The Sourdough School: The Ground-Breaking Guide To Making Gut-Friendly Bread
At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread. Now she has compiled her teachings for the home baker. From creating your own starter from scratch, you’ll 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 and detailed instructions, specialist advice and Vanessa’s encouragement, The Sourdough School celebrates the timeless craft of artisan baking.
About the Author
Vanessa Kimbell runs The Sourdough School in Northamptonshire, where she teaches sourdough breadmaking and baking classes to students from around the world. She is a third generation baker of Italian descent and trained in several French bakeries.
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