The Art and Science of Baking Sourdough to Support Health
It’s about more than bread—it’s about baking with purpose, a delicious stand for the world we want. Baking long, slow-fermented bread is a quiet, beautiful resistance to the globalisation of our bread. Crafting artisan loaves with ingredients to bring our communities together is activism that supports mental well-being and nourishes those we love.
Learn more from Baker, Dr Vanessa Kimbell, as she inspires a slower, more nourishing approach to baking, with thoughtful recipes, nutritional insights, and artisan knowledge that will transform the way you bake, eat, and share bread.
Seeds are little nutritional packages, containing everything needed for a plant to germinate. This means they are rich in fibre, fats, antioxidants, vitamins and minerals. Different seeds bring different nutritional benefits, for example pumpkin seeds are a good source of iron, zinc and magnesium, while sunflower seeds are rich in vitamin E.
Seeds are easily incorporated into a sourdough loaf. Add a handful to your regular recipe, or try this seeded burrato sourdough from The Sourdough Club.
Take a look at our courses at The Sourdough School
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.
