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.
Folding, rolling and sealing the edges of dough to produce the final shape of a loaf. After shaping, the dough may be placed in a tin or proving basket to help retain the shape during the final proof.
