Learn to Bake the Healthiest Bread in the World
Bestselling author, Dr. Vanessa Kimbell, author is a time-served sourdough baker who trained in the art of sourdough bread the Dordogne. She holds a doctorate in Baking as Lifestyle Medicine and Preventative Health, and is a member of BANT, Vanessa combines a deep expertise in the the art of sourdough with unparalleled knowledge in the science of bread and digestion. At The Sourdough School, she teaches personalised artisan bread, tailored to optimise gut health and genetics. Explore healthy bread recipes, tips, and techniques, featuring sourdough fermentation, wholegrain insights, and personalised baking advice to inspire a slower, healthier way to bake, eat, and share bread.
£3.90
Gilchester Organics rye grain is great for home milling. We use it in our Botanical Blends.
Gilchesters Organics rye grain is an easy way to add diversity and flavour to home milled flours. We use rye in a number of our Botanical Blends because of its nutritional value.
Rye grain can also be added to soups and stews, or used in salads.
