Courses, Features, and Information on Sourdough Bread and Health

Here’s to the crazy ones. The misfits. The rebels. The troublemakers. The bakers who ferment, and who see things differently. We’re not fond of fast action yeast or cheap industrial bread – and we have no respect for cheap white sliced.

We the are activists. We mix, proof, bake and share healthier bread, support farmers, millers, and our own gut health, making sure that good bread isn’t just the preserve of the upper crust, but accessible to all. So while some might say that we are the crazy ones, the hippy ones, or the dreamers, I see genius.

Because the people who are crazy enough to think good bread matters, and believe that we can change the world, are the ones who do.

This site, my books and courses are dedicated to the bakers who make the difference.

Dr Vanessa Kimbell & The Sourdough School team

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The Sourdough School Course Information

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Winter wheat

Wheat varieties that are sown in autumn for a crop the following year. The majority of wheat grown in the UK is winter wheat.

Take a look at our courses at The Sourdough School

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.