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.
Following my visit about the faking of sourdough to DEFRA, I was delighted to find a comprehensive article on the issue of fake sourdough on page 3 of The Independent on Sunday. Of course you can imagine the mirth of my husband chortling over his coffee and toast that I am a page three girl now, as he merrily basked in the afterglow of taking the featured photo of me.
Fear not, I am fully clothed.
Click here to read the full article on sourdough
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.
Real protection for real sourdough – DEFRA
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