The Sourdough School: The Ground-Breaking Guide to Making Gut-Friendly Bread by Vanessa Kimbell

  • Dried sourdough starter - blackcurrant and fennel (page 45)

    from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell

    • Ingredients: sourdough starter; blackcurrants; fennel seeds
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Notes about Recipes in this book

  • Classic white sourdough boules

    • Astrid5555 on May 22, 2020

      This is a nice and simple white sourdough boule. Excellent instructions throughout the book. Nice as toast on the second day.

  • Classic 50:50 whole-wheat/white sourdough boule

    • Astrid5555 on May 22, 2020

      I prefer this half wholegrain/half white boule to the all white ones from this book. Great crumb, highly recommended.

  • Classic whole-wheat sourdough boules

    • Astrid5555 on June 01, 2020

      Slowly baking through this book, this is the first 100% whole wheat loaf I have made so far. Denser crumb than the mixed loaves in this book. Healthy option to all the white loaves around, pleasant earthy undertones, will repeat.

  • Tomato & herb bread

    • laurel_dulekm on May 29, 2026

      I feel like this one could be improved somehow but I’m not sure what it would take. I might add garlic powder to the flour next time, just for more flavor. And I might wait to add parm on top when removing the lid and not before. It got burnt and burnt parm isn’t as good as it sounds. There was a bitterness I didn’t care for and the shaping is going to require more practice because I made a mess 3 out of 4 loaves.

  • Kefir milk sourdough loaf

    • Laurel21 on October 07, 2021

      I loved it! it has a sour taste. I made half a recipe and it came out 2 loaves 8 "x 5" of 425g each after baking.

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  • ISBN 10 1909487937
  • ISBN 13 9781909487932
  • Published Sep 04 2018
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Kyle Books

Publishers Text


Achieve the delicious crust and addictive tang of a homemade sourdough loaf with this comprehensive guide from expert Vanessa Kimbell. 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.

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