The Sourdough School

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

Learn how to bake and eat beautiful bread as lifestyle medicine. "Vanessa’s work on sourdough and the gut microbiome is changing the way we think of food, health and baking.” - Tim Spector
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Sourdough Glossary

making sourdough Pitta bread

This is our Glossary. We teach both the art & the Science, so we've included both baking terminology & scientific explanations that we use when discussing nutrition & digestibility of bread.

1st build

A first starter refreshment. At this stage having refreshed your starter once you can then use that starter to continue with a second starter refreshment, or for example you can… Read More about 1st build

2nd build

The second starter refreshment – this can be used as it is for cakes, pastries and pan loaves. See 1st build and 3rd build and How to Refresh a Sourdough… Read More about 2nd build

3rd build

The third starter refreshment – this is needed for enriched doughs and boules. The more a starter is refreshed the higher the microbial activity, the higher the microbial activity the… Read More about 3rd build

Absorption

A measures of the amount of water added to flour to achieve a desired dough consistency. The higher the protein content of a flour, the more water it will absorb.

Acetic acid

An organic acid produced by bacteria in the sourdough culture during the fermentation process. The presence of acetic acid helps to gives sourdough its characteristic acidic tang.

Aldehydes

By-products of the fermentation process, these aromatic compounds contribute to the flavour of sourdoughs.

Aleurone layer

Forms the outer layer of the endosperm of wheat and other grains. A source of enzymes which aid in the digestion of the endosperm.

Alveograph

A tool used to measure the flexibility of dough. It does so by inflating a thin sheet of dough with air until the dough ruptures. The results from this test… Read More about Alveograph

Amylases

A class of enzymes that catalyse the hydrolysis of starch to form simple sugars. Click here to learn more about attending one of our workshops 

Anaemia

Iron deficiency anaemia is caused by a lack of iron. This can be caused by blood loss or pregnancy and can lead to tiredness, loss of breath, heart palpitations and… Read More about Anaemia

Antioxidant

A chemical that inhibits the oxidation of other molecules or compounds. In the body, antioxidants can protect cells against damage by free radicals. Examples include vitamin C, vitamin E and… Read More about Antioxidant

Ascorbic acid

An oxidising agent. Used by some bakers as a flour improver or dough conditioner to strengthen gluten and produce a loaf with greater volume and a finer crumb. Also used… Read More about Ascorbic acid

Ash

A measure of a flour’s mineral content. The higher the ash count, the more minerals are present in the flour. This results in a stronger dough, and bread with a… Read More about Ash

Autolyse

A stage in bread making when flour and water is mixed and left to rest, prior to making a dough. During this phase, enzymes in the flour begin to break… Read More about Autolyse

Azodicarbonamide

Used as a dough conditioner to produce and airy and chewy loaf. Banned in the EU and UK for use in bread making.

Back to back refreshment

The method used to build a starter continuously over 24 to 36 hours to increase microbial activity to its peak. Used to rebuild a tired or microbially compromised starter. Literally… Read More about Back to back refreshment

Baker’s percentage/ Baker’s math

A convention used by baker’s in which ingredients are expressed as a percentage of the total amount of flour. This allows recipes to be scaled up or down easily. For… Read More about Baker’s percentage/ Baker’s math

Banneton

Generally, these baskets are made from cane, wicker or wood pulp. It is used to support the sourdough dough during the final prove.A banneton gets better with age. A brand new… Read More about Banneton

Barley

Barley has a long history of cultivation. It was grown in the Fertile Crescent alongside other ancient grains like emmer and einkorn. It is a crop that grows well under… Read More about Barley

Bassinage

To increase hydration and get a more open crumb it is best to add more water just a little bit at a time. The technical term for this is what… Read More about Bassinage

Batard

A batard  is a loaf shaped like a baguette, but much wider and shorter. It has tapered ends and is slashed diagonally and baked using exactly the same method as… Read More about Batard

Bench rest

A rest period after pre-shaping the dough. This allows the gluten to relax and makes the dough easier to handle during the final shaping.

