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.
This book is ground breaking, as she has compiled her teachings in a beautifully illustrated book for the home baker, which explains the what, when how and why of sourdough and demystifies the baking process as well as the science, and the nutrition and applies it to the bread that you can bake by hand at home.
From creating a starter from scratch, the book has the formulas in order of difficulty and from a basic loaf to porridge loaves to baguettes. 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.
The book is also interactive. There are sourdough loaf record forms, and baking schedules, making it an interactive bible that you write in and personalise as you adapt the formula’s to your own kitchen. With step-by-step photography, detailed instructions, specialist advice and Vanessa’s indispensable encouragement, this book too over 7 years to research, used over 300 studies, and the nutrition and digestion chapter was validated over 12 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 is time to sit up when Tim Spector, author of The Diet Myth & The head of Epidemiology at Kings College London, (a specialist in Gut microbes and renowned Author,) says 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 every day baking,” – Baker & 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 diabetics, IBS & for individuals who need the most nutrition on their diet when faced with life changing illness. The Digestion & Nutrition of Dread course Vanessa teaches to health care 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, Top 10 in the UK by the Telegraph and by the Evening Standard.
Vanessa has been a regular contributor to BBC Radio 4’s Food Programme, including programs on heritage grain, vanilla, chocolate, nutmeg and tea the category leader of the home bakers sourdough section of The World Bread Awards. Vanessa is also the is the author of the award winning ethical and sustainable recipe book Food for Thought which was published in November 2015, and now working on her fourth book – also on Sourdough.
