Sourdough bread may be easier to digest than other types of bread, mainly due to the fermentation process that reduces its ...

The fermentation process also eases the strain that eating wheat flour can put on some people's digestive systems, ... Sourdough May Be Gluten-Friendly, But It Isn't Gluten-Free.

PADUA, ITALY — Il Granaio delle Idee, a baking ingredients company based in Padua, has identified a sourdough bakery strain that has been shown to improve the flavor and aroma profile of baked ...

Local Sourdough Strains? "Generally, we find the yeasts stay the same," says Bernard Onno, a French microbiologist looking into the biodiversity and dynamics of sourdough. But in stable, established ...

The search for the oldest sourdough starter spans continents and countries, science labs and libraries, and involves everyone from the Ancient Egyptians to Jesus Christ. During the pandemic, many ...

To assess the consequences of AAB on the emergent function of sourdough starter microbiomes, their team tested 10 strains of AAB, some distantly related and some very closely related.

Mary Reynolds, a Texas-based baker and mom of six, has gone viral for sharing eerie footage of her wildly overactive ...

If I strain to taste it, I get a slightly sour flavor from it, but it doesn’t really track to my tastebuds as sourdough. If I didn’t know this was sourdough bread, I would assume it’s Wonder ...

The key to sourdough bread tasting the way it does is the strain of bacteria, lactobacillus sanfranciscensis. And if that name looks like it has ties to San Francisco, it does. Advertisement ...

That’s because sourdough bread is easy to make. Instead of using baker’s yeast, sourdough bread relies on a starter: a mixture of water and flour that develops a population of wild yeast.