Sourdough Research

We believe in sharing, not just bread, but knowledge. We are also passionate about evidence-based teaching. This is part of our library. and has over 400+ papers used to reference our recipes, techniques & articles in our workshops and in Vanessa's books. We add to it almost every week.

A sourdough research database with almost 400 studies on sourdough, nutrition and digestibility of sourdough and bread, grains, inclusions and the gut microbiome

Supplementation with aged garlic extract improves both NK and ??-T cell function and reduces the severity of cold and flu symptoms: a randomized, double-blind, placebo-controlled nutrition intervention

Dietary Triggers in Irritable Bowel Syndrome: Is There a Role for Gluten?

Dietary emulsifiers directly alter human microbiota composition and gene expression ex vivo potentiating intestinal inflammation

The Overlap between Irritable Bowel Syndrome and Non-Celiac Gluten Sensitivity: A Clinical Dilemma.

Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease

Novel insights on the functional/nutritional features of the sourdough fermentation

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

Effect of biochars on bioaccumulation and human health risks of potentially toxic elements in wheat (Triticum aestivum L.) cultivated on industrially contaminated soil.

Contamination of soil with potentially toxic metals and their bioaccumulation in wheat and associated health risk

No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates

Brewer’s Spent Grain as a Functional Ingredient for Breadsticks

Preventive and Therapeutic Role of Functional Ingredients of Barley Grass for Chronic Diseases in Human Beings

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