The Sourdough School

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

Over forty years ago, a little girl fell head over heels in love with the bread she was served in the local village restaurant in the Dordogne. This simple passion led her to train as a baker, but when she stopped being able to eat industrial bread, she embarked on a lifetime of research to discover why she could digest sourdough. This has has grown into The Sourdough School as we know it today; leading the way in the application of the most up to date research, to make bread that nourishes.
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Soil Association
We are certified organic by the soil association.
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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 synthesis and repair.

Good dietary sources of folate include leafy vegetables like cabbage and spinach, broccoli, peas, chickpeas and liver. You might be more familiar with folic acid which is a synthetic version of folate used in supplements and for food fortification. Many breakfast cereals are fortified with folic acid.

Folate is especially important during rapid growth, so pregnant women are advised to take folic acid supplements.

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