The Sourdough School Ltd

30/04/2026

OUR MOROCCAN FLATBREAD
Simple automatic inexpensive and part of your baking routine
Now published.

Link above 👆🏻

30/04/2026

Sharing one of my favourite recipes. Moroccan flatbread https://www.sourdough.co.uk/master-recipe-sourdough-naan-bread/

22/04/2026

READY…

It’s not just about Making Bread, it’s about how you eat it.

05/04/2026

This newsletter is not just baking tips. It is a thinking space — bread as science, culture and quiet activism. are you in?

This newsletter is not just baking tips. It is a thinking space — bread as health science, culture and quiet activism.

30/03/2026

LETS TALK ABOUT GUT NOURISHMENT

Nourishing your gut is about three things. Fibre, diversity and fermentation. So how does diversity work? The incredible Meadow Blend Flour by supports microbial cross-feeding.
👉🏻One species breaks down a compound, another uses the by-products. This is where diversity becomes function. You are not feeding a single organism; you are supporting an entire network.

22/03/2026

IF YOUR STOMACH FEELS TIGHT AND SWOLLEN AFTER EATING BREAD, AND YOU CAN’T WORK OUT WHY…​​​​​​​​​​​​​​​​

It might not be the wheat.
It might be the way the bread was made.
Most bread sold in supermarkets today is made in a few hours using a process that bypasses the long, slow fermentation that traditionally made bread digestible. That fermentation wasn’t just about flavour. It was doing something important.

It was breaking down the proteins, reducing the compounds that interfere with digestion, and beginning to pre-digest the starches before they ever reached your gut .. it’s part of what we teach here.

10/03/2026

STUDENT REMINDER

A quick note for those joining from North America: daylight saving time changed there on Sunday, while the UK will not change until the end of the month.

For the next few weeks the time difference has shifted by one hour. If you are in North America, our sessions will appear one hour later than usual in your local time, so please double-check the time of your sessions.

Also, there is no live session this evening. I am teaching in person this week. I will send a reminder of the schedule to everyone via the WhatsApp group.

Wishing you all a lovely evening. It may also be a good opportunity to catch up if you feel slightly behind.

Vanessa

01/03/2026

One of the worlds leading experts on nutrition & bread Dr Vanessa Kimbell on Gails journal today sharing how to to eat your bread for optimal Health.

https://www.instagram.com/reel/DVVyCS9CFQa/?igsh=MWNxcnNvdTJneDN0MQ==

28/02/2026

DON’T READ LONG FORM

So did you know that it’s very unfashionable to read long form articles? to be bang on trend, you must only watch dramatic algorithm favoured sound bites.

….so for those of you, who are deeply unfashionable who are still able to concentrate for more than 60 seconds you might find the feature on a deep dive into the question of why we can digest Bread when we’re abroad somewhat interesting…..

i’ve looked at the question of if it’s GM wheat gluten or glyphosate that when removed might be the reason that you can more easily digest Bread when you are in Europe link in bio and also you can go directly to the website which is sourdough.co.uk the link is also in the bio

🤦🏻‍♀️

07/02/2026

THIS IS WHY WE PERSONALISED BREAD

Have you ever wondered what makes Vanessa’s approach so different?

In this clip, explains that cancer treatment doesn’t happen in a vacuum. Chemotherapy and immunotherapy land inside a living system: immune function, gut lining, inflammation, microbial ecology. That internal environment changes how well people cope, how well they recover, and sometimes how well a treatment can even do its job.

INTUITIVE

Many years ago, she listened carefully to clinicians who attended her classes and began to really understand why nourishing bread is the foundation to health. When you understand bread properly, you start to see it differently. It can harm if it’s made badly but made well it becomes one of the most practical fibre delivery systems we have.

When the gut microbiome ferments fibre, it produces short-chain fatty acids like butyrate. These compounds help maintain the gut barrier, calm inflammatory signalling, and support immune regulation. But people do not ferment fibre in the same way.

Two people can eat the same bread and have completely different outcomes.

That is why we do not bake generic bread and hope for the best. We look at the individual. What is happening in their life. Their diet. How they respond to bread. How they feel when they eat it. What matters to them. Their context, their biology, their capacity.

From there, you start to see the real question: some bread places strain on the system, and some bread can support it. Most people are never given that choice.

Vanessa’s approach helps determine what a person can actually handle. Which fibres. Which plants. Which grains. What dose. What fermentation time. What format. Fermentation is used to change the food before it reaches the gut, so the gut has a chance to benefit rather than struggle.

That is personalisation.

Bread crafted to the lifestyle medicine needs of the person, not the product.

This is why we personalise bread.

29/01/2026

A NEW ADDICTION?

Filming with today.
work for and thought I’d share this…

And just add this isn’t sponsored - this is totally off my own interest but I just thought I’d share with you one of the brilliant ways that you can use them - you can have multiple bowls and it’s really really useful!