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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Tomato & Miso Sourdough Spaghetti

Learning Objective

To learn to make a healthy and nutritious sourdough pasta dish using a combination of seasonal and fermented ingredients.

Learning Outcome

Understanding that this recipe utilises all aspects of our Bread Protocol  – our 7 Core Principles of baking and eating to nourish the gut.

This dish has a wonderfully combination of complex flavours, but is simple and inexpensive to make.

To continue reading about this tempting and satisfying pasta dish, subscribe now for unlimited access and join the club.  

Learn to make Sourdough.  Start your journey today and find out more about how sourdough is the healthiest bread, and how apply our 7 core principles to your baking to help your digestion and benefit your overall health and wellbeing. 

There is a world of information and core knowledge inside the club, and you will be supported by a whole community of bakers as you learn.

The club is alive with baking and conversations: discover the latest research, tips, enjoy regular inspiring recipes and brilliant webinars, explore our interactive forum, join our new book club, and get access to member discounts.  You will also get updates with news to be in the know before anyone else about the latest books by Vanessa Kimbell and the courses on offer 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

 

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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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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

Sourdough Boule Baking Kit & Voucher

Sourdough Boule Baking Kit & Voucher

WHITE SOURDOUGH STARTER KIT & COURSE This is our WHITE SOURDOUGH STARTER KIT & COURSE 

This is our fresh White Starter, with sweet yogurt-like flavours – our original sourdough starter.

"My French white starter is one that I have been using since I was 11 year old and originates in the bakery I grew up baking with in France. It takes a bit longer to reach its peak and is generally slower and sweeter, and much more forgiving of being neglected for a week, so is the one I recommend for beginners.

I have verbal confirmation that the starter originated over 115 years ago and has been maintained ever since…it’s a lovely story. Although the microbes double every 20 – 30 minutes when they are refreshed…so it is either over a century old or 30 minutes old depending on how you want look at it." - @vanessakimbell, founder of The Sourdough School and Club

Learn more about our white sourdough start and course by follow the link in the bio to our shop 👆

#sourdoughstarter #sourdoughmother #sourdoughstarterhelp #sourdoughhelp #sourdoughproblems #bakingbread #sourdough #sourdoughbread #sourdoughclub #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #sourdoughbaking
BAKING AS LIFESTYLE MEDICINE The BALM (baking as BAKING AS LIFESTYLE MEDICINE

The BALM (baking as Lifestyle Medicine) Protocol underpins everything we do at the Sourdough School and Club.

It is a holistic approach to baking as preventative health. It is an approach that uses evidence-based behavioural interventions to prevent, treat and manage chronic disease. 

On our courses, students study our 7 core principles that underpin BALM and how about baking and eating healthy bread can support your gut Microbiome. How they can incorporate these principles into their sourdough baking to nourish their gut microbiome.

Learn more about baking as lifestyle medicine over on the @sourdoughschool or by following the link in the bio 👆

#lifestylemedicine #health #functionalmedicine #nutrition #integrativemedicine #healthylifestyle #wellness #lifestyle #rcgp #dietitian #nutritionist #healthcareprofessional #holistichealth #healthyliving #plantbased #guthealth #naturopathicmedicine #selfcare #functionalnutrition  #naturopathicdoctor #foodasmedicine #foodismedicine #lifestylegoals #cpd #lifestylechange #mentalhealth #sourdough #sourdoughschool #bakeforhealth
🌾 WHAT ARE BOTANICAL BLENDS? 🌸 The idea of 🌾 WHAT ARE BOTANICAL BLENDS? 🌸

The idea of Botanical Blend Flours was created by @vanessakimbell  of the @sourdoughschool as part of her innovative approach to baking sourdough bread to nourish the gut. 

Botanical Blends are milled from a diversity of grains, pulses and botanical ingredients like flowers, herbs and spices. The diversity of the flour promotes gut health and supports agroecological farming methods. 

Learn about making and milling your own botanical blends in Vanessa's book Sweet Sourdough or buy botanical blend flour from our shop 👆

#botanicalblends #diversityblend #sourdoughclub #bread #crumbshot #opencrumb #wholegrain #bakingtips #sourdoughtips #sourdoughadvice #sourdoughhelp #sourdough #learnsourdough #sourdoughbread #wholegrainsourdough #wholemealsourdough #sourdoughloaf #sourdoughbaking #sourdoughbread #sourdoughcrumb #wholegrainflour #bakingwithwholegrain #sourdoughlove
FLOUR IS NOT JUST FLOUR… When I’m choosing fl FLOUR IS NOT JUST FLOUR…

When I’m choosing flour, I look at the type of milling method used, because this makes a huge difference to your bread. 

When wheat is turned into flour, the grain is crushed, milled and then sifted to remove the germs and the fibrous outer layer, which is how we get lighter, whiter flour. 

Traditionally, flour would be stoneground, but the modern milling process uses steel rollers. These rollers are very efficient at separating out the component parts of the grain, but they also get hot, which can partly kill off the wild yeasts and lactic acid bacteria that might be present in the flour.

Lear more about flour, baking and sourdough by joining The Sourdough Club today 👆

#milling #freshlymilled #botanicalblend #fromscratch #unrefined #mockmillproud #mockmill #grains #wheat #einkorn #emmer #spelt #heritagegrains #freshlymilledflour #milledflour
IS IT A YOGA MOVE? WHY DO I NEED TO STRETCH & FOLD IS IT A YOGA MOVE? WHY DO I NEED TO STRETCH & FOLD?

In sourdough, gluten doesn’t need developing by kneading. Trust me, you will get a better rise and lighter loaf by using the long, slow fermentation to align the gluten molecules instead of kneading. 

Simply leaving the dough to ferment with just a few stretches and folds to help will result in a gluten structure that gives the bread the complex network of sticky strands that capture the CO2 as the yeasts get to work consuming the sugars in the flour.

Follow the link in the bio to join The Sourdough Club today and learn more about making incredible sourdough bread 👆

#sourdough #sourdoughclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
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