The Sourdough Club

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

The Club is where you will find all the teaching material, recipes, tips, newsletter & video tutorials for our online courses run by The Sourdough School. From here, you can enroll on a course, access your syllabus, participate in our forums & clinics, and access support. Alternatively, you can simply join with a Community Membership & use the club resources to improve your baking, helping you to bake, eat & share bread that is good for you.
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Cherry Sourdough Bread

Closing £199 Membership & New Bake for Health Membership

This week’s Members Recipe, a Spiced Chocolate Chip & Rye Boule

I am delighted to announce new courses

I’ve been working on a major change in the way The Sourdough Club runs and as you might have noticed we are not open to new members at the moment. After 10 years of teaching beginners how to make sourdough as part of our products offering we have decided to close the £199 club open access membership and only teach courses on our specialist area of knowledge; sourdough, the gut microbiome and the impact on health & wellness.

We have brought out some new courses, in which I can spend more time better supporting fewer students. This approach means the cost of membership is higher, the number of members is strictly limited and there is now an application process to in place to join.

  • Bake for Health Memberships. We will open up a limited number of Bake for Health Memberships on 28th October this is a 12 Month Club Membership and the course is £1259  if you are an exist member and wish to upgrade your membership please get in touch here. 
  • 2022 we will have BRAND NEW Nutrition & Digestibility of Bread Diploma which we will launch next year once accreditations are in place. I will be teaching  this course alongside Dr Alexandra Davidson, Miguel Mateas and Doctor Elisabeth Phillips.  You can register your interest in the course by submitting a course enquiry here.
  • A last chance to re-subscribe. I know many memberships have lapsed and I appreciate that circumstances during this past year have been challenging for many people.  If your membership has lapsed, and you can show that you have been a member of the Club then you have this one chance to join the members Monthly subscription without the £599 joining fee for £19.99 a month without paying the joining fee. After this if you want to re-join then you will need to join the Waiting List and re-apply as a new member.  I very much hope to see some of you again, and I am looking forward to the new courses.To rejoin the club as a previous member please contact me here to arrange. Applications to renew or upgrade close at midnight on Sunday 19th September.

This is also the last opportunity to sign up for The Diploma

If you want to to apply for our Sourdough School 1 year Online Diploma Research Level Course by 23rd September 2021 – we have 2 places left.

Pea & Mint Boules form the new 10 minute Sourdough School Book

So why have I have decided close the £199 Membership?

This course has been running at this price for 10 years and Covid has brought unprecedented times. Everyone started teaching everyone else how to make sourdough during the lockdown. I found it very beautiful. That when we had the time we turned to baking and sharing bread. Covid has in effect created an e learning revolution, but the how to make sourdough courses market is at saturation point. My lovely business partner Dan made me laugh out loud as he described the current e-learning market deluge as the being new wild west with online sourdough courses being the modern version of the stampede of the 1898 Klondike Gold Rush. The irony of sourdough being associated with a gold rush is not lost on me. This -learning revolution has been similarly motivated by feeling of a “free-for-all” in income mobility is essentially the California Dream, but the market of basic how-to courses has been saturated.  The big corporations are now selling learning to make sourdough as a stack them high sell them cheap concept. With huge budgets driving powerful “make bread” marketing from every direction, sourdough e-learning just got swamped with commodity courses and when a £5 billion pound corporation (the BBC) and MasterClass (who raised $100 Million to produce celebrity edutainment,) create and finance an e marketing campaign for their e learning income stream. So, when I spoke to a marketing advisor recently about algorthums and e – marketing and she suggested that dancing whist teaching on tik tok would be a good way to compete you know it is game over.  So, after ten years I have formally closed our beginners learn to bake “open sourdough club membership,”

I am of course sad in some ways because it feels like an end of an era, when I started with a bag of flour at the kitchen table, but I am also really excited about sharing the deeper level of understanding and only concentrating on our academic courses.

An Academy

The Sourdough School has always been an academy, specialising in nutrition & digestibility of bread. We teach health care professionals, and bakers with an interest in gut health to understand the relationship between bread, gut health & the impact on physical & mental health. Our courses apply nutritional, medical & lifestyle evidence to the bread we bake for optimal health We teach GPs, Nutritionists, Dieticians & Health Care Professionals to understand the relationship between bread, gut health & the impact on physical & mental health and we have created a fusion of online classes e learning syllabuses that are accompanied with live tutorials and from next year will include a real life in person classes here.

What does this mean for existing members?

Well, it does NOT mean any price changes to any of you who are already members. The Club will continue without change for you but now the pathway in The Club is now clearer with the new open access syllabus which is now live. When you log in you will see this in the menu under the Welcome tab… however if you leave The Club and want to re-join you will then need to pay the joining fee again and apply as a new member.

I hope you have spotted the New Book & New Botanical Blend Flour

In case you hadn’t spotted it my new book 5th book 10 Minute Sourdough came out last week as did the Botanical Blend No. 2 Flour that we created to bake with.

 

Kindest regards

Vanessa Kimbell

Existing Member Login

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.

Bake for Health Certificate 2022-23

Bake for Health Certificate 2022-23

White Sourdough Starter Kit & Course

White Sourdough Starter Kit & Course

Gozney Roccbox Pizza Oven

Gozney Roccbox Pizza Oven

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A NEW APPROACH

👉🏻 For the past 3 years we’ve been working on something incredible … prescription sourdough bread making courses for our @sourdoughclub members 

📈We have had amazing advances in healthcare, but there is no pill to cure poor diet. The best medicine is prevention via a healthy lifestyle, and many studies have shown that people who eat healthily and exercise regularly sleep better, have less anxiety and depression, have more energy, and lower their risk of chronic illness overall.

