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
Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties
Effect of inulin on the human gut microbiota: stimulation of Bifidobacterium adolescentis and Faecalibacterium prausnitzii
The Interaction Between Insoluble and Soluble Fiber
Fiber and prebiotics: mechanisms and health benefits
Effects of fructo-oligosaccharides ingestion on fecal bifidobacteria and selected metabolic indexes of colon carcinogenesis in healthy humans
Dietary fructooligosaccharides and potential benefits on health
Understanding the Physics of Functional Fibers in the Gastrointestinal Tract: An Evidence-Based Approach to Resolving Enduring Misconceptions about Insoluble and Soluble Fiber
A critical review on the impacts of ?-glucans on gut microbiota and human health
Effects of Arabinoxylan and Resistant Starch on Intestinal Microbiota and Short-Chain Fatty Acids in Subjects with Metabolic Syndrome: A Randomised Crossover Study
Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents
Gut microbiota-derived short-chain Fatty acids, T cells, and inflammation
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
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