The Sourdough School

Proven: This podcast will change the way you think about bread

Health EN ↓ 500 episodes

Proven: Baking as Lifestyle medicine (BALM) follows the journey of how Vanessa developed and evident based approach to nourishing bread. guest have been part of the work at The Sourdough School, and support the Baking as Lifestyle Medicine Protocol sharing how good bread is the foundation to good gut health and mental health. Presented and Produced by Dr Vanessa Kimbell, Founder of The Sourdough School. From soil to slice, this podcast explores how bread – when made properly – can nourish both body and mind. With a focus on mental health, we dive into the science of fermentation, the gut micr...

Author

The Sourdough School

Episodes

Making fresh panettone using Bakerybits fabulous ingredients 07.11.2012 13:07

Tips on how to cook an exceptionally delicious beef bourguignon 03.11.2012 12:21

Fleurfields vineyard interview with owner 03.11.2012 10:39

Making Scottish crumbly butter tablet 26.10.2012 10:19

French buttercream with Mylene from The Biscuiterie 17.10.2012 16:18

Decorating biscuits with Mylene from The Buiscuiterie 17.10.2012 2:54

The Buiscuiterie Mylene on how to make perfect Macarons 17.10.2012 17:26

Chocolate academy with Paul a Young #chocolateunwrapped 13.10.2012 10:06

Santiago Peralta gold medal winner of the international world chocolate awards 13.10.2012 19:21

Susana Cardenas Italian chocolate made by prisoners wins top award at #chocolateunwrapped 13.10.2012 6:10

Julie Collier Ian Burnett #chocolateunwrapped 13.10.2012 5:23

I'm bored of you saying that you love me 12.10.2012 1:52

How to use a Kenwood K-mix to make fresh pasta 11.10.2012 28:30

Per lis from the Swedish chocolate academy 10.10.2012 4:23

Martin Christy of 70% 10.10.2012 10:45

Jenny Linford and Tim Fisher at the international world chocolate awards 10.10.2012 6:02

The international world chocolate awards final 10.10.2012 15:46

Mick Thompson Grasmere Farm 09.10.2012 5:03

Sold at Melton Mowbray Farmers Market ... the pigs are reared on stone ground meal, milled at our 18th Century watermill, Maxey Mill, on the River Welland. By using only our own farm herds we ensure a consistent tender taste of the past. At Grasmere Farm, quality, flavour and tenderness can be guaranteed due to carefully controlled cereal diets, a friendly environment and modern processing facilit...

Autumnboo 09.10.2012 3:19

Ronnie Ownsworth on Melton Mowbray Farmers Market 09.10.2012 5:50

Melton Mowbray Farmers Market

Just a run listening to the sounds of the auction at the Melton Mowbray cattle market 09.10.2012 2:01

Melton Mowbray Farmers Market

The Farmer who hates supermarkets - Roger Teverson 09.10.2012 6:13

Melton Mowbray Farmers Market chatting to an infuriated farmer who never knows what he will earn this week.

Roger Teverson 09.10.2012 2:48

Tea 09.10.2012 1:19

Left to my own devicesboo 09.10.2012 7:17