Benzoyl peroxide

A bleaching agent added to flour. Has been linked to lowering the nutritional value of the flour. Banned in the EU.

Beta Glucans

Barley & Beta Glucans One of the things we ask ourselves most often is what if the bread that you eat every day could impact your health? Several of my… Read More about Beta Glucans

Biga

A leaven made using water, flour and a small amount of commercial yeast. The consistency is the same as normal dough. The mixture is allowed to ferment for 24 hours… Read More about Biga

Boule

A classic, rounded loaf. The name comes from the French for ball.

Bran

The nutritionally rich outer layers of cereal grains.

Bromate

A flour improver used to strengthen the dough and get a better rise. Use of bromate is banned in a number of countries.

Bulk prove/fermentation

The fermentation stage immediately following the mixing and kneading of a dough.

Buytrate

Butyric acid goes by several other names, including butyrate and butanoic acid Butyric acid is what’s known as a short-chain fatty acid (SCFA). There are 2 main  SCFAs in your… Read More about Buytrate

Calcium

Calcium is essential in building and maintaining strong bones and teeth. In addition, we need calcium for blood clotting, and for our heart, muscles and nerves to function properly. Most… Read More about Calcium

Caramelization

Occurs as a loaf bakes at high heat. During caramelization, sugars on the surface are oxidised, causing the crust to brown and develop more flavour.

Chef

A small piece of dough kept from a previous bake and used as a leaven for the next.

Choline

Choline is an essential macronutrient that is used in the body to support liver function and normal brain development. It is also important for metabolising fats and is converted into… Read More about Choline

Cortisol

We can measure this hormone to get an idea of a persons stress level. Cortisol is a steroid hormone which is produced naturally in the body in response to stress…. Read More about Cortisol

Couche

A linen cloth used to support the dough during the final prove after it has been shaped and prior to baking.

Crumb

Describes the pattern of holes inside the baked loaf.

Cytokines

An easy way to think of cytokines is as a messenger.  They carry messages of where the immune system needs to do battle, which mobilises the white blood cells. The… Read More about Cytokines

Desem

A sourdough starter made from whole wheat flour and used to make a Flemish style sourdough loaf.

Dextrin

A carbohydrate which forms on the surface of the loaf during baking, adding colour and flavour to the crust.

Diastatic malt

Made from sprouted barley, which is then dried and ground. Enzymes in diastatic malt convert starch in flour into sugars to feed the yeast, and help to give a better… Read More about Diastatic malt

Dough conditioner

An additive (enzyme, oxidising agent, emulsifier or reducing agent) used to alter the characteristics of dough and improve the quality of bread.

Durum

A tetraploid species of wheat (Triticum durum) which is high in protein and gluten. Also known as semolina.

Dysbiosis

Dysbiosis refers to the imbalance of microbial flora inside the body, for example an imbalance within the gut-microbiome. This imbalance may be caused by one species of gastro-intestinal bacteria taking… Read More about Dysbiosis

Einkorn

An ancient wheat species (Triticum monococcum) that has been in cultivation for thousands of years. Einkorn : the most ancient type of wheat. This is a diploid, meaning that it… Read More about Einkorn

Elasticity

A property of dough which allows it to regain its shape after being stretched. A strong dough is elastic but not very extensible. See also ‘Extensibility’.

Emmer

Emmer is one of the oldest cereals to be cultivated by man. It is closely related to modern wheat varieties and is valued for its ability to grow well in… Read More about Emmer

Endosperm

Makes up the largest part of a grain and provides the food source for the germinating plant. The endosperm contains carbohydrates, protein, iron and some B vitamins. White flour consists… Read More about Endosperm

Enriched dough

A dough made with butter, sugar, eggs or oil. Enriched doughs are softer and richer than those made solely with flour, water, salt and yeast. Examples include brioche and hot… Read More about Enriched dough

Epithelium

The lining of the gut is called the Epithelial and it performs a variety of functions that includes, absorption, secretion, excretion, filtration, diffusion, and sensory reception but one of its… Read More about Epithelium

Exopolysaccharides

Exopolysaccharides (EPS) are complex sugars (polysaccharides) which are secreted mainly by sourdough lactic acid bacteria during the long slow fermentation process. In addition to natural polysaccharides present in cereal grains… Read More about Exopolysaccharides

Extensibility

A property of dough which allows it to be stretched. See also ‘Elasticity’.

Extraction rate

A measure of the percentage of the grain that is made into flour during the milling process. Flour with a higher extraction rate has more of the bran, germ and… Read More about Extraction rate

Facultative Heterofermentative lactic acid bacteria.

Sourdough starters are a symbiotic relationship between lactic acid bacteria and yeast. So you will find different find both yeast and lactic acid bacteria.  There are three categories of of… Read More about Facultative Heterofermentative lactic acid bacteria.

Falling number test

Damp grains may germinate prior to milling, resulting in poor quality flour. The Falling number test indicates the amount of sprout damage by measuring enzyme activity in a wheat sample.

Farinograph

Equipment for measuring the rheological properties of dough as it is mixed. A farinograph measures development time and the stability of a dough during mixing.

Fermentation

Fermentation occurs when the yeast and bacteria in dough convert carbohydrates (simple sugars) to carbon dioxide and alcohol. A process that causes gas bubbles to form and has a leavening… Read More about Fermentation

Ferulic acid

A phenolic phytochemical found in the cell wall of plants. One of the most abundant phenolic acids in plants and an antioxidant.

Fibre

Dietary fibre is a term that is used for plant-based carbohydrates that, unlike other carbohydrates (such as sugars and starch), are not digested in the small intestine. It also includes… Read More about Fibre

Flaxseed

Flaxseed (or linseed) are small seeds that are high in fibre and can be used to bring a range of health benefits to your baking. There is evidence that flax… Read More about Flaxseed

FODMAP

Fermentable oligo-, di-, mono-saccharides and polyols: a group of short-chain carbohydrates (lactose, fructose, fructans, sugar alcohols, and galactans) that are indigestible to some people and may be associated with symptoms… Read More about FODMAP

Folate

Folate is a B vitamin which is used by the body in the formation of red and white blood cells, metabolising carbohydrates to produce energy and in DNA and RNA… Read More about Folate

Folding

A technique for aiding gluten development in a dough. The dough is tipped out onto a work surface and folded in thirds, like a letter, turned through 90o and folded… Read More about Folding

Free Radical

An atom or molecule with at least one unpaired electron. Free radicals are highly reactive, seeking to acquire electrons. They are known to cause cell and DNA damage in the… Read More about Free Radical

Fungal amylase

Enzymes extracted or purified from microscopic moulds

Germ

The part of a grain that, given the right conditions for germination, would sprout. The germ has a high fat content, and is usually separated out during milling because its… Read More about Germ

Gliadin

A protein in wheat and other cereals needed for the formation of gluten. Gliadin provides extensibility in dough, allowing it to stretch. See also Glutenin.

Glutenin

A protein found in wheat and other cereals, needed for the formation of gluten. Glutenin gives dough its elasticity, causing it to spring back into shape when stretched. See also… Read More about Glutenin

Glyphosate

A non-selective herbicide widely used to kill broadleaf plants and grasses by interfering with an enyme pathway needed for plant growth.

Green flour

Freshly milled flour that has not had time to oxidise

Gut Microbiome

What is the Gut microbiome? The gut microbiome comprises of the trillions of bacterial species that inhabit our gut, mainly the large intestine. In the last decade, the gut microbiota… Read More about Gut Microbiome

Gut-Brain Axis

The Gut-Brain Axis is a signalling pathway which exists between the gastrointestinal tract and the central nervous system. The communication between these two systems is largely affected by the composition… Read More about Gut-Brain Axis

Hard Wheat

Varieties of wheat with a high protein and gluten content, making them especially suitable for bread making. Usually grown in areas with colder climates.

Heterofermentative lactobacilli

In sourdough starters you have yeast and lactic acid bacteria.  There are three types of lactic acid bacteria, based on the kind of acids that they produce. The LAB ( Lactic… Read More about Heterofermentative lactobacilli

High extraction flour

Flour with an extraction rate between whole wheat (100%) and bread flour (70-75%).

Homofermentative lactobacilli

In sourdough starters you will find both yeast and lactic acid bacteria.  There are three types of lactic acid bacteria, based on the kind of acids that they produce. The LAB… Read More about Homofermentative lactobacilli

Hydration

The ratio of water to flour, expressed as a percentage. For example, a dough with 600g flour and 400g water has a hydration of 67%.

Hygroscopic

Describes a substance which absorbs water from the surrounding environment.

Inflammation

Inflammation is your body’s way of responding to and defending itself against injuries, infections and even, in some cases, food that your immune system recognises as a threat. When your… Read More about Inflammation

Inflammation

Inflammation is your body’s way of responding to and defending itself against injuries, infections and even, in some cases, food that your immune system recognises as a threat. When your… Read More about Inflammation

Iron

Iron is used in making red blood cells which carry oxygen around the body. About two-thirds of the iron in our body is found in haemoglobin. You should be able… Read More about Iron

Irritable Bowel Syndrome (IBS)

Irritable bowel syndrome (IBS) is a common life-long gastrointestinal disorder in which sufferers experience digestive discomfort in the form of stomach cramps, constipation, diarrhoea and bloating. These symptoms can occur… Read More about Irritable Bowel Syndrome (IBS)

Ketones

Organic compounds formed when fat is metabolised in the body.

Khorasan (Kamut)

Khorasan (Triticum turgidum subsp. turanicum) is an ancient form of wheat, named after the historical region of what is now Iran. Grains of Khorasan are larger than modern wheats and it is… Read More about Khorasan (Kamut)

Knead

The process of working dough by pressing, folding and stretching to ensure even distribution of ingredients and to develop gluten.

Knocking back

The process of knocking excess air out of the dough after the bulk prove. This makes for a more even texture in the bread.

Lactic acid

An organic acid produced by lactic acid bacteria during the fermentation process.

Lame

A tool consisting of a handle with a straight or curved blade, used to score the top of a loaf just before it is baked.

Levain

A French term for a culture of naturally occurring yeast and bacteria that can be used to leaven dough. How to make a leaven or a levain.  

Low density lipoproteins (LDL)

Low-density lipoprotein (LDL), commonly though incorrectly referred to as “bad” cholesterol because they deliver fat molecules to cells specially within blood vessels such as arteries. The deposition of fat within arteries could… Read More about Low density lipoproteins (LDL)

Lycopene

We all know that tomatoes play a big role in improving the flavour and colour of our food and, if we’re being honest, we probably consume them on a daily… Read More about Lycopene

Magnesium

Magnesium is a mineral that is used by the body to help maintain normal muscle and nerve function. It is also important for keeping our heart rhythm steady and regulating… Read More about Magnesium

Maillard reaction

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar – it occurs when certain foods are heated or stored, and changes their flavour and colour. It’s… Read More about Maillard reaction

Malted barley

Produced by allowing barley grains to germinate, then dried quickly before a plant develops.

Manganese

Manganese is only needed in small amounts, but has a role in many bodily functions. These include the formation of healthy bones, blood clotting, reducing inflammation and producing antioxidants. It… Read More about Manganese

Melatonin

A hormone which helps regulate your sleep cycle. Its production is influenced by your body’s internal clock and by exposure to light. Generally, melatonin levels will rise through the evening,… Read More about Melatonin

Metabolite

A substance necessary for metabolism.

Miche

A large, rounded loaf made popular by the Parisian baker Lionel Poilâne.