🙌 Vanessa’s work on Bread & the Impact on the Gut Microbiome has been turned into something extraordinary. Prescription bread-making courses as a lifestyle intervention, and the Bread Protocol we teach here is designed to address the way you live, exploring behaviour related to nutrition, physical activity, stress management, sleep, social support and environmental exposures. These courses are 12 weeks long, and designed to maintain health and prevent disease not just in individuals bit in patients and populations, so we have 2 ways to enrol on a course: 

1️⃣ SOCIAL PRESCRIPTION 
If your doctor or healthcare practitioner is one of  our Sourdough School graduates and they feel that this bread-making prescription course is something that will improve your health, then they may can prescribe the course for you as a social prescription free.

2️⃣ SELF PRESCRIPTION 
You can self-prescribe these courses by enrolling yourself on a course to improve your health and wellbeing.

📰 If you are interested in learning more about the prescription courses then please sign up to the newsletters as we will be announcing their launch over the coming weeks and months. 

@vanessakimbell
@drmiguelmateas 
@dralexdavidson 
@dksherratt 

#lifestylemedicine #preventativemedicine #systemschange #socialprescribingday #socialprescribing
🧘 LAST ORDERS TODAY 🧘 I’m prepping the st 🧘 LAST ORDERS TODAY 🧘

I’m prepping the starters to post out on Thursday.

I was thinking why sourdough all these years? I guess it’s because is alive… it’s a culture of wild yeast and lactic acid bacteria. We might like to think we can control it, but we can’t control everything. Things change when we bake. The flour changes, the ambient temperature changes, or something happens during the middle of the day and your baking routine changes.

We can be very critical of ourselves. Starting the day by looking in the mirror and criticising our physical appearance. Or looking at something we’ve done or said and overanalysing it. Often, without realising, some of us can be incredibly negative.
It’s the same with bread. I notice that many people are self-depreciating and, while they aspire to make beautiful loaves, they have a distinct lack of acceptance that creating a really aesthetically stunning loaves takes time. It’s an art. It takes many years to be able to understand the nuances of each flour and how each one behaves to create bread. There is no instant fix. And I wouldn’t want there to be.

If you want an instant fix, go out and buy a packet mix – that way the work is done for you. In sourdough there’s no instant fix. That is the whole point of it really. That’s why we celebrate when we do make those incredibly beautiful loaves. And what you are actually celebrating isn’t high levels of gluten or high levels of hydration. It’s that person’s ability to have understood and connected to the flour, to their environment, to the yeast, to the timings and rhythm and everything coming together to create something that is joyous to eat.

To learn more about what we do here at The Sourdough Club and the courses we teach, follow the link in the bio to read 

#mindfulbaking #sourdough #sourdoughsclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #realbread #breadmaking #bakebread #makebread #makerealbread #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
🧂 ARTISAN INGREDIENTS FOR ARTISAN BREAD 🧂 A 🧂 ARTISAN INGREDIENTS FOR ARTISAN BREAD 🧂

Artisan bread starts with artisan ingredients. Honest ingredients that have been grown and harvested with respect for both the people and the earth. The flour has to be organic, the water chlorine free and the yeast has to be sourdough, and so it follows that the salt has to be similarly harvested with principles that are in synergy with our own. Salt making was, up until the industrial revolution, an artisanal craft. Much like bread making salt is also an artisan product that has been industrialised, so we use a hand-harvested salt in our bread.
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In our shop, we sell unrefined salt specifically for sourdough - Natural salt contains all of its trace minerals and other elements that are naturally a part of its origin. Our salt is not exposed to chemicals and does not contain anti-caking agents.
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Follow the link in our bio to our shop, where you can find the best artisan ingredients for your bread! 
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#artisan #salt #iamamember #sourdoughclub #sourdough #sourdoughbread #naturallyleavened #realbread #sourdoughbaking #bakingbread #breadmaking #homebakedbread #sourdoughlove
DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE MY WHITE SOURDOUGH STARTER?
(with worldwide delivery)
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I have several sourdough starters but The French white starter is one that I have been using since I was 11 years old and originates in the bakery I grew up baking within France. It takes a bit longer to reach it’s peak and is generally slower and sweeter, and much more forgiving of being neglected for a week, so the one I recommend for beginners. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We have verbal confirmation that the starter originated over 115 years ago and If you swipe right in the video you can listen to me chatting to one of the older residents of the village confirming that bakery did not shut during the war either .. & it 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 to look at it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You can purchase a pot of my starter, along with a grey moon kilner jar & a mini video course on looking after your starter. 
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TAP THE PICTURE TO SHOP.
 
Swipe right to see the amazing video of the French bakery where the starter originated from @vanessakimbell has been baking with this starter for over 20 years … and first baked almost 40 years ago with it …#romantic 
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#breadbosses #breadporn #flourwatersalt #breadtalk #bread #breadstagram #sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking #bannetons #bakery
🌾 BARLEY - DO AS THE ROMANS DO 🌾
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Oats & Barley. We love both, but this week we have been diving to barley with our students, learning about nutritional value, what role plays in supporting key butyrate producers for gut health and why gladiators were call 'barley-eaters'!
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And naturally, we will be talking about how we can incorporate barley into our baking and our botanical blends.
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To find out more, become a student of the Sourdough Club! 
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#grains #wheat #einkorn #emmer #spelt #heritagegrains #freshlymilledflour #milledflour #milling #freshlymilled #botanicalblend #fromscratch #unrefined #mockmillproud #mockmill
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