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

Whole grain wheat consumption reduces inflammation in a randomised controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviours: role of polyphenols bound to cereal dietary fibre

Thinned stone fruits are a source of polyphenols and antioxidant compounds

Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits

Evaluation of the selenium and chromium content of plant foods

The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region

Health benefits of nut consumption with special reference to body weight control

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened goods

Use of sourdough fermentation and non-wheat flours for enhancing nutritional and healthy properties of wheat-based foods

Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats

Isolation and identification of Phytase-active yeasts from sourdoughs

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

Interaction between phenolics and gut microbiota: Role in human health

Ferulic Acid: Therapeutic potential through its antioxidant property

Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

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