The Sourdough Club

Lifestyle Medicine - Learn to how to bake support health and happiness

Learn to bake nourishing bread that enhances mental and physical and mental health. Your membership includes engaging with both medical and baking experts in our live sessions, encouraging you to use baking as therapy to support health and well-being in a warm, supportive, friendly community.
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Miguel Toribio-Mateas

Gut Microbe Genera & Prebiotic Live Q&A with Miguel Toribio-Mateas


Miguel Toribio-Mateas is our Director of Research and is not just our resident gut health expert, he is also a Nutritionist and a Neuroscientist, as well as one of my advisors for my Research.

Neuroscientist, researcher, nutritionist, communicator…Miguel is a multifaceted professional working to bridge the gap between research and practice. His professional interests span the fields of nutrition, biotechnology, microbiology and neuroscience. He has been able to bring these together while working as a Research Fellow at the School of Applied Sciences of London South Bank University. Miguel is the lead investigator in clinical trials looking to further develop our understanding of the relationship between food, gut bacteria and mental well-being.

Research papers that Miguel refers to in his tutorial:

  • Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
  • Microbial Metabolic Networks at the Mucus Layer Lead to Diet-Independent Butyrate and Vitamin B12 Production by Intestinal Symbionts
  • Crohn’s Disease Remission with a Plant-Based Diet: A Case Report
  • IBS and IBD and a gradual change to wholegrain (Sourdough Club article)
  • The Effects of Stress and Diet on the “Brain–Gut” and “Gut–Brain” Pathways in Animal Models of Stress and Depression

Questions asked by students in advance:

Q/ Regarding digestion of sourdough, does the digestive process place additional work or less work on organs, such as the gall bladder? – Julianne

Q/ Is it normal for gut microbes to consume vitamins as Akkermansia consumes Vitamin B12, and how does the result effect the gut? Do we lack B12 in the body thereafter or benefit from propionate? – Julianne

Q/ Hi Miguel, can you discuss prebiotics in relation to IBS and Crohn’s disease with reference to consuming wholegrains which some people say you should Not consume with these conditions.
Could you also mention the anxiety/mood affects that can arise as a result of these chronic diseases.
Many thanks, Chris

Q/ If we sprout our own grains, are we increasing inulin since we should be releasing the seed’s nutrients in this process? Does home sprouting make a difference from purchasing sprouted grains? – Julianne

Q/ In the lecture, the Hadza tribe of Tanzania was mentioned. Their digestion of roughage is aided with Prevotella, with some good guys and not-so-good guys in their guts. In a previous lecture by Dan Saladino, the same tribe was mentioned for collecting a particular type of honey. Is it possible the honey and its bacteria aids in this digestion as well? Their environment has created their gut microbes, and they survive on this. After generations of this diet, the tribe has managed to survive on what we know would be difficult for our gut systems to process. It is different, but it works for them. But are they healthy?

With this in mind, is it possible that after generations of consuming processed foods, there are certain people who have developed and cultivated good and bad gut microbes to easily process these foods without weight repercussions, barring Christensenella? Are there individuals with this background who find a change to the Mediterranean diet, for example, simply disrupting to their gut microbes? – Julianne

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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.

The Sourdough School Prospectus 2023-2024

The Sourdough School Prospectus 2023-2024

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🍕 Sourdough Club members can learn to make sour 🍕 Sourdough Club members can learn to make sourdough pizza with our exclusive video tutorials and recipes. Plus all our top tips for making show-stopping pizza, like...

💡 The dough for your sourdough pizza should be slightly drier than a classic dough. It makes it easier to handle, especially when you are stretching the pizza base.

We look forward to sourdough pizza nights here at the Sourdough School. They are a chance to bring friends and family together, enjoy good food and get creative (and sometimes just a little competitive!) with pizza toppings. Over the years we’ve learned a few tricks and techniques for getting the best from our home-made sourdough pizzas. Many of these are really simple, but they can make a huge difference.

Follow the link in the bio to learn more about becoming a Sourdough Club member 👆

#sourdoughclub #sourdough #sourdoughbread #naturallyleavened #realbread #sourdoughbaking #bakingbread #breadmaking #homebakedbread #sourdoughlove #sourdoughpizza #realpizza #sourdoughpizzarecipe #roccbox #gozneyroccbox #pizzaoven #pizza #pizzalove #pizzarecipe #sourdoughpizzadough #homemadepizzadough
THE SOURDOUGH SCHOOL – HAND-CARVED WOODEN SPATUL THE SOURDOUGH SCHOOL – HAND-CARVED WOODEN SPATULA

One of the biggest issues around using a wooden spoon to mix sourdough is that you often mix a lower hydration initially, on the first mix. The problem with this is that you need some real strength... many a good wooden spoon has been snapped mixing dough. 

