The Sourdough School

The Sourdough School is a pioneering initiative from author, teacher and sourdough commentator Vanessa Kimbell.

The Sourdough School is dedicated to research and development of sourdough bread baking.

Acclaimed author, Vanessa Kimbell heads The Sourdough School in Northamptonshire. She's regularly found up to elbows in dough and hosting bread-making classes to students from around the world. Vanessa is a third generation baker of Italian descent and has previously trained in several French bakeries.

 The Sourdough School
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Pizza flour is a type of flour specifically designed for making pizza dough. It is made from a blend of hard wheat varieties, which are high in protein and gluten, resulting in a dough that is strong and elastic. Pizza flour also contains added enzymes, which help the dough to rise and develop a crispy crust. It is typically used for hand-tossed or Neapolitan-style pizza, as well as other dough-based dishes such as focaccia and calzones.

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