The Sourdough Club

Prescribing Baking as Lifestyle Medicine

Change your bread, change your life. Discover how sourdough helps make bread more nutritious and why it is easier to digest, as you learn to bake eat and share extraordinary bread to support both mental and physical health.
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How your memberships supports changing the dynamics of inequalities in the food system and how you are actively engaged in supporting food justice

The Sourdough Club is the Sourdough School community. Run as a Social Enterprise teaching baking as Lifestyle Medicine. The Club is run in accordance with the  values of The Sourdough School and is part of our The Systems Change Programme. 

The Club, rated 5 * by the Telegraph, is the most comprehensive Sourdough Course online, but more than this the lessons and the recipes adhere to The Sourdough School Bread Protocol of baking to nourish the Gut microbiome, to improve both physical and mental health.

There are various types of courses that we offer:

  • Club Memberships – these are our core membership and are open to all to join. These are available as 3 month, 6 month, 12 month and unlimited memberships and start at £99 plus a monthly membership fee.
  • Social Prescription Baking as Lifestyle Medicine Courses
  • Kit & Course –  stand alone prescription courses with a bread making kit
  • Mini Courses – short stand alone informative courses focused on one topic
  • Certified & In-Person Courses – 1 and 2 year programmes to train bakers and healthcare providers to teach, or prescribe baking as Lifestyle run from The Sourdough School

There are over 400 posts and video’s and 150 recipes spanning the last decade of teaching – so it is like having us in the kitchen with you.   This is supported by myself and the team everyday day on a very active learning forum, and this course also compliments my books – and our gorgeous club has been rated 5* by the Telegraph. Our online course material is created here at The School which has been acknowledged as being in the top 3 courses in the UK by The Sunday Times 

  • The aim: Our membership is apply lifestyle medicine including nutritional evidence to the bread we bake to feel well.  We teach you to bake bread for optimal health; with recipes & techniques that reduce bloating, balance blood sugar, you can bake bread that helps manage your weight, supports gut health and improves your mood.
  • The focus: Bread and the symbiotic relationship between fermentation, the role of microbes, gut health, and wellness.
  • The method: Transforming evidence-based research into recipes and bread-making techniques, tips and advice in plain English.
  • Who: anyone at all, beginners and intermediate bakers, who are interested in learning to baking healthy and nutritious sourdough bread, and sourdough bakes. We also teach GPs, nutritionists, dieticians & health care professionals, or bakers who want a deeper understanding of how to make bread that positively impacts health.

Supporting others

Part of our philosophy is to support people who have the potential to solve community-based problems. It is about helping individuals who are willing to take on the risk and effort to create positive changes in society through their initiatives. I believe that this practice is a way to connect my life’s purpose of sharing knowledge to change our bread for the better.

A radically different approach to learning to bake, eat and share artisan bread and baked goods, to support physical and mental health. Become part of an active baking community with multiple live face-to-face weekly sessions. Learn at your own pace whilst being supported by Vanessa and a multidisiplinary team of bakers and healthcare practitioner

For every new full price Community Membership subscription we give away multiple bursary memberships as part of our Systems Change Programme.

We offer a social discount of £500 off our Platinum Unlimited Community Membership.  There are limited numbers but they are for people who are making a make a difference in the world. Our courses are about health, not just your health but the wider health and wellness of our communities.  We can make a real difference by applying and sharing knowledge.

We have calculated that during 2022 we have given away £150k worth of Sourdough School and Sourdough Club places – that is more than twice our annual turnover!

Co owner & creator Dan Sherratt is a passionate baker & film maker.

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WHITE SOURDOUGH STARTER KIT & COURSE This is our WHITE SOURDOUGH STARTER KIT & COURSE 

This is our fresh White Starter, with sweet yogurt-like flavours – our original sourdough starter.

"My French white starter is one that I have been using since I was 11 year old and originates in the bakery I grew up baking with in France. It takes a bit longer to reach its peak and is generally slower and sweeter, and much more forgiving of being neglected for a week, so is the one I recommend for beginners.

