The Sourdough School

Workshops || Nutrition || Digestibility || Gut Microbiome

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Thermal death point (TDP)

The temperature at which yeast is killed as the loaf is baked. This is 55-60oC (130-140oF).

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ONLY 1 SPACE LEFT to learn about Bread & Guts, 10th – 14th Feb 2020.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If you’re interested in taking your understanding of sourdough beyond bread, then this is the workshop for you. With research at its core, we won’t just be baking beautiful sourdough, but combining ingredients to make each loaf as nutritious and gut-friendly as possible. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This 4-day workshop immerses you in the very latest research about sourdough and the gut, before giving you the opportunity to work alongside @Vanessakimbell to develop new flour blends and formulae for some beautiful, gut-friendly sourdough. For more information on what this unique workshop entails, hit the link in our bio now.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We have a limited number of spaces for all our workshops running in 2020, so if you’ve been thinking about signing up for one here at the school, then don’t miss out! Any questions you have, please comment below and we’ll answer ASAP.👇⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Posted by Georgia

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Have a question for us? 🤔⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If you’re dying to secure a spot on one of our courses but have some questions, then make sure to check out the ‘Essential Information’ page of our website. There you’ll find all manner of queries covered, from travel and accommodation advice to specific workshop timings, a mock itinerary and a general ‘what to expect’ overview of your visit to The Sourdough School.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We’ve been teaching people to make sourdough at the school for years, so lots of questions have come up over that time. This page really covers all bases that you’ll need to know before attending a workshop with us and even touches upon what to expect afterwards.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Head to the website to read the full Q&A and if you have any questions afterwards, then we’ll be happy to help! Feel free to comment below or send us a DM.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Posted by Georgia

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THE LIBRARY.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The Sourdough School. We didn’t just come up with this name because it sounded catchy. We are, first and foremost, a place of learning and an actual ‘school’.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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And like any other school, that means we have a library for our students to use. Before and after you’ve visited us here at the school for a course or workshop, all students get full access to our extensive collection of resources on the gut microbiome, including the latest research from worldwide specialists.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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@vanessakimbell has spent her life creating an absolutely incredible collection and there are now over 400 books in our sourdough library and even a bread history book collection that spans even wider baking topics – there are 1000 of them, some dating as far back as the 16th Century, so it really is a collection like no other!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If, like us, you see no limit to your interest in sourdough, then our school is the place for you. We are lucky to welcome students from all over the world through our doors, bringing new perspectives on our research and a fresh enthusiasm with them every time.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If you’d like to be part of the school and gain access to our lovely library, then please see our workshops via the link in our bio. Spaces are limited, with most of our 2020 courses already booked up, so don’t hesitate if you want to secure a spot.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We can’t wait to have you here at The Sourdough School. 🤗⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Posted by Georgia

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Don’t miss out on our workshops next year!
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Do you want to learn to bake beautiful sourdough as well as delve deeper and learn about how to make bread that is as nutritious as possible?
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We might not have seen the end of 2019 yet, but our workshops for 2020 are filling up fast. If you’ve been meaning to book on, then now is your time before it’s too late!
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🌟Bread & Guts Workshop, 10th-14th February 2020, only has 1 space left 🌟
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Hit the link in bio and head to Sourdough Workshops for more information on what these exciting new workshops include. More than just baking delicious bread, each one draws on the latest research in gut health to dive deep into a specific bread-related topic. Don’t miss out.
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Posted by Georgia

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OUR STUDENTS
Our students are always our students. You don’t really ever stop being a student ... and the most amazing friendships form here ... we keep on inspiring .... we keep on supporting .... it is a community, and we have the @sourdoughclub ... so our students can keep on learning & developing.

@vanessakimbell is always there for her students. Just last week a student called to ask for help with a change of flour.... and Vanessa talked him through the things he needed to change to get the loaf he wanted ... & he was so amazed that he was still supported 7 years later.

Once a sourdough school student always a student... because you never stop learning, and we never stop supporting. #sourdoughschool #sourdoughclub

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