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. Get 10% off 12-month membership of her Sourdough Club a week-by-week online course offering over 70 video tutorials and 130 recipes, by entering discount code HODMEDODS10 at the checkout.
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 gathering research on sourdough and fermentation from all over the world, developing recipes and techniques. Her aim is 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 pleased to be helping create a series of Botanical Blends from our British-grown pulses and grains. Vanessa champions fresh flour. Packed with the full flavour and nutrition of whole grains, home-milled flours are hard to beat - see our mills and grists for more inspiration. |
Botanical Flour - #2 Meadow Blend
£6.99
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14 grains, seeds, pulses and flowers reflecting the diversity of crop and wild plants one might find in and by a field. This is a freshly milled flour, ready to use in your bread and bakes. Botanical Blend #2 is also available as a grist of whole grains &c for home milling. |
Created by Vanessa Kimbell of the Sourdough School and blended here at the Bean Store from grains and seeds grown by UK farmers, this botanical base mix is designed for use in sweet and savoury sourdough baking.
Originally available as a blend of whole grains, seeds and flowers for home milling, Botanical Blend No, 2 is now available as flour, fresh from the Hodmedod mill.
Botanical Blend No. 2 is the first of several blends we plan to offer, all are the culmination of years of research by Vanessa into the workings of the gut microbiome, the process of wild yeast fermentation and the art of baking for flavour and nutrition. They reflect the diversity we need to see in fields and in our diets.
Any home baker can mill and add the blend to their bakes, bringing extra fragrance, flavour and nutrition. However, the blend is best used in conjunction with The Sourdough School: Sweet Baking which can be bought separately (with a £5 Hodmedod voucher) or with the blend (without a Hodmedod voucher, but with a £6 discount).
The Sourdough School: Botanical Blends information sheet is available as a free pdf download.
Complete Product Details
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This mix has been created for home baking. Use as plain wholemeal flour for greater diversity and breadth of flavour in your baking.
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Ingredients
Spelt, Einkorn, Emmer, Rye, Barley, Naked Oats, Poppy Seeds, Buckwheat, Linseed, Peas, Nettle, Cornflower, Rose Petal, Mallow Flower
Allergy advice
For allergens, including cereals containing gluten, see ingredients in bold.
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Typical values Per 100g Energy 1,455kJ (339kcal) Fat 3.6g of which saturates 0.5g Carbohydrate 40.1g of which sugars 1.2g Fibre 11.2g Protein 15.4g Salt <0.02g -
Suitable for vegans and vegetarians