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

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

Live probiotic Bifidobacterium lactis bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture

Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model

Gut Microbiota and Extreme Longevity

Host-Gut Microbiota Metabolic Interactions

Food and mood: how do diet and nutrition affect mental wellbeing?

Deciphering the trophic interaction between Akkermansia muciniphila and the butyrogenic gut commensal Anaerostipes caccae using a metatranscriptomic approach

Honey: its medicinal property and antibacterial activity

Next-Generation Beneficial Microbes: The Case of Akkermansia muciniphila

The Role of the Gut Microbiota in the Metabolism of Polyphenols as Characterized by Gnotobiotic Mice

Ferulic Acid: A Hope for Alzheimer’s Disease Therapy from Plants

Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990–2016: a systematic analysis for the Global Burden of Disease Study 2016

Central obesity is associated with lower intake of whole-grain bread and less frequent breakfast and lunch: results from the HUNT study, an adult all-population survey

Effect of High ?-Glucan Barley on Serum Cholesterol Concentrations and Visceral Fat Area in Japanese Men—A Randomized, Double-blinded, Placebo-controlled Trial

Probiotic bacteria in fermented foods: product characteristics and starter organisms

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