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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Rye flour

Rye Grain in a Jar

Rye Grain has a beautiful blue-grey hue, it is complex in flavour and highly nutritious

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. It has lower gluten levels than wheat, and is a good source of dietary fibre.

Bread baked with rye flour has been associated with many health benefits, including helping to control blood sugar levels and protecting against colon cancer.

Try these recipes from The Sourdough Club, baked using rye flour –

Feta, Miso & Mushroom Sourdough Focaccia

Blackberry, Fennel & Pistachio Focaccia

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