Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread has been a dietary cornerstone for millennia, and sourdough has recently ...

Pumpernickel is even lower on the glycemic index than sourdough, with a GI of 45 compared to sourdough’s value of 54. “This ...

Unlike regular bread, sourdough is made using a starter: a live culture of wild yeast and bacteria. The starter ferments over ...

Nutritionist Pooja Makhija persuasively argued that sourdough is a better option than most of the commercially available ...

Sourdough may lead to a gentler rise in blood sugar compared with regular white bread, but factors like ingredients and portion size also play a role.

Sourdough bread has become a bakery cornerstone around the world. The leavened bread has gradually risen in popularity for its superfood ability — and it’s a bread that’s existed for over thousands of ...

Those of you who’ve never had a real sourdough have never had real bread. Good food fights back a little when you eat it, and a proper sourdough, with its crispy crust and tangy center, certainly fits ...

The national bakery is unveiling a Real Sourdough consumer education campaign alongside the rollout of izzio Organic Artisan Sandwich Breads ...

A regular slice of bread has about 14000 microorganism parts of gluten. A sourdough bread has only 200. It's not gluten free, ...

LOUISVILLE, COLO. — Sourdough bread specialist izzio artisan bakery has opened a second baking plant, in Thornton, Colo., and ...