The Sourdough School Ltd

26/07/2026

Repost from
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Gardening our guts. Sabotaging the systems. Botanical badass bio baking de Northamptonshire en Provence

25/06/2026

Here’s point six added in, matching the style:

❻ And the dates for our 2027 two-day courses are up! 📅

So the full post reads:

IT IS TOO HOT FOR BREAD TODAY
I’m so delighted instead to test this recipe and to tell you several things:

❶ Peter Cook is helping me make my bread again for the Proven Bread Programme and we start again in two weeks. The Bread delivery programme with this course is absolutely incredible. It is also folic acid free and full of natural folate!!! 🍞

❷ My Diploma students are helping me to test the new book — yes, that’s right!!! 🤗

❸ Our most excellent Meadow Blend flour milled by is about to be certified organic 🤗

❹ Our first bread on The Programme is made using a blend of flour from Bruern Farm as well as the Botanical Blend flour!!

❺ The poppy seeds in our blends were grown alongside the oats in the fields, which prevented the field from being sprayed with herbicide. Co-cropping — absolutely phenomenal work by Josiah and Nick and the farmer. Thank you thank you thank you!!! 🌱

❻ And the dates for our 2027 two-day courses are up! 📅

23/06/2026

The Proven Bread Delivery Programme you have all been waiting for .. So thrilled and and 1 week left to use the £400 voucher off and ONLY 30 spots available for this .. and they are going FAST !

A 12 Month Bread Delivery Programme to rebuild your ability to digest bread and improve your gut microbiome. Course intake closes 2nd July 2026 at 6pm The Proven Bread Programme was created for those who want to fix their relationship with bread Enrolment Fee: £499 The live session is £49.99 twice...

23/06/2026

THIRTY PLANTS A WEEK BEGINS WITH ONE SLICE OF TOAST

THE NUMBER IS KEY TO DIVERSITY BREAD

Rosmary and I were both talking about basics at the conference to Me basics is about diversity. Rosemary is writing a book on basics. I think we both agreed wholeheartedly that we need to get this right !

The evidence: The American Gut Project followed more than ten thousand people, and the ones eating around thirty different plants a week tended to carry the most diverse microbes in their gut. A diverse gut tends to be a more resilient one.

DIVERSITY IN THE FIELD BECOMES DIVERSITY IN YOU
It starts in the soil, in fields grown with many species, in farmers who treat the ground as a living thing. That variety travels all the way through to you. Soil, grain, gut: one connected system, and you’re part of it.

THIRTY IN YOUR FIRST BITE
👆🏻I’m showing our Botanical Blend Flour, milled by from a beautiful spread of British grains, pulses and seeds. Milled so you don’t have to chase thirty things round the kitchen all week or grow them like me in the garden. 👆🏻🌱🪻🌿🌷

My work has been to create diversity and Bread when I first started teaching Sourdough nobody knew how to … so my next mission has been to increase diversity in your Bread ….. one day I hope this will be automatic. In the meantime these are clips from last months course & showing my students how they can build them into their bread, and make it so a single slice of toast carries a real chunk of your thirty score before the kettle’s even boiled! 🤗

19/06/2026

VERSHA CARTER IS ONE OF THE BRAVEST WOMEN I KNOW

You may know as the force behind What you might not know is what she’s quietly come through.

VERSHA’S STORY
While Versha was going through chemotherapy, she carried on. She kept showing up, kept organising with her team for this amazing event and I know from chatting with her team and Arun she kept lifting everyone around her — all while her body was fighting one of the hardest battles there is.

WHAT SHE SHARED WITH ME TODAY IS EXTRAORDINARILY
During her treatment I sent her my bread from the Proven Programme. Versha sat down with me today, on camera, to talk about it.

The gut tends to take a real battering during chemotherapy, and she spoke about how the bread — 30+ plants for diversity, long-fermented for bioavailability, rich in the polyphenols from the botanical blend — helped carry her through it. To hear her say it, in her own words, with that smile, was something I’ll never forget.