Naked oats

Naked oats (Avena nuda) are oats which naturally lose their husk during the harvesting process. They are recommended for home milling because it is the husk that makes oats difficult… Read More about Naked oats

No-time dough

A method of making bread which eliminates the bulk fermentation by using high-energy mixing to speed up gluten development. It is used by many large bakeries because it allows loaves… Read More about No-time dough

Nocebo

A harmless substance that when taken by a patient is associated with harmful effects due to negative expectations or the psychological condition of the patient.

Nondiastatic malt

A malt product which has no enzyme function and is used mainly to add flavour and colour to bread products. See also Diastatic malt.

Nutritional psychiatry

Studies show there is a link between food and mental health. A diet lacking in some essential nutrients can contribute to poor mental health, including anxiety and depression. Nutritional psychiatry… Read More about Nutritional psychiatry

Oats

Oats (Avena sativa) are a widely cultivated cereal which provide a good source of fibre, vitamins, minerals, antioxidants and beta-glucan. They have been linked to a number of health benefits,… Read More about Oats

Oblique mixer

Mixes using a fork to turn the dough while the bowl remains in a fixed position. See also Planetary mixer.

Organic acids

Acids produced by the naturally occurring lactic acid bacteria during fermentation.

Oven spring

The increase in loaf volume during the first few minutes of baking as the heat of the oven speeds up the yeast’s production of carbon dioxide.

Oxidation of dough

During the mixing of a dough, oxidation causes bonds to form which increase the strength of the gluten. Too much mixing or kneading (really only possible with a mixer) can… Read More about Oxidation of dough

Oxidation of flour

A natural process occurring after flour is milled causing the flour to whiten and the gluten-forming proteins to strengthen.

Pâte fermentée

A portion of dough made ahead of time and left to ferment, usually overnight and at a cool temperature. The term is French and means fermented dough.

Patent flour

The purest wheat flour, ground from the centre of the endosperm and with a very low ash content.

Peel/Transfer peel

A board (usually wooden) used by bakers to move loaves into and out of the oven.

Pentosan

Carbohydrates in flour which absorb large amounts of water. Rye flour contains a higher proportion of pentosans than wheat flours. Pentosans also reduce the rate at which a baked loaf… Read More about Pentosan

Pericarp

The outer seed coat of wheat and other cereal grains.

Phenolics

Phenolics are compounds that have gained much attention in many scientific research areas due to their strong antioxidant properties which are thought to be beneficial to health.  Scientists believe that… Read More about Phenolics

Phosphorous

Phosphorus is used in the body to help build strong bones and teeth. It is also needed to make proteins and is important for healthy growth. Foods like red meat,… Read More about Phosphorous

Phytic acid

An acid contained in the endosperm of grains which reduces the availability of some minerals to humans during digestion.

Planetary mixer

Mixes using a rotating dough hook while the bowl remains in a fixed position. See also Oblique mixer.

Polyphenols

You can see polyphenols in these beautiful black barley grains. These dark grains are pack with Anthocyanins are colored water-soluble pigments and are one of the phytochemicala referred to as polyphenols…. Read More about Polyphenols

Poolish

A pre-ferment made using a mixture of flour, water and commercial yeast. Usually has a consistency that is more like a batter than a dough.

Porridge

We’ve been adding porridges into our breads here at The Sourdough School for many years.  All our porridge’s including The Seeds for Solidarity  uses a technique that Vanessa Kimbell attributes to… Read More about Porridge

Potassium

Potassium is an important mineral for health. Its benefits include protecting against stroke, lowering blood pressure, and protecting against osteoporosis and kidney stones. Potassium can also enhance muscle strength and… Read More about Potassium

Prebiotic

What are Prebiotics These are non-digestible elements like complex sugars, dietary fibres and resistant starches in whole foods, mostly from plants and fungi (with a few exceptions), have been attracting… Read More about Prebiotic

Preferment

A portion of dough made several hours before the final dough and allowed to ferment. There are a number of preferments used in bread making. See also Biga, Chef, Pâte… Read More about Preferment

Preshaping

Folding and loosely shaping dough after the bulk fermentation. This helps to build structure in the dough.

