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8: The BALM Podcast || David Zilber
1:01:21
1:01:21
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IT TAKES GUTS! ANXIETY DISORDERS UNIT LAUNCHES THE MOST GUT-FRIENDLY PIZZAS The Anxiety Disorders Residential Unit (ADRU) at the Bethlem Royal Hospital is now using flour developed by Dr. Vanessa Kimbell at The Sourdough School, incorporating our Hodmedods British-grown, botanically diverse flour. This initiative supports the unit’s mission to impr…
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original founder of Fairtransport and Tres Hombres ship - designed and builtΑπό τον The Sourdough School
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2: Miguel Toribio Mateas Sourdough The Gut Microbiome & Mental Health Short
1:30:51
1:30:51
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2: Dr Alexandra Davidson IBS short
1:12:15
1:12:15
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1: Will artisan bakers have to abandon the Sourdough Boule? How can bakers adapt to mitigate exponential rising costs?
1:12:33
1:12:33
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Rising Costs - as cost of producing artisan breads the sourdough boule may reach £10 a loaf .. so is this the end of the Sourdough Boule? As energy prices triple Is regenerative farming going to cost less than conventional Farming? Could heritage grains bring more value to the traditional tin loaf? Guests I have invited a panel of speakers to give …
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#gluten #celiac #ibs #sourdoughΑπό τον The Sourdough School
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My thoughts on modern wheat and how we got to where we are ...Από τον The Sourdough School
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Vanessa Chatting to William RubelΑπό τον The Sourdough School
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michael GΑπό τον The Sourdough School
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UΑπό τον The Sourdough School
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Steve cui chatΑπό τον The Sourdough School
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Wonderful - this was recorded at Clarissa Dickson Wright memorial service. Such an inspiring woman whose kindness and wicked sense of humour I will treasure.Από τον The Sourdough School
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InfoΑπό τον The Sourdough School
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Investigating shop bought sourdoughΑπό τον The Sourdough School
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Short interview with Matt JonesΑπό τον The Sourdough School
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Chatting about breadΑπό τον The Sourdough School
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Chatting with chief cereal chemist Richard KeepingΑπό τον The Sourdough School
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Sourdough Baker on the definition of sourdough, and opinion about mass produced fake sourdough ..Από τον The Sourdough School
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Sharpem parkΑπό τον The Sourdough School
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NIAB research on wild relative wheat breeding with modern wheat varieties to produce sustainable wheat for the futureΑπό τον The Sourdough School
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Cambridge organic flour miller chatting to Vanessa KimbellΑπό τον The Sourdough School
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Priors MillΑπό τον The Sourdough School
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