Sourdough is a tangy-tasting bread made with naturally occurring yeasts and lactic acid bacteria. Here's what can make it ...

Sourdough is a type ... lactic acid bacteria reduce anti-nutritional factors, improving the availability and absorption of ...

Researchers at the State University of Campinas (UNICAMP) in São Paulo state, Brazil, have developed a sourdough bread formulation ... formulations that add nutritional value while involving ...

Super sourdough beyond bread Baking fresh sourdough bread at home went mainstream during the pandemic, but now the natural fermentation byproduct that contains wild yeasts and healthy bacteria has ...

So, where possible, seek out darker breads and as high a percentage of rye as a flour base as possible. When it comes to bread and nutritional value, sourdough is a tricky one. The slow fermentation ...