The Art and Science of Baking Sourdough to Support Health
It’s about more than bread—it’s about baking with purpose, a delicious stand for the world we want. Baking long, slow-fermented bread is a quiet, beautiful resistance to the globalisation of our bread. Crafting artisan loaves with ingredients to bring our communities together is activism that supports mental well-being and nourishes those we love.
Learn more from Baker, Dr Vanessa Kimbell, as she inspires a slower, more nourishing approach to baking, with thoughtful recipes, nutritional insights, and artisan knowledge that will transform the way you bake, eat, and share bread.
It’s just a quick snap shot of the chocolate cake left on the side at the photo shoot for my new book yesterday. I’m working really hard to finish the recipes at the moment, and have been working with the most amazing team of home economists, food stylists, photographer and editor you could image. It’s not all about sourdough, but it is right at the heart of the book. It will be published in September by Kyle Cathie.
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.
The History of Sourdough Bread
Really exciting news, Vanessa…and the photos so far look absolutely stunning! Can’t wait to find out more about it…and then have the real thing in my kitchen! Xx