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.
Whether you’re reading one of my books, or a feature, following a recipe, or you have stumbled across this page on a google search, you may encounter some unfamiliar terms, especially if you’re new to baking. I often write about health and lifestyle medicine alongside my recipes and articles. I believe that knowledge is empowerment, and I never want to oversimplify or water down the information I share.
Too often, we assume people don't want deeper insights, but I believe that understanding the ‘why’ and ‘how’ behind baking leads to better, more intentional choices. The purpose of this glossary is to ensure that everyone—regardless of their background or level of baking experience—has equal access to the knowledge they need to bake bread that is not only delicious but deeply nourishing.
It’s not just about making bread; it’s about making sure that the people you bake for are nourished, ensuring that the bread you bake possibly impacts you, and is full of nutrients and made with purpose and care. So this glossary has been created so I can share that knowledge as generously and widely as possible in the hope that you will, in turn do the same.
Please get in touch if you have any suggestions for additions.
Kind regards
Dr Vanessa Kimbell
The International Federation of Red Cross and Red Crescent Societies (IFRC) defines Non-communicable diseases are “diseases that are not spread through infection or through other people, but are typically caused by unhealthy …
A malt product which has no enzyme function and is used mainly to add flavour and colour to bread products. See also Diastatic malt.
Definition: Nutrigenetics is a scientific discipline that studies the relationship between an individual’s genetic makeup and their response to nutrition. It is an interdisciplinary field that intersects genetics, nutrition, dietetics, …
Nutrigenomics: Understanding Its Role in Bread Making What is Nutrigenomics? Nutrigenomics is part of the syllabus on The Sourdough School Diploma. It is a field of study that explores the …
Studies show there is a link between food and mental health. A diet lacking in some essential nutrients can contribute to poor mental health, including anxiety and depression. Nutritional psychiatry …
Oats (Avena sativa) are a widely cultivated cereal which provide a good source of fibre, vitamins, minerals, antioxidants and beta-glucan. They have been linked to a number of health benefits, …
There are many factors involved in obesity including factors such as physical activity levels, sleep quality, food type, timing, and quantity, genetics, and in exposure to antibiotics especially early in …
Mixes using a fork to turn the dough while the bowl remains in a fixed position. See also Planetary mixer.
Acids produced by the naturally occurring lactic acid bacteria during fermentation.
You might be surprised to know that this chemical is a warfare agent, and made way its way into our bread as an insecticide used to treat the containers storing …
The increase in loaf volume during the first few minutes of baking as the heat of the oven speeds up the yeast’s production of carbon dioxide.
During the mixing of a dough, oxidation causes bonds to form which increase the strength of the gluten. Too much mixing or kneading (really only possible with a mixer) can …
A natural process occurring after flour is milled causing the flour to whiten and the gluten-forming proteins to strengthen.
A portion of dough made ahead of time and left to ferment, usually overnight and at a cool temperature. The term is French and means fermented dough.
The purest wheat flour, ground from the centre of the endosperm and with a very low ash content.
A board (usually wooden) used by bakers to move loaves into and out of the oven.
Carbohydrates in flour which absorb large amounts of water. Rye flour contains a higher proportion of pentosans than wheat flours. Pentosans also reduce the rate at which a baked loaf …
Pentosans are non-starch polysaccharides found abundantly in rye flour. They play a significant role in the hydration and texture of rye-based doughs. Due to their high water-absorption capacity, pentosans contribute to …
Phenolics are compounds that have gained much attention in many scientific research areas due to their strong antioxidant properties which are thought to be beneficial to health. Scientists believe that …
Phosphorus is used in the body to help build strong bones and teeth. It is also needed to make proteins and is important for healthy growth. Foods like red meat, …
An acid contained in the endosperm of grains which reduces the availability of some minerals to humans during digestion.
Mixes using a rotating dough hook while the bowl remains in a fixed position. See also Oblique mixer.
You can see polyphenols in these beautiful black barley grains. These dark grains are packed with anthocyanins – coloured water-soluble pigments – and are one of the phytochemicals referred to …
Whole grains are a good source of polyphenols, which are compounds found in plants that have been shown to have various health benefits. Here is a list of some of …
A pre-ferment made using a mixture of flour, water and commercial yeast. Usually has a consistency that is more like a batter than a dough.
