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

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread

Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans

Glutamatergic Signaling Along The Microbiota-Gut-Brain Axis

The Role of the Endocannabinoid System in the Brain–Gut Axis

Alterations in Gut Glutamate Metabolism Associated with Changes in Gut Microbiota Composition in Children with Autism Spectrum Disorder

Interaction between diet composition and gut microbiota and its impact on gastrointestinal tract health

A Review of the Science of Colorful, Plant-Based Food and Practical Strategies for “Eating the Rainbow”

Antioxidant and antidiabetic activity of blackberry after gastrointestinal digestion and human gut microbiota fermentation

Polyphenols of mulberry fruits as multifaceted compounds: Compositions, metabolism, health benefits, and stability—A structural review

Whole grain and refined grain consumption and the risk of type 2 diabetes: a systematic review and dose-response meta-analysis of cohort studies

Production of gaba (? – Aminobutyric acid) by microorganisms: a review

Keeping body and mind together

Phenolic compounds within banana peel and their potential uses: A review

Essential and toxic metals in animal bone broths