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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 improve mental health through gut-friendly nutrition.

The Porter Phillips Pizzas

Professor David Veale, Consultant Psychiatrist at ADRU, describes the new pizzas as “probably the most gut-friendly pizzas ever.” Easy to make, these pizzas feature a high diversity of ingredients both in the dough and the toppings, promoting a rich gut microbiome. Inoculated with a probiotic lactobacillus topping, these pizzas not only nourish the body but also provide a perfect recipe for social interaction and mental well-being in the unit’s on-site café, GUTS.

original founder of Fairtransport and Tres Hombres ship - designed and built 

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 a full understanding of the impact of costs on the baking industry: 

• Artisan Sourdough Baker Max Abbot of https://sourdoughrevolution.co.uk
• Henry Astor Farmer Regenerative Practices Bruern Farm https://bruernfarms.co.uk
• Josiah Meldrum Co - founder https://hodmedods.co.uk providing quality food from British farms that's more sustainably produced

Red Diesel has gone from 52p a litre to £1.20 a litre in less than a year.  Regenerative Farming is less than 50% of the energy of convention farming  Heritage grains is less then a 25% of the energy of conventional farming 
As energy the cost of wages and the cost of ingredients rise and an exponential rate, how can small to medium size bakeries still provide affordable bread and baked goods for customers, and run a financially viable business?
Are there ways to save on flour through direct trade? Will bakers have to compromise on our principles?  Are there technical suggestions on how to lower costs without compromising?
The aim of this session is to share information, tips, techniques, ideas and advice that can help support managing spiralling costs of baking sourdough for at affordable prices for our communities who are also facing extreme cost of living challenge.
HOW DO I GET AN INVITATION ON THE SHOW? Please get in touch with Vanessa Directly on sourdough.co.uk
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Vanessa  Xx

#gluten #celiac #ibs #sourdough

My thoughts on modern wheat and how we got to where we are ...

Vanessa Chatting to William Rubel

michael G

U

Steve cui chat

Wonderful - this was recorded at Clarissa Dickson Wright memorial service. Such an inspiring woman whose kindness and wicked sense of humour I will treasure.

Info

Investigating shop bought sourdough