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

Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

Dietary intake of inulin-type fructans in active and inactive Crohn’s disease and healthy controls: a case–control study

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

Dietary Triggers of Abdominal Symptoms in Patients With Irritable Bowel Syndrome: Randomized Placebo-Controlled Evidence

Fructans and Free Fructose content of Common Australian Vegetables and Fruit

Introducing inulin-type fructans

Low-Digestible Carbohydrates in Practice

Effect of high performance chicory inulin on constipation

Global Prevalence of and Risk Factors for Irritable Bowel Syndrome: A Meta-analysis

A grounded guide to Gluten: How Modern Genotype and Processing Impact Wheat Sensitivity

Randomised clinical trial: low-FODMAP rye bread vs. regualar rye bread to relieve the symptoms of irritable bowel syndrome

How the sourdough may affect the functional features of leavened baked goods

Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

Selected Lactic Acid Bacteria synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

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