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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We are certified organic by the soil association.
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Sodium

Sodium is needed in small amounts by the body . It acts as an electrolyte, helping maintain the balance of water both in and around cells. Sodium is also essential for healthy nerve and muscle function.

Salt (sodium chloride) is a source of sodium and is found in some breads, ready meals and snacks, as well as being present in small amounts in all foods.  Too much sodium can increase blood pressure, with the associated risk of stroke and heart failure. Excess amounts of sodium are also linked to osteoporosis, stomach cancer and kidney disease.

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