An Innovator, disruptor and phenomenal baker
Dr Annie Elliot
Dr. Vanessa Kimbell is an extraordinary figure in the world of sourdough baking, whose influence extends far beyond the kitchen. With over four decades of experience and a passion for sharing her knowledge, she has revolutionised the way we understand and appreciate bread. Her groundbreaking research, innovative techniques, and unwavering commitment to social responsibility have made her a leading authority in the field and a true champion for positive change.
As the founder of the award-winning Sourdough School, Dr. Kimbell has created a world-class institution dedicated to teaching the art and science of sourdough baking. Through her carefully crafted courses, she imparts not only technical skills but also a deep understanding of the connection between bread, health, and sustainability. Her unique approach, known as “Baking as Lifestyle Medicine” (BALM), emphasises the potential of sourdough to support both physical and mental well-being.
Dr. Kimbell’s impact on the bread industry is far-reaching and profound. She has worked tirelessly behind the scenes with industrial companies to improve bread quality and promote transparency, advocating for better standards and regulations. Her efforts have led to self-regulating changes in sourdough manufacturing, ensuring that consumers have access to higher-quality, more nutritious bread.
As an internationally best-selling author, Dr. Kimbell has shared her expertise with a global audience. Her books, including “The Sourdough School” and “The Sourdough School: Sweet Baking,” have become essential resources for bakers of all skill levels, inspiring countless individuals to embrace the art of sourdough. Through her writing, she has introduced groundbreaking concepts, such as the distinction between hetero- and homofermentative microbes in sourdough, empowering bakers to control the flavour and texture of their bread with unprecedented precision.
Dr. Kimbell’s innovations extend beyond technique and into the very ingredients used in baking. She invented the botanical blend flour, a specially-formulated flour designed to support gut health and the environment. This breakthrough not only contributes to the growing understanding of the connection between sourdough, nutrition, and sustainability but also demonstrates her commitment to creating solutions that benefit both people and the planet.
An unwavering dedication to social responsibility
What truly sets Dr. Kimbell apart is her unwavering dedication to social responsibility. She runs The Sourdough School as a social enterprise, reinvesting all profits into the school and taking no salary for herself. Through discounted courses and scholarships, she has made her invaluable teachings accessible to hundreds of individuals who might otherwise not have had the opportunity to learn from her. This selfless approach to education and her commitment to empowering others is a testament to her character and values.
Dr. Kimbell’s influence extends to healthcare professionals, food journalists, and even notable public figures, all of whom she supports under strict confidentiality. By sharing her knowledge and protocols with these key individuals, she has created a ripple effect of positive change, improving public health and promoting sustainability on a grand scale.
In celebrating Dr. Vanessa Kimbell’s extraordinary contributions, we recognise not only a master baker and innovative researcher but also a true champion of social responsibility. Her tireless work, both in the public eye and behind the scenes, has transformed the way we understand and appreciate bread, and has had a profound impact on countless lives. As she continues to inspire and educate the next generation of bakers, Dr. Kimbell’s legacy as a pioneer, innovator, and advocate for positive change will undoubtedly endure, solidifying her position as one of the most influential figures in the world of sourdough.