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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Soil Association
We are certified organic by the soil association.
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Zinc

Zinc is a mineral needed by the body to make proteins and DNA. It has an important role in supporting the immune system and is essential for growth and development during pregnancy and childhood. It is found in every cell of the body and is used by many enzymes responsible for metabolism, digestion and other functions.

Zinc can’t be produced by or stored in the body, so we need to ensure we get an adequate supply from our diets. Lack of zinc can lead to a weakened immune system and can mean that wounds don’t heal as quickly. In older people, zinc has been shown to improve mental performance, enhance the body’s response to the flu vaccine and reduce the risk of contracting pneumonia.

It is found in a wide range of foods, with especially high levels found in shellfish, dairy products, some meats, nuts and seeds, eggs and wholegrains.

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