PADUA, ITALY — Il Granaio delle Idee, a baking ingredients company based in Padua, has identified a sourdough bakery strain that has been shown to improve the flavor and aroma profile of baked ...

The key to sourdough bread tasting the way it does is the strain of bacteria, lactobacillus sanfranciscensis. And if that name looks like it has ties to San Francisco, it does. "This special ...

One particular strain of carbohydrates called fructans are a particular cause of sensitivity. For reference, fructans are some of the first carbohydrates to be broken down by the sourdough ...

What makes different sourdough starters unique are the varying strains of yeast and bacteria that produce the distinctive sour flavor. Testing Genetic Diversity Advances in sequencing technology ...

While sourdough might seem like just another type of bread you can make or buy, it actually used to be one of the only options. Until the development of commercial yeasts in the 1800s, sourdough ...