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The Sourdough School Ltd

SOURDOUGH COURSES || ONLINE || NUTRITION || DIGESTIBILITY || GUT MICROBIOME The Sourdough School in Northamptonshire.

Tutorial groups for sourdough, support pages.

30/11/2025

A SMALL CHANGE THAT TRANSFORMS THE WHOLE SUNDAY LUNCH

I often mix a spoonful of leftover sourdough starter into my Yorkshire pudding batter, especially if I’ve got a rye or wholemeal starter on the go. It’s a simple way of bringing a little more fibre and into a Sunday lunch. Most people do not think about the fibre content of a Yorkshire pudding, but this is one of the easiest places to add it without changing what the dish is meant to be.

The starter gives a gentle acidity and a deeper flavour, and it keeps the pudding soft rather than dry or crusty. You still want something light and tender on the plate.

I usually add two or three tablespoons. You do not need more than that. If your starter is very liquid, you just replace a small part of the usual ingredients. It is something you judge by eye. A small addition, but it quietly shifts the nutritional profile and adds that extra bit of extra flavour and depth to Sunday roast.

does anyone else have anything they use their leftover start for?

29/11/2025

GOT TIME FOR A CHAT?

Are you free at 4pm today?
I’m opening a Zoom link for new prospective Diploma students.
DM me if you’d like the link.

Vanessa
X###

23/09/2025

PROVEN

This isn’t bread.
This is health — encoded in soil, grain, flowers, herbs, berries, and fungi.
It’s the most radical formula we’ve ever created for the human body.

And it is without compromise.

19/08/2025

I’m doing a giveaway two tickets to the event at Fortum Mason in October please see the Instagram post

https://www.instagram.com/p/DNh7YBdscqe/?igsh=MWI0d2hmbG9laDFvaQ==

13/08/2025

BRITAIN’S DAIRY FARMS UNDER THREAT

Do you like some butter on your bread or a cup of tea and a slice of toast? You need to pay attention because our food securities and a threat under labour .

Breaking news today in The is that almost 1 in 7 UK dairy farmers plan to quit within the next year. This photo is from the farm. I used to get my diary from for the courses here at the School. They already quit.

WE ALREADY LOST OUR LOVAL DAIRY
Rising costs, labour shortages, and looming cuts to inheritance tax relief mean hundreds of family-run farms — the backbone of our food system — are preparing to shut their gates.

If this happens, over 900 dairy farms WILL vanish. We currently produce over 90% of the dairy we consume in Britain. That security is now at risk.

This isn’t scaremongering. It’s a warning. The government has been told it must act quickly to save British farming — before it’s too late.

Food security starts in the field, not in the supermarket. Lose the farms, and we lose control of our food.

17/07/2025

CALLING ALL NUTRITIONISTS WITH ZOTERO + CPD EXPERIENCE

I’m preparing a course for an accredited CPD course and need a sharp, experienced research assistant to help me organise and format my reference list into a Zotero-compatible file (BibTeX, RIS or CSL JSON accepted).

This is a freelance, paid role for 2 full days of focused work – ideally to be completed this month. I will pay a competitive day rate for the right person.

🔍 I’m looking for someone who:
👌 Has prior experience with Zotero or other reference management systems
👉🏻 Is confident with academic referencing, metadata, and exporting files in .bib, .ris or .json formats
👉🏻 Has a background in nutrition or health sciences – ideally BANT-registered or similarly trained
👉🏻 Can work independently, accurately, and understands the importance of precision in CPD submission referencing
😊 Has NO need to learn on the job – this is not a training opportunity
👍 Ideally understands the clinical/lifestyle medicine context of the BALM Protocol (though not essential)

🧠 This is not just admin – I need someone who understands the material, can read and interpret academic papers in nutrition, and knows how to manage citations cleanly and efficiently.

📍Remote working – but you’ll need excellent communication, a high level of organisation, and the ability to deliver within the timeframe.

If you’re the right person, or you know someone who is, please DM me with your credentials, experience, and day rate and WhatsApp.

Thank you
– Vanessa x

09/07/2025

DIVERSITY BREAD

If you swipe across, you’ll see what we’re up to right now. My students have arrived for a three-day Baking as Lifestyle Medicine course, and in one of the clips, you’ll spot us gathering wild strawberries. You’ll also see my daughter, Libiana, who is not only my PA but also plays a vital role—alongside my other children, Isobel and William—in helping to run the school.

