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.
£1.80
Gilchester Organics heritage wheat semolina is a great choice for homemade pastas. We also use it in Italian-style breads and add a little to pizza dough for extra texture. It is also an essential for dusting the spun iron cloche before baking.
Grown and milled by our friends Andrew and Sybille Wilkinson on their organic farm in Northumberland, Gilchesters Organics double milled semolina is stoneground from tall-straw heritage wheat. The double milling and fine sifting creates a semolina that is ideal for pasta making, for using in Italian style bread doughs, and to give pizza bases that extra bit of texture.
All Gilchester Organics flours are free of enhancers and other additives.
Supplied in a 500g bag.
