Dr Vanessa Kimbell has loved bread since her childhood, when her parents bought a house in southwest France and she experienced a thriving rural bakery. Years later, when she was suffering with digestive issues in adulthood, returning to the bakery inspired her to investigate the link between fermented foods and gut health. She now runs The Sourdough School in Northamptonshire, where she teaches sourdough breadmaking to students from around the world. She has a doctorate in baking as lifestyle medicine and preventative health.
"In this book Vanessa gives you the tools you need to be a
successful baker. If you take this knowledge and focus, you will be
rewarded with beautiful, freshly-baked bread. Making sourdough is
addictive, and there is nothing better than pulling a handmade loaf
out of the oven."
--Richard Hart
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