William takes care of much of the IT and is always on hand to help Diploma students with technical support. Isobel often helps with social media, photography, and keeping things beautifully tidy. It truly is a family-run school, and Che supports me in the garden, which is integral to everything we do here. It’s quite extraordinary how many plants we incorporate into our bread.

Hosting the courses from home makes them all the more special and personal. If you’d like to join me, please do check the waiting list—although we do have a few places available in November, which I believe is the earliest opening at the moment, aside from Tuscany in September, where we still have some spaces.

28/06/2025

THERES A DARKNESS AT PLAY

Our system is broken. The food system is being controlled by the pharmaceutical associated conglomerates and literally feeding the next generation into the sickness management system. This is one of the things whenever I get the chance to share with younger generations I do.
Junk food is profitable and profoundly disturbing and yet there is light there is hope for the next generation can see. What is ahead and standing In defiance.

ON THE RUN

I read this with both anger and a kick of hope. As shared this post that tells me our young people are having an impact.

Can you believe it?! 😤

After the huge success of our campaign earlier this year, our message has now been rejected by two of the biggest outdoor advertising companies in the UK. Even though we’ve broken NO rules. ❌

Once our message started making waves, the boardrooms of big companies didn’t like what we had to say. Instead, they’re actively choosing to silence the voices of young people, showing who truly holds the power. 👀

Having our hard work shut down is disappointing. 😔

But, now is the perfect time for the Government to step up and end junk food advertising, taking back power from the food industry, and putting child health first. 💪

Are you with us? Share this post! 👉

22/06/2025

HALF RIGHT …. GLUTEN IS DAMAGING BUT JUST FERMENTING GLUTEN ISN’T THE ANSWER EITHER here’s why 👉🏻

I had a short conversation with yesterday discussing the common narrative: long fermentation = less gluten = safer for sensitive people.

The reality is way more sophisticated.

Yes, specific Lactobacillus strains can break down the infamous 33-mer peptide to

27/05/2025

I THINK ITS TIME TO ASK A FRIGHTENING QUESTION

Information is so cheap that is is worthless, and if my own followers are not interested then why should I waste my time sharing. I have better things to do…

After decades of working, research, teaching, baking, writing—I’ve come to realise that when I share something thoughtful, rooted in science, and often quite extraordinary… it’s met with a wall of silence on social media.

No fuss. No outrage. No dopamine hit.

Just a quiet void as people have given up.,

Take yesterday: I explained how sunlight and vitamin D impact digestion and the way we metabolise bread. It’s taken me years—decades—to build the BALM protocol and understand how the microbiome and light interact with food. I took the time to write that post with care. Thousands of people have seen it. Yet not a single comment.

This isn’t what most people seem to want. And that’s fine. But it means I’ll be doing far less of this kind of nutrition wellness sharing.

Because the truth is, I could spend that same time with my hands in dough, writing my next chapter, or walking in the sun—doing the work. But my question is what is the reason you didn’t respond? Is because you have been flooded to the point where you’re not meant to think or react anymore to genuine valuable knowledge.

It’s not the world that is changing it’s you - you have changed.

I’m still here. Still working. Still quietly changing the system. I’m just not going to be shouting into the void.

I as I write this I wonder if anyone is even

30/04/2025

STUDY

Tonight, something extraordinary is happening in the bakery. I’ve been teaching today so Sol is helping me to mix the very last batch of Prescription Bread for a landmark study exploring the impact of my prescription bread on mental health. This isn’t just another bake—it marks the culmination of a lifetime of work.

I’m absolutely delighted that this revolutionary project is being formally studied in a long-term trial by brilliant researcher at King’s College London, under the supervision of the incredible Professor David Veale. To see something as everyday as bread being taken seriously as part of mental health research feels like a quiet revolution—one rooted in science, care, and hope.

We’ll be sharing the results this August with a special event here at The Sourdough School. I can’t wait to open the doors and invite you into what could be a new chapter for how we nourish both body and mind.

Address

The Sourdough School
Pitsford
NN69AU

Website

http://www.sourdough.co.uk/

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