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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The Sourdough School Course Information
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Central Milling

GrainsBarley, Buckwheat, Corn, Cracked Rye, Durum, Einkorn, Millet, Rye, Spelt, Wheat Bran, Wheat Germ
SeedsGeneral seed mix
Business TypeMill, Stockist
Certified OrganicNo
CountryUnited States
Websitehttps://centralmilling.com

I love central milling, I spent two weeks hanging out in Petaluma with the team and loved every minute.
The shelves are staked high with all sorts of amazing ingredients, including both organic and non organic grains and sprouted grains.

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.