The Sourdough School: The Ground-Breaking Guide To Making Gut-Friendly Bread Cookbook

At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavors to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.

Vanessa Kimbell runs The Sourdough School in Northamptonshire, where she teaches sourdough breadmaking classes to students from around the world. A regular BBC radio journalist, she is a third generation baker of Italian descent and trained in several French bakeries. Her first book, Prepped!, was published in 2011 and her second book, Food for Thought by Kyle Books in 2015.

Hardback 208 pages.

Buy The Sourdough School: The Ground-Breaking Guide To Making Gut-Friendly Bread Cookbook at Ratton Pantry.