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.
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 loaf. See also Lame.
