The Sourdough School

Bread that Nourishes

Baking with wild yeast has been core to Vanessa Kimbell's work and life for over 30 years and her love of sourdough is unwavering. She's an award-winning author, inspirational teacher and regular contributor to BBC Radio 4's Food Programme.

Vanessa writes, researches and teaches from her base at The Sourdough School.

The Sourdough School is more than a cookery school. It’s about sharing incredible scientific knowledge about the connection between bread and our gut microbiome. It’s supported by a network of medical professionals, scientists, wheat breeders, nutritionists, specialist bakers, researchers, academics.

Vanessa has been pooling the research on sourdough and fermentation from all over the world, developing recipes, techniques and formula. Her aim is not just to study, but to research and share what she finds; applying evidence and the practical application of fermenting and baking into delicious, affordable nutritious bread recipes to bake, to eat and to enjoy.

We're delighted to be sharing a little of Vanessa's work here and particularly pleased to be helping The Sourdough School create a series of Botanical Blends from our British grown pulses and grains.

Through her work at the Sourdough School Vanessa champions fresh flour. Packed with flavour and all the nutrition of whole grains home-milled flours are hard to beat - see our mills and grists for more inspration.