The Sourdough School

Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome

Learn to make sourdough & discover why it is the healthiest bread. Find out how sourdough helps your digestion & benefits your overall health & wellbeing. It is about making connections, & the mindfulness & joy of baking, as well as understanding the techniques that make your bread rise, so you can bake & share nourishing bread every day, with the people you love.
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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

Chickpea_Blends

Effects of a-Galactooligosaccharides from Chickpeas on High-Fat-Diet-Induced Metabolic Syndrome in Mice

Baobab_Red Ferment Polyphenol

White bread enriched with polyphenol extracts shows no effect on glycemic response or satiety, yet may increase postprandial insulin economy in healthy participants

Maca_Red Ferment Polyphenols

Chemical composition and health effects of maca (Lepidium meyenii)

Hemp_Red Ferment Polyphenols

Effects of Vegetable Proteins on Hypercholesterolemia and Gut Microbiota Modulation

Goji Berry_Red Ferment Polyphenols

Goji Berry Modulates Gut Microbiota and Alleviates Colitis in IL-10-Deficient Mice

Red Onion Skin_Red Ferment Polyphenols

Effects of a quercetin-rich onion skin extract on 24 h ambulatory blood pressure and endothelial function in overweight-to-obese patients with (pre-)hypertension: a randomised double-blinded placebo-controlled cross-over trial

Millet_Red Ferment Polyphenol

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

Red Lentils_Red Ferment Polyphenols

Polyphenol-Rich Lentils and Their Health Promoting Effects

Quinoa: Red Ferment_Polyphenol

Quinoa whole grain diet compromises the changes of gut microbiota and colonic colitis induced by dextran Sulfate sodium in C57BL/6 mice

Red Mung Beans (Adzuki Bean) in Red Ferment_Polyphenols

Influence of altitudinal variation on the antioxidant and antidiabetic potential of azuki bean (Vigna angularis)

Hibiscus flowers_Red Ferment_Polyphenols

Multi-Targeted Molecular Effects of Hibiscus sabdariffa Polyphenols: An Opportunity for a Global Approach to Obesity

Rooibos_Red Ferment Polyphenols

Effects of Consumption of Rooibos (Aspalathus linearis) and a Rooibos-Derived Commercial Supplement on Hepatic Tissue Injury by tert-Butyl Hydroperoxide in Wistar Rats

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

Live probiotic Bifidobacterium lactis bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture

Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model

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