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.
I am delighted to announce that the Sourdough School course dates for 2023-2024 are now up on the website:
Places are limited, and as the courses are all 1 academic year, we have produced a Sourdough School prospectus.
You can download The Sourdough School Prospectus
Or if you would prefer to have a chat with us then you can book a call back here.
Vanessa Kimbell
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.
Why you need to avoid white bread and why sourdough is better.
Hey Vanessa, what’s the cost please?
I’m very interested ??