WHY I’M SHARING THIS
Because Versha chose to be open about her experience, and that openness is a gift. It might be the thing that helps someone else feel a little less alone in their own treatment.

Thank you, Versha. For your courage, your generosity, and for letting me be a small part of your story i’m building such an amazing Event that feels to me like coming home whenever I am here thank you for your kindness. I don’t think I would have had the confidence to have come unless you have been so very kind to me when I first asked about having a stand it’s such a privilege to share my Bread here thank you ###x

19/06/2026

IPM CONGRESS SHOW OFFER 👆🏻
OUR AMAZING BREAD IS AVAILABLE FOR DELIVERY

£400 off the new
COURSE ❗️

This this is almost affordable course at £99 enrolment this week ONLY and designed for those of you who do not have time to bake…
…because we deliver your bread to you.

Our signature breads are baked and sent to you by Post. See you can get on with your job and nourishing. You’ve got Microbiome and eating incredibly nourishing bread every day while you learn about the Proven Bread Programme.

Live sessions & bread delivery- what’s not to love?!

18/06/2026

WANT TO UNDERSTAND APPETITE?

There are moments at when you slip away from your own stand for ten minutes and catch up with your colleagues and friends.

This was one of them. .fede.amati , Head Nutritionist at speaking on appetite, the microbiome and the science underneath the headlines — and holding a piece of real bread while she did it, which made me smile.

Fed kindly gave me a copy of her new book, The Appetite Reset, has just landed, with a foreword from .spector It takes on the question everyone is circling right now: how do we eat to truly support long-term health in the age of GLP-1 medications, before, during and after. What I love is where she puts the focus — back on biology. On the gut, the hormones, the metabolism, the whole system that shapes our hunger. Appetite as something the body is doing for good reason, deserving of understanding rather than blame.

This is where our worlds meet. The gut tends to make its own GLP-1 when we feed it well — fibre, diversity, fermentation, the slow nourishment that comes from real bread and whole plants. The soil grows the grain, the grain feeds the ferment, the ferment feeds the gut, and the gut, in turn, helps shape how satisfied and steady we feel.

So I am in bed now reading this extraordinary book about that chain written with brilliant clarity and real compassion, and there is no diet-culture shame anywhere near it - Fed you are amazing and this work is impeccably researched and communicated. Just brilliant!

Thank you ❤️

This is such a generous, grounded book from someone doing important work. If understanding appetite, metabolism or GLP-1s are on your mind, this is the one to read.

📖 The Appetite Reset

See you all tomorrow
Xx

10/06/2026

CANCELATION

Hello everybody,

I’m very sorry, but I’m going to need to postpone the Sourdough Exchange Open House planned for 8th and 9th July.

As many of you know, from personal account that my father-in-law recently died. Because of the circumstances, we are still waiting to hear when the funeral will take place, and I can no longer hold these dates in the diary with so much uncertainty.

The good news is that I’m not cancelling the event, simply moving it to late September or early October.

As always, the Sourdough Exchange is a very relaxed gathering here for alumni and students rather than a course — pizza, bread, conversation, a chance to look around the School, catch up with fellow students, and spend some time together. There is no charge; it is simply something lovely that I enjoy hosting for our community.

My sincere apologies to anyone who was planning to come. Thank you for your understanding, and I’ll confirm the new dates as soon as I can.

To be notified please make sure you are subscribed to the newsletter and I will announce the new dates as soon as possible.
Love

Vanessa

Xx

31/05/2026

THIS GRAIN IS REMARKABLE

So I will tell you what it is not it is not Bread Wheat…

🌾 I am in Tuscany, it’s glorious, and I had to share this…. But I’m not going to tell you what it is yet. I wondered if you might guess which grain it is?

I will be back tomorrow to tell you in the comments what it is, why many people tolerate this grain better and interestingly how, for some people nutrigenetically, it can help them prevent lifestyle diseases better than other grains..