Vanessa Kimbell is normally found with her hands in the dough or with her head in a study. She currently researching the effects of fermentation, the gut microbiome and mood towards a PhD in nutrition and digestibility of bread. Vanessa is a specialist sourdough baker and runs The Sourdough School. She is an award-winning author & regular contributor to BBC Radio 4 Food Programme.
By Vanessa Kimbell, Resilience.org
Like fresh air and clean water, nourishing bread is a basic right. Central to this is understanding is the impact that sourdough can have on our planet, health, and communities. This starts with the soil the grain is grown in and extends right through to the baking and sharing of our bread.