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.

WhatsApp
[email protected]
Follow on Instagram

The Sourdough School Course Information

Subscribe to our newsletter

Maillard reaction

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar – it occurs when certain foods are heated or stored, and changes their flavour and colour. It’s this reaction that causes bread to brown when toasted and steak to colour when seared.

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.