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.
£11.99
500g / 1.1lb cane round banneton or proving basket for bread bakers.
Bannetons or proving baskets are used to support the dough while it rises and just before it goes into the oven to bake it is tipped out and usually scored using a tool called a grignette (a handled lame or blade) to control how the finished bread looks as it expands in the oven.
500g / 1.1lb Round Cane Banneton
