The Art and Science of Baking to Support Your Gut and Mental Health

Resources for bakers: The healthiest recipes, flour, and techniques to improve health and well-being through bread.

Are you curious about sourdough, gut health, or the digestibility of bread? Or do you simply love to bake? Vanessa’s unique approach combines traditional sourdough bread-making with cutting-edge nutritional science. Explore recipes, ingredients, baking tips, and resources that will deepen your understanding of the relationship between bread and health.

Acknowledged as one of the world’s leading experts Vanessa is a best-selling author, founder of The Sourdough School, a qualified Nutrigenetics practitioner, and member of BANT, and in instigator of systems change in bread who has spent a lifetime elevating the humble loaf.

Discover what makes bread truly healthy—or unhealthy for you and your family. Learn to bake affordable, nourishing bread that supports both gut health and mental well-being. Because good bread is the foundation of a healthy diet.

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The Sourdough School Course Information

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Preferment

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 fermentée, Poolish, Sourdough starter and Sponge.

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.