Probiotic

Probiotic bacteria are found mainly in fermented foods, a sourdough starter when it is alive is a probiotic. There are many studies that promote a positive health image of probiotics… Read More about Probiotic

Proofing

The final rise of the dough after shaping.

Pullman bread

A white bread baked in a Pullman pan which produces a long, rectangular loaf to provide uniform slices for sandwiches.

Pumpernickle

A traditional dense rye loaf, slightly sweetened with molasses.

Retarding

Slowing the rise of a dough by reducing the environmental temperature, usually by putting it in the refrigerator, to improve flavour and/or control the timing of the bake.

Rheology

The study of how materials deform when a force is applies. The rheological properties of a dough are mainly determined by water absorption.

Rye flour

Flour milled from rye (Secale cereal) which has a higher nutritional value than refined wheat flour. Rye is widely grown in central and eastern Europe and is a good source… Read More about Rye flour

Sauerteig

German sourdough culture.

Score

Cuts made on the surface of the dough just prior to baking. Scoring controls the expansion of the loaf in the oven and creates a distinctive pattern on the baked… Read More about Score

Seeds in Sourdough (an overview)

Seeds are little nutritional packages, containing everything needed for a plant to germinate. This means they are rich in fibre, fats, antioxidants, vitamins and minerals. Different seeds bring different nutritional… Read More about Seeds in Sourdough (an overview)

Selenium

The essential trace mineral, selenium is important to human health. According to studies, selenium boosts the body’s ability to fight viruses, is essential for both male and female fertility, and… Read More about Selenium

Serotonin

A neurotransmitter…it is created by a biochemical conversion process that combines tryptophan, a component of proteins, with tryptophan hydroxylase, a chemical reactor. Together, they form 5-hydroxytryptamine (5-HT), or serotonin. It is… Read More about Serotonin

Shaping

Folding, rolling and sealing the edges of dough to produce the final shape of a loaf. After shaping, the dough may be placed in a tin or proving basket to… Read More about Shaping

Short chain fatty acids

What are Short Chain Fatty Acids and how do they influence our overall health? The end products of dietary fibre fermentation by the gut microbiota are short-chain fatty acids (SCFA),… Read More about Short chain fatty acids

Sodium

Sodium is needed in small amounts by the body . It acts as an electrolyte, helping maintain the balance of water both in and around cells. Sodium is also essential… Read More about Sodium

Soft wheat

Wheat varieties with a low protein content (around 10%). These wheats produce flour which absorbs less water and develops less gluten.

Sourdough starter

So what is a starter? A culture of naturally occurring yeast and lactic acid bacteria, obtained by the fermentation of flour and water. By refreshing an existing sourdough starter with… Read More about Sourdough starter

Spelt flour

Spelt (Triticum spelta) is an ancient grain thought to have arisen from a cross between emmer and wild goats grass. Spelt flour has a lovely, slightly nutty flavour, along with… Read More about Spelt flour

Sponge

A mixture of flour, water and natural or commercial yeast that is allowed to ferment prior to making the final dough.

Sprouted grains

A grain that has been allowed to germinate before being used. Sprouted grains are lower in starch but higher in other nutrients than unsprouted.

Starter refreshment

A maintenance schedule to maintain and build microbial levels within your starter. The process we use to optimise microbe population in order to optimally ferment your dough. This involves continuous… Read More about Starter refreshment

Stoneground flour

Flours milled using a traditional method between two horizontal stones. Stoneground flour is generally considered to be higher in nutrients.

Straight flour

100% extraction flour which is also known as strong white flour. The colour actually depends on many factors including the kind of grains and the milling process.

Strap pans

A set of three or more bread tins strapped together in a line.

Stretch and fold

A technique for strengthening gluten in a dough without too much mixing or kneading. Especially useful for high hydration doughs.

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THE GENDER GAP IN HEART DIAGNOSIS
⠀⠀⠀⠀⠀⠀⠀⠀⠀
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. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
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.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
🌾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.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
❤️ 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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