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The Sourdough School Magazine

The Art and Science of Healthy Bread

Long-form writing by Dr Vanessa Kimbell – Baking as Lifestyle Medicine

The Sourdough School is set in an acre of beautiful walled gardens in Northamptonshire. We have been teaching sourdough since 2001, founded by Dr Vanessa Kimbell we specialise in baking for health and wellness. Learn to bake the most delicious bread of your life — and feel better for it.

Book in for a chat today.For in person courses, consultations and training in BALM visit The Sourdough School, or book a 1:1 meeting to get your bread personalised.

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Home Bakers: Learn To Bake As Lifestyle Medicine

Soaring food prices means that your cheese sandwich cost is 80% higher

19 April 2023 by Dr Vanessa Kimbell
Soaring food prices means that your cheese sandwich cost is 80% higher
The United Kingdom is grappling with a dramatic rise in food prices, as evidenced by the once-humble cheese sandwich now costing up to 80% more than just a year ago.

A steep rise in the price of an unassuming culinary staple, the cheese sandwich, reflects the broader surge in food prices across the United Kingdom. According to recent data from consumer watchdog Which?, food staples such as cheddar and bread, have experienced price increases of up to 80%, with overall inflation on food and drink in supermarkets reaching 17.2% in March, up from 16.5% the previous month.

Cheddar cheese has seen an average price increase of 28.3% across eight prominent supermarkets, while bread and cereal prices have jumped 19.4% in the year to March 2023.

Sliced white bread experienced a 22.8% price hike on average, with The Bakery at Asda ‘Soft White Medium Sliced Bread 800g’ witnessing a remarkable 67% increase from 56p to 94p. The Office for National Statistics reports an 18.9% rise in the price of a loaf in the UK over the year to March. While the prospect of bread riots may seem far-fetched, the social ramifications of food inflation nearing 20% cannot be overlooked.

Which? found that the most affordable products continue to be disproportionately affected by inflation, with supermarket own-label budget items experiencing a 24.8% increase in March compared to the previous year. Lidl and Aldi were identified as having the highest rates of inflation among supermarkets, painting a bleak picture for millions of households.

As food prices continue to soar at an alarming rate, the question of whether supermarkets have a social responsibility to ensure affordability of essential items looms large. Amid the sharpest inflation since 1977, it remains to be seen how retailers and the government will tackle this pressing issue.

Do you feel that the government or supermarkets have a social responsibility to help lower the cost of basic foods?

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.

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About Dr Vanessa Kimbell

Dr Vanessa Kimbell is acknowledged as one of the world’s foremost authorities on bread and human health — the first person to hold a doctorate in Baking as Lifestyle Medicine and Preventative Healthcare, and the pioneer who, long before gut health became a mainstream concern, first identified the crucial role bread plays in the gut microbiome and mental wellbeing. A fourth-generation baker of Italian descent, she has been baking sourdough since the age of 11, served her traditional apprenticeship in the Dordogne, and is a time-served, French-trained qualified baker who has worked alongside some of the world’s greatest bakers including Richard Hart and Gabriele Bonci. She has spent four decades asking the questions the food industry preferred no one asked: why was industrial mono bread slowly harming us, and what would it take to make bread that genuinely nourishes?

The answer became her life’s work. As founder and Course Director of The Sourdough School in Northamptonshire — a world-renowned centre of research and education — she has taught bakers from over 84 countries, integrated the BALM (Baking as Lifestyle Medicine) Protocol into NHS clinical practice at Bethlem Royal Hospital, and developed Proven Bread: the first bread built on clinical evidence, personalised to the individual through nutrigenetics and gut microbiome assessment. She delivered the Royal College of General Practitioners‘ approved course in the Nutrition of Bread, has been a regular contributor to BBC Radio 4’s Food Programme for many years, and collaborates with leading scientists and clinicians including Professor Tim Spector — who credits her with teaching people to make the healthiest bread in the world — and Professor David Veale. Named the Sourdough Queen by The Telegraph in 2013, her influence reaches far beyond the classroom — from artisan bakers and healthcare professionals to the world’s leading food scientists and multinational food corporations.

A bestselling international author of five books, her sixth — Proven — publishes in November 2026.

More information about Vanessa can be found at
The Sourdough School,
The Sourdough Club,
on Instagram at @SourdoughClub,
@SourdoughSchool and
@vanessakimbell,
on Facebook and
LinkedIn.

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Reader Interactions

Comments

  1. Reba

    20 April 2023 at 9:51 pm

    I believe it’s imperative, especially in today’s wage gaps, to make essentials to live free from unnecessary price hikes. People were already suffering homelessness and food shortages.

    If I see unnecessary hikes, I will never use those stores or chains again. Gauging is not caring for the customer.

