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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Sweet Potato_Botanical Blends

Promotion of Orange-Fleshed Sweet Potato Increased Vitamin A Intakes and Reduced the Odds of Low Retinol-Binding Protein among Postpartum Kenyan Women

Seweed Lettuce_Botanical Blends

Evaluation of the antidepressant and anxiolytic like effects of a hydrophilic extract from the green seaweed Ulva sp. in rats

Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits

Citrus Fruit & Flavonoids

Citrus fruits and their flavonoids in inflammatory bowel disease an overview

Peas_Botanical Blends

Review of the health benefits of peas (Pisum sativum L.)

Vitamin B12-Containing Plant Food Sources for Vegetarians

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Potential Role for the Gut Microbiota in Modulating Host Circadian Rhythms and Metabolic Health

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Urtica spp.: Ordinary Plants with Extraordinary Properties

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A Review of the Science of Colorful, Plant-Based Food and Practical Strategies for “Eating the Rainbow”

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The proximate composition and some minor constituents of poppy seeds

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Bioactive compounds in banana fruits and their health benefits

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Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties

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A review of nutritional and nutraceutical components of buckwheat

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Biological Activities and Safety of Citrus spp. Essential Oils

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Systematic Review of Pears and Health

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