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Sourdough - transform your bread & your health

The Healthiest Bread in the World: Science-Backed Baking for a Better Gut Heath

Vanessa Kimbell is a time-served baker who specialises in gut health and trained in the art of sourdough bread in the Dordogne. A bestselling author, she holds a doctorate in Baking as Lifestyle Medicine and Preventative Health and is a member of BANT. Vanessa combines deep expertise in sourdough with unparalleled knowledge of the science of bread and digestion. At The Sourdough School, she teaches personalised artisan bread tailored to optimise gut health and genetics. Discover healthy bread recipes, tips, and techniques featuring sourdough fermentation, wholegrain benefits, and personalised baking advice—designed to inspire a slower, healthier approach to baking, eating, and sharing bread.

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Heath Care Providers: Training In Prescribing Baking As Lifestyle Medicine

Sharpham Park Competition

23 February 2020 by Dr Vanessa Kimbell

Sharpham Park Flour

WIN A YEARS* WORTH OF FLOUR FROM SHARPHAM PARK

Normally, at this time of year, the school doors would be open and the room filled with students embarking on their sourdough journey. Today, I’m here developing recipes for The Sourdough Club without any students or any of my team! It’s much quieter than normal and it’s got me thinking. I don’t need the 50kg of spelt I usually order from Sharpham Park because a lot less baking is happening within the school walls but someone else could really benefit from receiving this flour…

THE PRIZE

I’ve collaborated with Sharpham Park to give away the following:

First Prize: *50kg of Sharpham Park Spelt Flour (25kg white and 25kg wholegrain or 48 bags of 1kg white/wholegrain) and a Gold 12-Month Sourdough Club Membership

Second and Third Prize: 1kg of Sharpham Park Spelt Flour and a Silver 6-Month Sourdough Club Membership

10 Runners Up: A 75% off discount code off the sign-up fee for The Sourdough Club

Please note: This competition is open to mainland UK residents only.

TO ENTER

  • Please first enter on Instagram here.
  • Please complete the form below to validate your entry.

The competition closes at midnight 28th April 2020.

Please select a valid form.

 

All competitions are subject to our terms and conditions.

ADDITIONAL TERMS:

  • This competition is hosted by The Sourdough School Moulton Rd, Pitsford, Northampton NN6 9AU in collaboration with Sharpham Park and The Sourdough Club.
  • This competition is open to mainland UK residents only.
  • This competition is open to over 18’s only.
  • Entrants cannot be an employee of the competition host.
  • Entries must be received by midnight 28th April 2020.
  • The winners will be chosen by random and announced within two days of the competition closing.
  • Sharpham Park and The Sourdough Club will be provided with winners details in order to fulfil the prizes.
  • We reserve the right to offer an alternative price or amend the rules of the competition if necessary.
  • The prize is non-transferable and has no cash alternative.

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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Dr Vanessa Kimbell

About Dr Vanessa Kimbell

Dr. Vanessa Kimbell is a leading expert in nutrition and the digestibility of bread. Her doctorate focuses on Baking as Lifestyle Medicine and preventative health, specialising in personalising bread for gut health and genetics. She is the Course Director at The Sourdough School, a world-renowned centre of research and education in bread, the gut microbiome, and the impact of bread on health, based in Northamptonshire. She is currently writing her 6th book and is a best-selling international author.

More information about Vanessa can be found:
The Sourdough School team page: About Vanessa Kimbell

The Sourdough Club: thesourdoughclub.com

Instagram accounts: @SourdoughClub
@SourdoughSchool @vanessakimbell

Facebook: Vanessa Kimbell Baker

LinkedIn: Vanessa Kimbell

Previous Post:https://thesourdoughschool.com/gs_faq/what-if-my-starter-has-a-layer-of-grey-water-on-top-of-it/What if My Sourdough Starter Goes Wrong?
Next Post:How to refresh a Sourdough StarterWhite Starter Banner-2

Reader Interactions

Comments

  1. Jon Segar

    28 April 2020 at 10:31 pm

    I am clicking submit on the competition entry (as @leafimages) and it is not submitting

    Reply
    • Georgia

      29 April 2020 at 8:21 am

      Hi Jon, please can you try again? The competition is now closed but I will still allow for you entry. Please try entering your Instagram username without the ‘@’ symbol. Many thanks.

      Reply
    • Georgia

      29 April 2020 at 8:23 am

      Hi Jon, My apologies – I’ve checked and I can see your application did go through! No need to enter again.

      Reply
  2. Denise Hepburn

    28 April 2020 at 8:06 pm

    What a lovely competition! I filled in the form and clicked on the submit form, but nothing seemed to happen, so am not sure whether my entry’s been validated or not? Fingers crossed it has!

    Reply
    • Georgia

      29 April 2020 at 8:24 am

      Hi Denise, please can you try to enter again? The competition is closed but we will consider you if you are able to enter today. You will need to ensure all tick boxes are checked and you include your Instagram username. Thank you.

