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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Transforming Bread

My work is dedicated to revolutionising the way bread is perceived and consumed. My aim to inspire and implement systemic change, challenging industrial norms and promoting nourishment through traditional, slow-fermented methods. By engaging in interdisciplinary research, fostering innovative partnerships, and focusing on public health, In this section you can learn more about the work I do to elevate the nutritional value of bread. championing a more sustainable, diverse, and wholesome approach to bread-making underpinned by environmentalism and the belief that health is a human right and that nourishing bread is the foundation of this.