About Dr Vanessa Kimbell

Discover how Dr Vanessa Kimbell, an innovative baker and best-selling author, has transformed the world of sourdough baking, influenced the bread industry and inspired a new generation of bakers.

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The team here at The School get to work with Vanessa, and she is remarkable, but we were chatting about so many people come without much prior knowledge about the Founder of The Sourdough School, and The Sourdough Club.

Vanessa is a natural leader and has been leading changes in the bread world for over 2 decades.

So Whilst the world of sourdough has seen a remarkable transformation in recent years, with countless bakers embracing the art of creating delicious and nutritious loaves using ancient techniques, Vanessa was driving this change long before most people had even heard of sourdough.  Vanessa is one of the key figures in the grassroots movement which made sourdough fashionable,

Vanessa is a Time Served Baker

When you get to know Vanessa you will discover she isn’t as outgoing as you might think, and her reserve is based on a specific belief in a distributed leadership model. Behind the scenes She has supported, lead, inspired and taught many of the worlds best bakers, chefs, medical professionals and journalists. So much of Vanessa’s work remains unseen as the quiet, influential disruption is encouraging and sharing knowhow for others to produce healthier bread varieties, from the homemaker to artisan bakers, to nutritionists and global bread manufacturers her lifelong mission has been to improve public health and environmental sustainability through education.

Baking Sourdough since 1983

It was easter 1983, when Vanessa was just 11 years old, that she first climbed out of the bedroom window at 2 am in the dark and started helping the baker to bake bread for the village in southwest France. In celebration of Vanessa’s 40th year of baking Sourdough, we thought we’d share with you some of the amazing things that she has achieved in teaching the world about healthier bread.  As you will see below, Vanessa has been a driving force behind this renaissance, and here are some of the details of the groundbreaking knowledge and innovations Vanessa has introduced to the sourdough community and explore how her work has contributed significantly to the rise of sourdough’s popularity and its impact on public health.

Changing The Way the World understand Bread  – Vanessa was The First Person to make the Bread and Gut Health Connection

“I think Vanessa is the first baker to recognise the significance of the sourdough process as a way of increasing bioavailability of prebiotics and develop specifically sourdough formulas that have the potential to support the gut microbiome.”

Dan Lepard – Baker & author of The Handmade Loaf – 2016

Through her research and writing, Vanessa has highlighted the nourishing impact of whole grains on gut health, emphasising the role of sourdough bread in supporting a healthy microbiome. Vanessa was the first to establish the link between sourdough bread and its ability to support gut health, providing bakers and consumers with a new perspective on the benefits of this ancient baking tradition.

Creating a formal Protocol for Nourishing Bread – Baking as Lifestyle Medicine (BALM)

Vanessa’s concept of Baking as Lifestyle Medicine focuses on the idea that sourdough bread when made with care and attention to quality ingredients and techniques, can have a positive impact on physical and mental health. Her approach combines traditional sourdough baking methods with scientific research on the gut microbiome and the nourishing properties of whole grains. This innovative perspective has not only redefined the way people view bread but also opened up new possibilities for healthcare professionals looking to improve their patients’ well-being.

Personalised Bread and Prescribing Baking to improve Health and Wellbeing 

Recognising the transformative potential of sourdough baking, Vanessa has made it possible for healthcare providers to prescribe Sourdough Club memberships to their patients at a social discount. This revolutionary initiative empowers patients to take control of their health and well-being by learning how to bake nourishing sourdough bread. Members have access to an extensive library of resources, live sessions, expert guidance, and a supportive community that encourages a holistic approach to health and nutrition.

Changing the Way the World Sees Bread

Vanessa Kimbell’s innovative approach to bread and her creation of Baking as Lifestyle Medicine have radically changed the way the world sees bread as a nourishing food. By emphasising the importance of using quality ingredients, mastering fermentation techniques, and understanding the complex relationship between sourdough and gut health, Vanessa has demonstrated that bread can indeed be a food that nourishes both body and mind.

Her tireless dedication to researching, teaching, and advocating for the benefits of sourdough has inspired countless individuals to embrace this ancient craft and incorporate it into their daily lives. As more people discover the therapeutic power of sourdough baking, the perception of bread as a simple, everyday staple is transformed into a symbol of nourishment, well-being, and the healing power of food.