    Reply

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Todays live for diploma students will be on 'How t Todays live for diploma students will be on 'How to engage your patient in the lifestyle changes of the BALM' with @vanessakimbell 

In their 6pm live session, we help keep our students on track with the syllabus and discuss the application of Baking As Lifestyle Medicine to the 6 pillars of Lifestyle medicine, applying the research papers, application of the Research, and how this ties into prescribing, along with guest lecturers, discussions and sharing knowledge.

#lifestylemedicine #health #functionalmedicine #nutrition #integrativemedicine #healthylifestyle #wellness #lifestyle #rcgp #dietitian #nutritionist #healthcareprofessional #holistichealth #healthyliving #plantbased #guthealth #naturopathicmedicine #selfcare #functionalnutrition  #naturopathicdoctor #foodasmedicine #foodismedicine #lifestylegoals #cpd #lifestylechange #mentalhealth #sourdough #sourdoughschool #bakeforhealth
BAKE, ANALYSE, EAT; RECALIBRATE & REPEAT. 📆 The S BAKE, ANALYSE, EAT; RECALIBRATE & REPEAT.

📆 The Sourdough School Clinic - Thursdays 8pm - for students of The Sourdough School 

✏️ In this weekly live session, we cover technical baking questions. Students can submit their Baking Record Sheets in advance of the session.

📋 We look at the details of our student's bakes - the specifics of the flour, timings and temperatures. Using our sourdough record sheets Vanessa will make suggestions on how they might modify, or recalibrate the next time they bake.

Follow the link in the bio to learn more about becoming a student at The Sourdough School 👆

#sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
IBS AWARENESS MONTH Do you suffer from irritable IBS AWARENESS MONTH

Do you suffer from irritable bowel syndrome (IBS)? It can be tough to deal with the uncomfortable symptoms of stomach cramps, constipation, diarrhoea and bloating. But did you know that making dietary changes, such as incorporating sourdough bread into your diet, could help alleviate some of those symptoms?

Studies have shown that sourdough's long, slow fermentation process can reduce IBS symptoms. Plus, during #ibsawarenessmonth, we're exploring how adding different herbs and spices to your sourdough can further improve both the flavour and the digestion of your bread.

Let's talk about gut health, fermentation, and how sourdough can be a delicious and healthy addition to your diet. Join the conversation and share your experiences with IBS and sourdough.

#guthealth #healyourgut #healthygut #guthealing #guthealthmatters #letfoodbethymedicine #foodasmedicine #gutbrainconnection #nutrientdense #micronutrients #digestivehealth #nutritionfacts #microbiome #breadandguts #ibsawarenessmonth
THE SOURDOUGH SCHOOL – HAND CARVED WOODEN LAME On THE SOURDOUGH SCHOOL – HAND CARVED WOODEN LAME

One of the biggest issues around using a plastic lame to score sourdough, of course, is that eventually the blade will become blunt and the lame could end up in landfill.  So several years ago I talked to my dear friend EJ about developing a lame with a replaceable blade. And he came up with this very beautiful hand carved wooden lame.

Very sadly EJ is no longer with us. Recently a friend of EJ’s who is also a wood turner and carver offered to make these again for us in remembrance of our dear friend.

Follow the link in the bio to our shop where you can find our full selection of wooden sourdough tools 👆

#sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
The Baking As Lifestyle Medicine (BALM) Protocol The Baking As Lifestyle Medicine (BALM) Protocol

The current food system is broken at multiple levels, from the pesticides used in our soils to the emulsifiers and additives adulterating industrially-processed foods. Nowhere is this more apparent than in the bread we eat.  The figures reported by the UK Flour Millers say that bread is bought by a staggering “99.8% of British households” and that “the equivalent of nearly 11 million loaves are sold each day. Approximately 60-70% of the bread we eat is white and sandwiches are thought to account for 50% of overall bread consumption. Average bread purchases are the equivalent of 60.3 loaves per person per year.” 

Most bread sold is made by modern processing methods that strip heart-healthy whole grains of their nutrient contents, resulting in low-fibre bread with a high glycemic index. Over time, white processed bread can increase a person’s risk of insulin resistance alongside other lifestyle diseases.

We’re on a mission to revolutionise the bread making process at every level – from soil to slice. The rules governing this are laid out in our Baking As Lifestyle Medicine protocol. 

#lifestylemedicine #health #functionalmedicine #nutrition #integrativemedicine #healthylifestyle #wellness #lifestyle #rcgp #dietitian #nutritionist #healthcareprofessional #holistichealth #healthyliving #plantbased #guthealth #naturopathicmedicine #selfcare #functionalnutrition  #naturopathicdoctor #foodasmedicine #foodismedicine #lifestylegoals #cpd #lifestylechange #mentalhealth #sourdough #sourdoughschool #bakeforhealth
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