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

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 ...

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

Sourdough took the culinary world by storm a few years back, but this bubbly starter represents far more than a passing kitchen fad. Beyond the rustic crust and chewy center lies a nutritional ...

As most of our readers are doubtless aware, Dr. Dauglish is the author of a new system of bread making that has excited considerable interest among chemists during the last twelvemonth. An extended ...

Choosing true sourdough ensures you enjoy its health benefits, natural fermentation, and authentic flavor, rather than imitation loaves. Real sourdough is made with only flour, water, salt, and a live ...

Both breads can be part of a balanced diet — but their fiber, fermentation, and blood sugar effects make them better suited ...

How one woman went from human rights lawyer to advocating for a healthy bread revolution by creating RedBread, a fermented sourdough bread that's digestible. As a human rights lawyer in Los Angeles, ...

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

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

As most of our readers are doubtless aware, Dr. Dauglish is the author of a new system of bread making that has excited considerable interest among chemists during the last twelvemonth. An extended ...