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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Sourdough Research

Sourdough Research

We believe in sharing, not just bread, but knowledge. We are also passionate about evidence-based teaching.  This is part of our library. and has over 400+ papers used to reference our recipes, techniques & articles in our workshops and in Vanessa's books.  We add to it almost every week.

A sourdough research database with almost 400 studies on sourdough, nutrition and digestibility of sourdough and bread, grains, inclusions and the gut microbiome

Wheat and inflammation

Whole grain wheat consumption reduces inflammation in a randomised controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviours: role of polyphenols bound to cereal dietary fibre

apricots and health

Thinned stone fruits are a source of polyphenols and antioxidant compounds

walnuts and health

Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits

Trace minerals and health

Evaluation of the selenium and chromium content of plant foods

Apricots and health

The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region

Nuts and their health benefits

Health benefits of nut consumption with special reference to body weight control

Organic flour and sourdough

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened goods

Sourdough wheat germ

Use of sourdough fermentation and non-wheat flours for enhancing nutritional and healthy properties of wheat-based foods

Sourdough and mineral bioavalability in wheat

Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats

Yeast increases mineral bioavailability in sourdough

Isolation and identification of Phytase-active yeasts from sourdoughs

Sourdough and mineral bioavailability

Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

Polyphenols and the gut micro biome

Interaction between phenolics and gut microbiota: Role in human health

Ferulic acid and wheat

Ferulic Acid: Therapeutic potential through its antioxidant property

Antioxidants in sourdough Rye bread

Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

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