Citizen scientists are drawing on personal experience to help researchers create new plant-based fermented foods and maximize ...

Perhaps fermentation could be compared to long-distance champion Kipchoge Keino, who won a gold medal in both the 1968 Summer Olympics and the 1972 Summer Olympics. Fermentation, although it requires ...

In recent years, sourdough bread has experienced a remarkable resurgence, capturing the interest of health-conscious consumers and traditional food enthusiasts ...

We waste millions of tonnes of bread every year. New research shows how it could be turned into something delicious.

To perfect your homemade sourdough bread, you need to master the art of proofing. Part of that is knowing how time affects ...

while the GI for a 30g serving of sourdough bread is 54. The fermentation process used to make sourdough breaks down anti-nutritional factors like phytates. In fact, some studies suggest that ...

Now the bread aisle is overflowing with options, from sourdough to sprouted whole grain and more. With so many varieties, ...

Before bread can be made, the starters go through three distinct growth phases as they consume nutrients and excrete fermentation products that affect taste, smell, and the microbial populations over ...

Sourdough bread made from wheat contains gluten. Full stop. Certain fermentation methods, however, can make that gluten much more digestible. Sourdough starters work by leveraging natural ...

Non-alcoholic wine and gluten-free bread cannot be used during holy communion, the governing body of the Church of England ...