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.
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