Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread ...

Pumpernickel is even lower on the glycemic index than sourdough, with a GI of 45 compared to sourdough’s value of 54. “This ...

Everything you need to know about long-fermented bread on why it's good for gluten-intolerant people. So, what the heck is long fermentation? In a nutshell, it’s baking breads and other baked goods ...

Nutritionist Pooja Makhija persuasively argued that sourdough is a better option than most of the commercially available ...

Sourdough alternatives include sprouted, quinoa, oat, and multigrain bread. They offer protein and fiber for satiety and ...

Sourdough may lead to a gentler rise in blood sugar compared with regular white bread, but factors like ingredients and portion size also play a role.

Unlike regular bread, sourdough is made using a starter: a live culture of wild yeast and bacteria. The starter ferments over ...

Gone are the days when your only choices for bread were white or whole wheat. Now the bread aisle is overflowing with options, from sourdough to sprouted whole grain and more. With so many varieties, ...

Khamiri paratha, a popular street breakfast from North India, is a delicious way to start the day. This traditional flatbread ...