Sourdough School
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8: The BALM Podcast || David Zilber
1:01:21
1:01:21
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De către The Sourdough School
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5: A Slice of happiness at the Guts cafe - baking as lifestyle medicine
11:09
11:09
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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 builtDe către The Sourdough School
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3: 2015 interviewing John Letts about his heritage grains
17:26
17:26
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De către The Sourdough School
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De către The Sourdough School
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2: Dr Alexandra Davidson The Art of Giving short
6:24
6:24
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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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2: Dr Alexandra Davidson Short
11:14
11:14
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De către The Sourdough School
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De către The Sourdough School
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De către The Sourdough School
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2: Dr Michael Mosely and Dr Claire Bailey Short
10:05
10:05
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10:05
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De către The Sourdough School
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De către The Sourdough School
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2: Miguel Toribio Mateas The Art of Giving
13:29
13:29
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2: Miguel Toribio Mateas Diabetes Blood Sugar Management & Mood
4:53
4:53
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De către The Sourdough School
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De către The Sourdough School
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De către The Sourdough School
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De către The Sourdough School
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De către The Sourdough School
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De către The Sourdough School
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De către The Sourdough School
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De către The Sourdough School
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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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an extract from Alessio Fasano's Gluten Freedom
10:07
10:07
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#gluten #celiac #ibs #sourdoughDe către The Sourdough School
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wheat breaders worked with chorley wood process
14:57
14:57
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My thoughts on modern wheat and how we got to where we are ...De către The Sourdough School
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Chatting about British bread laws
21:36
21:36
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21:36
Vanessa Chatting to William RubelDe către The Sourdough School
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michael GDe către The Sourdough School
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UDe către The Sourdough School
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Steve cui chatDe către 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.De către The Sourdough School
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De către The Sourdough School
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De către The Sourdough School
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InfoDe către The Sourdough School
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What is in Sainsbury's sourdough?
6:06
6:06
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6:06
Investigating shop bought sourdoughDe către The Sourdough School
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Interview with Matt Jones, founder of Bread Ahead
7:57
7:57
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Short interview with Matt JonesDe către The Sourdough School
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The role of oxygen & amylase in bread making
4:32
4:32
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4:32
Chatting about breadDe către The Sourdough School
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Chatting with chief cereal chemist Richard KeepingDe către The Sourdough School
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Sourdough Baker on the definition of sourdough, and opinion about mass produced fake sourdough ..De către The Sourdough School
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Sharpem parkDe către The Sourdough School
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De către The Sourdough School
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NIAB research on wild relative wheat breeding with modern wheat varieties to produce sustainable wheat for the futureDe către The Sourdough School
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John cook chatting about he difference between roller milled and stoneground flour
3:43
3:43
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3:43
Cambridge organic flour miller chatting to Vanessa KimbellDe către The Sourdough School
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Priors MillDe către The Sourdough School
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De către The Sourdough School
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De către The Sourdough School
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Lavazza cofffee and a Romanian beggar lady
8:55
8:55
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8:55
De către The Sourdough School
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