We’ve been adding porridges into our breads here at The Sourdough School for many years. All our porridge’s including The Seeds for Solidarity uses a technique that Vanessa Kimbell attributes to …
Potassium is an important mineral for health. Its benefits include protecting against stroke, lowering blood pressure, and protecting against osteoporosis and kidney stones. Potassium can also enhance muscle strength and …
Prebiotics are naturally occurring, non-digestible compounds like complex sugars, dietary fibres, and resistant starches. Primarily found in plant foods (and certain fungi), these compounds have captured scientific interest due to …
A portion of dough made several hours before the final dough and allowed to ferment. There are a number of preferments used in bread making. See also Biga, Chef, Pâte …
Folding and loosely shaping dough after the bulk fermentation. This helps to build structure in the dough.
Probiotic bacteria are found mainly in fermented foods, a sourdough starter when it is alive is a probiotic. There are many studies that promote a positive health image of probiotics …
Protein is an essential macronutrient. The other macronutrients are fats and carbohydrates. Proteins are made up of chains of amino acids. When we consume protein, our bodies break down this …
A white bread baked in a Pullman pan which produces a long, rectangular loaf to provide uniform slices for sandwiches.
Explain What Regenerative Farming Practices are the UK Regenerative Farming: Regenerative farming is an agricultural approach aimed at improving soil health, enhancing biodiversity, and increasing resilience to climate change. It …
Slowing the rise of a dough by reducing the environmental temperature, usually by putting it in the refrigerator, to improve flavour and/or control the timing of the bake.
The study of how materials deform when a force is applies. The rheological properties of a dough are mainly determined by water absorption.
Roller milling is a modern method of flour production that has largely replaced traditional stone milling since its introduction in the late 19th century. In roller milling, grains pass through …
Flour milled from rye (Secale cereal) which has a higher nutritional value than refined wheat flour. Rye is widely grown in central and eastern Europe and is a good source …
Understanding San Francisco Style Sourdough Origins and Characteristics San Francisco style sourdough is famous for its unique flavour, chewy crust, and airy crumb. This iconic bread traces its roots back …
Cuts made on the surface of the dough just prior to baking. Scoring controls the expansion of the loaf in the oven and creates a distinctive pattern on the baked …
Seeds are little nutritional packages, containing everything needed for a plant to germinate. This means they are rich in fibre, fats, antioxidants, vitamins and minerals. Different seeds bring different nutritional …
The essential trace mineral, selenium is important to human health. According to studies, selenium boosts the body’s ability to fight viruses, is essential for both male and female fertility, and …
A neurotransmitter…it is created by a biochemical conversion process that combines tryptophan, a component of proteins, with tryptophan hydroxylase, a chemical reactor. Together, they form 5-hydroxytryptamine (5-HT), or serotonin. It is …
Folding, rolling and sealing the edges of dough to produce the final shape of a loaf. After shaping, the dough may be placed in a tin or proving basket to …
What are Short Chain Fatty Acids and how do they influence our overall health? The end products of dietary fibre fermentation by the gut microbiota are short-chain fatty acids (SCFA), …
Part of the BALM Protocol is to prioritise sleep. When it comes to the bread that you eat it is the increased fibre intake and a lower GI diet can …
Definition: A Single Nucleotide Polymorphism (SNP, pronounced “snip”) is a variation in a single nucleotide — the fundamental building blocks of DNA — that occurs at a specific position in …
Sodium is needed in small amounts by the body . It acts as an electrolyte, helping maintain the balance of water both in and around cells. Sodium is also essential …
Wheat varieties with a low protein content (around 10%). These wheats produce flour which absorbs less water and develops less gluten.
In the video above Baker Dr Vanessa Kimbell gives you an overview of what a sourdough starter is – with particular references to make a sourdough boule. The Science and …
Spelt (Triticum spelta) is an ancient grain thought to have arisen from a cross between emmer and wild goats grass. Spelt flour has a lovely, slightly nutty flavour, along with …
A mixture of flour, water and natural or commercial yeast that is allowed to ferment prior to making the final dough.
A grain that has been allowed to germinate before being used. Sprouted grains are lower in starch but higher in other nutrients than unsprouted.
A maintenance schedule to maintain and build microbial levels within your starter. The process we use to optimise microbe population in order to optimally ferment your dough. This involves continuous …
Flours milled using a traditional method between two horizontal stones. Stoneground flour is generally considered to be higher in nutrients.
100% extraction flour which is also known as strong white flour. The colour actually depends on many factors including the kind of grains and the milling process.