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.
Follow on Instagram

  • E-mail
  • Facebook
  • Instagram
  • Twitter
  • WhatsApp
The Sourdough Schhol

Member Login

Navigation
  • Home
    • Monthly Lifestyle Medicine Themes
  • About
    • The Team
    • The Sourdough School
    • The 6 pillars of lifestyle Medicine
    • Prove it – The Case Studies
    • Contact Us
    • Latest Reviews
    • Terms and Conditions
      • Competitions / Prize draw terms and Conditions
  • Memberships
    • Club Membership Explained
    • GP Referral Membership
    • Membership options
    • Kit, Voucher & Course
  • Activism
    • Train as a prescriber
    • Qualify to teach
    • Help to create alternative food networks
    • Connect Directly the Farmer
  • Members
    • Welcome & Key Navigation
    • This Weeks Focus
    • Live Learning Sessions
    • Student Resources
    • Club Customer Services
    • Log in
    • Sourdough Club Magazine
  • Shop
    • Sourdough Books
    • Sourdough Baking Equipment
    • Sourdough Ingredients
    • Gift Vouchers

Blend Number 10 – Beans – isoflavones

Diversity Score: 10

Makes about 1kg.

Follow the mill manufacturer’s instructions for milling – we recommend using a Mockmill.

Ingredients

  • 700g chickpeas
  • 300g Dried mixed beans with mung beans, black eyed beans, black turtle beans, butter beans, haricot beans, pinto beans, red kidney beans, rose cocoa beans, lima beans and alubia beans

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.

EXTRAORDINARY DAY WITH @porta1918 we are so excite EXTRAORDINARY DAY WITH @porta1918 we are so excited to have been filming as part of our new Sourdough Cultural Courses. We’re exploring the beautiful bread culture in Sardinia and we’ve been welcomed by the incredible people at @porta1918 you can expect to meet the amazing bakers and deep dive into the world of Sardinian bread. It’s absolutely incredible and we will release the films & opportunity to bake similarly in September. 

Our gratitude and admiration to the incredible talent and hard work and dedication of the family that make the breads. 

I wonder if the Sardinian people know just how incredibly lucky they are to have a family dedicated to not only preserving the traditions of the island but also how this bread is integral to the blue zone effect, longevity and success of the community? It’s just such a privilege to witness firsthand the care, dedication and craftsmanship of these bakers. 

My heart is just full of gratitude and joy to see the work and the breads & cakes & pastry that delivers fibre, fermentation and the delicious antioxidants ( carotenoids) in the bread that contributes to the lowering in inflammation through the durum flour. It’s easy to forget bread because it’s an everyday thing, but make no mistake bakers and bread are right at the centre of health, happiness and prosperity of the community and never more so than in this beautiful blue zone. 

Please make sure you sign up the newsletter to receive notifications of when this cultural course will be announced. 
@vanessakimbell 
Xx

#bluezones #longevity #lifestylemedicine #bakingaslifestylemedicine #balmprotocol #sourdough #sourdoughbread #bluezonesdiet #bluezone #bluezones
SOURDOUGH RHUBARB & ALMOND TARTS As the season go SOURDOUGH RHUBARB & ALMOND TARTS

As the season goes on, we adapt these sourdough tarts and use other fruit: peaches, blueberries or apples. But, just now, the rhubarb is bursting out of the garden, pink, tart and gorgeous. The pinker the rhubarb, the more antioxidants, (namely anthocyanins, which are pink).

I love that these are a treat, whilst increasing fibre in your diet. You can of course just use wholegrain flour to make these, however, I highly recommend using Botanical blend no 2 for these to increase the diversity and nourishment o your gut.

This recipe is for Sourdough Club members. Not a member? Follow the link in the bio to learn more 

#sweetsourdough #sourdoughcakes #sourdoughbaking #sweetbakes #sourdoughcake #sweetsourdoughbread #healfromwithin #healyourbody #foodheals #eatwellbewell #healthfirst #healingfoods #mindfuliving #wellbeing #mindfulliving #bemindful #breathedeep #mindfulmoments
FERMENTED FRANGIPANE To celebrate the coming of r FERMENTED FRANGIPANE

To celebrate the coming of rhubarb season, we have set our club members the task of making Sourdough Rhubarb & Almond Tarts! Which include our fermented frangipane.

We often use this fermented frangipane as a base for our sourdough tarts. It is another way of increasing flavour and using up the discard from the first or second build starter. 

As well as breaking down the sugar in your bake through the fermentation process, fermented frangipane adds amazing complexity to your tart or pie. It’s not essential to ferment frangipane overnight.

This is a recipe for Sourdough Club members, follow the link in the bio to learn more about joining the Sourdough Club 

#sweetsourdough #sourdoughcakes #sourdoughbaking #sweetbakes #sourdoughcake #sweetsourdoughbread #fermentedfoods #fermented #slowfermentation #pickled #fermentation #feremente
WHAT IF THERE WAS AN EXTRA INGREDIENT? As you know WHAT IF THERE WAS AN EXTRA INGREDIENT?
As you know at the @sourdoughclub we don’t just teach you to bake. We teach you the culture, history, and context of sourdough. For our next set of recipes we are looking at bread in Italy, specifically at the bread in areas where the men live longer than anywhere else in the world… we are so excited to be here…. #lifestylemedicine with our in house GP @dralexdavidson & @dksherratt & @joe_westley_photo #sourdough with @vanessakimbell
🫘 RADICCHIO AND RED ONIONS ON WHITE BEAN PUREE 🫘 RADICCHIO AND RED ONIONS ON WHITE BEAN PUREE 🧅

@dianahenryfood is one of the UK’s best-loved food writers, and she has been kind enough to share this recipe from her book Change of Appetite with our Sourdough Club members!

This is a symbiotic recipe that is ideal to eat alongside your diversity sourdough bread.

Radicchio, chicory, garlic and onions all contain inulin which is a prebiotic fibre helping to feed specific good bacteria in the gut, which then in turn produce all manner of nourishing substances that improve gut health. White beans also contain good amounts of fibre – around 11g per 100g of cooked beans.

Club members can head over to 'symbiotic recipes' to find this one! 

#freshcutflowers #homegrown #growyourownfood #allotmentlife #growfoodnotlawns #eatwhatyougrow #foodforest #selfsustainable #growforit #gardenharvest #ediblelandscaping #kitchengarden #gardentotable

PHOTOGRAPHY BY LAURA EDWARDS
Follow on Instagram
  • Instagram
  • Twitter

Get the Sourdough Club Magazine

Terms and Conditions | Privacy Policy
Copyright © 2023 Vanessa Kimbell
Call +44 (0)1604 881274 | Email info@thesourdoughclub.com
Registered in England & Wales: 11513581
Website by Callia Web