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A third generation baker, Vanessa Kimbell runs The Sourdough School in Northamptonshire, England, where she teaches sourdough bread making and baking classes to students from all over the world. Vanessa’s first book, The Sourdough School: The Ground-Breaking Guide to Making Gut-Friendly Bread (Kyle Books, 2018), is a comprehensive guide to the craft of baking sourdough bread. In her newly released companion book, The Sourdough School: Sweet Baking (Kyle Books, 2020; $29.99), Vanessa explores the techniques and ingredients used in sweet sourdough baking. The recipes in this collection are gut-friendly and rely on natural sweetness as much as possible. Classic recipes and new ideas for flavor combinations offer bakers an alternative method of baking products such as cakes, tarts, pancakes, doughnuts and panettone and pretzels (if it rises, it can be made with sourdough). The author also explains how sourdough helps to maintain the health and diversity of your gut microbiome, which in turn improves mental health. And these days, we could all use some of that.

Available from amazon.com

Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.
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