The Sourdough Club

A social enterprise where a community of bakers gather and share knowledge

Our small club is run from The Sourdough School and is the alternative way to learn if you cannot attend a course in person. Learn from Dr Vanessa Kimbell how to make the healthiest bread in the world and improve digestion, boost your mood, and connect with a supportive community that’s passionate about baking for better health.
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Key Research papers- Wheat Allergies and intolerances

Modern wheat being crossed with ancient grains. Is modern wheat the problem?

https://www.sourdough.co.uk/research/grounded-guide-gluten-modern-genotype-processing-impact-wheat-sensitivity/

https://www.sourdough.co.uk/research/spectrum-gluten-related-disorders-consensus-new-nomenclature-classification/

 

https://www.sourdough.co.uk/research/highly-efficient-gluten-degradation-lactobacilli-fungal-proteases-food-processing-new-perspective-coeliac-disease-2/

https://www.sourdough.co.uk/research/sourdough-bread-made-wheat-nontoxic-flours-started-selected-lactobacilli-tolerated-celiac-sprue-pateints/

 

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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.

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