Sourdough - transform your bread & your health

The Healthiest Bread in the World: Science-Backed Baking for a Better Gut Heath

Vanessa Kimbell is a time-served baker who specialises in gut health and trained in the art of sourdough bread in the Dordogne. A bestselling author, she holds a doctorate in Baking as Lifestyle Medicine and Preventative Health and is a member of BANT. Vanessa combines deep expertise in sourdough with unparalleled knowledge of the science of bread and digestion. At The Sourdough School, she teaches personalised artisan bread tailored to optimise gut health and genetics. Discover healthy bread recipes, tips, and techniques featuring sourdough fermentation, wholegrain benefits, and personalised baking advice—designed to inspire a slower, healthier approach to baking, eating, and sharing bread.

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Brenner’s Bestes – Waldviertler Urgetreide

GrainsChampagne Roggen, Different Rye; Waldstaude Korn, Dinkel, Einkorn, Emmer, Rye, Spelt Flakes
LegumesGreen Lentils
SeedsCaraway Seeds
Business TypeFarmer, Mill
Certified OrganicYes
CountryAustria
Telephone+43 2847 84100
Websitehttps://brenners-bestes.at
Email[email protected]
Facebookhttps://www.facebook.com/Brenners-Bestes-2083921088518212

Organic Farm is owned and farmed by the Brenner family. Brenners are working with nature growing and milling their heritage grains. Their organic flour mill, situated in northen Austria, Waldviertel, Schönfeld an der Wild where they grow and stonegrind heritage grains. They have an Original Osttiroler Grain Mill from the Green Family. The mill are low speed with pneumatic transporter into the sifting machine.

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.