Vanessa Kimbell’s groundbreaking work has revolutionised the way the world views bread, forever altering our understanding of its potential to nourish and heal. Through her dedication to education, research, and advocacy, she has shown that sourdough baking is not only an art but also a vital component of a healthy lifestyle, offering hope and inspiration to countless individuals seeking to improve their well-being through the power of nourishing bread.

Building A Sourdough School 

Vanessa began The Sourdough School with a bag of flour at the kitchen table. From these humble beginnings, she created The Sourdough School, which has since been named one of the top three courses in the UK by The Times and in the top ten by The Telegraph and the Evening Standard. Over the years, Vanessa has gathered a team and researched sourdough, the gut microbiome and the impact of fermentation on mental health, developing recipes and techniques based on evidence and practical application.

The Global Impact of a Best-Selling Author

Vanessa’s books have become international best-sellers, and her influence has reached over 500,000 followers on social media. This extensive reach has played a significant role in the growing popularity of sourdough baking around the world, bringing her innovative techniques and insights to a broad audience.

Sweet Sourdough Pioneer

Vanessa wrote the first book on sweet sourdough, revolutionising the way bakers approached sweet fermented treats. Her book goes beyond simply adding sourdough starter to cakes; it dives into the art of fermenting cakes in the same way as bread, creating a whole new world of possibilities for sourdough enthusiasts.

Microbial Fermentation Breakthroughs

Vanessa’s work through her books has also had a significant impact on our understanding of sourdough fermentation. She was the first to share the distinction between hetero and homofermentative microbes in sourdough, offering bakers a newfound ability to control the flavour of their starters with precision.

Innovating the Sourdough Starter

A trailblazer in the world of sourdough baking, Vanessa was the first to introduce the concept of a chocolate sourdough starter. This creative innovation opened new possibilities for bakers, allowing them to experiment with unique flavour profiles and expand the boundaries of what sourdough bread can be.

Revolutionising Crumb Structure

Another technique Vanessa brought to light is bassinage, a process that is now used globally, which allows bakers to increase the openness of the crumb structure in bread. Sharing this technique revolutionised the way sourdough bakers approach their craft, enabling them to create loaves with a more desirable texture.

Innovating Flour for Health and Environment

Vanessa’s ingenuity doesn’t stop at sourdough starters and techniques. She also invented the botanical blend flour, a specially-formulated flour designed to support gut health and the environment. This innovation has contributed to the growing understanding of the connection between sourdough, nutrition, and sustainability.

Building The Sourdough Club Website

Vanessa founded the amazing Sourdough Club, an online platform offering a wealth of resources, live sessions, and community support for sourdough bakers. Through this club and her award-winning Sourdough School, she has run a social enterprise, offering discounted courses and scholarships to hundreds of people, teaching them the protocol she created called “Baking as Lifestyle Medicine.” This holistic approach to sourdough baking emphasises the impact of bread on physical and mental health and has transformed the lives of countless individuals.

Influencing the Bread Industry

Vanessa’s impact on the world of bread extends far beyond the home baker. She has worked extensively behind the scenes with industrial companies, improving bread and changing the way the world understands and values this staple food. Her dedication to improving bread quality has had a significant influence on public health and has inspired many manufacturers to rethink their approach to bread-making.

Advocating for Sourdough Regulation

Vanessa’s passion for sourdough has led her to advocate for improved standards and regulations in the bread industry, by instigating a meeting with DEFRA, and inviting. Sustain to begin talks this led to self-regulating changes to the manufacturing of sourdough, ensuring better quality and transparency for consumers.

Vanessa Kimbell’s contributions to the sourdough world have been nothing short of remarkable. Through her innovative techniques, research, education, and advocacy, she has significantly influenced the rise of sourdough’s popularity, transformed the way bakers approach this time-honoured craft, and made a lasting impact on public health. Her dedication to sharing her knowledge has not only elevated the art of sourdough baking but also inspired a new generation of bakers who continue to carry on her legacy.

Inspiring the Next Generation of Bakers

Over the past 20 years, Vanessa has taught more than 4,000 people to bake, many of whom have gone on to teach others and open their own bakeries. Her impact on the sourdough community has been far-reaching and transformative, shaping the way people approach sourdough baking and inspiring a new generation of passionate bakers.

Vanessa Kimbell’s contributions to the sourdough world have been nothing short of remarkable. Through her innovative techniques, research, and education, she has significantly influenced the rise of sourdough’s popularity and transformed the way bakers approach this time-honoured craft. Her dedication to sharing her knowledge has not only elevated the art of sourdough baking but also inspired a new generation of bakers who continue to carry on her legacy.