      Reply

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Todays live for diploma students will be on 'How t Todays live for diploma students will be on 'How to engage your patient in the lifestyle changes of the BALM' with @vanessakimbell 

In their 6pm live session, we help keep our students on track with the syllabus and discuss the application of Baking As Lifestyle Medicine to the 6 pillars of Lifestyle medicine, applying the research papers, application of the Research, and how this ties into prescribing, along with guest lecturers, discussions and sharing knowledge.

#lifestylemedicine #health #functionalmedicine #nutrition #integrativemedicine #healthylifestyle #wellness #lifestyle #rcgp #dietitian #nutritionist #healthcareprofessional #holistichealth #healthyliving #plantbased #guthealth #naturopathicmedicine #selfcare #functionalnutrition  #naturopathicdoctor #foodasmedicine #foodismedicine #lifestylegoals #cpd #lifestylechange #mentalhealth #sourdough #sourdoughschool #bakeforhealth
BAKE, ANALYSE, EAT; RECALIBRATE & REPEAT. 📆 Th BAKE, ANALYSE, EAT; RECALIBRATE & REPEAT.

📆 The Sourdough School Clinic - Thursdays 8pm - for students of The Sourdough School 

✏️ In this weekly live session, we cover technical baking questions. Students can submit their Baking Record Sheets in advance of the session.

📋 We look at the details of our student's bakes - the specifics of the flour, timings and temperatures. Using our sourdough record sheets Vanessa will make suggestions on how they might modify, or recalibrate the next time they bake.

Follow the link in the bio to learn more about becoming a student at The Sourdough School 👆

#sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
IBS AWARENESS MONTH Do you suffer from irritable IBS AWARENESS MONTH

Do you suffer from irritable bowel syndrome (IBS)? It can be tough to deal with the uncomfortable symptoms of stomach cramps, constipation, diarrhoea and bloating. But did you know that making dietary changes, such as incorporating sourdough bread into your diet, could help alleviate some of those symptoms?

Studies have shown that sourdough's long, slow fermentation process can reduce IBS symptoms. Plus, during #ibsawarenessmonth, we're exploring how adding different herbs and spices to your sourdough can further improve both the flavour and the digestion of your bread.

Let's talk about gut health, fermentation, and how sourdough can be a delicious and healthy addition to your diet. Join the conversation and share your experiences with IBS and sourdough.

#guthealth #healyourgut #healthygut #guthealing #guthealthmatters #letfoodbethymedicine #foodasmedicine #gutbrainconnection #nutrientdense #micronutrients #digestivehealth #nutritionfacts #microbiome #breadandguts #ibsawarenessmonth
THE SOURDOUGH SCHOOL – HAND CARVED WOODEN LAME THE SOURDOUGH SCHOOL – HAND CARVED WOODEN LAME

One of the biggest issues around using a plastic lame to score sourdough, of course, is that eventually the blade will become blunt and the lame could end up in landfill.  So several years ago I talked to my dear friend EJ about developing a lame with a replaceable blade. And he came up with this very beautiful hand carved wooden lame.

Very sadly EJ is no longer with us. Recently a friend of EJ’s who is also a wood turner and carver offered to make these again for us in remembrance of our dear friend.

Follow the link in the bio to our shop where you can find our full selection of wooden sourdough tools 👆

#sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
The Baking As Lifestyle Medicine (BALM) Protocol The Baking As Lifestyle Medicine (BALM) Protocol

The current food system is broken at multiple levels, from the pesticides used in our soils to the emulsifiers and additives adulterating industrially-processed foods. Nowhere is this more apparent than in the bread we eat.  The figures reported by the UK Flour Millers say that bread is bought by a staggering “99.8% of British households” and that “the equivalent of nearly 11 million loaves are sold each day. Approximately 60-70% of the bread we eat is white and sandwiches are thought to account for 50% of overall bread consumption. Average bread purchases are the equivalent of 60.3 loaves per person per year.” 

Most bread sold is made by modern processing methods that strip heart-healthy whole grains of their nutrient contents, resulting in low-fibre bread with a high glycemic index. Over time, white processed bread can increase a person’s risk of insulin resistance alongside other lifestyle diseases.

We’re on a mission to revolutionise the bread making process at every level – from soil to slice. The rules governing this are laid out in our Baking As Lifestyle Medicine protocol. 

#lifestylemedicine #health #functionalmedicine #nutrition #integrativemedicine #healthylifestyle #wellness #lifestyle #rcgp #dietitian #nutritionist #healthcareprofessional #holistichealth #healthyliving #plantbased #guthealth #naturopathicmedicine #selfcare #functionalnutrition  #naturopathicdoctor #foodasmedicine #foodismedicine #lifestylegoals #cpd #lifestylechange #mentalhealth #sourdough #sourdoughschool #bakeforhealth
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