18/12/2025
BUT WHAT WILL I LEARN?
People ask me what they’re going to learn on the Diploma.
In truth, they’re going to learn how to apply knowledge to the bread we bake each day — and why that matters in a food system that has quietly taught us to accept less.
Yes, I’m a geek. I can teach you the names of the microbes, what metabolites they make, and you can learn some very long Latin names.
But this isn’t trivia. This is about reclaiming understanding that has been stripped out of food and handed over to industry.
I will teach you how to get big holes in your bread.
And then I’ll teach you why big holes don’t matter — because spectacle has replaced nourishment, and we’ve been encouraged to chase appearance over function.
I will talk about the gut a lot.
But I’ll also talk about your genetics, and how to optimise cellular energy — because ultra-processed bread doesn’t just flatten flavour, it flattens biology.
We’re just as likely to talk about ATP as we are to talk about the different gliadins in bread, and to unpick amylase trypsin inhibitors — and discuss the parts that industrial bread prefers you not to notice.
I’m just as likely to be talking about your GSTM1 and how to increase support to help reduce damage to your DNA.
We’ll talk about folate (B9).
Because when bread is stripped of fermentation, diversity, and time, the burden is pushed back onto the body.
We’ll meet farmers and millers.
We’ll make bread, and then we’ll make more bread, and then we’ll make a bit more bread — not as nostalgia, but as resistance to a system that told us this knowledge was no longer necessary.
We’ll also make pizzas, brioche, flatbreads, focaccia, and maybe even some panettone next year.
And in the end, yes, you will bake this beautiful bread.
But all along the way you’ll be part of a community that understands what it is standing up for — and what it is quietly refusing to accept.
And who knows what else we might learn.
Because as well as teaching it, I’m always learning.
Link as always in the bio 👆🏻
