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.
The method used to build a starter continuously over 24 to 36 hours to increase microbial activity to its peak. Used to rebuild a tired or microbially compromised starter.
Literally back-to-back refreshment without placing the starter back in the fridge in between refreshments.
Other terms used are Double Refresh, Triple Refresh and ‘back slopping’
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.
