Sourdough School
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8: The BALM Podcast || David Zilber
1:01:21
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IT TAKES GUTS! ANXIETY DISORDERS UNIT LAUNCHES THE MOST GUT-FRIENDLY PIZZAS The Anxiety Disorders Residential Unit (ADRU) at the Bethlem Royal Hospital is now using flour developed by Dr. Vanessa Kimbell at The Sourdough School, incorporating our Hodmedods British-grown, botanically diverse flour. This initiative supports the unit’s mission to impr…
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original founder of Fairtransport and Tres Hombres ship - designed and builtPor The Sourdough School
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2: Miguel Toribio Mateas Sourdough The Gut Microbiome & Mental Health Short
1:30:51
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2: Dr Alexandra Davidson IBS short
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1: Will artisan bakers have to abandon the Sourdough Boule? How can bakers adapt to mitigate exponential rising costs?
1:12:33
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Rising Costs - as cost of producing artisan breads the sourdough boule may reach £10 a loaf .. so is this the end of the Sourdough Boule? As energy prices triple Is regenerative farming going to cost less than conventional Farming? Could heritage grains bring more value to the traditional tin loaf? Guests I have invited a panel of speakers to give …
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#gluten #celiac #ibs #sourdoughPor The Sourdough School
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My thoughts on modern wheat and how we got to where we are ...Por The Sourdough School
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Vanessa Chatting to William RubelPor The Sourdough School
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michael GPor The Sourdough School
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UPor The Sourdough School
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Steve cui chatPor The Sourdough School
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Wonderful - this was recorded at Clarissa Dickson Wright memorial service. Such an inspiring woman whose kindness and wicked sense of humour I will treasure.Por The Sourdough School
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Por The Sourdough School
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Por The Sourdough School
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InfoPor The Sourdough School
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Investigating shop bought sourdoughPor The Sourdough School
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Short interview with Matt JonesPor The Sourdough School
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Chatting about breadPor The Sourdough School
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Chatting with chief cereal chemist Richard KeepingPor The Sourdough School
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Sourdough Baker on the definition of sourdough, and opinion about mass produced fake sourdough ..Por The Sourdough School
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Sharpem parkPor The Sourdough School
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Por The Sourdough School
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NIAB research on wild relative wheat breeding with modern wheat varieties to produce sustainable wheat for the futurePor The Sourdough School
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Cambridge organic flour miller chatting to Vanessa KimbellPor The Sourdough School
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Priors MillPor The Sourdough School
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