The Sourdough School

Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome

Learn to make sourdough

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bookings@sourdough.co.uk

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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.

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DID YOU KNOW THE SOURDOUGH SCHOOL HAS A NEUROSCIENTIST AS PART OF THE TEAM?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Meet Miguel... who is not just our in house Nutritionist and a Neuroscientist, he is also a supervisor of @vanessakimbell's research.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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But what does a nutritionist and neuroscientist do as part of The Sourdough School team?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Is food, gut bacteria and mental wellbeing connected?⠀⠀⠀⠀⠀⠀⠀⠀⠀
Was @vanessakimbell and @miguelmateas meeting 'love at first sight'? ❤⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Read Miguel's full introduction on our website www.sourdough.co.uk or follow the link in our stories.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Posted by Georgia

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FERMENTATION is at the core of what we teach. This is @vanessakimbell developing a recipe using our kefir for the @sourdoughclub ... our online lifetime support to keep on inspiring our students. #sourdoughclub #sourdoughschool

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FREE BLACKCURRANT PRESERVE RECIPE
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(Tap the save button bottom right of this image to save this post so you remember to come back to it later!)
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"Homemade is undoubtedly best," says @vanessakimbell, and this is, of course, something applies to not only our sourdough but all of the accompaniments too.
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This recipe also works with gooseberries, raspberries, redcurrants and blackberries, but Vanessa has chosen to use blackcurrants because they make the most fabulously intense jam with a wonderful knobbly texture, which is a delight smothered over hot buttered toast.
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If you are lucky enough to have space in your garden, then a blackcurrant bush will give you sustainable fruit to make jam with. The variety called ‘Ebony’ is ideal for small gardens as it takes up little space planted against walls and fences, while we have ‘Big Ben’ which yields up to 4.5kg of fruit each year from a single bush.
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Taken from Vanessa's award-winning book Food for Thought, this recipe is the perfect way to include more berries in your diet. As part of Vanessa's research into bread and digestion for her PhD, she's found evidence that eating berries, which are high in polyphenols, may be beneficial for heart health.
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That's why The Sourdough School is more than bread, we want to help you find the best ways to eat your sourdough and this recipe is perfect.
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Find the direct link to the recipe, the studies and information on Polyphenols all in our stories today 👉@sourdoughschool.
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Image taken from the book Food for Thought by @vanessakimbell, photographed by @laurajayneedwards and published by @kylebooksuk.

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Could ancient grains be the answer to eating more sustainably?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Flour milled from heritage grains produces undeniably beautiful loaves of sourdough. From the texture to the taste, bakers all over the world are returning to traditional breads... and not just because they are delicious. There is much research to suggest ancient grains could play a key role in the sustainability of food as a whole.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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In our article ‘The Future of Bread - Heritage Wheat’, we explore how wheat farming has changed due to industrialisation and growing demands for bread, and how a return to traditional grains and farming methods could be the sustainable shift bread lovers have been looking for.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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As Vanessa explains, “more sustainable farming techniques calls for a look back to early wheat varieties and traditional farming to meet the environmental and social needs of the planet.”⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Could heritage wheat be a planet saving future for bread? This article certainly explores that possibility. Head to our website to read or find the direct link in our stories.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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And if you’d like to learn more about the history, future and anything else to do with bread, we run regular research-focused sourdough workshops at our school. Head to our courses for more.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Posted by Georgia

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WHERE CAN I VISIT WHEN I ATTEND A COURSE AT THE SOURDOUGH SCHOOL?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We have a whole list of places we recommend our students visit whilst you stay in the English beauty of Northamptonshire. We are literally spoilt for choice and you'll struggle to fit it all in within the 5 days of your workshop or diploma, that's why we recommend you make your trip a little holiday and add some extra days purely for taking in the countryside here.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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One of our recommendations is Cottesbrooke Hall & Gardens which you can just about see in the background around the sheep who so desperately wanted to say hello when we went for a walk in the stunning grounds!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It is a beautiful Queen Anne house which is home to the Macdonald-Buchanan family. You can take a tour of the hall or browse the inspiring gardens which feature a statue walk, reflecting pool and Dutch garden. @jamesasinclair and @arnemaynardgardendesign are among the designers who have worked their magic in the gardens.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Make your next holiday a learning one and join us at The Sourdough School, an opportunity to learn sourdough and enjoy the beauty of the English countryside.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Book a course via the link in our bio or head to our stories to find out about more places you can visit.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Posted by Georgia

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