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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Blue Corn_Botanical Blends

Blue Maize Extract Improves Blood Pressure, Lipid Profiles, and Adipose Tissue in High-Sucrose Diet-Induced Metabolic Syndrome in Rats

Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial

Potential beneficial effects of butyrate in intestinal and extraintestinal diseases

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Resistant Starch: Promise for Improving Human Health

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Resistant starch and “the butyrate revolution”

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Fiber and prebiotics: mechanisms and health benefits

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Effects of Arabinoxylan and Resistant Starch on Intestinal Microbiota and Short-Chain Fatty Acids in Subjects with Metabolic Syndrome: A Randomised Crossover Study

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Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

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Impact of whole grains on the gut microbiota: the next frontier for oats?

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A review of nutritional and nutraceutical components of buckwheat

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Resistant starch – a review

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Amylose Content in Segregating Populations of Einkoen, Emmer and Rye

Wheat and bread making process

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Resistant starch and sourdough

Resistant starch formation in bread as influenced by choice of ingredients and baking conditions

sourdough and health

Sourdough and cereal fermentation in a nutritional perspective

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