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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Summaries of Research from the Probiotic Strains used in our butter, yogurt & ghee | Research Level

Learning Objective

This is the summary of some of the papers on the specific strains we recommend incorporating in your ferments.

*Please note that we don't recommend only using these, we need diversity in our probiotics so we advise just incorporate them into the process. 

Learning Outcome

Whist we are learning the impact of incorporating probiotics into our diets and we encourage you to eat probiotic rich food as part of your daily diet, it is also important to understand that just as not all microbes are beneficial, some stains have specific research demonstrating positive results,  We have shared here a summary of some of this positive strain specific research.

This post is part of my research Doctorate in Nutrition and Digestibility of Bread and as such it only accessible to Research Level Students at the Sourdough School.  If you believe you should have access to this post please get in contact with us and we will check you access permissions.

It is about understanding.

The way we approach our sourdough bread and baked goods here at the Sourdough Club goes beyond creating recipes that are just delicious: we are creating formulas that truly nourish. We do this through our use of wholegrain flour and by making our own blends. This is a unique approach, but what makes it exciting is actually understanding, as bakers, the different elements contained within the bread we are baking, and how each of them works within the body.  

You can join the club  and learn how we apply the baking protocol to the recipes we share and teach - for more information on subscribing to The Sourdough Club click the link. 

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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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