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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farmingGeorge

GrainsBuckwheat, Crusoe, Einkorn, Emmer, Hard White Wheat, Kent Old Hoary, Maris Widgeon, Mulika, Old Kent Mix, Old Kent Red, Orange Devon Blue Rough Chaff, Percival's Blue Cone, Rivet, Rye, Rye Bran, Siskin, Soft White Wheat, Spelt, Spelt Bran, Wheat, Wheat Bran, YQ Wheat
LegumesPeas, Yellow Peas
SeedsFlax Seeds, Hemp Seeds, Linseed
Business TypeFarmer, Mill
Certified OrganicNo
CountryUnited Kingdom
Telephone07792508611
Websitehttp://farmingGeorge.blogspot.com
Email[email protected]
Instagramhttp://www.instagram.com/farmingGeorge
Facebookhttp://www.facebook.com/farmingGeorge
Twitterhttp://www.twitter.com/farmingGeorge

Agro-ecological farming and milling at Fobbing in South Essex

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.