Our hand-carved wooden spatula has beauty. It has strength. The flat edge is designed to allow you to get right up against the edge of the bowl, to mix all the water and flour together. 

Baking is always a joy but it is even more joyful when you are using tools that are ergonomically designed and fit for purpose but also handmade lovingly by someone who has that same creative streak in them, using sustainable and ethical wood. 

Follow the link in the bio to our shop where you can find our full selection of wooden sourdough tools 👆

#sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
🌾 CELEBRATE NATIONAL MILLS WEEKEND - 13th & 14t 🌾 CELEBRATE NATIONAL MILLS WEEKEND - 13th & 14th May 🌾

Join the festivities of #NationalMillsWeekend this May, as over 300 windmills and watermills open their doors to the public, showcasing the UK's rich milling heritage.

Visiting traditional mills is a beautiful way to connect with the ingredients you bake with, and delve into the heritage of bread making and milling. Head to their website to find a mill near you, like Whissendine Windmill pictured here!

Whissendine Windmill is one of the few remaining operational nineteenth-century windmills in England, towering over the village of Whissendine, Rutland for over 200 years. Restored to perfection by Nigel Moon, it produces plain, strong white, and wholemeal flours.

Don't miss out on this amazing opportunity to witness the magic of milling firsthand! 

#milling #freshlymilled #botanicalblend #fromscratch #unrefined #mockmillproud #mockmill #sourdoughclub #bread #crumbshot #opencrumb #wholegrain #bakingtips #sourdoughtips #sourdoughadvice #sourdoughhelp #sourdough #learnsourdough #sourdoughbread #wholegrainsourdough #wholemealsourdough
AGGRESSIVE COMMENTS We have noticed an increase i AGGRESSIVE COMMENTS 
We have noticed an increase in aggressive comments lately, and we believe this attitude could be due to the increase of misinformation from unregulated and unreliable data sources on bread from bakers and others who are saying anything for attention. In particular this trend is because the AI favours negative responses, which encourages nonsense in information & behaviour.😟

WHY WE WON’T PUT UP WITH IT
We would like to take a moment to clarify to help maintain a positive and respectful environment for everyone.

WE ARE EVIDENCE BASED 
Our posts are led by baker, activist and author @vanessakimbell, the founder of the @sourdoughschool, who has been passionately baking sourdough for 40 years. Her technical skills and knowledge of sourdough is phenomenal …. but she is also equally knowledgeable about the fermentation and how this can impact physical & mental health and finishing her PhD.

OUR FREE RESEARCH LIBRARY 
The knowledge and information we share is fully backed by Vanessa's expertise. You can access more than 700+ studies meticulously researched and published by her and the team of medical professionals, nutritionists, neuroscientists, doctors and psychiatrists in the database.

👆🏼www. Sourdough.co.uk/research 

We are a social enterprise and this dedication involves investing thousands of pounds to share evidence-based information about sourdough and bread. It is key to  our values and Vanessa's vision and commitment to baking nourishing bread as social justice.

We therefore ask that you take a moment to consider the incredible generosity in supporting all bakers for free for over a decade on our platform and kindly ask that you remain respectful in your communication with us and each other. 

Please reflect before making disparaging or inappropriate comments on posts

A SAFE SPACE 
👆🏼We are committed to maintaining a positive environment for our community, and anyone who engages in unprofessional communication will be removed to keep our community informed, inspired, engaged, encouraged and most of all safe in sharing their thoughts and tips, opinions and ideas on our feed.

Thank you 
The Sourdough Club Team 
#sourdoughclub
This is our Classic Sourdough Boule with 30% Botan This is our Classic Sourdough Boule with 30% Botanical Blend No.2...

The increase in diversity not only makes your gut happy, but the depth and complexity of flavour that it brings to your loaf is almost indescribable. You have to experience it to understand. 

Sourdough Club members can find this recipe on the Club, We hope it blows your mind – and your palate – as much as it does ours.

Botanical Blend No.2 is available to buy as a flour or as grits through @hodmedods follow the link in the bio to our shop to give it a go! 🌾🌼🍃 

#sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
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