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.
Not all bread is created equal, and whilst most sourdough bread making courses focus on big holes, we go far beyond the crumb structure of your bread. Of course, it goes without saying that you will get beautiful open structured bread, but our courses are about applying the science and understanding to the bread that we bake to bake and eat bread to support gut health.
