The Sourdough School: Sweet Baking: Nourishing the Gut & the Mind by Vanessa Kimbell

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  • Diversity pikelets

    • Etrnalhope on September 14, 2021

      Made this with Blend #5. Really good by itself. Also good with lemon curd and raspberry jam. I didn't start it with the starter suggested by the cookbook. I used our usual starter (probably at a different hydration level) and added liquid by feel as suggested by Vanessa Kimbell.

  • Poppy seed & lemon cake

    • Etrnalhope on September 14, 2021

      This one surprised me in texture. I was expecting it to be dense, but was surprisingly tender and quick bread like. Needs to bake a little longer--was doughy in the middle. Hard to tell if it's a problem with oversoaking of syrup in one spot or underbaking. Not very sweet. I wanted it a little sweeter, but my partner liked the tartness as is. Used my own starter and added liquid to feel per Vanessa Kimbell's instructions.

  • Golden orange blossom cake

    • Etrnalhope on September 14, 2021

      Feels less like a cake than a tasty breakfast food. Very hearty and good. Went over very well with people who like foods that taste "healthy"--enough so that they bought the cookbook! I had to use a combo of thicker dried mango and thin dried mango. If I had to do it again, I'd stick with the thicker stuff because it takes up less surface area when lining the pan. Used my own usual starter and added liquid to feel per Vanessa Kimbell's instructions.

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  • ISBN 10 0857836757
  • ISBN 13 9780857836755
  • Linked ISBNs
  • Published Sep 08 2020
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books

Publishers Text

Sweet Sourdough is an indispensible guide to exploring the techniques and ingredients involved in successful sweet sourdough baking. A companion to the bestselling The Sourdough School, it focuses on sweet - but not sickly sweet - recipes that are gut-friendly and rely on natural sweetness where possible.

Classic recipes and new ideas for flavor combinations offer bakers an alternative method of baking cakes, tarts, pancakes, doughnuts, pannetones, pretzels - nothing is off limits. If it rises, it can be made with sourdough. Also featured are recipes for jams, syrups and cultured butters to accompany your bakes.

Vanessa explains too how sourdough helps to maintain the health and diversity of your gut microbiome. New studies are unveiling links between the microorganisms in our gut and our mood and behaviour, and Vanessa is at the forefront of sourdough research.

'Britain's queen of sourdough.' - Telegraph

'Vanessa Kimbell wants to change the bread we eat, one loaf at a time. She's the real deal: a total inspiration.'
- Diana Henry

'Vanessa's work on sourdough and the gut microbiome is changing the way we think of food, health and baking.' - Tim Spector, author of The Diet Myth

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