The Sourdough School

Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome

Over forty years ago, a little girl fell head over heels in love with the bread she was served in the local village restaurant in the Dordogne. This simple passion led her to train as a baker, but when she stopped being able to eat industrial bread, she embarked on a lifetime of research to discover why she could digest sourdough. This has has grown into The Sourdough School as we know it today; leading the way in the application of the most up to date research, to make bread that nourishes.
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wheat bran health benefits

Wheat bran: its composition and benefits to health, a European perspective

Sourdough and mineral bioavailability

Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread

sourdough fermentation

Sourdough Bread

Sourdough and phytic acid

Prolonged Fermentation of Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium

Yeast increases mineral bioavailability in sourdough

Isolation and identification of Phytase-active yeasts from sourdoughs

Sourdough and mineral bioavailability

Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

sourdough and health

Sourdough and cereal fermentation in a nutritional perspective

Functional characteristics of sourdough breads

Impact of sourdough on the texture of bread

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