The Sourdough Club

A social enterprise where a community of bakers gather and share knowledge

Our small club is run from The Sourdough School and is the alternative way to learn if you cannot attend a course in person. Learn from Dr Vanessa Kimbell how to make the healthiest bread in the world and improve digestion, boost your mood, and connect with a supportive community that’s passionate about baking for better health.
Follow on Instagram

  • Facebook
  • Instagram
  • Twitter
The Sourdough School

Member Login

Navigation
  • Home
    • Contact Us
    • Member login
    • Terms and Conditions
    • Competitions / Prize draw terms and Conditions
  • Join the Club
    • Should I Join The Sourdough Club?
    • Customer Services
    • Newsletter – Magazine
    • Your Questions About Membership
    • Latest Reviews
    • Example Recipe library – Sweet Sourdough
  • About
    • The Sourdough School
    • The Team
    • Supporting alternative food networks
    • GP Referral Membership Explained
    • Connect Directly to the Farmer
  • Lifestyle Medicine
    • Prescription Membership
  • Short Courses
    • White Sourdough Starter Course
    • Courses with Kits
  • Shop
    • Sourdough Baking Equipment
    • Kit, Voucher & Course
    • Sourdough Books
    • Sourdough Ingredients
    • Flours from Farmers Directory
    • Add Farmers to the Directory
    • Gift Vouchers

It isn't possible to list every single prebiotic, but there are key ones that we look at, and as our syllabus is a living syllabus we add more to to library as we teach.

You can read the definition of a prebiotic here in the glossary. 

 

Fibre – what kind of fibres are there in grain and where can they be found? 

Inulin | Research Level

What are prebiotics and how can they help support a healthy gut microbiome?

Antioxidants in wheat

Fructo – Oligosaccharides | Research Level

Big holes in Sourdough

Ferulic Acid | Research Level

botanical blend No 5

Arabinoxylan | Research Level

Phytochemicals with antioxidant power | Research Level

Amylopectin | Research Level

Resistant Starch | Research Level

Baked Sourdough Loaf

Xylan | Research Level

Hemicellulose | Research Level

  • Instagram
  • Twitter

Get the Sourdough Club Magazine

Terms and Conditions | Privacy Policy
Copyright © 2025 Vanessa Kimbell
Call +44 (0)1604 881274 | Email [email protected]
Registered in England & Wales: 11513581
Website by Callia Web