Sourdough Science Sourdough bread isn’t just a trend—it’s a tradition rooted in time, taste, and health. Discover why long fermentation...

Sourdough Fermentation involves complex interactions between enzymes in the flour and the metabolism of microorganisms, which greatly affect bread quality. These interactions influence the breakdown of carbohydrates, proteins phenolic compounds and fats.

Ever wondered how ancient practices like fermentation can transform your diet? Dive into our article to learn how fermenting plant foods can boost their nutritional value, make them easier to digest, and even help with food sensitivities. From reducing harmful compounds to enhancing flavors, find out why this age-old technique is still relevant today.