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|Buy Vanessa Kimbell's ground-breaking guide to making gut-friendly bread throw in a free £5 gift voucher.|
At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavors to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.
Written for the home baker the book explains the what, when how and why of sourdough and demystifies the baking process as well as the science, and the nutrition and applies it to bread that you can bake by hand at home.
From creating a starter from scratch, the book has formulas (the baking term for a recipe) in order of difficulty and from a basic loaf to porridge loaves to baguettes. There is a section on sprouted grains, smoking grains for flavour, and experimenting with starters to control flavour to produce the kind of loaf you want.
The book is also interactive. There are sourdough loaf record forms, and baking schedules, making it an interactive bible that you write in and personalise as you adapt the formulas to your own kitchen. The Sourdough School brings together the timeless craft of artisan baking, with the latest research on nutrition and digestion of bread.
"Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health"Tim Spector, author of The Diet Myth
Vanessa Kimbell is a fourth generation baker and chef, she founded and teaches at The Sourdough School in Northamptonshire and is a regular contributor to the Food Programme on BBC Radio 4
|The flamingo has landed! We're excited to offer pink Flamingo peas from the very first UK harvest.|
These amazing pink Flamingo Peas are a new variety, named by you and first grown at scale in the UK in 2021.
These split peas have the intensely orange-pink cotyledon, that shows as a subtle through the translucent white skin of the whole Flamingo peas.
Split pink peas make superb hummus and can be substituted in recipes for other split peas or chana dal. We look forward to hearing how you've cooked them!View full product details
Britain's original bean, the fava bean is delicious, nutritious and good for the soil. Our Organic Whole Fava Beans are perfect for spicy Egyptian ful medames, truly British baked beans, stews, curries, salads and more.
Our current crop of whole fava beans are the unusually small, round and wonderfully tender Maris Bead variety, bred over 50 years ago at the Plant Breeding Institute on Maris Lane near Cambridge. Whether they're cooked from dry or used canned, we think these are our best ever whole fava.
|These wonderfully wrinkly peas have a distinctively sweet and grassy flavour. Their especially high levels of resistant starch provide excellent nourishment for our gut flora.|
Wrinkled peas are mostly grown for freezing but if not harvested in time they go to waste. Not these ones!
Whole wrinkled peas are superb in stews and curries, with a distinctively sweet, grassy flavour.
We're still experimenting with ways of cooking these peas ourselves but they can be substituted in recipes for other whole peas, especially whole yellow or blue peas. We look forward to hearing how you've cooked them!
Grown at Great Glemham Farms in Suffolk's Alde Valley.View full product details