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.

WhatsApp
[email protected]
Follow on Instagram

The Sourdough School Course Information

Subscribe to our newsletter

Ascorbic acid

An oxidising agent. Used by some bakers as a flour improver or dough conditioner to strengthen gluten and produce a loaf with greater volume and a finer crumb. Also used as an additive to dried yeast where it helps to produce the acid environment favouring faster yeast action.

Take a look at our courses at The Sourdough School

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.