The Sourdough Club

Prescribing Baking as Lifestyle Medicine

Change your bread, change your life. Discover how sourdough helps make bread more nutritious and why it is easier to digest, as you learn to bake eat and share extraordinary bread to support both mental and physical health.
Follow on Instagram

  • E-mail
  • Facebook
  • Instagram
  • Twitter
  • WhatsApp
The Sourdough Schhol

Member Login

Navigation
  • Home
    • Monthly Lifestyle Medicine Themes
  • About
    • The Team
    • The Sourdough School
    • The 6 pillars of lifestyle Medicine
    • Prove it – The Case Studies
    • Contact Us
    • Latest Reviews
    • Terms and Conditions
      • Competitions / Prize draw terms and Conditions
  • Memberships
    • Club Membership Explained
    • GP Referral Membership
    • Membership options
    • Kit, Voucher & Course
  • Activism
    • Train as a prescriber
    • Qualify to teach
    • Help to create alternative food networks
    • Connect Directly the Farmer
  • Members
    • Welcome & Key Navigation
    • This Weeks Focus
    • Live Learning Sessions
    • Student Resources
    • Club Customer Services
    • Log in
    • Sourdough Club Magazine
  • Shop
    • Sourdough Books
    • Sourdough Baking Equipment
    • Sourdough Ingredients
    • Gift Vouchers
Baguettes

Queries about the new Sourdough Club forum

open crumb sourdoughJust to be clear…The Sourdough Club remains the same, it’s simply the forum that is moving location

The overwhelming majority of members have requested that we use Facebook to support them, so we have listened and will be making the change tomorrow evening (Wednesday 11th November 7pm GMT). We are really delighted to say that many members have already joined the Club forum and it is rocking and rolling with lots of sourdough activity.

Concern

After last night’s email a few people were concerned that the The Sourdough Club was moving to Facebook. To be clear it is ONLY the forum that is MOVING to a new home on Facebook. The Sourdough Club forum is a place for Club members ONLY to get support and share bakes, views and comments, and we feel that a better sense of community would be created through the use of a private Facebook page.

Paid members only

If you want to join the new forum (you need to be a paying member), just log in to your Club account and go to the menu setting. This is EXACTLY where the forum has always been. From here, you can access the private Facebook page, which you will need to request to join. This will require you to have a personal Facebook account. You can only see the link to the forum from the Club once you have logged in.

If you don’t so far engage on the forum, this will make no difference to your experience of using the Club. Everything else remains the same, although we think that you will get more out of being a Club member by joining the forum.

What if I am not on Facebook?

If you don’t have a Facebook account, you can either create one in order to use the new forum (you can use a pseudonym if you like), or you can continue to enjoy the Club as it is and ask your questions in the comments as usual or email info@sourdough.co.uk

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.

The Sourdough School Prospectus 2023-2024

The Sourdough School Prospectus 2023-2024

Wire Monkey Goose Lame

Wire Monkey Goose Lame

Buy a 12-Month Membership & we’ll give you a 2nd one to gift

Buy a 12-Month Membership & we’ll give you a 2nd one to gift

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

SPUN IRON CLOCHE - Key to achieving the best oven SPUN IRON CLOCHE - Key to achieving the best oven spring

Most domestic ovens are less than ideal when it comes to a beautiful loaf with maximum oven spring. 

What baking dough needs is immediate, even heat and steam. The heat provides the rise, and the steam keeps the crust soft throughout the time it is rising. The result is bread that reaches its full potential, giving an evenly baked, golden open crumbed sourdough. 

The perfect way to achieve this is with our spun iron cloche.

Designed by: Vanessa Kimbell
Developed and made by: Netherton Foundry

Follow the link in the bio to our shop where you can buy our Spun Iron Cloche now! 

#sourdough #sourdoughclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
EXTRAORDINARY DAY WITH @porta1918 we are so excite EXTRAORDINARY DAY WITH @porta1918 we are so excited to have been filming as part of our new Sourdough Cultural Courses. We’re exploring the beautiful bread culture in Sardinia and we’ve been welcomed by the incredible people at @porta1918 you can expect to meet the amazing bakers and deep dive into the world of Sardinian bread. It’s absolutely incredible and we will release the films & opportunity to bake similarly in September. 

