All sourdough bread articles
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NewsFirst-in-North-America resource touts research into health benefits of fermented foods
A one-stop network, the first of its kind in North America, has begun sharing easily digested research, recipes and other resources about the health benefits of fermented foods. The new Canadian Fermented Foods Initiative (CFFI) launches officially on Nov. 17.
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NewsA tool to enhance taste and texture of sourdough and study the complexity of microbiomes
Researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications across complex microbial systems.
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NewsStudy of sourdough starter microbiomes to boost bread quality and safety
Researchers are studying whether bacteria in the yeast starter needed to make sourdough bread might help reduce gluten in other bread products.