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.
Vitamin B5 is found in wholegrains and many vegetables. Like the other B vitamins, vitamin B5 plays an important role in energy metabolism, helping convert dietary carbohydrates, proteins and fats into energy. Vitamin B5 also has a number of health benefits, including making red blood cells, maintaining a healthy skin, hair and eyes, supporting the nervous system, and the alleviation of conditions like asthma, allergies, stress and anxiety.
Further reading:
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.