Our gratitude and admiration to the incredible talent and hard work and dedication of the family that make the breads. 

I wonder if the Sardinian people know just how incredibly lucky they are to have a family dedicated to not only preserving the traditions of the island but also how this bread is integral to the blue zone effect, longevity and success of the community? It’s just such a privilege to witness firsthand the care, dedication and craftsmanship of these bakers. 

My heart is just full of gratitude and joy to see the work and the breads & cakes & pastry that delivers fibre, fermentation and the delicious antioxidants ( carotenoids) in the bread that contributes to the lowering in inflammation through the durum flour. It’s easy to forget bread because it’s an everyday thing, but make no mistake bakers and bread are right at the centre of health, happiness and prosperity of the community and never more so than in this beautiful blue zone. 

Please make sure you sign up the newsletter to receive notifications of when this cultural course will be announced. 
@vanessakimbell 
Xx

#bluezones #longevity #lifestylemedicine #bakingaslifestylemedicine #balmprotocol #sourdough #sourdoughbread #bluezonesdiet #bluezone #bluezones
SOURDOUGH RHUBARB & ALMOND TARTS As the season go SOURDOUGH RHUBARB & ALMOND TARTS

As the season goes on, we adapt these sourdough tarts and use other fruit: peaches, blueberries or apples. But, just now, the rhubarb is bursting out of the garden, pink, tart and gorgeous. The pinker the rhubarb, the more antioxidants, (namely anthocyanins, which are pink).

I love that these are a treat, whilst increasing fibre in your diet. You can of course just use wholegrain flour to make these, however, I highly recommend using Botanical blend no 2 for these to increase the diversity and nourishment o your gut.

This recipe is for Sourdough Club members. Not a member? Follow the link in the bio to learn more 

#sweetsourdough #sourdoughcakes #sourdoughbaking #sweetbakes #sourdoughcake #sweetsourdoughbread #healfromwithin #healyourbody #foodheals #eatwellbewell #healthfirst #healingfoods #mindfuliving #wellbeing #mindfulliving #bemindful #breathedeep #mindfulmoments
FERMENTED FRANGIPANE To celebrate the coming of r FERMENTED FRANGIPANE

To celebrate the coming of rhubarb season, we have set our club members the task of making Sourdough Rhubarb & Almond Tarts! Which include our fermented frangipane.

We often use this fermented frangipane as a base for our sourdough tarts. It is another way of increasing flavour and using up the discard from the first or second build starter. 

As well as breaking down the sugar in your bake through the fermentation process, fermented frangipane adds amazing complexity to your tart or pie. It’s not essential to ferment frangipane overnight.

This is a recipe for Sourdough Club members, follow the link in the bio to learn more about joining the Sourdough Club 

#sweetsourdough #sourdoughcakes #sourdoughbaking #sweetbakes #sourdoughcake #sweetsourdoughbread #fermentedfoods #fermented #slowfermentation #pickled #fermentation #feremente
WHAT IF THERE WAS AN EXTRA INGREDIENT? As you know WHAT IF THERE WAS AN EXTRA INGREDIENT?
As you know at the @sourdoughclub we don’t just teach you to bake. We teach you the culture, history, and context of sourdough. For our next set of recipes we are looking at bread in Italy, specifically at the bread in areas where the men live longer than anywhere else in the world… we are so excited to be here…. #lifestylemedicine with our in house GP @dralexdavidson & @dksherratt & @joe_westley_photo #sourdough with @vanessakimbell
Follow on Instagram
  • Instagram
  • Twitter

Get the Sourdough Club Magazine

Terms and Conditions | Privacy Policy
Copyright © 2023 Vanessa Kimbell
Call +44 (0)1604 881274 | Email info@thesourdoughclub.com
Registered in England & Wales: 11513581
Website by Callia Web