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

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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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Dried sourdough starter - charcoal (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; charcoal powder

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Dried sourdough starter - beetroot and black pepper (page 46)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Ingredients: beetroots; white flour; rye flour; black peppercorns

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Dried sourdough starter - mint (page 46)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Ingredients: mint; sourdough starter; white flour

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Dried sourdough starter - Parmesan, garlic and rosemary (page 46)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Ingredients: whole wheat sourdough starter; Parmesan cheese; rosemary; garlic

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Dried sourdough starter - pumpkin and cinnamon (page 46)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Ingredients: pumpkin purée; white flour; ground cinnamon

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Dried sourdough starter - chocolate (page 46)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Ingredients: sourdough starter; raw cacao powder; white flour; cacao nibs

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Dried sourdough starter - paprika (page 46)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Ingredients: sourdough starter; paprika

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How to sprout grains (page 48)

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

Ingredients: grains of your choice

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Homemade malt (page 51)

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

Ingredients: sprouted grains

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How to make a starter (page 62)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory; How to...

Ingredients: stone-ground whole wheat flour

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White starter (page 84)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory; How to...

Ingredients: white flour; sourdough starter

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Chocolate starter (page 85)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory; How to...

Ingredients: white flour; sourdough starter; raw cacao powder; raw cane sugar

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Whole-wheat starter (page 86)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory; How to...

Ingredients: whole wheat sourdough starter; whole-wheat flour

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Rye starter (page 87)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory; How to...

Ingredients: rye starter; stone-ground rye flour

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Leaven using the ambient method (page 91)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory; How to...

Ingredients: sourdough starter; strong white bread flour

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Levain using the retarded method (page 93)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory; How to...

Ingredients: sourdough starter; stone-ground rye flour

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Classic white sourdough boules (page 114)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory

Ingredients: leaven; plain white bread flour; stone-ground whole wheat flour; diastatic malt powder

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Classic sourdough higher hydration (page 116)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory

Ingredients: leaven; plain white bread flour; stone-ground whole wheat flour; diastatic malt powder

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Classic 50:50 whole-wheat/white sourdough boule (page 119)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory

Ingredients: leaven; stone-ground whole wheat flour; strong white flour

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Classic whole-wheat sourdough boules (page 123)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory

Ingredients: leaven; strong whole wheat flour; olive oil

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100% heritage sourdough in a tin (page 124)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory

Ingredients: leaven; seeds of your choice; stone-ground heritage wholegrain wheat flour

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Russian rye bread (page 127)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory; Russian

Ingredients: leaven; stoneground wholegrain rye flour; coriander seeds; molasses

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Seeded sourdough boules (page 129)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory

Ingredients: leaven; plain white bread flour; stone-ground whole wheat flour; seeds of your choice

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Blackberry, poppyseed and pea flower water bread (page 130)

from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home The Sourdough School by Vanessa Kimbell
Categories: Bread & rolls, savory

Ingredients: leaven; dried butterfly pea flowers; plain white bread flour; whole-wheat flour; rye flour; blackberries; poppyseeds

Accompaniments: Honey-soy glaze

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Notes about this book

This book does not currently have any notes.

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.

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Reviews about this book

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.

Other cookbooks by this author

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

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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

Dried sourdough starter - charcoal (page 45)

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

Dried sourdough starter - beetroot and black pepper (page 46)

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

Dried sourdough starter - mint (page 46)

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

Dried sourdough starter - Parmesan, garlic and rosemary (page 46)

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

Dried sourdough starter - pumpkin and cinnamon (page 46)

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

Dried sourdough starter - chocolate (page 46)

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

Dried sourdough starter - paprika (page 46)

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

How to sprout grains (page 48)

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

Homemade malt (page 51)

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

How to make a starter (page 62)

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

White starter (page 84)

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

Chocolate starter (page 85)

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

Whole-wheat starter (page 86)

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

Rye starter (page 87)

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

Leaven using the ambient method (page 91)

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

Levain using the retarded method (page 93)

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

Classic white sourdough boules (page 114)

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

Classic sourdough higher hydration (page 116)

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

Classic 50:50 whole-wheat/white sourdough boule (page 119)

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

Classic whole-wheat sourdough boules (page 123)

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

100% heritage sourdough in a tin (page 124)

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

Russian rye bread (page 127)

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

Seeded sourdough boules (page 129)

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

Blackberry, poppyseed and pea flower water bread (page 130)

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

Notes about this book

Notes about Recipes in this book

Classic white sourdough boules

Astrid5555 on May 22, 2020

Classic 50:50 whole-wheat/white sourdough boule

Astrid5555 on May 22, 2020

Classic whole-wheat sourdough boules

Astrid5555 on June 01, 2020

Reviews about this book

Publishers Text

Other cookbooks by this author

Member Rating

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