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.
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The essential time saving tips to make sourdough in just 10 minutes

I have a new booking coming out this September.  It is called 10 Minute Sourdough - You can preorder it here on amazon  or you can wait and buy a signed copy from me. As club members you have an exclusive preview of the techniques and of some of the recipes that I developed for the book that extend the knowledge.  The focus is still very much on baking nutritious bread but Dr Michael Mosley summed the technique up as 'Fast to make, slow to ferment - how to fit baking nourishing, delicious and wholesome sourdough into everyday life.' I very much hope you will enjoy the book too.

Here are my essential tips to making your sourdough bakes in just 10 minutes...

To view this page and get UNLIMITED access to the most comprehensive online library of video tutorials, recipes, experts and tips, subscribe now to The Sourdough Club.

Learn to make sourdough and we'll send you a free starter to get you going. Start your journey today & discover why sourdough is the healthiest bread.

Find out more about how sourdough is the healthiest bread, and apply our 7 core principles to your baking to help your digestion & benefit your overall health & wellbeing. 

There is a world of information inside the club with core knowledge, so you learn to understand sourdough and a have whole community of bakers to support you.

It's alive with baking and conversations, with the latest research, tips, regular inspiring recipes and brilliant webinars, an interactive forum, a new book club, as well as discounts for members.  You also get updates with news to be in the know before anyone else about the latest books by Vanessa Kimbell, and courses at the Sourdough School.

To join the Sourdough Club click here

If you are not able to join at the moment then please subscribe to our Sourdough Club magazine and keep up to date.

In the meantime, please do follow us on Instagram & Facebook.

 

LOVE BAKE NOURISH

 

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
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