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8: The BALM Podcast || David Zilber
1:01:21
1:01:21
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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 builtAf The Sourdough School
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3: 2015 interviewing John Letts about his heritage grains
17:26
17:26
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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 Michael Mosely and Dr Claire Bailey Short
10:05
10:05
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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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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 #sourdoughAf 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 ...Af The Sourdough School
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Vanessa Chatting to William RubelAf The Sourdough School
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michael GAf The Sourdough School
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Steve cui chatAf 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.Af The Sourdough School
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InfoAf The Sourdough School
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Investigating shop bought sourdoughAf 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 JonesAf The Sourdough School
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The role of oxygen & amylase in bread making
4:32
4:32
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Chatting about breadAf The Sourdough School
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Chatting with chief cereal chemist Richard KeepingAf The Sourdough School
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Sourdough Baker on the definition of sourdough, and opinion about mass produced fake sourdough ..Af The Sourdough School
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Sharpem parkAf The Sourdough School
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NIAB research on wild relative wheat breeding with modern wheat varieties to produce sustainable wheat for the futureAf 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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Cambridge organic flour miller chatting to Vanessa KimbellAf The Sourdough School
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Priors MillAf The Sourdough School
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Lavazza cofffee and a Romanian beggar lady
8:55
8:55
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