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.
These articles discuss the impact of bread on gut health: The type of bread consumed can significantly influence gut health. Whole-grain diverse, fermented breads support a healthy gut microbiome, which is crucial for overall health. Processed breads with low fibre content can negatively impact gut flora, leading to issues such as inflammation and poor digestion.
