-	Women are 50% more likely to receive a wrong initial diagnosis than their male counterpart, increasing the risk of death by as much as 70%
-	Women are less likey than men to recieve standard treatments such as bypass surgery
We can and must do better, starting by tackling the false- and deadly- assumption that women are not at risk of heart attacks. In reality, women are twice as likely to die from coronary heart disease than breast cancer.
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🌾Whole Grain Consumption And Heart Disease Protection
There is a robust body of evidence that suggests whole grains can protect against coronary heart disease, alongside obesity and colorectal cancer.
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❤️ According to a senior dietician at the British Heart Foundation: "Eating more whole grains is a simple change we can make to improve our diet and help lower our risk of heart and circulatory disease." Opting for wholemeal or granary in favour of refined white bread is a simple, effective way to increase your whole grain and fibre intake. #hearthealth #healthyheart #wholegrain #feedthecells #lifestylemedice #bake2give1 #wholegrainbread #internationalwomensday
A NEW APPROACH

👉🏻 For the past 3 years we’ve been working on something incredible … prescription sourdough bread making courses for our @sourdoughclub members 

📈We have had amazing advances in healthcare, but there is no pill to cure poor diet. The best medicine is prevention via a healthy lifestyle, and many studies have shown that people who eat healthily and exercise regularly sleep better, have less anxiety and depression, have more energy, and lower their risk of chronic illness overall.

🙌 Vanessa’s work on Bread & the Impact on the Gut Microbiome has been turned into something extraordinary. Prescription bread-making courses as a lifestyle intervention, and the Bread Protocol we teach here is designed to address the way you live, exploring behaviour related to nutrition, physical activity, stress management, sleep, social support and environmental exposures. These courses are 12 weeks long, and designed to maintain health and prevent disease not just in individuals bit in patients and populations, so we have 2 ways to enrol on a course: 

1️⃣ SOCIAL PRESCRIPTION 
If your doctor or healthcare practitioner is one of  our Sourdough School graduates and they feel that this bread-making prescription course is something that will improve your health, then they may can prescribe the course for you as a social prescription free.

2️⃣ SELF PRESCRIPTION 
You can self-prescribe these courses by enrolling yourself on a course to improve your health and wellbeing.

📰 If you are interested in learning more about the prescription courses then please sign up to the newsletters as we will be announcing their launch over the coming weeks and months. 

@vanessakimbell
@drmiguelmateas 
@dralexdavidson 
@dksherratt 

#lifestylemedicine #preventativemedicine #systemschange #socialprescribingday #socialprescribing
IN 2016 WE TESTED BLOOD SUGAR RESPONSE TO OUR PUMP IN 2016 WE TESTED BLOOD SUGAR RESPONSE TO OUR PUMPKIN SOURDOUGH IN THE  CLASSES

Our students measured their responses throughout the #breadandguts #sourdoughschool & @vanessakimbell wrote the recipe up in her bestselling Sourdough School book.

✨ So good to read that a recent 2021 study on Glycaemic and Appetite Suppression Effect of a Vegetable-Enriched Bread ( mentioned by @theguthealthdoctor today see last slide ) where researchers looked at the impacts of veg-enriched bread compared to  commercial white bread and commercial brown bread on the insulin levels of people participating. 

The results showed that when the participants ate the veg bread they reported feeling more satiation versus when they ate the white or brown bread. 

👆🏼They also experienced a lower insulin response with the vegetable bread. 
essentially translating this science into practice before it was trendy 😂👆🏼👍

This image is taken from the @sourdoughschool book by @vanessakimbell, produced by @kylebooksuk, with photography by @nassimarothacker, styled by @season_adam & with foreword by @richardhartbaker
DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE MY WHITE SOURDOUGH STARTER?
(with worldwide delivery)
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I have several sourdough starters but The French white starter is one that I have been using since I was 11 years old and originates in the bakery I grew up baking within France. It takes a bit longer to reach it’s peak and is generally slower and sweeter, and much more forgiving of being neglected for a week, so the one I recommend for beginners. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We have verbal confirmation that the starter originated over 115 years ago and If you swipe right in the video you can listen to me chatting to one of the older residents of the village confirming that bakery did not shut during the war either .. & it has been maintained ever since... it’s a lovely story. Although the microbes double every 20 – 30 minutes when they are refreshed ... so it is either over a century old or 30 minutes old depending on how you want to look at it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You can purchase a pot of my starter, along with a grey moon kilner jar & a mini video course on looking after your starter. 
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TAP THE PICTURE TO SHOP.
 
Swipe right to see the amazing video of the French bakery where the starter originated from @vanessakimbell has been baking with this starter for over 20 years … and first baked almost 40 years ago with it …#romantic 
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#breadbosses #breadporn #flourwatersalt #breadtalk #bread #breadstagram #sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking #bannetons #bakery
UNDERSTANDING SOURDOUGH … starts, not in the bak UNDERSTANDING SOURDOUGH …
starts, not in the bakery, but in the soil.
#sourdough
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