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.

WhatsApp
[email protected]
Follow on Instagram

The Sourdough School Course Information
Subscribe to our newsletter

.

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.