The Sourdough Club

Baking as Lifestyle Medicine Community

Twenty-five years ago, Dr Vanessa Kimbell noticed that the students she'd taught at The School needed a friendly hand once they got home — so she founded The Sourdough Club. We've since welcomed thousands of bakers worldwide. Here Vanessa and her alumni are beside you in live sessions and through our libraries of videos and recipes, whenever you'd like support or to make your sourdough your own.
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cutting sourdough bread

Mechanisms: how sourdough slows blood sugar

Heritage Grains Q&A with Dan Saladino

cultured butter

Psychobiotics: probiotics and mental health

The Gut Microbiome by Miguel Toribio-Mateas, Director of Research

Introduction & Orientation

Phytochemicals with antioxidant power | Research Level

sourdough butter

Cultured Butter & Buttermilk with strain Specific Bacteria | Research Level

Core Principle No 3: How fermentation increases soluble fibres | Research Level

Could sourdough help with blood sugar response? | Research Level

vanessa opening a gate

Non-coeliac gluten sensitivity (NCGS)

digestion poster in the school

Fermenting grain increases the bioavailability of polyphenols

Antioxidants in wheat

Antioxidants in wheat, and the significance of sourdough fermentation | Research Level

open crumb structure

Vitamin E in wholegrain sourdough – lecture by Venetia Mitchell | Research Level

Key Research papers- Wheat Allergies and intolerances

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