I have verbal confirmation that the starter originated over 115 years ago and has been maintained ever since…it’s a lovely story. Although the microbes double every 20 – 30 minutes when they are refreshed…so it is either over a century old or 30 minutes old depending on how you want look at it." - @vanessakimbell, founder of The Sourdough School and Club

Learn more about our white sourdough start and course by follow the link in the bio to our shop 👆

#sourdoughstarter #sourdoughmother #sourdoughstarterhelp #sourdoughhelp #sourdoughproblems #bakingbread #sourdough #sourdoughbread #sourdoughclub #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #sourdoughbaking
BAKING AS LIFESTYLE MEDICINE The BALM (baking as BAKING AS LIFESTYLE MEDICINE

The BALM (baking as Lifestyle Medicine) Protocol underpins everything we do at the Sourdough School and Club.

It is a holistic approach to baking as preventative health. It is an approach that uses evidence-based behavioural interventions to prevent, treat and manage chronic disease. 

On our courses, students study our 7 core principles that underpin BALM and how about baking and eating healthy bread can support your gut Microbiome. How they can incorporate these principles into their sourdough baking to nourish their gut microbiome.

Learn more about baking as lifestyle medicine over on the @sourdoughschool or by following the link in the bio 👆

#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
🌾 WHAT ARE BOTANICAL BLENDS? 🌸 The idea of 🌾 WHAT ARE BOTANICAL BLENDS? 🌸

The idea of Botanical Blend Flours was created by @vanessakimbell  of the @sourdoughschool as part of her innovative approach to baking sourdough bread to nourish the gut. 

Botanical Blends are milled from a diversity of grains, pulses and botanical ingredients like flowers, herbs and spices. The diversity of the flour promotes gut health and supports agroecological farming methods. 

Learn about making and milling your own botanical blends in Vanessa's book Sweet Sourdough or buy botanical blend flour from our shop 👆

#botanicalblends #diversityblend #sourdoughclub #bread #crumbshot #opencrumb #wholegrain #bakingtips #sourdoughtips #sourdoughadvice #sourdoughhelp #sourdough #learnsourdough #sourdoughbread #wholegrainsourdough #wholemealsourdough #sourdoughloaf #sourdoughbaking #sourdoughbread #sourdoughcrumb #wholegrainflour #bakingwithwholegrain #sourdoughlove
FLOUR IS NOT JUST FLOUR… When I’m choosing fl FLOUR IS NOT JUST FLOUR…

When I’m choosing flour, I look at the type of milling method used, because this makes a huge difference to your bread. 

When wheat is turned into flour, the grain is crushed, milled and then sifted to remove the germs and the fibrous outer layer, which is how we get lighter, whiter flour. 

Traditionally, flour would be stoneground, but the modern milling process uses steel rollers. These rollers are very efficient at separating out the component parts of the grain, but they also get hot, which can partly kill off the wild yeasts and lactic acid bacteria that might be present in the flour.

Lear more about flour, baking and sourdough by joining The Sourdough Club today 👆

#milling #freshlymilled #botanicalblend #fromscratch #unrefined #mockmillproud #mockmill #grains #wheat #einkorn #emmer #spelt #heritagegrains #freshlymilledflour #milledflour
IS IT A YOGA MOVE? WHY DO I NEED TO STRETCH & FOLD IS IT A YOGA MOVE? WHY DO I NEED TO STRETCH & FOLD?

In sourdough, gluten doesn’t need developing by kneading. Trust me, you will get a better rise and lighter loaf by using the long, slow fermentation to align the gluten molecules instead of kneading. 

Simply leaving the dough to ferment with just a few stretches and folds to help will result in a gluten structure that gives the bread the complex network of sticky strands that capture the CO2 as the yeasts get to work consuming the sugars in the flour.

Follow the link in the bio to join The Sourdough Club today and learn more about making incredible sourdough bread 👆

#sourdough #sourdoughclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
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