SOURDOUGH SCHOOL WHAT WE DO
The Sourdough School is more than just a place to learn to bake sourdough. The Sourdough School is about understanding bread. We study the nutrition and digestibility of bread and the way bread impacts our health and wellness.
The school is run by Vanessa Kimbell, and the in-house team, and supported by an advisory board of experts. – baker, best-selling author, a regular contributor to the BBC4 Food Programme, researcher and teacher.
It is here at the Sourdough School that we research, develop and create sourdough bread. Over the last few years, the gut microbiome and its role in supporting digestion and our mental and physical health has been one of our main areas of research. Here at the school Vanessa has taken the most up to date scientific findings and applied them to sourdough and other fermented foods, working towards our mission to scientifically prove that sourdough and gut-friendly nutritious food can have a positive impact on our physical and mental health.
Vanessa teaches various workshops and diploma’s throughout the year. We developed an online course over the past decade that is as a way to and share the recipes our online tutorials on The Sourdough Club. The club is open to anyone wishing to join and attend. the school virtually as a subscription-based program.
We also publish books on Sourdough ( INSERT LINK )
Each year the Sourdough School has:
- Research and development workshops working on different themed areas from bread and guts, sourdough for non-coeliac gluten sensitivity, IBS, blood sugar management, sports and mental health.
- Diplomas focusing on in-depth analysis on bread and guts.
- Research study groups with renowned neuroscientists, wheat breeders, microbiologists, scientists and medical professionals.
- A clinical study as part of her research and baking innovation group.
- The school also has an online offering called the Sourdough Club where people can learn how to make sourdough online via in-depth video masterclasses hosted by Vanessa.
