Sourdough School: Sweet Baking
★★★★★
★★★★★
Regular price
€29.99
Regular price
€32.50
Sale
Sale price
€29.99
A01=Vanessa Kimbell
Age Group_Uncategorized
Age Group_Uncategorized
apple pie
Author_Vanessa Kimbell
automatic-update
baking
baking with fruit
biological science
bread
bread rolls
brioche
Category1=Non-Fiction
Category=WBH
Category=WBHS
Category=WBVS
cinnamon buns
COP=United Kingdom
cultured butter
cultured cream
Delivery_Delivery within 10-20 working days
digestion
dough craft
doughnuts
easy sourdough bread
eq_food-drink
eq_isMigrated=2
eq_non-fiction
gut friendly
gut friendly baking
healthy baking
how to bake
Language_English
natural sugars
nutrition
PA=Available
pies
preventive medicine
Price_€20 to €50
PS=Active
puddings & desserts
slices
softlaunch
sourdough benefits
sourdough bread for beginners
sourdoughnuts
sweet baking
sweet bread
tarts
the sourdough school
tim spector
vanessa kimbell
Product details
- ISBN 9780857836755
- Weight: 880g
- Dimensions: 212 x 254mm
- Publication Date: 03 Sep 2020
- Publisher: Octopus Publishing Group
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
Delivery/Collection within 10-20 working days
Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock
10-20 Working Days: On Backorder
Will Deliver When Available: On Pre-Order or Reprinting
We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!
'This book is a much-needed, unique and very practical guide to how you can use the new knowledge of the gut microbes to improve your health as well as developing and expanding your skills in the kitchen.' Tim Spector
Foreword by Tim Spector
The benefits of sourdough are well known - the slow fermentation process creates a healthier and lighter dough that is easier to digest - but until now they have been mainly linked to bread. If it rises, however, it can be made with sourdough, and in this ground-breaking new book, Vanessa Kimbell focuses on sweet sourdough bakes that not only nourish the gut but also improve your mood.
Using a variety of flours, including chestnut, spelt and einkorn, as well as blends you can make up yourself, the classic recipes and new ideas for flavour combinations cover everything from cakes, tarts and biscuits, to doughnuts, brioche and pretzels, and rely on natural sweetness wherever possible.
Recipes include Morello Cherry Shortbread, Chocolate, Tangerine & Pistachio Cakes, Carrot & Walnut Cake, Doughnuts and Mille-feuille as well as vinegars, compotes, cultured creams, butters and ghee. There is even Chocolate, Almond & Hazelnut Spread and Sourdough Vanilla Ice Cream.
Vanessa also explains how sourdough helps to maintain the health and diversity of your gut microbiome. From understanding the benefits of having diversity in your diet to the amazing work of enzymes, this book is about understanding the connection between our food, gut microbiome and the potential impact on our mental health. New studies are unveiling links between the microorganisms in our gut and our mood and behaviour, and Vanessa is at the forefront of this 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
'Just five years ago if someone said to you that they were writing a book about sourdough bread and mental health you would have thought they needed psychiatric help. Today nobody is laughing as the latest science tells us that microbes are the key link between food and the health of our mind and bodies.' - Tim Spector, author of The Diet Myth
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.
Qty: