Proven: This podcast will change the way you think about bread
by The Sourdough School
Is this your podcast?Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Total monthly reach
Estimated from 4 chart positions in 4 markets.
By chart position
- 🇵🇹PT · Nutrition#893K to 10K
- 🇮🇱IL · Nutrition#162500 to 3K
- 🇨🇭CH · Nutrition#175500 to 3K
- 🇹🇼TW · Nutrition#194500 to 3K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
2.3K to 9.5K🎙 Weekly cadence·500 episodes·Last published 1w ago - Monthly Reach
Unique listeners across all episodes (30 days)
4.5K to 19K🇵🇹53%🇮🇱16%🇨🇭16%+1 more - Active Followers
Loyal subscribers who consistently listen
1.4K to 5.7K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
Recent episodes
36: Glyphosate in oats and why organic matters more for some than others
Apr 29, 2026
46m 30s
35: BALM Podcast: Josiah Meldrum
Jan 17, 2026
1h 01m 38s
34: Week 12 Activism, Connection and Social Change
Aug 8, 2025
1h 30m 23s
33: Week 8 The Microbiome & Mental Health
Aug 8, 2025
35m 00s
32: Week 6 Flour & Milling Methods
Aug 8, 2025
27m 07s
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 4/29/26 |  36: Glyphosate in oats and why organic matters more for some than others | No description provided. | 46m 30s | ||||||
| 1/17/26 |  35: BALM Podcast: Josiah Meldrum | No description provided. | 1h 01m 38s | ||||||
| 8/8/25 |  34: Week 12 Activism, Connection and Social Change | Podcast Intro SpotlightMeet the voices joining us in this episode: Jo Feakes — a trusted, fully qualified Nutritional Therapist based in the UK, with over a decade of clinical knowledge. Jo empowers clients with real food, personalised science, and a warm, practical approach to health. David Wright, The Breaducator — a third-generation baker, academic, and author of Breaking Bread: How Baking Shaped Our World. His words remind us that bread is never just bread—it carries values, history, and the power to define what we stand for. Mike Key, known for Eating Your Environment, who’s lived—and eaten—radically by traversing Iceland on a traditional Inuit diet. His experience brings a profound, environmental lens to how we nourish our bodies. Our Proven Bread Students, shining human stories in this journey: Lucy, whose life changed at a dinner table simply by tasting bread with soul — she felt unquenchable desire to learn to make it with intention. Jenny, who gifted us with rose-petal vinegar, and shared how her own hands and heart became part of the bread’s living story. These voices frame a conversation that isn’t just about food—it’s about health, story, activism, and connection. | 1h 30m 23s | ||||||
| 8/8/25 | 33: Week 8 The Microbiome & Mental Health | No description provided. | 35m 00s | ||||||
| 8/8/25 | 32: Week 6 Flour & Milling Methods | No description provided. | 27m 07s | ||||||
| 8/8/25 | 31: Week 5 Soil Seed Starter | No description provided. | 40m 05s | ||||||
| 8/8/25 | 30: Week 2 Tolerance Training and Digestive Awareness | No description provided. | 30m 18s | ||||||
| 8/8/25 | 29: Week 1 Welcome, Storage and How To Begin | No description provided. | 18m 52s | ||||||
| 8/8/25 | 28: Week 0 Baseline Self assessment | No description provided. | 25m 01s | ||||||
| 8/8/25 | 27: Week 11 Genetics Neurodivergence and Family History | No description provided. | 22m 40s | ||||||
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| 8/8/25 | 26: Week 4 The Six Pillars Of Lifestyle Medicine | No description provided. | 1m 03s | ||||||
| 8/8/25 |  26: Sequenced Eating And Meal Composition | No description provided. | 3m 14s | ||||||
| 8/8/25 | 26: Week 7 Fibre And Dietry Diversity | No description provided. | 0m 53s | ||||||
| 8/8/25 | 26: Week 9 Symbiotic And Mindful Eating | No description provided. | 2m 00s | ||||||
| 8/8/25 | 26: Week 10 Farmer Connection | No description provided. | 1m 36s | ||||||
| 8/8/25 | 25: The BALM Podcast: David Wright | No description provided. | 21m 15s | ||||||
| 6/13/25 |  23: BALM Podcast - Felicity Spector | Twice during this podcast, I had to fight quite an emotional response — which really surprised me.- You can also watch this Podcast in the Sourdough School here and find the links to the book to buyWe’ve all become a little numb, haven’t we? The news cycle grinds on — summits, politicians, empty words. But this conversation is something else entirely.This podcast is about bakers and bread — and what it’s like to bake in a war zone. To make sourdough in a city being bombed. To feed people when there’s nothing. Felicity Spector brings stories from Ukraine that are so raw, so real, they stop you in your tracks. Her book, Bread and War, is written with prose that transports you: to bakeries under siege, to soldiers eating syrniki in flak jackets, to mothers and sons separated, to families baking against the odds.It’s humbling. It’s human. It’s filled with quiet courage. And it reminds us that bread — real bread — has no borders.I have Russian students. I have Ukrainian students. I teach people from 84 countries around the world. Bread has no boundaries. We need peace. We need to put the weapons down and bake together.I don’t believe bakers make war. I believe politicians sell weapons and grab land. Forgive my non-partisan stance, but I won’t take sides. I will say that Felicity is possibly one of the most inspiring journalists I’ve had the privilege to interview.This episode is one I urge you to listen to. And please — buy the book. Bread and War is as close as you’ll get to the truth of Ukraine without being there yourself. | 51m 21s | ||||||
| 4/11/25 |  22: The Sourdough School Podcast Nutrigenomics and Bread with Lifecode Founder Emma Beswick | How we can use Nutrigenetics to Personalise BreadNutrigenetics is the study of how an individual's genetic makeup influences their response to nutrients and dietary intake. It investigates how genetic variations affect nutrient metabolism, dietary requirements, and the risk of developing certain diseases. In essence, nutrigenetics explores the intricate interplay between genes and nutritionEmma Beswick, the founder of Lifecode GX and Dr Vanessa Kimbell have an in depth discussion on bread and Nutrigenetics and how this can can help determine which types and amounts of fibre are best suited for an individual's digestive system, potentially reducing bloating and improving gut health. We touch on how understanding individual responses to carbohydrates can inform the choice of grains and bread types, potentially aiding in managing blood sugar and energy levels. We chat too about genetic variations and some examples of how this can affect nutrient absorption, so tailoring bread to an individual's needs can ensure optimal intake of essential vitamins and minerals. Vanessa share some of the things she uses the Lifecode GX for in the way she approaches Bread in the way she designs loaves using Botanical Blend flour to address specific health needs, such as supporting mental well-being through folate intake or managing inflammationWe explore moreIndividuals with polymorphisms in the MTHFR gene may benefit from increased folate intake, which can be enhanced through sourdough fermentation or the inclusion of folate-rich ingredients. Bread isn’t just food—it’s functional nourishment, and every ingredient in each blend of flour and the way you ferment your bread has a purpose. | 1h 49m 50s | ||||||
| 3/22/25 |  21: The Sourdough School Podcast - Peach Nutritionist Venetia Mitchell | No description provided. | 1h 00m 21s | ||||||
| 11/14/24 |  20: The Sourdough School Podcast - Professor Tim Spector Chats with Dr Vanessa Kimbell about bread and Health and Social Justice | Episode Title: Professor Tim Spector Chats with Dr Vanessa Kimbell about Bread, Health, and Social JusticeEpisode Description:In this thought-provoking episode, Dr Vanessa Kimbell and Tim are hiding out in the basement of Daunt books chatting just before Tim's book launch. Tim and Vanessa have known each other many years and Tim bakes his Sourdough as a lifestyle Medicine approach to Bread. Tim is the world's leading microbiome scientist and in this episode Vanessa asks him about his thought on the role of bread in our health, our culture, and our future.Vanessa and Tim have dived into Bread many times inclusion on the Zoe Podcast on Bread. Tim share more on real impact of bread on blood sugar, the gut microbiome, and social equity. Professor Spector reflects on his personal experience baking BALM bread at home – drawing on Spanish influences and his own journey with baking as lifestyle medicine – while also offering a clear-eyed look at the reality of our current food system.Topics include: How Tim’s blood sugar responds to different kinds of bread – and why fibre, fermentation and ingredients matter deeply The health benefits of rye and diversity in the diet over a lifetime Bread as both a major source of fibre – and an overlooked contributor to chronic illness when ultra-processed Vanessa’s bold proposal for legislation to protect public health from mass-produced, ultra-processed bread A playful exchange around utopian ideals and corporate responsibility, including Tim’s suggestion of adding health warnings to industrial loaves Highlighted is the enormous disparity in bread pricing – and what that says about health inequality How easy and empowering it can be to bake your own bread, and why BALM offers a practical, evidence-based path to nourishment This is a generous and encouraging conversation between two of the most influential voices in bread, gut health and nutrition. Tim offers both critique and hope explaining to listeners that you can bake at home - even as busy as his is ( Vanessa dedicated the 10 minute Sourdough School book to Tim from a previous humorous exchange form man-years earlier) , bread can be medicine, community, and justice in every slice.Whether you're a healthcare professional, baker, policymaker or someone simply trying to eat better, this episode will leave you informed, inspired, and ready to see bread in a whole new light.Here is a recipe for Tim Spectors Zoe Bread. | 19m 30s | ||||||
| 11/12/24 |  19: The Sourdough School Podcast - Josiah Meldrum Founder of Hodmedods on Botanical Blend Flour & Lifestyle Medicine | 🎙️ New Podcast Episode: Botanical Blend Flour with Josiah Meldrum, Co-founder of Hodmedod’sIn this episode, I’m joined by Josiah Meldrum, co-founder of Hodmedod’s, to talk about something very close to both our hearts: Botanical Blend flour.This flour is unlike anything found in the average bakery. It’s milled from a diverse, carefully selected blend of British-grown grains, seeds, pulses, and botanicals — designed not only to nourish the gut and support mental and physical health, but also to regenerate the soil and the food system from the ground up.Josiah and I explore: How Botanical Blend flour is a living expression of diversity — in farming, in nutrition, and in culture. Why growing for health means growing with purpose — using British grains, beans, and plants that work in harmony with nature. The relationship between soil biodiversity and human microbiome health — and why it matters that your bread starts in the field. The collaboration between farmers, millers, and bakers that makes this flour possible — a system of shared values and long-term thinking. This flour isn’t just an ingredient. It’s an intervention. Botanical Blend is a foundation of the BALM Protocol and a practical answer to some of the most urgent health, environmental, and social issues of our time.🎧 Listen now for a behind-the-scenes conversation about how and why this flour was created — and why it’s a quiet but radical step toward systemic change.There are many conversations about bread out there. This one is about flour that makes a difference. | 39m 12s | ||||||
| 11/8/24 |  18: The Sourdough School Podcast - With Farmer Roger Saul Discussing UK Food Security with Dr Vanessa Kimbell and MP Stuart Andrew | The Sourdough School Podcast - With Farmer Roger Saul Discussing UK Food Security with Dr Vanessa Kimbell and MP Stuart AndrewHere’s a warm, thoughtful, and insightful introduction for your podcast episode featuring Farmer Roger Saul and MP Stuart Andrew:🌾 Podcast Episode: UK Food Security & Inheritance Tax — With Farmer Roger SaulWe’re delighted to bring you a deeply important conversation on The Sourdough School Podcast, featuring organic farmer Roger Saul—co‑founder of Sharpham Park and former Mulberry entrepreneur—and MP Stuart Andrew, joined by Dr Vanessa Kimbell.🎙️ This episode unpacks two intertwined crises facing our food system:1. Food Security in the UKRoger Saul and Stuart Andrew discuss how our dependence on imports and fragile food supply chains put us at serious risk. Over 40 % of our food is imported, and with threats ranging from extreme weather to geopolitical instability, the UK must rebuild its resilience from the ground up 2. Inheritance Tax on FarmsFrom April 2026, inheritance tax relief on farms above £1 million will be limited to 20 %. This “tractor tax” has sparked widespread protest—tractors through Whitehall, farmers in Westminster, even warnings of risking food security The NFU and farming leaders warn that wafer‑thin margins could vanish, farms could be forced to sell, and our rural food infrastructure eroded.This podcast takes us beyond headlines. We explore: How farming families inherit not just land—but stewardship of vital food systems. Why removing relief threatens investment in regenerative agriculture. What meaningful policy and public commitment look like for secure, sustainable food futures. This is a vital listen for anyone who cares about where our bread comes from—not just in the supermarket, but from field to flour to table. If you value food sovereignty, rural livelihood, and regenerative farming, this episode offers clarity, context, and conviction.🎧 Listen now to The Sourdough School Podcast, and join us in understanding why protecting our farmers—through thoughtful tax policy and support—is central to our collective wellbeing. | 1h 06m 30s | ||||||
| 11/4/24 |  8: The Sourdough School Podcast || Richard Hart | Richard Hart is a renowned baker known for his expertise in artisanal bread-making. He gained significant recognition as the head baker at Tartine Bakery in San Fransico and at Hart Bakery a partner of Noma in Copenhagen, one of the world’s most acclaimed restaurants. Later, He established Hart Bageri in Copenhagen in 2019, where he continued to innovate in the field of high-quality, flavourful bread. Richard's approach blends traditional techniques with modern methods, focusing on fermentation and natural ingredients.Collaborations with Dr. Vanessa KimbellRichard Hart and Dr. Vanessa Kimbell, an expert in bread nutrition, and fermentation, have worked together over the years, sharing a passion for elevating the craft of bread-making. USA (Tartine Bakery 2016 ): During Vanessa's time at Tartine in the USA, she gained valuable insights into the flour and techniques used by this iconic bakery with Richard. Vanessa found flour that mirrored the quality used at Tartine for Richard's Hart Bageri, ensuring that he could achieve the same exceptional standards of bread. France: In France, Vanessa sourced flour with Foricher for Richard that matched the high quality used at Tartine. This flour was crucial for Richard as he established Hart Bageri, enabling him to maintain a consistency in flavour and texture that is characteristic of his phenomenal bread. Italy (Collaboration with Gabrielle Bonci): Vanessa met Gabrielle Bonci, a celebrated Italian baker, and they baked at Mulino Marino, a well-known mill in Italy. Vanessa introduced Richard to Bonci, and over two visits, they delved into the world of Italian flour, traditional baking techniques, and the art of making panettone. These experiences enriched both Vanessa and Richard's baking repertoire, incorporating beautiful Italian methods and flavours into his own creations. Denmark and the UK: In the UK, Vanessa took Richard to Heygates Mill Laboratory, where they explored flour quality and milling processes, giving Richard a deeper understanding of the ingredients he used. They also visited Noma in Copenhagen, allowing Richard to experience the innovative culinary practices of the restaurant, which influenced his baking style. Richard is now in Mexico, to be closer to his amazing family and opening a bakery called Green Rhino. We hope you will enjoy this recording from Tartine in 2016 | 21m 57s | ||||||
| 10/31/24 | 17: The Sourdough School Podcast - Arielle Johnson & David Zilber | No description provided. | 18m 00s | ||||||
| 10/31/24 | 16: The Sourdough School Podcast - Arielle Johnson | No description provided. | 30m 40s | ||||||
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Chart Positions
4 placements across 4 markets.
Chart Positions
4 placements across 4 markets.