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
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
Wheat
Non-Celiac Gluten Sensitivity: The New Frontier of Gluten Related Disorders
The overlap between Irritable Bowel Syndrome and Non-Celiac Gluten Sensitivity: A Clinical Dilemma
Gastrointestinal Microbiota in Irritable Bowel Syndrome: Their Role in Its Pathogenesis and Treatment
The prevalence, patterns and impact of irritable bowel syndrome: an international survey of 40,000 subjects
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