Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome
Now in our 10th year, the school is set in the grounds of Vanessa Kimbell's beautiful home in rural Northamptonshire. We specialise in sourdough, focusing on nutrition & digestibility of bread & the gut microbiome. We also provide continued support & inspiration to our alumni with a lifetime membership to the sourdough club.
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 Gliadin.
