The Sourdough Club

Far more than just an online sourdough course. Learn as part of an active community & with continuous support & inspiration.

Learn to make sourdough & discover why it is the healthiest bread. Find out how sourdough helps your digestion & benefits your overall health & well-being. It is about making the connections, the mindfulness & joy of baking, as well as understanding the techniques that make your bread rise, so you can bake & share nourishing bread every day, with the people you love.
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Botanical Blends

Redefining wholegrain flour


It is about redefining flour and creating a new approach to baking.  We mill the whole meadow & more with grains wild herbs and flowers, fruits from the hedgerows and leaves from the trees. There are diverse grains. Not just wheat but barley, rye and oats. And under the ground there are roots. We didn’t evolve eating a monoculture. The diets of early humans would have included a wide range of grains, nuts, seeds, fruits, berries, tubers and flowers. So, part of our teaching here at the school is to go back to the core of a healthy diet and apply that to baking. And that means starting with the flour.

As the principle of the bread we bake is nourishing not only ourselves but our gut microbiome too, we are creating flours that contain a diverse range of ingredients. We’ve used our extensive research to select ingredients that could potentially help improve and maintain a healthy and diverse gut community. Each of the botanical blends is given a diversity score. This is something we have developed alongside the blends and the New Sweet Sourdough School book, and I’ll be telling you more about it over the coming months.

We mill our own wholegrain flour  and we call them botanical blends and although you may not have a mill you can still create diversity in your bread by blending your own.

This is life project.

 

 

Blend Number 1 – a hybrid blend, both ancient and modern

APPLICATIONS FOR SOURDOUGH CLUB

How to make Botanical Blend No 2 without a mill

What is a Diversity Score?

Botanical Blend No 2 Meadow Blend

Blend Number 2 – Meadow blend

Satiety Blend - No 14

Blend Number 14 – Satiety Blend

Botanical Blend sourdough no 13 Rye

Blend Number 13 – Rye blend

WHY USE THE RETARDED METHOD?⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ferment for longer. The longer the bread is fermented the better, so using the retarded method is best for optimal nutrition and digestibility. The retarded method involves an overnight prove in the fridge – this slows down the yeast and gives the bread the amazing sour and lightly vinegary flavours that are iconic to sourdough bread. Did you know, it is the sourness that contributes to its digestibility? For those who have wheat sensitivity or digestive issues, this method allows for higher levels of acidity and therefore is more digestible. Plus, this method allows for more flexible timings. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#sourdough #sourdoughsclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking #guthealth #healyourgut #healthygut #guthealing #guthealthmatters #letfoodbethymedicine #foodasmedicine #gutbrainconnection #nutrientdense #micronutrients #digestivehealth
Gorgeous botanical blend loaf from @tnissila.mt 10 Gorgeous botanical blend loaf from @tnissila.mt 10% #botanicalblend 🌾
90% strong #organicflour 🌾
80% hydration 💦
2% salt
16 hours cold proof

#sourdough #bread #sourdoughbread #levain #artisanbread #baking #realbread #bakery #homemade #food #wildyeast #sourdoughstarter #sourdoughbaking #foodporn #breadmaking #instafood #masamadre  #naturallyleavened #breadbosses #lievitomadre #baker #homebaker #breadbaking #foodie #homemadebread #fermentation #foodphotography #malta
Great to hear about sourdough helping with digesti Great to hear about sourdough helping with digestion 😍@vgn_vibes Baking sourdough makes me enjoy bread again without discomfort ☺️🧡 #sourdoughbaking #wholewheat #probiotics #vegan
HAS SOURDOUGH HELPED YOUR IBS?⠀⠀⠀⠀⠀⠀⠀⠀⠀
It's #IBSAwarenessMonth and all month we are talking about IBS! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Tell us what has helped your IBS? Have you found that sourdough bread is more digestible? Has increasing diversity in your diet helped you? Do you ferment your sourdough for (even) longer for increased digestibility?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#guthealth #healyourgut #healthygut #guthealing #guthealthmatters #letfoodbethymedicine #foodasmedicine #gutbrainconnection #nutrientdense #micronutrients #digestivehealth #nutritionfacts #microbiome #breadandguts #iamamember #sourdoughclub #sourdough #sourdoughbread #naturallyleavened #realbread #sourdoughbaking #bakingbread #breadmaking #homebakedbread #sourdoughlove
TIBETAN MONASTERY BREAD – BALEP KORKUN 

Today’s member recipe explores the science and the deliciousness around adding a well known spice to sourdough ... I’ve included  the studies that have shown improvement of both the symptoms of IBS and depression.

Easy to make, served warm. Drizzled in honey and oh so aromatic it’s easy to see why there is joy in sharing this bread.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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So many people with irritable bowel syndrome (IBS) report that they can eat sourdough without digestive discomfort, even when they have difficulty digesting other types of bread.  There is evidence that sourdough’s long, slow fermentation reduces IBS symptoms. But what if you could improve both flavour and the digestibility of your bread by adding a spice?

And, better yet, what if that could change that way you feel – not just physically, but emotionally, too? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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JOIN THE CLUB TODAY 👆🏼
Bake to nourish
Learn about more than just sourdough 
Link to join in bio.
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#guthealth #healyourgut #healthygut #guthealing #guthealthmatters #letfoodbethymedicine #foodasmedicine #gutbrainconnection #nutrientdense #micronutrients #digestivehealth #nutritionfacts #microbiome #breadandguts
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