Fermented foods already have an important place in our daily diets, from bread to beer, wine, cheese, yogurt, pickles, sauerkraut, miso, and much more. More recently, interest in fermented foods ...

Sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more nutritious than other breads.

Sourdough’s long fermentation and rising time leads to changes in the bread that don’t occur in conventional yeast-leavened bread. These changes may have health benefits for some people ...

The fermentation process pre-digests the gluten and phytic acid in the wheat, making the bread more digestible and its nutrients more bioavailable even before it reaches your stomach.

Sourdough is a fermented bread made with naturally occurring yeasts and lactic acid bacteria, resulting in a tangy, chewy bread. Whole wheat bread is made with commercial yeast, which results in a ...

Original Article from The New England Journal of Medicine — On Fermented and Aerated Bread, and Their Comparative Dietetic Value. Skip to main content. The New England Journal of Medicine NEJM; ...

Cheung added that it was surprising that they could substitute up to 20% of fermented millet flour before affecting how much U.S. consumers like the bread samples. “Perhaps an even higher percentage ...