Sourdough.science

Is sourdough better for you than other breads

WebA prolonged sourdough fermentation was found to decrease phytic acid levels by 62%, relative to only 38% for a more standard yeast-based fermentation process (Lopez et al., …

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Why does sourdough bread have a longer shelf-life

WebYou may have noticed that your sourdough loaves remain free of mold on the shelf for much longer than a comparable yeasted loaf. It is indeed true that sourdough has a longer …

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Why does sourdough bread taste that way

WebFermentation is pivotal in the sourdough process, making it tastier and healthier than yeasted bread. Unlike yeasted bread, which relies on commercially produced yeast for …

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Should I use iodized salt in my baking

WebThere are two primary reasons given for not using iodized salt in baking: The iodine imparts a taste to the bread. The iodine has some effect on fermentation and/or gluten formation. …

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Sourdough Science

WebTech-CTO, Sourdough Baker, and Science PhD. I love demystifying the science behind sourdough baking and sharing my knowledge with others. Demystifying sourdough …

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